Ingredients
- 3/4 cup coarsely chopped gingersnaps
- 1/3 cup cinnamon chips
- 1/3 cup finely chopped toasted pecans
- 1/3 cup oats (quick or old fashioned)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons unsalted butter, softened
- 3 tablespoons oil
- 3/4 cup packed brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Preparation
Step 1
Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.
Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.
In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.
In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.
Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.
Cool muffins 10 minutes before removing from pan and cooling.
Makes 8 big muffins or 12 regular muffins