I can hear the engine running; the truck is coming down the street. (This is starting to sound like a Johnny Cash song…) Time to start jumping on the pumpkin bandwagon. A few of us are starting to trickle on, and soon it will be so crowded, it will be time to jump back off again.
So, I am actually probably only one of five people in the world (that‘s a very rough estimate) (my sister being the second of five) that does not like pumpkin coffee. For some reason, it wasn’t included in our DNA. As if you couldn’t guess, I’m not making a pumpkin coffee for you. So, when I start to go crazy-for-pumpkin, I go crazy for pumpkin pie, pumpkin bread, and pumpkin muffins!
The funny thing is, even though I don’t like pumpkin coffee, I like to drink regular coffee while I eat my pumpkin muffins…weird…
These soft, spiced pumpkin muffins are divine. They aren’t too sweet, but they definitely have the spice flavor, we’re all familiar with. They are perfect for a quick breakfast during the week or weekend.
Ingredients:
½ stick unsalted butter, room temperature
1/3 cup sugar
¼ cup packed brown sugar
1 egg
1 tsp vanilla extract
¼ cup milk
¾ cup 100% pure canned pumpkin (or make your own; here’s how)
2 cups flour
2 tsp baking powder
¼ tsp salt
2 tsp pumpkin pie spice
¼ tsp ground cloves
¼ cup raisins
¼ cup dry-roasted almonds, chopped (optional)
½ cup graham cracker crumbs
2 tbsp melted butter
¼ cup sugar
½ tsp pumpkin pie spice
Re-hydrate the raisins in just enough water to cover the raisins and set aside.
Blend the ½ stick butter, 1/3 cup sugar, ¼ cup brown sugar, egg, vanilla extract, milk, and pumpkin together in a mixing bowl using an electric mixer on low-medium speed. You should see small chunks of butter in the mixture, and that’s perfect!
Sift the flour, baking powder, salt, 2 tsp pumpkin pie spice, and ground cloves together into a separate bowl.
Stir the flour mixture into the pumpkin mixture until all is combined well.
Drain the water from the raisins, and discard the water. Fold the raisins and nuts into the batter.
Fill each cup of a greased muffin pan about 2/3 of the way from the top with the batter.
Toss the graham cracker crumbs, ¼ cup sugar, ½ tsp pumpkin pie spice, and melted butter together.
Top each cup of pumpkin muffin batter with about 1 tbsp of the crumble mixture.
Bake on 350 degrees Fahrenheit for about 15-18 minutes, or until a toothpick comes out clean after being inserted into the center of the muffin.
Allow the Pumpkin Crumb Muffins to cool in the pan for about 5-10 minutes, then transfer to a cooling rack.
Time to butter-up your muffins and enjoy!
- ½ stick unsalted butter, room temperature
- ⅓ cup sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ cup milk
- ¾ cup 100% pure canned pumpkin
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- ¼ tsp ground cloves
- ¼ cup raisins
- ¼ cup dry-roasted almonds, chopped (optional)
- ½ cup graham cracker crumbs
- 2 tbsp melted butter
- ¼ cup sugar
- ½ tsp pumpkin pie spice
- Re-hydrate the raisins in just enough water to cover the raisins and set aside.
- Blend the ½ stick butter, ⅓ cup sugar, ¼ cup brown sugar, egg, vanilla extract, milk, and pumpkin together in a mixing bowl using an electric mixer on low-medium speed. You should see small chunks of butter in the mixture, and that’s perfect!
- Sift the flour, baking powder, salt, 2 tsp pumpkin pie spice, and ground cloves together into a separate bowl.
- Stir the flour mixture into the pumpkin mixture until all is combined well.
- Drain the water from the raisins, and discard the water. Fold the raisins and nuts into the batter.
- Fill each cup of a greased muffin pan about ⅔ of the way from the top with the batter.
- Toss the graham cracker crumbs, ¼ cup sugar, ½ tsp pumpkin pie spice, and melted butter together.
- Top each cup of pumpkin muffin batter with about 1 tbsp of the crumble mixture.
- Bake on 350 degrees Fahrenheit for about 15-18 minutes, or until a toothpick comes out clean after being inserted into the center of the muffin.
- Allow the Pumpkin Crumb Muffins to cool in the pan for about 5-10 minutes, then transfer to a cooling rack.
- Time to butter-up your muffins and enjoy!
