After visiting a local coffee shop last week, we were reminded of the extreme yumminess of cream cheese filled pumpkin muffins. We are pumpkin fans through and through, but when you bite into a warm pumpkin muffin and inside is a little surprise of cream cheese frosting oh my. Heart burst! Inside-Out Pumpkin Muffins = love sweet pumpkin love!
Surely we’re not alone when we say the inventor of streusel crumb topping is a GENIUS! You don’t have to be an expert to whip up a batch and add on top of cherry pie filling to make Cherry Crisp, this Saturday’s sweet treat. Simple and delicious – the perfect combination!
1 (21 ounce) can cherry pie filling
3/4 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup old fashioned oatmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
1 Spread pie filling into a greased 9-inch square baking dish (or individual ceramic pie pans like we did).
2 Combine the next six ingredients in a bowl.
3 Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
4 Bake at 375 degrees for 35-40 minutes or until golden brown.
5 Top with ice cream and whipped cream and dig in!
*recipe adapted from Food.com
The leaves are changing colors, the air is getting cooler, the days are getting shorter. That only means one thing, it’s pumpkin time! By now you know we love chocolate, but pumpkin desserts come in a close second, especially this time of year. Pumpkin Streusel Cake is the perfect treat for this rainy fall Saturday. We won’t feel guilty. We won’t apologize. But we will certainly indulge! We hope you will too.
Pumpkin Streusel Cake
- 1 (18 ounce) package yellow cake mix
- 1 (16 ounce) can solid-pack pumpkin
- 3 eggs
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 teaspoons butter, softened
Preheat oven to 350°F.
Streusel: Combine brown sugar, cinnamon, flour, and salt in a small bowl. Add butter and stir. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread the batter into ungreased 13 in x 9 in x 2 in pan (or in a mini bundt cake pan like we did).
Sprinkle the streusel over the batter.
Bake 40 to 45 minutes or until toothpick test passes.
Top with cream cheese frosting and sprinkle with cinnamon when cool.