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@user9.231: #هذا يلعب على حبلين 💔❓❗

『 مـحـمـد 🇸🇾🚸 』
『 مـحـمـد 🇸🇾🚸 』
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Monday 15 September 2025 23:17:57 GMT
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Pumpkin Coffee Cake Muffins 🎃🤎 I hope you guys aren’t tired of pumpkin recipes just yet! Wet ingredients: 1 1/2 cups pumpkin puree (360g) 3/4 cup brown sugar (150g) 3/4 cup granulated sugar 2 large eggs, room temp (150g) 3/4 cup neutral oil (165g) 1/3 cup sour cream (80g) 1 tbsp vanilla extract Dry ingredients: 2 1/2 cups Ap flour (325g) 1 tbsp cornstarch (8g) 1 tbsp baking powder 1/2 tsp baking soda 2 tsp cinnamon 2 tsp pumpkin spice Cinnamon Sugar: 1/4 cups granulated sugar (50g) 1 tsp cinnamon 1 tsp pumpkin spice Stressful topping: 3 tbsp melted butter (45g) 1/2 tsp cinnamon 1/2 tsp pumpkin spice 1 tsp vanilla extract 4 tbsp brown sugar (50g) 2/3-3/4 cup Ap flour (87g-98g) 1.) In a large bowl whisk together the pumpkin puree, sugars and eggs. Then whisk in the oil, sour cream, and vanilla extract. After whisk in the cornstarch, baking powder, baking soda, spices and salt. Lastly fold in the flour and allow to rest for 30 minutes while you make the streusel and cinnamon sugar 2.) Combine the streusel ingredients and set aside, also combined the cinnamon sugar mixture, then set aside. Add 3 tablespoons of batter to the bottom of your cupcake pan (with liners), add some of your cinnamon sugar mixture, then add another 3 tablespoons of batter and top with streusel. Repeat with all muffins 3.) Bake at 425F for five minutes then drop your temperature down to 350 F for another 13 to 18 minutes. You can tell they’re ready when a toothpick comes out clean with a few moist crumbs attached. Cool before enjoying 🫶 **Tips/Info - I reccomend having all your ingredients at room temp to combine easier - I used a scale while making these which I reccomend - Baking time will differ from kitchen to kitchen - I used tulip liners which make these super cute in my opinion! #bakingrecipe #muffinrecipe #pumpkin #coffeecake #thanksgivingrecipes
Pumpkin Coffee Cake Muffins 🎃🤎 I hope you guys aren’t tired of pumpkin recipes just yet! Wet ingredients: 1 1/2 cups pumpkin puree (360g) 3/4 cup brown sugar (150g) 3/4 cup granulated sugar 2 large eggs, room temp (150g) 3/4 cup neutral oil (165g) 1/3 cup sour cream (80g) 1 tbsp vanilla extract Dry ingredients: 2 1/2 cups Ap flour (325g) 1 tbsp cornstarch (8g) 1 tbsp baking powder 1/2 tsp baking soda 2 tsp cinnamon 2 tsp pumpkin spice Cinnamon Sugar: 1/4 cups granulated sugar (50g) 1 tsp cinnamon 1 tsp pumpkin spice Stressful topping: 3 tbsp melted butter (45g) 1/2 tsp cinnamon 1/2 tsp pumpkin spice 1 tsp vanilla extract 4 tbsp brown sugar (50g) 2/3-3/4 cup Ap flour (87g-98g) 1.) In a large bowl whisk together the pumpkin puree, sugars and eggs. Then whisk in the oil, sour cream, and vanilla extract. After whisk in the cornstarch, baking powder, baking soda, spices and salt. Lastly fold in the flour and allow to rest for 30 minutes while you make the streusel and cinnamon sugar 2.) Combine the streusel ingredients and set aside, also combined the cinnamon sugar mixture, then set aside. Add 3 tablespoons of batter to the bottom of your cupcake pan (with liners), add some of your cinnamon sugar mixture, then add another 3 tablespoons of batter and top with streusel. Repeat with all muffins 3.) Bake at 425F for five minutes then drop your temperature down to 350 F for another 13 to 18 minutes. You can tell they’re ready when a toothpick comes out clean with a few moist crumbs attached. Cool before enjoying 🫶 **Tips/Info - I reccomend having all your ingredients at room temp to combine easier - I used a scale while making these which I reccomend - Baking time will differ from kitchen to kitchen - I used tulip liners which make these super cute in my opinion! #bakingrecipe #muffinrecipe #pumpkin #coffeecake #thanksgivingrecipes
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