It is October 3, 2011. October! That means it's time for apple picking, trick-o-treating, and a little piece of heaven I like to call... pumpkin season. As my loyal followers know, I was on quite the pumpkin spree last year. Pumpkin Pie Biscotti, Pumpkin Spice Latte, Pumpkin Bundt Cake, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, Pumpkin Chocolate Chip Muffins, Pumpkin Pie and Stuffed Pumpkin Cupcakes.
Okay, I went nuts. But I love this seasonal gourd. It's wonderful and spicy and warm and fantastic. And once
October September August hits, I start thinking of wonderful ways to use it in every recipe possible.
On a lazy Saturday, Julia and I made this recipe, and though it's not the prettiest little thing you ever laid eyes on, it tastes amazingly moist and autumny and I highly recommend it... just maybe not for a party. Julia and I have an issue with cake in the house. Whenever we make it, little kitchen elves come and take bites of the cake all day until it is gone. Solution? Make everything miniature.
Pumpkin Spice Coffee Cake Muffins
For the Topping
For the Topping
1/4 cup packed brown sugar
1/4 cup granulated white sugar
1/2 tsp cinnamon
2 tbsp cold butter
1/2 cup chopped pecans
For the Cake
1/2 cup butter, softened
1 cup sugar
1 cup sour cream
1/2 cup canned pumpkin
1 tsp vanilla
2 cups AP flour
t tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
3. In yet another bowl, combine the sour cream, pumpkin and vanilla; mix well.
4. In a fourth bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
5. Spread the batter into 24 greased muffin tins and sprinkle with topping. Bake at 325 degrees F for 12-15 minutes or until a toothpick inserted near the center comes out clean.