Pumpkin Crumb Cake Muffins

Nothing says Fall like anything pumpkin, cozy sweaters, warm fleece blankets, and falling leaves! My daughter baked these Pumpkin Crumb Cake Muffins for us this past weekend and I thought I would share this incredible recipe! Thanks to Pinterest and Sally’s Baking Addiction for sharing this recipe. Original recipe can be found at https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/

Pumpkin Crumb Cake Muffins

Ingredients (use 3 bowls):

Muffins (1st and 2nd bowl): 1 3/4 cups flour, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, 1/2 cup oil, 1/2 cup, 1/2 sugar, 1/2 cup light brown sugar, 1 1/2 cups canned pumpkin, 2 Large eggs, 1/4 cup milk

Crumb Topping (3rd bowl): 3/4 cup flour, 1/4 cup light brown sugar, 1/4 cup sugar, 6 tbsp melted butter, 1 tsp cinnamon

Directions:

1. Preheat oven to 425 degrees F and add cupcake liners to pan.
2. In one bowl, combine flour, cinnamon, salt, sugar, and baking soda. Set aside.
3. In a 2nd bowl, mix together pumpkin, eggs, oil, milk and brown sugar.
4. Combine wet ingredients with dry ingredients.
5. Scoop into cupcake lined pan.
6. In a 3rd bowl, for the crumb topping, combine flour, brown sugar, cinnamon, and sugar. Mix and slowly stir in the melted butter. Fluff with fork and top each muffin, lightly pressing the crumbs into the muffins.
7. Bake for 5 minutes at 425 degrees F. Then, reduce the oven heat to 350 degrees F and bake for an additional 16-17 minutes.

Family Recipes: Inspired by Mom – Pumpkin Chocolate Chip Muffins

Fall time brings pumpkins. Pumpkins bring excellent desserts and treats! (Blogger’s Confession: Well, I never actually bake using fresh pumpkins…I always use canned pumpkin!) Here is a pumpkin treat I make throughout the year, but thought I would share it with my bloggers as the Fall season approaches us. Taken from my Mom’s infamous home cookbook, she has been making this pumpkin recipe for quite some time and I believe was shared by a family friend many years ago…originally for a  large loaf or bundt pan. I altered the recipe for Pumpkin Chocolate Chip Muffins, perfect for on-the-go and to share a plate with family and friends! This is one of my kids’ favorite dessert (or breakfast!) recipes.

Pumpkin Chocolate Chip Muffins

Ingredients: 3 cups flours, 2 cups sugar, 1 cup vegetable oil, 4 eggs, 2 tsp baking powder, 2 tsp baking soda, 1-2 tsp pumpkin pie spice or cinnamon, 1 small can of pumpkin puree and 12 oz milk chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Add cupcake liners to muffin pan.
3. Mix all ingredients together.
4. Stir in milk chocolate chips.
5. Bake 20-25 minutes (varies by oven).

Notes: Makes approximately 24-40 muffins (varies by size of muffin pan). For original large loaf or bundt pan recipe, grease and flour pan and bake for approximately 70-80 minutes at 350 degrees.