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Cinnamon Sugar Banana Bread

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Pumpkin Spice Muffins (with a crumble topping)


I find that when October hits, we are absolutely bombarded with pumpkin EVERYTHING. To be honest, I have never been that interested. I never opt for the pumpkin pie at Thanksgiving; I don’t really care for the infamous Pumpkin Spice Latte from Starbucks…what’s all the fuss?

Last week a colleague brought in some muffins. “Pumpkin Spice”. Obviously. Pfft. Suddenly, the afternoon crash hits. I find myself wandering over to the muffins and escorting one back to my cubicle. I size it up. Smells good enough…

Oh, baby.

Not 24 hours passed before I baked a dozen for myself; jazzed up with a crumble topping. I’ve had the pumpkin “Kool-Aid”.

These puppies are moist and flavourful; I declared them the best muffin to come out of my oven. Try them and see for yourself.

Makes 12 muffins
1.5 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (original recipe called for cinnamon)
1 cup white sugar
7 ounces (or just under a cup) of canned pumpkin
¾ cup vegetable oil
2 large eggs

Oat Crumble Topping
½ cup oats
2 tablespoons flour
¼ cup brown sugar
½ teaspoon pumpkin pie spice
2 tablespoons butter


  1. Preheat the oven to 400F. Prepare your muffin tin with liners, or grease the tin directly.
  2. In a medium bowl, whisk together: flour, baking soda, baking powder, sugar, pumpkin pie spice, and salt
  3. In a large bowl, mix together eggs, pumpkin, and oil.
  4. Pour the dry ingredients into the wet, and mix until just combined.
  5. Divide batter among prepared muffin tin. Top with crumble (see below)
  6. Bake for about 15 minutes, or until a toothpick comes out clean.

Oat Crumble Topping

  1. Combine all ingredients in a small bowl and ‘crumb together’ with hands until it feels somewhat like wet sand.
  2. Note: the above picture used ‘quick oats’. I think I would prefer large flake!

Recipe for muffins provided by co-worker – original source to come!