Pumpkin Pecan Muffins

I’m feeling the need for comfort food and these muffins have just the right amount of sweet, spice and crunch to make me happy :o)

Muffins
2½ cups flour
3/4 cup sugar
1/4 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup oil
1 tsp vanilla
1/2 cup chopped pecans

Streusel Topping
1/3 cup brown sugar
1/4 cup flour
1/3 cup chopped pecans
4 Tbl cold butter, cubed

Preheat oven to 375°. In large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. In another bowl, whisk eggs, pumpkin, milk, oil, and vanilla. Stir wet ingredients into dry ingredients just until moistened. Fold in pecans. Fill 12 greased or paper-lined muffin cups approx. 2/3 full.

In small bowl, for streusel topping, combine brown sugar, flour, and chopped pecans. Cut butter into mixture until crumbly. Spoon heaping tablespoon over batter in muffin cups. Bake 20-25 minutes until center of muffins are set. 

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Pumpkin Spice Baked Doughnuts

My daughter Lindsay is visiting and we have been taste testing all things pumpkin spice. Have you noticed all the products in the stores? Pumpkin Spice Cheerios, Pumpkin Spice Lindor Truffles, Pumpkin Spice Kisses, Pumpkin Spice Ghirardelli Squares, Pumpkin Spice Oreos, Pumpkin Spice Oatmeal, Pumpkin Spice Life Cereal, Pumpkin Spice Jell-O Pudding, Pumpkin Spice Granola Bars. No, we did not eat all of that. Lindsay did make Pumpkin Spice Baked Doughnuts, and we did eat them, yummy!

Pumpkin Spice Doughnut Batter:
1 box yellow cake mix
2 tsp cinnamon
1/8 tsp clove
1/8 tsp allspice
1/8 tsp nutmeg
1 cup pumpkin puree
2 eggs
3 Tbl melted butter

Preheat oven to 350°. In large bowl, combine cake mix, cinnamon, clove, allspice, and nutmeg. Add pumpkin, eggs and melted butter; mix until well combined. Set aside, make streusel.

Streusel:
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbl melted butter

In separate bowl, stir together brown sugar, flour, cinnamon, nutmeg, and melted butter.
Spoon batter into doughnut baking pan, filling each ring halfway. Sprinkle streusel over batter in each doughnut ring. Bake for 10 minutes.

 

More Pumpkin Goodness:

 

 

 

 

 

Pineapple Streusel Muffins

A quick breakfast or snack. Low sugar, low fat, and great flavor!

Pineapple Muffin Batter:
2 cups flour
2 tsp baking soda
1 tsp salt
1 (20 oz) can crushed pineapple, do not drain
2 eggs
1 Tbl oil
1/2 cup sugar
1 tsp vanilla
3/4 cup chopped walnuts

Streusel Topping:
3 Tbl flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup finely chopped walnuts
2 Tbl butter, melted

Preheat oven to 400°. In large bowl, stir together flour, baking soda, and salt. In medium bowl, stir together pineapple, eggs, oil, sugar, and vanilla. Pour pineapple mixture into dry ingredients and stir just until combined. Fold in the 3/4 cup chopped walnuts. Scoop batter into 12 sprayed or paper lined muffin cups. Make the streusel by stirring together the flour, brown sugar, cinnamon, nutmeg, and 1/4 cup finely chopped walnuts. Sprinkle streusel mixture over the top of batter in each muffin cup (about 1 Tbl in each). Slowly and evenly drizzle melted butter over the top of streusel mixture in each cup. Bake 20 minutes or until golden and center is set.

One Year Ago Today: Baked Sausage & Bacon Spaghetti

Two Years Ago Today: Seed Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pie Cupcakes with Candied Pecan Streusel & Spiced Buttercream

‘Tis the season for pumpkin everything.  So how about a pumpkin cupcake with a streusel topping made of candied pecans & graham cracker crumbs and cinnamon spiced buttercream frosting.  It’s was just an idea, well, now made into reality.  We think it turned out delicious, hope you do too, whip some up!

                       

Candied Pecan Graham Cracker Topping:
1/4 cup brown sugar
1/4 cup graham cracker crumbs
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
4 Tbl butter, softened
3/4 cup chopped candied pecans (purchased or recipe below)

Combine brown sugar, graham cracker crumbs, flour, cinnamon, and nutmeg.  Cut in butter until crumbly.  Stir in chopped pecans, set aside.

Pumpkin Pie Cupcake Batter:
1 box white cake mix (I used Duncan Hines)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup pumpkin
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 350°.  Place paper baking cup in each of 24 muffin cups.  In large bowl, mix cake mix, cinnamon, nutmeg, cloves, and ginger.  Add pumpkin, water, oil, and eggs, beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.  Divide batter evenly among muffin cups, about 2/3 full.  Sprinkle 1 heaping Tbl of candied pecan graham cracker topping over each cup of batter, gently pressing down.  Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.  Remove from pan to cooling rack.  Cool completely before frosting.

Cinnamon Spiced Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 Tbl whole milk or cream
1 Tbl honey

Whip butter until light and creamy.  Mix in 3 cups powdered sugar, cinnamon, and nutmeg.  Mix in vanilla, milk, and honey.  Add remaining powdered sugar.  Whip well.  Pipe onto cupcakes.  Garnish with graham cracker crumbs and candied pecans if desired.

Candied Pecans:
1 large egg white
1/2 cup sugar
½ tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
4 cups pecan halves

Preheat oven to 300°.  Spray baking sheet or use silpat on perforated sheet. Whisk egg white in bowl until foamy.  Add sugar, nutmeg, cinnamon, and salt.  Whisk until mixture is thick and opaque.  Add pecans, stir until completely coated.  Transfer nuts to sheet, spread out evenly.  Bake nuts until deep golden brown, about 30-35 minutes, stirring a couple times while baking.  Cool completely on sheet.  Transfer to airtight container, cover and store at room temperature.

One Year Ago Today:  Pumpkin Spice Cake with Maple Buttercream 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Apple Streusel Muffins

This is a wonderful taste of fall!  A recipe shared with me by my friend Rachel.  Her four darling daughters were selling these muffins to send money to the World Wildlife Fund to save pandas.  A worthy cause and a delicious purchase.  A blend of pumpkin and apples with a streusel topping…heavenly, thanks Rachel and daughters!

Pumpkin Apple Muffin Batter:
2½ cups flour
2 cups sugar
1 Tbl pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup oil
2 cups peeled, cored, and chopped apples

Streusel Topping:
2 Tbl flour
1/4 cup sugar
1/2 tsp cinnamon
4 tsp butter

Preheat oven to 350°.  Spray 12 muffin cups, use paper liners, or Demarle muffin tray (no spray needed).  In large bowl, stir together flour, sugar, pumpkin pie spice, baking soda, and salt.  In separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared muffin cups.

In a small bowl mix streusel ingredients; flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.  Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.  You can make 18 smaller muffins if desired (bake time will probably be less).

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Peach Pecan Breakfast Cake

Sweet juicy peaches!  We are enjoying them while they are in season, a sweet surprise in this delicious breakfast cake.

Streusel Topping:
3/4 cup flour
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
6 Tbl cold butter
3/4 cup chopped pecans

Cake:
1¾ cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
6 Tbl butter, softened almost melted
1/2 cup buttermilk
2 tsp vanilla
2 peaches, peeled and sliced about 1/4 inch

Preheat oven to 350°.  Spray and flour a 9″ round springform pan.  In medium bowl, stir together flour, sugar, brown sugar, cinnamon, and nutmeg.  Cut in butter with pastry blender until coarse crumbs form.  Stir in chopped pecans, set aside.  In large bowl, stir together flour, sugar, baking powder, baking soda, and salt.  In medium bowl, beat eggs, soft butter, buttermilk, and vanilla until creamy.  Stir into flour mixture and mix just until evenly mixed.  Do not overmix.  Spoon batter into prepared pan and spread evenly.  Arrange peach slices on top of batter.  Gently press slices into batter, and sprinkle streusel topping evenly over top of peaches.  Bake 40 to 45 minutes, until topping is golden brown and toothpick inserted in center comes out clean.  Cool on wire rack for about 20 minutes.  Serve cake warm or room temperature.

One Year Ago Today:  Chocolate Chip Oreo Brownies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Almond Poppy Seed Muffins with Walnut Streusel

This is what I had for dinner tonight…I love being an adult!

Muffins:
3 cups flour
2½ cups sugar
1½ tsp baking powder
1½ tsp salt
2 Tbl poppy seeds
1 cup milk
1/2 cup sour cream
1 cup oil
3 eggs
1 tsp vanilla
1½ tsp almond extract

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup finely chopped walnuts
3 Tbl butter, softened

Preheat oven to 400°.

Streusel:  In small bowl, mix streusel ingredients until crumbly, set aside.

Muffins:  In large bowl, stir together flour, sugar, baking powder, salt, and poppy seeds.  In another bowl, mix together milk, sour cream, oil, eggs, vanilla, and almond.  Add liquid mixture to dry mixture, stir just until combined.  Scoop muffin mixture into non-stick sprayed muffin pan and sprinkle each with about a tablespoon of streusel mixture.  Bake for 22-25 minutes, cover with foil halfway through cooking time if getting too brown.  Cool in pan 5 minutes and transfer to cooling rack.  Makes about 18 muffins.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.