In the Kitchen with Meghan West

Trail Mix Streusel Pumpkin Muffins

Pumpkin is a tried and true fall staple for good reason. If you’re feeling adventurous, though, try this recipe with sweet potato or purple yam!

For the Batter

1 3/4 cups all-purpose flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

6 tbsp (90 grams) unsalted butter, softened

1 1/3 cups brown sugar

2 large eggs

1 1/4 cups pumpkin purée

1.5 tsp vanilla extract

For the Streusel

2 tbsp flour

1/3 cup trail mix

5 tbsp sugar

2 tbsp butter

Heat oven to 350°F. Prepare a 12-cup muffin pan with liners, or grease the tin. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition until combined. Mix in the pumpkin purée and vanilla extract.

Stir in the dry ingredients, mixing until just combined. Do not overmix. Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.

Make the streusel: Combine flour, trail mix and sugar. Cut in butter with a fork until it is crumbly. Sprinkle over batter in muffin cups. Bake for 18 to 22 minutes, until a tester comes out with few crumbs. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.


Meg’s favourite ways to share food with friends

Snack swap: Recruit some pals to join you in this twist on the classic cookie exchange. Have participants each prep multiple batches of freezer-friendly breakfasts or school snacks, then get together to do a trade! Granola bars, breakfast cookies, muffins and scones are great options! To make sure your swap is a success, ensure that everyone is aware of any allergies, and preparing the same quantities to trade.

Budget-friendly bulk: If bulk quantities are too large for your household to get through or too expensive to buy all at once, connect with a neighbour or friend to buy as a team. We’ve all been caught before by a bright and shiny bulk deal on an item we actually never end up eating. One way to avoid this is to stick to a list;  if you really regret not buying a four-litre jug of mustard vinaigrette, you can always go back for it.

Crock-pot club: Tired of making lunches by the end of the week? Connect and collaborate with coworkers to start up a crock-pot Friday schedule. On the Friday it is your turn to “host” crock-pot club you are responsible for bringing or preparing lunch for the whole crew; however, every other week until your turn rolls around again you don’t have to worry about Friday lunches!