Happy February! Here are some great Football Feast recipes to help get you through the evening! 🙂
Book: I finished teaching how to decorate sugar cookies with royal icing and not much time to start our book club book. My next venture presentation is in March teaching moms how to “thrive” instead of just surviving. We will cover exercises used in positive psychology that lead us to be happier people. Woo hoo!
I noticed there are not a lot of savory dishes recently. I do cook. Really I do. I had this yummy omelet this morning, but then we ate it all up and there is nothing to photograph! Next time I really must make more 🙂 It had green bell peppers, onions, garlic, tomatoes and cilantro.
Recipe: After making my last blog post, stovetop pumpkin oatmeal, one might be left with quite of bit of canned pumpkin leftover. Never fear! Pumpkin Crumb Muffins are here. Because I love almost anything with crumb topping! And the crumb topping must be big and chunky and fill every bite! These muffins are quite moist and the kids and I loved them. Throw some mini chocolate chips on top and the kids will eat up their vitamin A. I just love mini chocolate chips – so small but quite a lot of chocolate flavor.
Ingredients
- 1 cup (8 oz.) pumpkin puree
- 2 eggs
- 1/2 cup (4 oz.) brown sugar
- 3 Tb. vegetable oil (or substitute applesauce)
- 1 Tb. molasses
- 1/2 tsp. salt
- 1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
- 1/2 cup (4 oz.) milk
- 1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 Tb. sugar
- 1/2 tsp. ground cinnamon
- pinch of salt
- 3 and 1/2 Tb. butter, melted
Instructions
- Preheat oven to 400 degrees. In a medium bowl, whisk together the wet stuff: pumpkin, eggs, brown sugar, oil, molasses and milk.
- In a great big bowl, whisk together the dry stuff: salt, spices, flour, baking powder and baking soda.
- In another medium bowl, mix the topping ingredients.
- Grease and flour, or use muffin liners, in a 12 cup muffin pan. Divide batter among the wells. Divide the topping and put on the batter. Lightly pat down. Bake 18-20 minutes. Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.
- Muffin recipe adapted from King Arthur Flour
Pumpkin Crumb Muffins
yield 12 muffins
1 cup (8 oz.) pumpkin puree
2 eggs
1/2 cup (4 oz.) brown sugar
3 Tb. vegetable oil (or substitute applesauce)
1 Tb. molasses
1/2 tsp. salt
1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
1/2 cup (4 oz.) milk
1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
Topping:
1/2 cup flour
1/4 cup brown sugar
1 Tb. sugar
1/2 tsp. ground cinnamon
pinch of salt
3 and 1/2 Tb. butter, melted
Preheat oven to 400 degrees. In a medium bowl, whisk together the wet stuff: pumpkin, eggs, brown sugar, oil, molasses and milk.
In a great big bowl, whisk together the dry stuff: salt, spices, flour, baking powder and baking soda.
In another medium bowl, mix the topping ingredients.
Grease and flour, or use muffin liners, in a 12 cup muffin pan. Divide batter among the wells. Divide the topping and put on the batter. Lightly pat down. Bake 18-20 minutes. Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.
Muffin recipe adapted from King Arthur Flour
