The Best Pumpkin Muffins

The Best Pumpkin Muffins from Sugar Spun Run

I just made these muffins and really liked them so I will post them here to make again you can check the recipe picture and site here:

Ingredients:
3/4 cup butter melted and cooled at least five min
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs (lightly beaten and room temp preferred)
1 cup canned pumpkin puree
2 Tblsp milk
1 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp ground cinnamon

Streusel Topping
1 1/4 cup all purpose flour
1/2 cup light brown sugar  firmly packed 
1/3 cup sugar
3/4 tsp ground cinnamon
6 Tblsp butter (melted and cooled a bit) I just use room temp butter and use my hands to mix it into pea sized pieces

Glaze (optional)
1/2 cup powdered sugar
2-3 tsp milk
Instructions:
Preheat oven to 375 and line a 12 count muffin tin with paper liners
Combine melted, cooled butter, granulated sugar, brown sugar in a large bowl and stir well.
Stir in eggs.  Add pumpkin puree, milk, and vanilla extract ans stir well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined
Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter
Evenly divide muffin batter into prepared muffin tins (filling 3/4 full) set aside while you prepare your streusel

Streusel
Prepare your streusel by whisking together flour, sugars, and cinnamon.
Pour the melted butter into the mixture and using a fork stir until crumbles form. Dont overwork the streusel or you'll end up with a paste, you want it clumpy.
Using your hands, divide the streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375 for 17 to 19 min or until a toothpick inserted comes out clean
Glaze:
If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled pumpkin muffins.

The Best Banana Muffin Recipe

The Best Banana Muffin Recipe from Sugar Spun Run

I just made these and I really do like them, many others have said they were really good as well, so into my blogspot they go!

She has some really good recipes so go check out sugar spun run or you can see this recipe here:

The best banana muffin recipe

Ingredients:
3 ripe bananas
1/4 cup canola or vegetable oil
1/4 cup butter (melted and cooled at least 5 min)
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 Tblsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk (can put some vinegar in reg milk to make buttermilk)

Streusel (optional) I always use streusel on mine
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/4 cup butter, cold

Instructions:
Preheat oven to 425 and line muffin tin with paper liners (I just spray vegetable oil on my pan in the cups, I dont use liners)
Place peeled bananas in a large bowl and use a fork or potato masher to mash them - bananas should be well mashed.
Add oil and melted butter, and stir well
Stir in sugars until well combined
Add eggs and vanilla extract and buttermilk and stir well. Set aside.

In separate bowl, whisk together your dry ingredients - flour, baking powder, baking soda, and salt
Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't overmix the batter)
Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  Set aside and prepare your streusel topping

STREUSEL TOPPING:
combing flour, brown sugar, and salt in a medium sized bowl and use a fork to stir the ingredients together
Using a pastry cutter cut in your cold butter until the butter is well worked in and your mixture resembles coarse crumbs (I like to use room softened butter and use my hands to just mix it all into pea size pieces)
Sprinkle streusel topping evenly over each muffin

Bake muffins at 425 for 8 minutes then reduce the oven temp to 350 (DO NOT OPEN THE OVEN DOOR OR REMOVE THE MUFFINS, JUST LEAVE THEM IN AND REDUCE the TEMP) and bake another 7 to 8 min on 350
test with inserted toothpick.
Allow muffins to cool before eating

(I have been making these as mini muffins so I just did 5 min at 425 and then 3 1/2 to 4 on 350 until tested done)

these are so yummy!

Chicken Noodle casserole

Today when I got home from work Lacey decided to make me dinner.  This was so so yummy, I asked her for the recipe so I could include it on my blog.  it is definitely yummy and easy enough that she could make it on her own while I was at work.  (It kind of tastes like chicken pot pie without the crust)  the recipe is found here
and from the Taylor House . com

Chicken Noodle Casserole
Ingredients:
2 cups uncooked egg noodles
2 cups cubed cooked chicken
1 pckg frozen peas, carrots, beans, and corn
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 tsp salt   1/2 tsp pepper
1/2 cup chopped onion
2 Tblsp melted butter
1/2 tsp garlic salt
1/2 tsp Italian seasoning

Instructions

Cook noodles according to package directions

Meanwhile, in a large bowl combine the remaining ingredients.

Drain noodles, add to the chicken mixture

Transfer to a greased 8 in cake pan

Cover and bake at 350 for 30 min.  Uncover and bake 10 to 15 min longer until heated through.

(Lacey made this in a 9 x 13 and used extra noodles and it was great, so you might want to double it then for a 9 x 13)