Pumpkin Muffins


Maybe I jumped the gun a little bit with the pumpkin, as it is still August, but ya know, Libby’s is available all year….

I needed to bring a “breakfast item” to a parent, back to school, open house. As much as I wanted to swing through Dunkin Donuts for some donut holes, I thought I should try to actually put in a some effort and make something. Ugh. I hate when I get that feeling.

Anyway, I thought muffins would be a good idea. I found this recipe online and yay! they turned out great! Totally recommend them and if you want them to be extra special, I would double the crunchy topping portion and cover the entire top of the muffin. {More sugar, more better}

Oh and pumpkin happens to be very good for you too. {Vitamin A, minerals, Zea-Xanthim, etc.}

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Crunch Topping
3 tablespoon(s) all-purpose flour
3 tablespoon(s) unsalted butter melted
1/4 cup(s) demerara sugar (raw cane sugar, also called turbinado)
1/2 cup(s) chopped pecans
1/4 teaspoon(s) cinnamon
2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) ground cloves
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1 1/2 cup(s) granulated sugar
3/4 cup(s) unsalted butter softened
2 eggs
15 ounce(s) 100% pure pumpkin (I use Libby’s)


Preheat oven to 350 degrees. Spray two standard muffin pans with non-stick cooking spray.

For Topping: Combine flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

For Muffins: Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well (I like to use a whisk). Set aside. In the bowl of an electric mixer, beat butter and sugar at low speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

Recipe from Myreipe.com

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