Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug. Stir in the melted butter until crumbs form. Make the crumb topping: Whisk the flour, sugar, brown sugar, and pumpkin pie spice together.Spoon batter into liners, filling them almost full.Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. In a medium bowl, whisk the oil, sugar, brown sugar, pumpkin, eggs, and milk together until combined. Make the muffins: In a large blow, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Little Mister paying close attention to measuring out the exact ingredients. My little chef, loves making muffins – and it’s ok to cook in Paw Patrol your pjs 😉 We are pretty big pumpkin fans here at our house – especially Pumpkin Pie 🙂 While I wasn’t quite up for diving into Pumpkin Pie, we decided these Pumpkin Crumb Cake Muffins would be just right (my kids think muffins and cupcakes are basically the same thing )). I found some deep red mums to put on the front doorstep, and I couldn’t help but to purchase my first Pumpkin Spice candle. I’ve been changing out the seasons here at home, too.
The combines are hitting the fields – it is an exciting and invigorating time for sure! Printable from the Cake Blog Our soybeans and corn are turning and drying quickly. The colors are changing from greens to golden tones. We have had some gorgeous weather here in Iowa! I love this time of year when we have warm sunny days and cool crisp evenings. It’s hard to believe we are slowly closing the door to summer, and the season of Autumn is here in front of us.
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