Fall, especially October seems to be all about pumpkins. At least that's what my Instagram and Facebook tell me what with all the pictures of beautiful manicures and pumpkin spiced lattes. I thought it would be fun to focus on all things pumpkin as far as food goes on the blog this month. I'm super excited because I'm going to branch out from sweet pumkiny things to try some savory pumpkiny dishes. I can't wait!
I had the idea for pumpkin coffee cake muffins earlier this week and started scouring Pinterest and the web to see if I could find a good recipe. Most of the recipes I found were for just pumpkin coffee cake, but throw that batter into a muffin pan and poof, you've got muffins.
I wanted the coffee cake to have more of that pumpkin pie spice flavor, and most of the recipes only contained one or two of the spices that you use in pumpkin pie. I adapted this recipe from Crumbs and Chaos. Her recipe used pumpkin pie spice, but I added a lot more spice than she uses. The spice taste is still pretty delicate in my opinion. Personally, I'd like it to be stronger so I'll probably keep playing with the combination of spices to get it just right ;).
They are still very good though, and moist because, well, pumpkin. Oh, and the buttery crumb topping doesn't hurt them at all either. They are quick to pull together as long as you don't feel the need to pictures of all the ingredients along the way. Buuuuut since I've already done that you, no need to worry about ;)
So, grab you a cup of coffee and enjoy! Let me know how you like them!
1/4 c. brown sugar
1/4 c. sugar
1/2 t. cinnamon
2 T. cold butter
1/2 c. pecans
1/2 c. butter, softened
1 c. sugar
1- 15oz can pumpkin
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 T. pumpkin pie spice
1/4 t. salt
In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mix resembles course crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition.
Combine pumpkin and vanilla in separate bowl; mix well.
Combine dry ingredients.
Add to creamed mixture a little at a time alternating between pumpkin mixture and dry ingredients. Beat on low until just blended.
Fill each muffin tin about 3/4 of the full.
Sprinkle with topping.
Bake at 325 for 40 minutes or until toothpick near the center comes out clean. (Mine cooked in 30 minutes, so be sure to check along the way so they don't get too done.)
As a p.s., We received this awesome set of Penzey spices as a wedding gift last year, and I've loved using them. The cinnamon and vanilla have a stronger flavor and smell amazing! You can purchase them here. This is totally unsponsored. I've just enjoyed using them myself :)
If you've enjoyed this recipe or just want to save it for later, please feel free to Pin it using the image below! :)