The O.C. – Season 1 episode 16, The Links
Kirsten offering Hailey a muffin: Pumpkin muffin?
Sandy: Yes, darling?
I have to be honest here. I never watched the O.C.
I tried but it was a little too much cliché drama for me, if you know what I mean. A troubled youth is pulled from abuse and poverty and is taken in by uber-rich family. Troubled youth then dates pretty, rich girl with troubles of her own. Idealistic love in a materialistic society.
Blah Blah Blah.
However, it did establish some pretty amazing stars – Benjamin McKenzie, who is now in the breakout show Gotham, Rachel Bilson went on to Hart of Dixie which I loved, and adorable quick-witted Adam Brody (who started as Dave in Gilmore Girls) starred in films such as Mr & Mrs Smith, Scream 4 and Cop Out.
Despite all sexy, drama filled pretty people the show was not succesful and it ended after only 4 seasons.
But at least there were muffins.
Pumpkin muffins.
Beautiful pumpkin muffins with a sweet cinnamon sugar streusel topping.
I’m not kidding, these muffins are so east to make and come out perfect every. single. time. No drama.
Pumpkin Muffin Yes, Darling?
Makes 6 jumbo Muffins
Ingredients:
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup sugar
1 (15 oz.) can pumpkin puree
1/2 cup vegetable oil
2 large eggs
2 tsp. vanilla extract
Streusel topping ingredients:
2 Tbsp. butter, room temperature
1/4 cup sugar
1/4 cup flour
2 tsp. cinnamon
Directions:
- Preheat oven to 400 degrees.
- Line a jumbo muffin tin with papers, or spray with nonstick cooking spray, preferably for baking.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice until combined.
- In a separate bowl, whisk together pumpkin, oil, eggs, and vanilla until well combined.
- Add the pumpkin mixture to the dry ingredients, and stir until just combined. The batter will be fairly thick.
- Fill the baking cups with the batter until they are each 2/3 full. I Used an ice cream scoop (for a jumbo tin each well would have 2 scoops, for a standard muffin tin, each well would have 1 scoop)
- Make the streusel topping: In a small bowl combine flour, sugar and cinnamon. Add butter and using a fork cut the butter into the mix until its fully incorporated and crumbly.
- Top each muffin with streusel topping.
- Bake at 400 for 5 minutes, then reduce temperature to 350 and bake for another 20 minutes. Rotate pan ½ way through baking.
- Insert a toothpick into the center of each muffin to check doneness, it should have only a few moist crumbs.
- Remove from oven and allow to cool completely.
- Store in an airtight container for up to 3 days.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 cup sugar
- 1 (15 oz.) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp. vanilla extract
- 2 Tbsp. butter, room temperature
- 1/4 cup sugar
- 1/4 cup flour
- 2 tsp. cinnamon
- Preheat oven to 400 degrees. Prepare Line a jumbo muffin tin with liners, or spray with nonstick cooking spray, preferably for baking.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice until combined.
- In a separate bowl, whisk together pumpkin, oil, eggs, and vanilla until well combined.
- Add the pumpkin mixture to the dry ingredients, and stir until just combined. The batter will be fairly thick.
- Fill the baking cups with the batter until they are each 2/3 full. I Used an ice cream scoop (for a jumbo tin each well would have 2 scoops, for a standard muffin tin, each well would have 1 scoop)
- To make streusel topping –
- In a small bowl combine flour, sugar and cinnamon. Add butter and using a fork cut the butter into the mix until its fully incorporated and crumbly.
- Top each muffin with streusel topping.
- Bake at 400 for 5 minutes, then reduce temperature to 350 and bake for another 20 minutes. Rotate pan ½ way through baking. Insert a toothpick into the center of each muffin to check doneness, it should have only a few moist crumbs.
- Remove from oven and allow to cool completely.
- Store in an airtight container for up to 3 days.
