Easy Pumpkin Pie Muffins

It's officially Autumn!

Welcome to my home!

I am so excited about all the produce of the season! But, I must confess. I cheated. Yes, ladies and gentlemen I cheated. I had to! My husband is currently away as most military members are, so I had to make quick with what I had.

My friend Becca and I planned a baking day last week and we both agreed pumpkin would be the perfect thing to bake since it's the first week of Autumn! Between the two of us we have 5 children under 4, so we decided canned pumpkin was the way to go this time around! However, while shopping at my friendly commissary,  I found that there was NO canned pumpkin. All that was left was some canned pumpkin pie filling! So, I searched the commissary for some fresh pumpkin with the intent to roast, season and puree it myself. Guess what? No pumpkins!!! I was so upset, because here I am at 7:30pm with three hungry, tired, rowdy children and all I have is canned pumpkin pie filling! So I looked at the ingredients list to see if I can maybe alter a recipe a bit, and then I saw that there was a recipe for muffins I had in mind on the back label.  I love challenges, so I bought it. I checked out the website and everything seemed pretty easy so I went to bed.

So yesterday we were ready to bake, and I saw that I read all-purpose baking flour as all purpose flour! Shoot! After a brief panic session, I found a great pumpkin muffin recipe and altered it a bit. Boy, were these delicious!! And soooo easy. The girls loved helping, and my son loved eating them! So it wasn't much of a kitchen disaster after all. I love when there's a light at the end of the funnel. Get it? OK, no more jokes. On to the recipe!

The Pumpkinator

Pumpkin Pie Muffins with Pecan Crumble Topping

Adapted from American Food Recipes 

For the muffins:

3 cups all purpose flour

1 1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 cup butter, melted

1/4 cup light brown sugar 

2 eggs

1 teaspoon vanilla extract

1/4 cup milk

1/4 cup cream

1 1/4 cup canned pumpkin pie filling

For Pecan Crumble

1/2 cup flour

1/4 cup softened butter

1/4 cup brown sugar

1/2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 cup chopped pecans

Directions

Preheat oven to 350F and oil muffin tin or add cups. Makes 12 muffins

For pecan crumble, mix all ingredients except for pecans with your hands until you have a crumby texture. Stir in pecans then set aside. 

In a medium bowl, combine flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.

In a large bowl, cream sugar and butter until creamy with whisk or mixer. Add eggs and vanilla until combined. Alternate adding flour mixture and milk and cream until combined. Gently mix in pumpkin, and be sure to not over mix!

Evenly distribute muffin batter then add crumble. A batter and sprinkle fairies does the trick well!

Bake for 30 minutes or until tops are golden and toothpick comes clean when inserted in the middle. 

Happy Eating!

Kid Approved! 

These muffins were so moist with the perfect crunch from the topping! A must try for sure!

Enjoy!!