Fall is in full swing and so is my love of pumpkin!! I feel like there is an over saturation of pumpkin everything in the supermarkets, somethings are just not meant to be pumpkin flavored..like TWINKIES. Let’s face it Twinkies are best in their pure form, we all remember when they disappeared off the shelves in 2013 and we never want that to happen again. Pumpkin Muffins are still my all time favorite baked goods, even over pie. Muffins are the most near and dear to me because they are sweet but not overly sweet and perfect for breakfast, snacks, or even deserts. There is nothing like lounging on the sofa all bundled up with a hot cup of coffee and a warm muffin. If you are a pumpkin lover like me you will adore this Pumpkin Spiced Cinnamon Roll Cake.
Let’s talk about cinnamon chips..they are like flavor bombs that give burst of cinnamon flavor to whatever you add them to. They are seasonal to only the fall season and can be found just about anywhere. These little jewels are perfect added to muffins, coffee cakes and even scones. The aroma that fills the house when baking with these babies is amazing.
These are super easy to make and make 12 muffins perfectly. I have been tinkering with recipes for muffins to get just 12 for year and I think I finally got it.. Start off by making the streusel topping , mixing together all the ingredients and cutting the butter in with a fork or pastry cutter. Then sift together all flour , baking soda, baking powder, salt , and pumpkin spice. In a separate bowl mix together oil, pumpkin , egg, vanilla and both sugars. Slowly add the flour mixture to the wet mixture, then add the milk last . Fold in the cinnamon chip like you would any other chip. Spoon the mixture into the 12 muffin tins, then top with the streusel mixture. Bake in a preheated oven at 350 degrees for 25-30 minutes.
These are best served warm and can be heated up as needed