Deliciousness

As I mentioned at the end of my last post, I spent last weekend listening to our modern day Prophet and Apostles at the 182nd Semi-Annual General Conference of the Church of Jesus Christ of Latter-Day Saints. Whew, that's a lot in one sentence....we just call in General Conference. I learned so much listening to the leaders of the church teach, guide, and inspire all to be better, and do better. Thanks to the inspiration from a wonderful friend I even created some activities that kept my kids present for ALL 4 sessions (that is 8 hrs!) of conference for the first time EVER.  My favorite talk this time was Elder Henry B. Eyering, his talk is titled "Where is the Pavilion", click that title and it will take you to a summary and link to the video so you can watch it too! Some of the other talks I really enjoyed were President Dieter F. Uchdorf on Saturday morning(2nd counselor in the first presidency of the church, and Sister Ann Dibb on Saturday morning as well. You can click HERE to listen or watch any of the speakers from all sessions of conference.

Prior to conference on Sunday I decided it was time to bake a yummy fall treat breakfast. I searched around on pinterest and googled some ideas and boy did I find a hidden gem of a recipe! So delicious that I decided I just had to share it! I made Pumpkin Cinnamon Streusel Muffins. Seriously, they were so melt-in-your-mouth good. So, here they are!

Pumpkin Cinnamon Streusel Muffins
found at: Two Peas and their Pod blog

1 3/4 cups all purpose flour  (in an attempt to add a little health into this I substituted 1/2 C. whole wheat flour, and will probably increase it to 3/4 C. or more next time)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (I added a little more than this)
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

Directions:

1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy!