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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Apple Picking: Guide to Orchards in Virginia

apple picking at orchard Great Country Farms

I never really went apple picking at the orchard growing up.  However now as a mom it is definitely on my bucket list each fall.  Virginia has some of the best apple orchards around.  I just love all the fall smells, the crisp air, the beautiful photo opportunities, kettle corn, and of course, the delicious apples.

There are also some pretty cool facts about apple orchards that you can share with your kids.

Farmers love to share their knowledge.

If you are not sure what type of apple is good for a recipe, ask the farmer.  If you’re not sure what color a ripe apple should be, just ask the farmer.  They are usually more than happy to chat and share all of their knowledge.

Most pick your own farms grow dwarf trees.

You can reach for the apples without climbing a tree.  Apples also ripen from the outside of the tree to the inside, so preschoolers can easily pick their share.

Most pick your own farms have lots of other activities.

As shared in yesterday’s post on Great Country Farms, there is plenty to do at the apple orchards.  There may be tractor rides, barn animals, jumping pillows, rope swings, corn mazes and play areas.  Check the websites to see what is offered.

Picking and caring for the fruit is the perfect multi disciplinary lesson.

There are so many opportunities for learning when going to the apple orchard.  What color is that apple?  How many apples are in the basket?  Don’t drop the apple, it may bruise.  How much do all these apples weigh?  How much will the apples cost?  Try reading a book or two before you go to the apple orchard to get your kids excited.

Apples by Gail Gibbons,  How do Apples Grow by Betsy Maestro , and Ten Apples Up On Top! by Theo LeSieg.

Great Country Farms – Bluemont
Apples are $1.29/lb and are available for u-pick http://www.greatcountryfarms.com/index.php/u-pick.html from 9am-5pm daily. Weekday admission is $8/child and $10/adult and weekend admission is $10/child & $12/adult; admission includes all the farm activities (playground, slides, farm animals, wagon rides, and more).  Later in the season you also can pick pumpkins and greens.  Also see their special events including the Fall Harvest Festival and Pumpkin Chunkin’.

Hartland Orchard – Markham
Pick your own apples including Gala, Golden Delicious, Red Delicious, and Jonagold at this family working farm with views of the Blue Ridge Mountains. Hours are 9 am to 5 pm daily. You can also pick peaches and pumpkins.

Crooked Run Orchard – Purcelville
Pick your own apples including Gala and Golden Delicious (you also can pick pears and blackberries).  Note: the orchard’s Facebook page is updated more frequently (and has more information) and the website directs you there for updates.

Mackintosh Fruit Farm – Berryville
Pick your own apples daily (8 am-6 p) during the active growing season, which usually goes through late October.  Apple varieties include Ginger Gold, Gala, Honeycrisp, Blondee, Golden Delicious, York, and Fuji.

Marker-Miller Orchards – Winchester
With 325 acres of apples in the orchard and more than 20 varieties to choose from, you’re bound to find something you like here. Their online chart that tells you what you can expect when. The orchard also has a playground, cow train, and wagon rides.

Have you gone apple picking?  Where have you gone and did you like it?

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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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