Thursday, October 10, 2013

Pumpkin Spice Crumb Cake Muffins

I have a love hate relationship with Fall. I hate it because it is to cold for me, and it brings winter. I love it because the Fall colors are so pretty and I love the flavors of Fall. Fall is the time of year that you start making comfort foods and baked goods that are baked with spices that just make your heart warm.

Oh yes. I love pumpkin spice. I am one of  "those people" that loves pumpkin everything. Pumpkin pie though...I could live without. It has to be a very spiced pumpkin pie in order for me to like it. I have had so much pumpkin spice coffee already...and I'm not even ashamed. Green Mountain Pumpkin Spice Coffee K-cups are just one of the best pumpkin spice coffees. Plus I can add pumpkin spice creamer. Tastes amazing.

What a better way to kick off the Fall season, then with a Pumpkin Spice Muffin?

With a crumbly top?

How about a closer look? You want one?

The pumpkin makes these muffins extra moist.

Now that I might have you drooling over your computer. I'll get to the recipe. I can't take credit for this recipe though. It was put together by my mom. Which actually, if it wasn't for my mom, I wouldn't know how to bake. She is the one who taught me. I would always watch her bake...and play in the flour when I was little ;) But I always look to her for advice. She can throw things together without even measuring and they turn out amazing. I have inherited some of that. But I still will measure things out. Everything that I make I want her to try, just to make sure it meets her standards. So today I thought it would be a good idea to share one of her own recipes. She took a regular muffin mix and made fall inspired muffins.

Baking doesn't have to be complicated or so involved that you feel like you're losing your mind ( and yes I have been there) and you shouldn't feel like you HAVE to make things from scratch. Yes, it is always nice to share something that is fully homemade, but mixes that give you the right amount of dry ingredients just eliminates a few steps. I think mixes that are gluten free are truly a lifesaver. Especially for someone who is just starting out gluten free. I do make a lot of things from scratch, but that is because I now know what works, and doesn't work. Even though I do make things from scratch, once in awhile it's nice to use a box mix.
In this recipe, King Arthur Flour Gluten Free Muffin Mix is featured. 

Pumpkin Spice Crumb Cake Muffins


1 Box King Arthur Flour Gluten Free Muffin Mix
6 Tbsp Melted Shortening or Dairy free butter ( or butter if you can tolerate it)
3 Large Eggs
1/2 Cup Water
1 Can Organic Pumpkin
1 Tbsp Pumpkin Pie Spice

Crumb Topping:
1 Cup G/F Bisquick mix
1 Cup Brown Sugar
1/2 Cup Shortening 

Combine all ingredients until a crumb mixture forms

Taken from the back of the muffin box

Preheat oven to 375 degrees Fahrenheit. Grease muffin pan or fill with paper muffin cups

Stir together the shortening, eggs, and water. Add in the pumpkin and pumpkin pie spice and mix until well combined.

Fill the muffin cups almost full. Let batter sit for 10 minutes. Sprinkle with Crumb Topping.

Bake for 18 to 22 minutes. Test with a cake tester or toothpick, if it comes out clean it's done.

Cool for 5 minutes. Then transfer to a cooling rack.

Makes: 15-18 muffins

Enjoy these fall inspired muffins.
I know I did, I already had 1....
Okay I had 2....

Actually it was 3 in one day
Judge me

You won't be able to resist them either. So try them!