Sometimes life just runs away with you. I had met up with a friend recently who lives in Australia, and he said he hadn’t seen many recipes from me lately. I realized that I had been neglecting this little blog. Not out of any malice, but just for the fact that I have been so busy with life. All my teacher friends know that the beginning of a new school year is absolute crazy town. So busy with so many new things to set up for the new year. Oh, and did I mention the fact that in August the hubby and I traveled around Cuba for 3 weeks? Yeah, NBD.
But, this time of year had me missing baking, missing blogging, and missing my kitchen. So, if you’re out there reading this: I’m back! And what better way to break back into blogging in Fall than to bake something PUMPKIN! Oh how I’ve missed this!
If you’ve followed my blog, you know that I enjoy a good streusel/crumb topping. On muffins or cake, I don’t discriminate, and a streusel works SO well on top of a spiced pumpkin cake, which comes together to make these Pumpkin Spice Streusel Muffins. These muffins are literally a little parcel of Fall, scented with cinnamon, nutmeg, cloves and ginger. My kitchen STILL smells amazing.
There really is nothing better than a moist, spiced pumpkin cake batter. I had to put the bowl straight into the sink to stop myself from licking the bowl clean (which stopped me- just!). One of the best things about these muffins really is that gorgeous orange muffin batter. But I didn’t stop there: on top of that irresistibly moist muffin comes that cinnamon scented crumb topping and finally a vanilla laced glaze. Talk about the perfect accompaniment to your morning cup of coffee!
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 1-1/2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/3 cup water
- 1/2 (15 ounce) can pumpkin puree
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a 12 hole muffin pan with liners.
- Prepare the crumble topping. Mix together the sugars and the cinnamon in a medium mixing bowl. Stir in the butter. Add the flour and use a fork to stir and gently toss the flour into the mixture until big, slightly floury crumbs form. Set aside. (This makes a LOT of crumbs! You will have some left over!)
- Make the muffin batter. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
- Add water and beat until well blended.
- Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In a medium bowl, combine flour, soda, salt, and baking powder.
- Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared muffin liners.
- Sprinkle the crumb topping on top of the muffins.
- Bake in preheated oven until toothpick comes out clean, about 20-25 minutes.
- Cool the muffins. Transfer the muffins to a wire rack and let them cool to room temperature.
- Drizzle the muffins with icing. Whisk together the powdered sugar, milk, and vanilla extract to form a thick, pourable icing. Drizzle the icing over the cooled muffins using the tines of a fork.
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.