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@brittkilgo1: Oil Blotting Sheets

Mama•Britt
Mama•Britt
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Sunday 16 August 2026 23:41:55 GMT
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paulalong139
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Pumpkin, warm cinnamon, and a generous layer of buttery brown sugar streusel… these muffins are basically a cozy fall morning in muffin form! ☕🤎 These were so fun to make, and I love how the crunchy cinnamon streusel pairs with the soft, pumpkin-filled center. 🧡 INGREDIENTS For the pumpkin muffins: * ¾ cup canned pumpkin purée (180 g) * ⅓ cup melted butter (75 g) * ½ cup granulated sugar (100 g) * ¼ cup brown sugar (50 g) * 2 large eggs * ½ cup buttermilk (120 g) — I used whole milk instead! * 2 tsp vanilla paste * 1½ cups all-purpose flour (190 g) * 1 tsp baking soda (5 g) * ½ tsp baking powder (2 g) * ½ tsp salt (3 g) * 3 tbsp cinnamon * ¼ tsp nutmeg For the cinnamon streusel: * 1 cup brown sugar * 1½ cups all-purpose flour * 1 tbsp cinnamon * ½ cup softened butter (113 g) 🍂 INSTRUCTIONS 1. Prep: Preheat your oven to 375°F and line a muffin pan with paper liners. 2. Mix the wet ingredients: In a bowl, mix the pumpkin purée, melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and buttermilk (or whole milk) and mix until combined. 3. Add the dry ingredients: Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold until just combined. Don’t overmix! 4. Make the streusel: Mix the brown sugar, flour, and cinnamon together. Work in the softened butter with a fork or your hands until crumbly, with pea-sized pieces. 5. Troubleshoot the streusel: If it starts turning into dough instead of crumbs, pop it in the freezer for a few minutes. If it’s still too soft, add flour 1 tablespoon at a time and freeze again until crumbly. 6. Fill the muffin cups: Fill each cup about halfway with pumpkin batter, then cover with more batter. 7. Top: Generously sprinkle the remaining streusel over each muffin. 8. Bake: Bake at 375°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 9. Cool: Let the muffins cool for a few minutes before transferring them to a cooling rack. ✨ BAKER’S NOTE: I used whole milk instead of buttermilk, sifted my dry ingredients for a softer crumb, and got 11 muffins instead of the 8 listed in the original recipe! Want an extra cinnamon-sugar surprise? You can also add a layer of streusel inside! Just add half the batter, sprinkle in some streusel, cover with the remaining batter, and finish with more streusel on top. 🤎 Save this for your next cozy fall baking day! 🍂 Are you team extra streusel or just enough to cover the top? Tell me below! 👇 #PumpkinMuffins #CoffeeCakeMuffins #FallBaking #HomeBaking #BlissfulBitesBakery
Pumpkin, warm cinnamon, and a generous layer of buttery brown sugar streusel… these muffins are basically a cozy fall morning in muffin form! ☕🤎 These were so fun to make, and I love how the crunchy cinnamon streusel pairs with the soft, pumpkin-filled center. 🧡 INGREDIENTS For the pumpkin muffins: * ¾ cup canned pumpkin purée (180 g) * ⅓ cup melted butter (75 g) * ½ cup granulated sugar (100 g) * ¼ cup brown sugar (50 g) * 2 large eggs * ½ cup buttermilk (120 g) — I used whole milk instead! * 2 tsp vanilla paste * 1½ cups all-purpose flour (190 g) * 1 tsp baking soda (5 g) * ½ tsp baking powder (2 g) * ½ tsp salt (3 g) * 3 tbsp cinnamon * ¼ tsp nutmeg For the cinnamon streusel: * 1 cup brown sugar * 1½ cups all-purpose flour * 1 tbsp cinnamon * ½ cup softened butter (113 g) 🍂 INSTRUCTIONS 1. Prep: Preheat your oven to 375°F and line a muffin pan with paper liners. 2. Mix the wet ingredients: In a bowl, mix the pumpkin purée, melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and buttermilk (or whole milk) and mix until combined. 3. Add the dry ingredients: Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold until just combined. Don’t overmix! 4. Make the streusel: Mix the brown sugar, flour, and cinnamon together. Work in the softened butter with a fork or your hands until crumbly, with pea-sized pieces. 5. Troubleshoot the streusel: If it starts turning into dough instead of crumbs, pop it in the freezer for a few minutes. If it’s still too soft, add flour 1 tablespoon at a time and freeze again until crumbly. 6. Fill the muffin cups: Fill each cup about halfway with pumpkin batter, then cover with more batter. 7. Top: Generously sprinkle the remaining streusel over each muffin. 8. Bake: Bake at 375°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 9. Cool: Let the muffins cool for a few minutes before transferring them to a cooling rack. ✨ BAKER’S NOTE: I used whole milk instead of buttermilk, sifted my dry ingredients for a softer crumb, and got 11 muffins instead of the 8 listed in the original recipe! Want an extra cinnamon-sugar surprise? You can also add a layer of streusel inside! Just add half the batter, sprinkle in some streusel, cover with the remaining batter, and finish with more streusel on top. 🤎 Save this for your next cozy fall baking day! 🍂 Are you team extra streusel or just enough to cover the top? Tell me below! 👇 #PumpkinMuffins #CoffeeCakeMuffins #FallBaking #HomeBaking #BlissfulBitesBakery
Embracing the peace and tranquility of this little side creek, nestled in the heart of the forest—a perfect escape into nature’s calm 😌 #nature #Outdoors #cinematic #calm #creek
Embracing the peace and tranquility of this little side creek, nestled in the heart of the forest—a perfect escape into nature’s calm 😌 #nature #Outdoors #cinematic #calm #creek

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