Pumpkin Crumb Cake Muffins

I have had a lot of pumpkin muffins in my time, but none as good as these. I baked them Sunday morning shortly before number one son and my nine-year-old granddaughter were to arrive. Honestly, that girl can sniff out baked goods like nobody’s business. Once she was through the door, she made a beeline to the kitchen and stared at them telling me how good she thought they looked. (What that meant in kid speak was, “Give me one, please!”) She made so many yummy sounds while she was eating a portion of this muffin, that my son had to follow suit, and they both loved them. Well, just look at them!

They don’t require getting out a hand mixer, everything can be stirred together; you’ll dirty couple of bowls, but they are well worth it. Trust me.

Pumpkin Crumb Cake Muffins

From sallysbakingaddiction.com

1¾ c. flour

1 t. baking soda

2 t. ground cinnamon

1 t. pumpkin pie spice

½ t. salt

½ c. vegetable oil

½ c. sugar

½ c. packed brown sugar

1½ c. canned pumpkin puree

2 large eggs, room temperature

¼ c. milk, room temperature

Crumb Topping

¾ c. flour

¼ c. sugar

¼ c. packed brown sugar

1 t. pumpkin pie spice

6 T. unsalted butter, melted

Maple Icing

1½ c. confectioners’ sugar

2 T. pure maple syrup

2 T. milk

 Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

 Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

 Spoon the batter into liners, filling them almost full.

 Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.*

 Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

 * I pretty much feel the same way about regular size muffins as I do those fun size candy bars. Personally, I can have a lot more fun with a big candy bar that I can with a fun size, and I can enjoy large muffins more small. If you decide to make jumbo muffins, you can pretty much put all of the batter into all six wells of your jumbo muffin pan. Bake at 425°F for 10 minutes, and then reduce the temperature to 350°F and bake for an additional 20. That worked well for me.

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Streusel-Topped Pumpkin Loaf

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Over the weekend I made double chocolate brownies with pumpkin buttercream frosting. They were delicious. Unfortunately they were not photogenic. Not, in a very big way. As a consequence, I am going to have to make them again and have another photo shoot, because this is a recipe you absolutely must try. I had just enough leftover pumpkin from the buttercream to give this recipe a try. Am I ever glad that I did! I do believe that this is one of the best pumpkin loaves that I have ever tasted. I happen to be a big fan of streusel, totally convinced that it improves everything it graces, which may explain why I like this loaf so much. You have to make this one.

Streusel-Topped Pumpkin Loaf
Slightly adapted from cookiesandcups.com

Crumb Topping:

½ c. flour
½ c. dark brown sugar
½ t. pumpkin pie spice
1/8 t. kosher salt
¼ c. cold unsalted butter, cubed

Pumpkin bread:

1 c. flour
1 t. baking soda
½ t. kosher salt
1 c. granulated sugar
¾ c. vegetable oil
2 large eggs
2 t. vanilla extract
1 c. pumpkin purée
2 t. pumpkin pie spice

Preheat oven to 350°F. Spray an 8” x 4” loaf pan with a Baker’s Joy; set aside

Prepare crumb topping: In the work bowl of a large or mini food processor combine topping ingredients. Pulse until large crumbs are formed; set aside.

In a large bowl, whisk together flour, baking soda, and salt; set aside.

In another large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and blended. Pour the pumpkin mixture into the flour mixture and whisk until smooth and no lumps remain.

Pour the batter into the prepared pan and top with prepared crumb mix. Bake for 55 to 60 minutes or until the loaf tests done. If you see the top is browning too quickly, loosely tent with foil.

Remove from oven and allow the bread to cool in the pan for 20 to 30 minutes. Transfer to a wire rack to cool completely. Serve warm or at room temperature.

Marshmallow Pumpkin Pie

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 I hosted three people for Thanksgiving dinner, number two son, his wife (who is currently undergoing chemo), and me. I thought this year would be easy. As it turned out, it wasn’t in a very big way. I learned that the turkey breast that I slow cooked in the crockpot was just as much work, in the long run, as roasting an entire turkey in the oven. I decided to try new recipes so I made two vegetables (be sure to check back later in the week for a delicious and easy corn casserole), and I decided to let my daughter-in-law choose the dessert because I felt she needed a perk. Her choice was my Secret Ingredient Carrot Cake. Despite spending a good bit of time on the cake, it still felt wrong not to have pumpkin in some form. None of us particularly care for pumpkin pie, so I thought I would try this recipe for Marshmallow Pumpkin Pie.

It is easy to put together, can be made 1 to 2 days ahead, and we all enjoyed it. The gingerbread crust was flavorful and peppery, nicely enhancing the spicy pumpkin filling. If you’re looking for an easy, light, and flavorful dessert, this is it!

 Marshmallow Pumpkin Pie

Mybakingaddiction.com

 8 oz. (about 25 cookies) gingersnaps, crushed

4 T. unsalted butter, melted

1 10.5-oz. package mini marshmallows

1 c. canned pumpkin puree

1½ t. pumpkin pie spice

1½ t. vanilla extract

1 8-ounce container frozen whipped topping, thawed

 Preheat oven to 350° F. Lightly spray a 9-inch spring form pan with nonstick cooking spray; set aside.

 In a medium bowl, stir together crushed gingersnaps and melted butter until thoroughly combined. Press the crumbs into the bottom and up about 1 inch of the side of the prepared springform pan. Bake the crust for eight minutes. Remove pan from oven and cool completely.

 In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin purée, and pumpkin pie spice. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature. Stir in vanilla extract and fold in whipped topping until no streaks remain.

Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight. Before serving, top with additional whipped topping and gingersnap cookie halves or crumbs.

 

Pumpkin Crumb Muffins

Who doesn't love a delicious pumpkin muffin at the onset of fall? And, who doesn't love a delicious pumpkin muffin with crumb topping? You could pretty much top anything with crumb topping and I would be fully on board. Not only is this muffin, from Chris Scheuer at The Café Sucre Farine delicious, but it's easy to make as well. I'm not a baker, as I’ve said many times, one of the reasons is because, honestly, I hate dragging out that big stand mixer. This recipe saved me from that, requiring only a couple of bowls, a whisk, and a spoon, and I liked that.

I whipped these up in the morning while the coffee was brewing, and enjoyed the fragrance while they baked. Spread with pumpkin spice butter, they were absolute heaven. If you are the pumpkin spice nut that I am, you are really going to enjoy these. Consider also topping them with a slathering of Pumpkin Cream Cheese. Fall is the time when we embrace pumpkin, and you're going to want to start right here.

Pumpkin Crumb Muffins

From The Café Sucre Farine

For the muffin batter:

1 ½ cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

1 cup pumpkin purée

¼ cup milk

⅓ cup melted butter

2 large eggs beaten

1 teaspoon vanilla

For the crumb topping:

1 cup all-purpose flour

½ cup brown sugar packed

2 tablespoons sugar

1 teaspoon pumpkin pie spice

⅛ teaspoon salt

7 tablespoons butter melted

Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.

Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.

Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.

Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears. Scoop mixture into prepared pan.

For the crumb topping, combine flour, sugars, pumpkin pie spice and salt. Stir to combine. Add melted butter and stir with a fork until large crumbs form.

Divide crumb mixture between muffins pressing lightly on top of each as you go.

Place in oven and immediately reduce temperature to 350˚F. Bake for 20 minutes, then cover lightly with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for 10 minutes then remove to a wire rack to finish cooling.

Shower with powdered sugar when completely cool, if desired.

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