It’s fall here in Michigan – already! The summer flew by with little beach days. That’s a sad story in itself. With the beautiful leaves changing colors and the smell of crispness, I felt I should bake…..something pumpkin of course!
I used large cupcake papers for these, they make them look so lovely but makes only about 7 muffins!
1 cup real, all natural pumpkin
1 cup cane sugar
1/2 cup organic canola oil
2 organic eggs – room temperature
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. ginger
1 1/2 cups organic flour
1 tsp. baking powder
1 tsp. baking soda
1/2 stick cold organic butter
1/2 cup flour
1/4 cup brown sugar
1/2 tsp. cinnamon
Crumble together with fork.
In a medium bowl mix flour, baking powder, and baking soda.
Preheat oven 350 degrees
In a large bowl mix pumpkin, sugar, oil, eggs, cinnamon, nutmeg, salt, and ginger together until well combined.
Slowly incorporate flour mixture.
Scoop into cupcake papers and sprinkle streusel topping – I use a cupcake scoop like this.
Large cupcake papers – bake for 20-23 minutes
Regular cupcake papers – bake for 17-20 minutes
Enjoy! Happy Fall!
– Jessica xo
*Recipe adapted from one of my favorite ladies in the cooking world – Lacey, A Sweet Pea Chef. You can find her website here.
Facebook – Living Green
Twitter – @OrganicsBakery