Pumpkin Crumb Muffins

Hello, Hi.

So it’s been officially over a year since I’ve posted anything here, which is kind of depressing huh? August 2015. Quick update on major things that have happened since then: we went on our honeymoon to Italy (oh my gosh, I could talk about that for 5 years but that will have to wait for another time), we traveled to New York & Los Angeles from Miami so many times that we’re now Executive Platinum frequent fliers, and oh hey! We moved back to Los Angeles!

I stumbled across this muffin recipe in September of last year and have been slightly obsessed with it ever since. I couldn’t hide this recipe from you all any longer so I’ve come out of blog-hiding to share these love muffins.

The crumb topping on this muffin is HANDS DOWN the best (bold, italic, underlined) I have ever had. I know you are probably like, okay calm down that’s probably not true. No, really, it’s that amazing. The key to this crumb is that the butter is melted and mixed in with the other ingredients, rather than the traditional crumb which incorporates cold butter into the sugar/flour/etc. This way leads to a few more dishes, but it is SO worth it.

Oh oh oh, and then there is the maple brown butter drizzle. You beautiful buttery, pancake smelling, deliciousness. Sigh…

I can’t even eat a muffin from the coffee shops in town anymore because they just feel like an epic let down. That certain-major-coffee-chain’s muffins taste like vending machine muffins now.

Nothing brings a smile to your day quite like a box of homemade muffins surprise delivered to your doorstep.

I know that it is January and so many of you guys are on Whole30 diets, or whatever the fun new diet is that rains all over my muffin parade. Good for you and having that will power. All I am saying is save this recipe for when you’ve come back to real life, and you can thank me later. I’ll be waiting, with a muffin.




Muffin Ingredients

2 eggs

1 cup sugar

1/2 cup brown sugar

8 oz canned pumpkin (about half of a 15 oz can)

3/4 cup canola oil

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon pumpkin pie spice

1/2 teaspoon salt


Crumb Ingredients

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 1/2 cups cake flour


Maple Brown Butter Icing Ingredients

2 tablespoons butter

1 1/4 cups powdered sugar

1 teaspoon vanilla

2 tablespoons maple syrup

1-2 tablespoons water



Crumb Topping

Combine sugar, brown sugar, cinnamon, and salt in a medium bowl.

Stir in melted butter, then add in cake flour (the mixture will be very thick).

Using a spatula spread the mixture out onto a cookie sheet or piece of parchment paper and let it set for about 10 minutes in a cool place.



Preheat oven to 375º. Line your muffin pan with paper liners.

In a large bowl, whisk together eggs, brown sugar, sugar, pumpkin, and oil.

In a medium bowl, mix flour, baking soda, baking powder, pumpkin pie spice and salt.

Mix the flour into the pumpkin mixture and mix until smooth.

Fill the muffin tins about 3/4 full and top with the crumbled up topping to the point where it’s almost overflowing. Just squish the topping down a little bit.

Bake for 10 minutes at 375º, then turn the oven down to 350º for another 10-12 minutes. Let the muffins cool in the pan for about 10 minutes, then take out of the pan and prep to drizzle the icing.


Maple Brown Butter Icing

In a small pan on the stove, cook the butter until it smells nutty and there are brown specs at the bottom of the pan. This will happen quickly, so don’t walk away! Immediately pour into a small bowl.

Whisk in powdered sugar, vanilla, maple syrup and water until smooth. If it is too thick, add a little more water.

Either using a spoon or transferring into a plastic baggy, drizzle the icing over the muffins.


These muffins store well in a sealed container, if they last that long!




#47 Ghost and Pumpkin Sugar Cookies

Happy Halloween Everyone!

I apologize for the delay in posts the past week, lots has been going on work, school and personal life wise. I want you all to know that I appreciate the support and love that I get from you guys. When I started this blog, all I knew was that I loved baking and I wanted to show my friends and family the things that I made. I hope all of you go after the things that make you happy like I did. It may just seem like a little blog about dessert to you, but to me its so much more than that. Thanks for the support :).

I needed to study this past Sunday for a test on Tuesday. I hadn’t baked anything in days and it was starting to make me a little stressed. Is it weird that I was more stressed about not baking something than I was my test? The solution: put computer with the slides for my test next to me while I baked a double batch of sugar cookies.

This right here is the most amazing thing you will ever own if you ever roll out dough. In the past before we had this lovely invention I would attempt to roll out dough on a wooden cutting board that was way too small for the job. The solution to all my problems (in terms of cookie making) is a circular piece of wood covered in canvas – tada! It’s main purpose is for rolling out the dough for Lefse, which is a Norweigen flat bread made from potatoes. My mom makes it every year, maybe we’ll get a post out of it this year! It’s so good!

TIP: When rolling out dough, put a sheet of plastic wrap on top of it. I use the one that I wrapped the dough in while it was chilling in the fridge – reusing things = less waste = happy environment (PSA from your friendly environment lover). It comes out perfectly smooth with no flaws, and the rolling pin wont stick to it! This way you just need to put a little flour on the bottom, and not all over the dough, which can dry it out. It’s little things like this that make this process so much easier.

Pipe an outline, let it dry for 30 minutes

The thing about gorgeous sugar cookies, like the ones you see on Bake @ 350, is that no body tells you how long this process is! I kid you not, I spent probably a combined 5 hours chilling, baking, cooling, piping, decorating these damn cookies! Oh and don’t forget the massive clean up. In the end I like to think its worth it, but man is it just an exhausting process!

Torey shows up during decorating to say hello and take random pictures
Finally done! 

I hope you all have a fun, crazy, but safe, halloween!

Sugar Cookies 


1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields about 40 cookies.

I’ve tried a bunch of different frostings for sugar cookies and the most traditional way is Royal Icing which uses egg whites, but I find that this recipe with Meringue powder is a million times easier, and tastes better in my opinion.

Royal Icing

4 cups powdered sugar, sifted
2 tbsp. meringue powder (Found at specialty food stores like Sur La Table or the craft store Michael’s)
5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  If you would like to add color, I suggest using gel and not liquid because it changes the consistency of the icing.

To flood cookies: Thin out the icing so that it is about the consistency of thick honey. Some people use squeeze bottles, which is the best way of doing it, but if you don’t have any you can just spoon it onto the cookie. Use a toothpick to push the icing into all the spaces. Let sit for a few hours to completely set up. Do not put into air-tight container until frosting is completely hardened.


Recipe from Annie’s Eats



#45 Pumpkin Cupcakes with Cream Cheese Frosting

I think Wednesday served as a wake up call for all of us sandal-wearing, beach-going, Southern Californians. I’m not a cold weather type of person, but I do love the food that comes along with it. Since it felt like this was the first real day of Fall, I had to make something with pumpkin in it to really kick off the season.


I was torn between a lot of different recipes. These pumpkin cupcakes are just so good, regardless of the weather, I couldn’t resist. I made these last year during Thanksgiving time but I will justify this post with the fact that they are so delicious that you guys need to hear about them again. Especially since I am sure all of you anti-pumpkin people probably overlooked this last time. Look again! You’ll love them 🙂

The best thing to do when you’re freezing and its pouring outside is to get in the kitchen and bake something. I went into the kitchen wearing too many layers of clothes to even admitt, and ended up dressed like a normal human being by the end of baking. On top of this, the house will smell amazing while you’re making these. I call that a double win.

Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Martha Stewart


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a small saucepan, melt the two sticks of butter. Set aside to cool.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans halfway though. Take cupcakes out of pan and let cool.

Cream Cheese Frosting
2 sticks of butter, room temperature
16 oz of cream cheese (2 packages)
3-ish cups of powdered sugar
1 1/2 teaspoon of vanilla extract


With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Spoon into a piping bag or spread on with a blunt knife.





#5- Pecan Bars and Pumpkin Spice Cupcakes w/Cream Cheese Frosting

Pumpkin Cupcake with Cream Cheese Frosting

Wow, what a week.

I hope you guys had a great Thanksgiving weekend with your friends and family 🙂

This week, since I had a bunch of pecans left over, I made Pecan Bars. Since those were SO easy to make, I decided to make some Pumpkin Cupcakes to go along with the Fall, cozy, homey desserts theme.

This week is such a win. They both came out amazing and I can tell that they wont be here for long.

Freshly Frosted

Topped with Pecans


Tip: If you line your pan with foil, it makes it extremely easy to just pop it out and cut it when its cooled!

I used parchment paper and string to wrap up my pecan bars.



Click here for the Pumpkin Cupcake Recipe

Click here for Cream Cheese Frosting Recipe

Click here for Pecan Bar Recipe


Until next week,