This past Sunday, it was daylight savings time. A day where our phones magically fall back one hour…I mean clocks get turned back one hour (can I just say I’m so thankful my phone does this or else I would never remember to). The mornings are brighter, the evenings get darker earlier and we gain an extra hour of sleep. Except, I’m just not so sure about that last part.
I saw a meme the other day that read, “It’s daylight savings, don’t forget to fall back to gain an extra hour of…nothing. You get nothing, you’re a parent!” You see, I used to send my sister those memes of kid-less people sleeping soundly, mocking parents. But now, I am a parent and I shake my fists at those memes! As a parent you work so hard at getting your child on a solid sleeping schedule, only to have something like daylight savings come in and mess around with said schedule.
So after the time change, my 7 month old was up almost 2 hours earlier than normal. Ugh. The bright side to the earlier morning? I had time to browse for some new recipes to try! I found these pumpkin crumb cake muffins from Sally’s Baking Addiction last month and they are deeeelicious! A perfectly moist & super flavourful muffin! Sally’s Baking Addiction was one of the first blogs I started going to for new recipes – she has sooo many good ones! And have you seen her cookie cookbook yet?! If you like pumpkin, these muffins will not disappoint! Pairs well with your morning coffee on a crisp fall day!
Pumpkin Crumb Cake Muffins
1 + 3/4 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 + 1/2 cups canned pumpkin puree
2 large eggs, room temperature
1/4 cup milk, room temperature
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp pumpkin pie spice
6 tbsp unsalted butter, melted
1 + 1/2 cups icing sugar
2 tbsp pure maple syrup
2 tbsp milk
To make crumb topping:
- In a medium bowl, whisk together flour, sugars and pumpkin pie spice until combined. Stir in the melted butter until crumbs begin to form. Set aside.
To make maple glaze:
- Whisk all of the glaze ingredients together until smooth. Set aside.
To make muffins:
- Pre-heat oven to 425 degrees. Spray muffin tin with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a medium bowl, whisk together the oil, sugars, pumpkin puree, eggs and milk until combined. Pour the wet ingredients into dry ingredients. Gently fold everything together until just combined – no flour pockets remain!
- Evenly spoon batter into muffin tin, filling it almost full.
- Get crumb topping and spoon crumbs evenly onto muffin tops. Gently push crumbs into batter.
- Bake muffins for 5 minutes at 425 degrees. Keeping muffins in the oven, reduce the temperature to 350 degrees and bake for an additional 16-17 minutes or until toothpick comes out clean.
- Allow muffins to cool in muffin tin for at least 10 minutes before removing.
- Give glaze a stir and drizzle over the tops of warm muffins.
Recipe Source: Sally’s Baking Addiction