Pumpkin Crumb Cake

pumpkin crumb cake

Fall is finally in the air this week in Virginia.  Waking up in the mornings is around 40 degrees, enough to be really chilly at the bus stop.  Pumpkin desserts are one of the first things I think of making, as I just love the taste and smell of anything pumpkin.

Pumpkin crumb cake tops the list as one of my favorite desserts.  It is so incredibly delicious that you will not want to miss a crumb on your plate.  You have the soft and tender pumpkin cake, loaded up with all the fall spices.  The smell of nutmeg, cinammon, and  ginger will fill your house as you bake.  Atop the cake is a delicious and buttery crumble, yes the kind you go in the kitchen to secretly pull a crumb off the top and eat before your kids see you!  I like to finish it with a dusting of powedered sugar and if I’m feeling fancy some whipped cream.

pumpkin crumb cake

The ingredients are mostly pantry staples.  And feel free to ramp up the spice amounts, use Allspice, or whatever tastes great to you.  I also tend to cut down on sugar amounts when I bake.  This one has already been reduced from the original recipe, but feel free to cut more if you would like.  Sour cream and Greek yogurt can also be used interchangably.

pumpkin crumb cake

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Pumpkin Crumb Cake

A soft and tender pumpkin cake, topped with a delicious, buttery cinnamon crumble.  Finish with a dusting of powedered sugar and whip cream.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Nicole

Ingredients

Crumb Topping

  • 3/4 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 3 tbsp packed light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 tbsp unsalted butter, melted

Cake

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinammon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp all spice
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 large eggs
  • 1 cup pumpkin puree
  • 3 tbsp Greek yogurt
  • 1 tsp vanilla extract

Instructions

For the crumbs:


  1. In a bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, and use fingers to break up clumps of brown sugar.  Pour in melted butter and fold with a spatula until evenly moistened.  Set mixture aside.



For the cake:

  1. Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with non-stick cooking spray, or use parchment paper.

    In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice. Set aside.

    In the bowl of an electric stand mixer blend together granulated sugar and brown sugar to break up clumps. Add butter and vegetable oil to sugar mixture and blend to combine. Mix in eggs one at a time. Then mix in pumpkin puree, Greek yogurt and vanilla. With mixer on low speed slowly add in dry ingredients and mix until just nearly combined. Remove the bowl and fold batter until combined.

    Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs evenly over batter. Bake in preheated oven until center is set, about 40 minutes. Remove from oven and cool completely on a wire rack.

    Dust with powdered sugar and serve with whipped cream if desired.

    Enjoy!

pumpkin crumb cake

For more fall inspired posts, check out my Virginia Apple Picking Guide.

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The Ultimate Fall Lactation Cookies

Honestly I didn’t think I would be eating lactation cookies 13 months into my third baby’s life!  I’ve been going back and forth about when to wean.  But this past weekend he came down with a fever, a really really high fever.  Like 103.9.  He didn’t want to eat.  Would not drink water.  And was so lethargic.  But he would nurse, and nurse, and nurse.  And to quote my dear friend it was “Nursing for the win!”.  I knew he was getting nutrients and staying hydrating so it helped me to worry a little bit less.

However the problem was that my supply of milk had really diminished during the last couple months as nursing sessions decreased.  So my body was trying to keep up with the sudden demand, and I was struggling.  So I dug up my favorite lactation cookie recipe, and gave it the perfect fall boost.  Pumpkin and chocolate.  I also threw some all spice and cinnamon to really kick it up a few notches.  Honestly I had never tried this combination in a cookie until last fall.  My friend made the most amazing cookies that I seriously hoarded in my bedroom and wouldn’t share with my kids.  Or my husband.

The great thing about my recipe is that they are actually pretty healthy for you.  And it makes a really large batch so it actually lasts a couple days in my cookie loving household.  I actually encourage my kids to eat them since they have a pretty great nutritional punch.

Don’t worry, the milk ingredients won’t affect the other people who eat them.  But they will help a nursing mama.  I usually eat three the first day, then 2 each day after and then magic, milk supply increases!

 

The milk enhancing ingredients are Brewer’s yeast, flaxseed, and fenugreek.  All of these items can locally be found at Wegman’s or MOMS Organic.   They can also easily be ordered from Amazon.  You can usually find flaxseed and fenugreek at places like Walmart, Target, local food store.  The oats in the recipe are also an ingredient to help milk supply, so having all 4 in one recipe should be golden.

So go ahead and make some for your family, yourself if you’re nursing, or a a new mama who needs a special treat.  Experiment with different add ins such as nuts, chia seeds, spices, let me know how they turn out.

Make sure to Pin this recipe so it doesn’t get lost in cyber space.  Pinterest seems to be the only way I can keep track of awesome new recipes I want to try.

 

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Pumpkin chocolate chip Lactation Cookies

These work!  These lactation cookies really help boost your milk supply thanks to key ingredients.  They are freezer friendly, delicious, and a breastfeeding mama's best friend.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Author Nicole

Ingredients

  • 2 tbsp flaxseed meal
  • 1/4 cup water
  • 2 cups whole wheat flour
  • 1/4 cup brewer's yeast (main ingredient for milk production)
  • 1 tsp salt
  • 1 tsp baking soda
  • 8 capsules fenugreek empty and discard capsules
  • 1 tbsp chia seeds
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 3/4 cup pumpkin puree
  • 1/2 cup coconut oil softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla or orange extract
  • 3 cups old fashioned oats
  • 1 cup semi-sweet chocolate chips

Instructions

  1. 1. Preheat oven to 375 degrees Fahrenheit

    2. Mix flaxseed meal and water; set aside

    3.  Stir together flour, brewer's yeast, salt, baking soda, fenugreek, chia seeds, all spice and cinnamon, set aside.

    4.  Blend coconut oil, sugars, and pumpkin puree well.  Blend in eggs.  Stir in flaxseed mixture and vanilla, mix well.

    5.  Add dry mixture.  Mix until combined.  Stir in oats and chocolate chips.

    6.  Scoop 2 Tbsp of dough, 1 to 2 inches apart on a silicone lined baking sheet.  You may want to flatten dough slightly.

    7.  Bake for 9 to 10 minutes.

    8.  Once cooled wrap in plastic wrap and place in container in the freezer.  Eat at least 2 cookies the first day, and one each day afterwards.  They can be rewarmed quickly in the microwave.

Recipe Notes

*Recipe altered from Dinnernowdessertlater.com

Warning: Consult with your doctor before making and eating this recipe.  Discontinue use and consult with doctor if there are adverse reactions.

 

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Fast breakfast for school mornings

Breakfast bars and breakfast cookies to the rescue.

With the school year about to get under way, my stress level begins to skyrocket.  There are a million reasons why, but one of the most basic is how do I get a nutritious breakfast into my child so they can be at their best for learning.  This is mostly an issue with one of my children.  That one child doesn’t want to wake up, ever. Anything beyond the novelty of the first day often deteriorates into me screaming, or willing myself to not go into the bedroom repeatedly and let her suffer the consequence of missing the bus.

Here’s the best part, the bus is coming 10 minutes earlier this year.  The response I got when mentioning this was, “Oh it’s only 10 minutes, no big deal.”  I had to stop myself from rolling my eyes because the bus is now rolling in at 7:17, and she generally gets out of bed at 7:05 on a good day.

So beyond running around like crazy to look presentable, making sure she has her bag and viola, she has to eat something.  Anything, well not really anything.  I have come to love making breakfast bars and breakfast cookies.  They pack a pretty great nutritional punch, as I can throw lots of powerhouse ingredients in to help sustain her energy throughout the morning.  They are also easy to pack for her after school activities, and this way she is not tempted to buy items from the vending machine.

I have rounded up several of my favorite recipes breakfast bar and cookie recipes.  The best part of any breakfast cookie and bar recipe is that they can easily be modified.  You can switch regular flour for whole wheat, add flax seed, wheat germ, chia seeds, various dried fruit that your children enjoy, a little bit of chocolate usually helps, rolled oats instead of quick oats, you get the idea.  And I’ll be the first to admit that everyone in the house ends up snacking on these bars and cookies, not only at breakfast, and I’m totally okay with that.

Cheers to a great school year!

Pumpkin breakfast cookie

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Healthy oatmeal breakfast cookies

Healthy carrot cake oatmeal breakfast cookies

Apple cinnamon oatmeal breakfast cookie

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