Ahh it’s almost that time of year… The season between Summer and Winter. Daylight becomes shorter, the temperature gets cooler, and of course the leaves… beautiful Autumn leaves. The deep colors of death reds, yellows, oranges, and browns. It is also the final garden harvests. It’s so morbidly romantic isn’t it?
It also is one of the best seasons of rich comfort foods! September and October are a great time to make cider, soups, pies, roast, pork chops, pull out the crock pot, and of course PUMPKIN! I know there is a lot of hoopla around pumpkin but it is just so delicious!
Pumpkin takes me to a happy place and I say if you love it, do it! Now good news if you aren’t the biggest pumpkin fan as this recipe is not overwhelmingly pumpkin, its the perfect amount.
This is an easy and delicious use of canned puree pumpkin. Now of course if you want to make your own here is my super easy recipe. Pumpkin Puree
The crumble topping and icing is optional if you are looking for a lower calorie version but if you can, try all the flavors. It is a Fall medley that will have your taste buds dancing around the witches fire. Wink.
Lets get started!
Fall in love- Pumpkin Muffins!
Ingredients
Muffins
- 1 3/4 cup AP flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp apple pie spice
- 1/2 tsp pumpkin pie spice
- 2 eggs
- 1/4 tsp salt
- 1 14 oz can of pumpkin puree (not pie filling) or 1 2/3 cups of home made
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/4 cup milk
Muffin crumble
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup flour
- 4 tbsp butter melted
Icing
- 1/2 cup powdered sugar
- 1 tbsp butter melted
- 2 tsp milk
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350°
- In a medium sized bowl combine the flour, cinnamon, pumpkin spice, apple spice, baking powder, baking soda, and salt. Stir and set aside.
- In a second medium sized bowl combine the eggs, oil, pumpkin puree, sugar, vanilla, and milk. Whisk. Now slowly introduce the dry ingredients to the wet. Stir until just combined. Do not over do it.
- Spray oil (pam) or butter a regular sized muffin/cupcake tin.
- Using a piping bag or spoon, put a even amount of batter in the muffin tin.
- Now lets whip up the crumble. Combine the sugars, cinnamon, nutmeg, flour, and butter. Mix until combined. Sprinkle a even amount on top of all the muffins.
- Cook in the oven for 20- 25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool a bit. The remove to a wire rack.
- Whip up the icing by stirring all the ingredients. Drizzle the tops with a fork.
- ENJOY!
