Pumpkin Season

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It’s officially October, which means it’s totally acceptable for me to stuff my face with everything pumpkin from the minute that I wake up (helloooooo pumpkin spice lattes and creamer) to the minute I go to bed (one more slice of pumpkin cheesecake please).  That’s at least what I tell myself.

Here’s another fun fact that I like to tell myself – pumpkin is totally a health food, so adding pumpkin to your baked goods automatically makes them healthy.  Cupcakes become muffins.  #TruthsByElise

Don’t crush my dreams.

Pumpkin Spice Muffins

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Ingredients:

1 & 1/4 C. Whole Wheat Flour
1/2 C. White Flour
1/2 C. White Sugar
1/2 C. Packed Brown Sugar
1 t. Baking Soda
1/4 t. Cloves
1/4 t. Allspice
1/4 t. Cardamon
1 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Ground Ginger
1/4 t. Salt
1 Egg
1 C. Canned Pumpkin
1/2 C. Vegetable Oil
1/2 C. Almond Milk
1 t. Vanilla Extract

For the crumble…
10 T. Butter
1/2 C. Brown Sugar
1.2 C. White Sugar
1 & 1/2 C. White Flour

Instructions:

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Start with your dry ingredients – both the whole wheat and white flour.

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Then the sugars – brown and white get added to the mix.

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Now the baking soda…

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And then ALL of the fall spices… the gang is all here, folks.

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Finally, the salt.

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Now, in a separate bowl, mix the wet ingredients – starting with your pumpkin.

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Also, the egg…

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… the vegetable oil…

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… the almond milk…

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… and last but not least, the vanilla.

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Mix it up!

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Slowly add the dry ingredients to the wet, and if you’re using a standing mixer, switch to mixing by hand so that you don’t over-mix.

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Big-ol-belly is getting grumbly at this point… as you can imagine…

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Consult our recipe… and it’s on to our crumble!

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Mix all crumble ingredients together by just SLIGHTLY softening your butter and mixing with a fork.

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Fill your muffin tin 2/3 of the way full and then top with literally as much crumble as you can pile on top.  Bake at 350 degrees for 16-18 minutes.

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Oh hey pretty little muffins :)

Mangia!

Elise-Sig-v8

 

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One Response to Pumpkin Season

  1. julie mataya October 10, 2017 at 7:14 PM #

    Thanks for this recipe, Elise! I’m also into all things pumpkin this time of year. Afterall, It only comes around once a year!

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