Anyways, speaking of pumpkin, you have to try these pumpkin crumble muffins. They are the perfect blend of pumpkin and sweetness. They aren't over the top, I think I just gave myself a cavity sweet, but just sweet enough so you can eat one for breakfast and not feel too guilty.
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| the more crumble and powdered sugar the better! |
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
1 cup pure pumpkin
¼ cup milk
⅓ cup melted butter
2 large eggs
1 teaspoon vanilla
Pumpkin Crumble
1 cup all-purpose flour
½ cup brown sugar, packed
2 heaping tablespoons sugar
1 teaspoon pumpkin pie spice
pinch of salt
6 tablespoons butter, melted
Preheat oven to 350˚F. Line a muffin pan with paper cupcake liners (this will make approximately 12-14 muffins).
Combine flour, sugar, baking soda, salt, and pumpkin pie spice in a medium size bowl and set aside. Combine pure pumpkin, milk, melted butter, eggs, and vanilla and mix well. Slowly add the flour mixture, and mix until well blended. Scoop mixture into prepared muffin pan (I added a heaping ¼ cup batter to each liner), and set aside.
To make pumpkin crumble, combine flour, brown sugar, sugar, pumpkin pie spice and salt, Stir to combine. Add melted butter and stir with a fork until crumbs form. Spoon crumble onto muffins pressing lightly on each. In my opinion, you can never have too much crumble. It's obviously the best part.
Bake for 20 minutes, and then cover with foil and bake for another 5 minutes until a toothpick inserted into muffin comes out clean. Cool and dust with powdered sugar. Don't forget the powder sugar dusting. It is essential. I fed one to Cory without the powdered sugar, and he thought they were too plain, but with the powdered sugar, mmmmm, mmmmm, mmmmm. Enjoy!
