I’ve been in the kitchen so much this January and falling back in love with not only cooking but baking! And while I’m not indulging in all my goodies, I am sharing them with loved ones-another aspect of cooking that I forgot I enjoyed. I based my recipe off of this recipe, but made a few changes of my own.
For the Crumble:
1/2 all purpose flour
1/4 cup brown sugar and 1/4 cup maple sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup cold unsalted butter
For the cake:
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup canned pumpkin (would add more next time around)
1/2 cup of milk
1/2 cup of chai pumpkin jam (could also use pumpkin butter, honey, or syrup)
1/2 cup of vegetable oil
1/4 cup of brown sugar and 1/4 cup of maple sugar (no maple sugar you say, use all brown sugar!)
Preheat oven to 350* and either spray or line muffin tin (recipe makes 12-18 muffins).
Mix the dry ingredients, mix the wet ingredients, then mix together until incorporated. Fill cupcakes 3/4 full, add on topping, press topping down slightly and pop into oven for 25 minutes-tops will spring back when finished.
Take muffins out and cool completely, enjoy!