Pumpkin Crumb Muffins

Pumpkin Crumb Muffin Well hello there Autumn Equinox, I’ve been waiting for you.

It’s now officially Fall in the northern hemisphere! To celebrate the season, I made muffins for everyone. OK, muffins for twelve. But I’m sharing the recipe with EVERYONE!

Pumpkin Crumb Muffin Truth: it doesn’t really feel like fall in Arizona just yet. With temperatures ranging from 95-103 degrees F, it’s hard to get in the spirit of the season. BUT I’ve found a way to set the mood in our home. I made banana and cinnamon pancakes for breakfast, pumpkin crumb muffins for a mid-afternoon snack, and I have two fall-y candles burning at both ends of our house. I even set our AC to 65 degrees F so we could unpack our snuggies and wear them!  

Pumpkin Crumb Muffin Are you ready for a season’s worth of pumpkin inspired recipes? I got a head start last week and shared a Roasted Pumpkin Crostini. Today’s pumpkin highlight is a Pumpkin Crumb Muffin. Next up is a sweet Pumpkin Dip, and last, but not least, a pick me up monday morning Pumpkin Frappuccino.

Pumpkin Crumb Muffin

Pumpkin Crumb Muffin  

Pumpkin Crumb Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
Pumpkin Muffin
  • 1 8oz pack of cream cheese
  • 1 15oz can of packed pumpkin
  • 2 cups confectioners sugar
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp vanilla extract
  • 2 teaspoons baking soda
  • 3 cups all-purpose flour
  • ½ teaspoons salt
  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup water
Crumb Topping
  • ⅓ cup dark brown sugar
  • 1 tbs granulated sugar
  • 1 tsp ground cinnamon
  • ¼ cup unsalted butter, melted
  • ⅔ cup all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all muffin ingredients in a large mixing bowl and beat until blended and smooth.
  3. Spoon the muffin batter evenly between all 12 muffin tins.
  4. Combine all crumb topping ingredients in a small bowl with a spatula. The crumb topping will be thick and crumbly.
  5. Press a handful of the crumb topping into the top of each by crumbling it with your hand.
  6. Bake for 25-30 minutes or until wood pick inserted in centers comes out clean. Cool on a wire rack for 10 minutes and then store muffins in a covered container or resealable plastic bag (for mini muffins, prepare as above and bake for 15-20 minutes).

 

Honey Roasted Pumpkin Crostini

Honey Roasted Pumpkin Crostini

Raise your hand if you’ve purchased any of the following in the last week: Fall scented candles Pie pumpkins Cinnamon scented brooms A Cozy cardigan  An extra bottle of cinnamon spice, because although you have one in your spice drawer, you know you’ll get through it pretty quickly with all the pie-cookie-muffin-yam-hot chocolate-making   Fall… 

Read More »

Chopped Brussels Sprouts Salad with a Poppy Seed Dressing

Chopped Brussels Sprouts Salad with Poppy Seed Dressing

Freshly chopped Brussels sprouts, juicy red grapes, creamy blue cheese, and slightly charred pecans, all dressed in last weeks creamy homemade Poppy Seed Dressing. OK, so I forgot the pecans in the oven for five extra minutes because I was in the front room setting up this shoot and didn’t hear the oven timer beep…. 

Read More »

Poppy Seed Dressing

Poppy Seed Dressing

True or false: eating enough poppy seeds can lead to a positive drug test for heroin? Do you want the long or short answer? Short. Got it.  The next time you eat a poppy seed bagel, muffin, or slice of cake, think twice! This stuff can stay in your system for at least 48 hours… 

Read More »

Slow Cooker Barbacoa Beef Tostada with a Jalapeno-Lime Sauce

Slow Cooker Barbacoa Beef Tostadas with a Jalapeno-Lime Sauce

The good news: I love these barbacoa beef tostadas with all my heart (inspired by our last lunch in Mexico over Labor Day weekend).  The bad news: I still miss Mexico. But I shall recreate all the meals we enjoyed there and live vicariously through them.  You know what surprised me the most in the Mexican foodie department?… 

Read More »

Stuffed Salmon Teriyaki with a Spicy Mayo Sauce

Stuffed Salmon Teriyaki with a Spicy Sriracha Sauce

Viva Mexico! I’ve been living in AZ for almost eleven years, and this Labor Day I finally drove across the border to Puerto Penasco, Mexico (also known as Rocky Point) with three of my good friends and the cutest pup on this planet. I can’t believe this beautiful beach city is only four hours away… 

Read More »

Banana Bread with Coconut and Chocolate Chips

BANANA BREAD WITH COCONUT & CHOCOLATE CHIPS

Who doesn’t love the aroma of banana bread in the oven? It fills the whole house with a sweet and warm fall-y scent. It’s like a miracle musk. A magic perfume. A sensual scent that increases desire. Wait, what? No, really. According to Dr. Alan Hirsch, the scent of banana bread can cause sexual arousal. But… 

Read More »

Mediterranean Salad

Mediterranean Salad with Lemon Dressing

According to the web-o-sphere, Mondays and Thursdays are the best days of the week to post to your blog because they yield the highest traffic. I’m not sure why that is? Maybe it has to do with passing time to avoid the start of a work week and then passing time again to get closer… 

Read More »

The Ultimate Green Juice

The Ultimate Green Juice

All hail the Ultimate Green Juice! We are in-love. So in-love, that we made three variations of it this weekend, using the same base ingredients. And the best part? I was able to refrigerate a few on-the-go mason jars for our very busy work week.    The recipe I’m sharing is our favorite blend of the weekend:… 

Read More »