Gabkins’ Whole Wheat Pumpkin Coffeecake Muffins


Gabkins. Gabbeecake. Gabby pie. Gabberroo. Glably. Punkin. Gabby. Pumpkin Pie. Sweetcheeks. Gabbybear. Boogabble. Gabbypear. Gabbylou. Fluffernutter. Gabs. Sweetie Pie. Princess. Gabmuffin. Gabserella. Gabzilla (when she’s mad). Gabbypoo (when she’s dirty). Chub-chub choo train. Drooly-bear. Gabba-Gabbo-goo.


These are just a few of my daughters’ many nicknames that we have come up with.


The other day I must have called her Gabbeecake and Punkin really close together because all of the sudden I really wanted to make Pumpkin Coffeecake Muffins.


And THAT, is the story of my Thursday morning.






Pumpkin Coffee Cake Muffins
adapted from Crumbs And Chaos
1/2 cup butter, softened
1 cup sugar
2 eggs
15oz can pumpkin
1 teaspoon vanilla
2 cups flour { I used 1 cup whole wheat flour & 1 cup AP flour.}
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
 {or you can use 2 tsp pumpkin pie spice instead of the cinnamon,ginger, nutmeg, salt & cloves}
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons cold butter

Cream together butter, sugar, and eggs beating well after each egg is added. Combine pumpkin and vanilla and set aside. Mix flour, baking soda, baking powder, and pumpkin pie spice. Gradually add flour mixture and pumpkin mixture to creamed sugar, alternating between wet and dry.

For the streusel, add all topping ingredients into a food processor and pulse until combined.
Grease a muffin tin and spoon one dollop of the batter into each muffin slot- then layer a spoonful of streusel. Cover layer of streusel with more batter until 2/3 full- then top again generously with streusel.
Bake at 350 degrees for about 25 minutes and enjoy hot!

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Filed under Baby, Coffee, Food Stuffs., Fridays

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