I've always sworn by the Demarle Silpat baking mats but hadn't tried their other products. But now I'm sold. These muffins popped out of the tray like magic and they are super easy to clean. My friend, Angela, introduced me to their products and I'm so glad she did. Did you know Cheesecake Factory uses the Large Round Molds for their cheesecakes? And we know those always look amazing.
I might have made muffins, but you can make just about anything in this bad boy. Little cheesecakes, breakfast muffins with eggs, mini meatloaf, quiche - the options are unlimited.
This totally needs to be on your Christmas list or given to that special baker in your life. Make sure to get the Perforated Baking Sheet and Straight Muffin Tray.
And make these muffins. They are so moist and that crumb topping is magical.
Pumpkin Muffins with Crumb Topping and Glaze
Crumb Topping
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
6 tablespoons unsalted butter, melted
Cupcakes
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/2 cups pumpkin puree
2 large eggs
1/4 cup milk
Maple Icing
1 1/2 cups powdered sugar
2 tablespoons pure maple syrup
2 tablespoons milk
Start by making the crumb topping. In a medium bowl, whisk together the flour, granulated sugar, brown sugar and pumpkin pie spice until combined. Stir in the melted butter until crumbs form. Sprinkle crumb topping on cookie sheet and place in the refrigerator while you prepare the muffin batter.
Preheat oven to 425 degrees. Place the Straight Muffin Tray on the Perforated Baking Sheet. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt together. In another bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Spoon batter evenly into the muffin tray. Remove crumb topping from the refrigerator and generously top cupcake batter with crumb topping.
Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan before removing and placing on a cooling rack.
Make the icing by whisking together the powdered sugar, maple syrup and milk until smooth. Drizzle over muffins and serve warm.
Makes 12 large muffins.
Source: Sally's Baking Addiction
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