Fall is here and pumpkin is back!

If you know me at all; you are aware that I adore baked goods.  Mostly cakes and cookies.  When the leaves start to fall, I look forward to the indulgence of at least 1 batch of my insanely simple Pumpkin Walnut Muffins.

Packed with pumpkin puree and plenty of walnuts so each bite has that sweet crunch. A delicate moist crumb with that unmistakable pumpkin flavor.

So I’ve shared my pumpkin crush, what about you?  What pumpkin concoction are you craving this fall?

Can’t wait to hear!

Au revoir for now

Lorie

Pumpkin Walnut Muffins

1 boxed yellow cake mix

2 cups of pumpkin puree

1/2 cup melted butter

1 egg

1 cup chopped walnuts

1 tablespoon cinnamon

1/4 teaspoon all spice

Pinch ground cloves

Seeds from 1 vanilla pod

Crumble Topping

¼ cup butter softened

¼ cup sugar

¼ cup plus 2 tablespoons flour

Preheat oven to 350 degrees.  Line 18 muffin tins with paper liners.  Mix pumpkin, butter and egg in a bowl, add cake mix, vanilla and spices and stir until smooth.   Add walnuts and mix well, fill muffin tins using a kitchen scoop.  To prepare the crumble topping, mix butter sugar and flour in a small bowl with a fork until crumbly.  Sprinkle topping onto each muffin before baking for 22-28 minutes until toothpick inserted comes out clean.