Pumpkin Crumb Muffins

 
I do most, if not all, of my baking during the holidays. I actually love to bake, but rarely do it. So as the holiday baking season begins, I can't let Thanksgiving go by with out a pumpkin spiced baked good. These Pumpkin Crumb Muffins are to die for. The muffin itself is just sweet enough. Sometimes pumpkin muffins are too sweet for this girl. This muffin is perfect because the cake itself is sweet, but not too sweet, and super moist with the most deliciously buttery, sweet, pie-spiced, streusel topping. Great as a dessert or with your morning coffee. Confession...I ate these every day for a week with my morning coffee. So good but completely not low calorie. Now I remember why I don't bake too much, I end up eating it all myself. Enjoy!

Pumpkin Crumb Muffins

Recipe from The Cafe Sucre Farine
Makes 12

1 1/2 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
1/4 cup milk (I used cream)
1/3 cup melted butter
2 large eggs, beaten
1 tsp vanilla

Crumb topping
1 cup flour
1/2 cup packed brown sugar
2 T sugar
1 tsp. pumpkin pie spice
1/8 tsp salt
7 Tbsp melted butter

Preheat oven to 400 degrees.
Spray muffin pan or line with cupcake liners. Combine flour, sugars, baking soda, salt and pie spice in a medium bowl and set aside. Combine pumpkin puree, cream, melted bitter, eggs and vanilla in a small bowl and mix well.  Make a well in the flour and add the pumpkin mixture and stir just until the flour disappears.

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

Using a large cookie scoop, scoop mixture into muffin liners or prepared muffin pan. Sprinkle generously over muffin batter.

Place muffins in your preheated 400 degree oven and then immediately turn down the temperature to 350 degrees. Bake for 20 minutes, then cover 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 the pan for 10 minutes, then remove to a wire rack to cool completely. Sprinkle with powdered sugar if desired.

Other recipes to try:

Cranberry Orange Buttermilk Cake

Pumpkin Pie Cupcakes

Pumpkin Spice Latte Ice Cream