Welcome to Ms. Nicolette's Pantry! So happy to have you here and in the kitchen with your kiddo adding something new to your lifestyle.
I have hand-picked recipes and activities that are easy for you to create at home with the help of your children. Based on their age you can decide which tasks they can help you with, and which ones they should let an adult do. Make this a learning experience for you both - let your child explore the baking/cooking process and explain each item, ingredient, and step to them, and watch how your child interacts!
The calendar claimed it - it is officially FALL! As per usual, the weather is cooling off (finally!), pumpkin spice is everywhere, and Halloween is just around the corner. This is one of my favorite recipes for muffins - the streusel topping to the warm spices. It doesn't involve any super-crazy ingredients; most of the things in this recipe you probably already have! With the exception of canned pumpkin - might need to go out and grab some of that for the season!
Tools Needed:
Mixing bowls
Whisk
Spatula
Muffin tin
Muffin liners
Measuring cups
Measuring spoons
Cooling rack
Ingredients Needed:
STREUSEL TOPPING
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
MUFFIN BATTER
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
1 cup canned pumpkin puree
Instructions:
Preheat oven to 375° Fahrenheit. Tip: if you feel comfortable, teach your child how to preheat the oven - but also explain to them that ovens and stovetops get very hot and to only do this with the help of an adult.
Line the muffin pan with liners - see note. Tip: kids love to help with this step! Just be sure there is only one liner in each cup to ensure even baking.
For the streusel topping: Combine flour, brown sugar, sugar, and cinnamon, and mix with a fork. Add the melted butter and mix until a dry, sand-like mixture forms. Set aside
For the muffin batter: In a medium mixing bowl, mix flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt with a whisk. Set aside.
In a large mixing bowl, whisk together oil, brown sugar, sugar, eggs, vanilla, sour cream, and canned pumpkin puree. Tip: kids can help measure the ingredients, but be mindful of measuring the pumpkin puree, as the edges of the can may be sharp!
Gradually add dry mixture to the wet ingredients and whisk until combined. Do not over mix - there may still be a few lumps and that is OK.
Scoop into muffin liners - each liner should be about 3/4 full.
Sprinkle the streusel mixture on each muffin - be sure to top them evenly and generously. Tip: kiddos can definitely help with this step, but once finished, be sure to wipe around the liners so streusel does not bake onto the muffin pan.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes in the pan, then move to a cooling rack to cool completely.
Enjoy!
NOTES:
Be absolutely SURE when making this recipe, you are using canned pumpkin puree and NOT pumpkin pie filling - otherwise this recipe will not work!
You can opt out of using muffin liners and just bake them right in the pan if you prefer - just be sure to spray them generously with cooking spray before scooping in the batter.
I've had a couple people reach out to me with a question or two about some of my recipes. If anything in my recipes is unclear, please do not hesitate to reach out! I want you to be successful and I will do whatever I can to help!
Make sure children are washing hands before and after, especially after handling certain things like raw eggs.
Have FUN and ENJOY!
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