- You keep a stash of pumpkin butter through all seasons (yes even summer!).
- When dining at restaurants, bakeries, coffee shops, etc, you purchase anything pumpkin that you see regardless of the season.
- You squeal when you see Libby’s canned pumpkin out in stores again.
- Above applies for pumpkin lattes or pumpkin muffins at donut and coffee shops
- You call your favorite Italian restaurant on a daily basis to find out when they are serving their pumpkin ravioli to make sure you don’t miss it this season
I’m sure I’m missing other points–feel free to contribute! Regardless, I LOVE pumpkin and eat it all year-long, but have a hay-day in the fall when I don’t have to hide while eating it :). So here is the first of my hopefully many pumpkin creations this fall/winter season which I gifted to one of my best friend’s family for taking me up to Michigan for an absolutely wonderful weekend. I hope you enjoy!
Makes about a dozen
3/4 cup brown sugar
1/2 cup veggie oil
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup milk
1 tsp vanilla
1.5 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp cloves
1/4 tsp salt
1/2 cup all-purpose flour
3 tablespoons butter, melted
1/4 cup + 2 tablespoons brown sugar
1 tsp cinnamon
Preheat oven to 350. Line a muffin tin with paper liners.
In a small bowl, whisk together the brown sugar, vegetable oil and eggs until thoroughly combined. Add the pumpkin, vanilla, and milk and stir until mixed well.
In a large bowl, sift together (or dump if you are lazy like me 🙂 ) the flour, baking powder, baking soda, spices, and salt. Pour the wet ingredients into the dry ingredients and mix until just combined–do not overmix or they will turn out dry and rough and you will not enjoy them as much!
For the streusel–mix all ingredients together until clumps form.
I should have another post up again relatively soon, but as it is another gift–I want to make sure that the person gets it so I do not ruin the surprise 🙂