I’ve been in a mood for muffins so in the spirit of October with pumpkins and ghouls I decided to take a popular recipe for Pumpkin Crunch Cake and turn them into muffins. I would describe it as a pumpkin custard bottom with a crunchy cake and walnut topping. My husbands mother Joan originally made this cake and it was scrumptious. It’s made with a yellow cake mix but I didn’t have a box on hand so I made my own with a little help from Suzanne McMinn’s blog “Chickens in the Road“.
I had to adjust the amount of ingredients from the original recipe to make the muffins. You’ll need a can of pumpkin, a can of evaporated milk, sugar, eggs, butter, cinnamon, salt, walnuts or pecans and a yellow cake mix (either a box or homemade).
1 box Yellow Cake Mix or Homemade (recipe follows)
1 (15 ounce) can Pumpkin
1 (11 ounce) can Evaporated Milk
3/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
2 cups Walnuts or Pecans, roughly chopped
1 1/2 sticks Butter, melted
Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour 1/4 cup pumpkin mixture into muffin pans filled with baking cups. Sprinkle 1 1/2 tablespoons cake mix over top of pumpkin mixture. Sprinkle 1 tablespoon walnuts or pecans over top. Drizzle 1 tablespoon melted butter over each muffin and bake 25 – 30 minutes.
Makes approximately 24 muffins
Homemade Yellow Cake Mix (recipe courtesy of Chickens in the Road blog)
2 cups All Purpose Flour
1 1/2 cups Sugar
1 tablespoon Baking Powder
1/2 cup Non-Fat Dry Milk
Combine all ingredients. Store in an airtight container or zip lock bag. Keeps well in pantry for months.