So over the last month, I’ve been INSANELY busy. My mom’s downsizing and we’ve been working insanely hard to make sure this transition goes as smoothly as possibly. It’s never easy saying goodbye to the home you grew up in – so many different emotions have been thrown my way over the last month, one minute I’m excited and the next minute I’m sad. It’s something I know every kid has to go through at one point in their life – but that being said I’m looking forward to this next chapter for my mom. Not to mention the fact that this means we get to redesign and redecorate the new home we’re moving into (YAY!)

You can check out some inspiration we’ve been gathering on my Pinterest page!


Aside from that – to start out the fall season, the best way to get back into the groove of things for me has always been baking. My coworker whipped up these delicious pumpkin muffins and they are beyond delicious. They taste like autumn in a little muffin. So the following weekend, I decided to whip up a batch myself and I can say that I’ll be making these all autumn long!



  • ⅔ cup all purpose flour
  • ¼ cup butter, cold and cut into pieces
  • 3 Tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup packed brown sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature*
  • 1 cup pumpkin puree
  • ⅓ cup milk
  • 1 and ½ teaspoons vanilla extract


  1. Preheat oven to 400ºF.
  2. Spray 14 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
  1. Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
  2. Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.
  1. In a large bowl, toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  2. In a medium size bowl, whisk together the brown sugar and butter until smooth. Add the eggs, pumpkin puree, milk, and vanilla extract and whisk again until everything is combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
  4. Spoon batter equally into prepared muffin pans. Add crumble to the top of each muffin, about 2-3 Tablespoons each. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 10-12 minutes until streusel starts to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 4 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.
*It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
Thank you Fresh April Flours for the recipe!