Pumpkin Spice Muffins and a lil’ on being thankful

pumpkin spice muffins

Good morning 🙂 Happy weekend! You’re likely surprised to see a post from me on a Sunday!!! Normally I am a Tuesday and Thursday kinda gal but in the spirit of Thanksgiving weekend I wanted to share something fun!

When I was writing my birthday post I started going down a rabbit whole of thoughts of when I was learning all those lessons (of which I am now practicing) and how much of the time I needed to take a step back and look at my situation in a better perspective.


Things really do have a way of coming together and I find that when I come across an interesting angle or quote all of a sudden it is applicable EVERYWHERE in my life! For example, I was listing to one of my new favourite podcasts called Mytaughtyou by Myleik, creator of Curlbox. She really hits the nail on the head when she is giving advice. Well,  she was interviewing Datwon Thomas who use to be editor of King Magazine and during their chat he said, “…so many times in my life I really wanted something and didn’t get it. Later on, when it did happen, I realized that the time that I had wanted it so badly in the first place I wouldn’t have been ready for it”. FULL STOP <– How powerful is that!??? I think that is all I will say on that, try and let sink in. When things work out for you, take a moment to be thankful and realize maybe when you thought it SHOULD have happened (a week, a month or a year ago) you were not ready for it in the first place and now it IS happening and you are ready to embrace it fully 🙂


Moving onto a more autumn themed item that I am thankful for. . . drumroll please . . . PUMPKIN!!! I <3 pumpkin anything: lattes, stews, muffins, cakes, loaves –> you name it! So I wanted to share a little recipe I found  🙂

pumpkin spice muffins

pumpkin spice muffins

pumpkin spice muffins

pumpkin spice muffins

PUMPKIN Spice Muffins

Pumpkin muffins:
  • 2 eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ (15 oz) can pumpkin
  • ¾ canola oil (I used a little less and used coconut oil instead) 
  • 1.5 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tbsp pumpkin pie spice
  • ½ tsp salt

Crumb topping:

  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • 1½ cups cake flour (I used regular flour)

Maple icing:

  • 2 tablespoons butter- make brown butter
  • 1¼ cups powdered sugar
  • 1 teaspoons vanilla
  • 2 tbs. maple syrup
  • 1-2 tablespoons water


First you want to preheat the over the 375 F and then get making that crumb topping so it can dry out a little. Pretty much combine all ingredients in a bowl and lay it on parchment paper to dry.
Next – making them muffins! Combine eggs, sugars, pumpkin and oil and then in a separate bowl combine remaining ingredients. After both separate concoctions are well mixed you can combine them together.
[spacer height=”20px”]
Put the batter in your muffin tins (make sure to grease tins if you’re not using muffin cups) and then add crumb topping (press down a little so that it stays put).
When baking your muffins first bake at 375F for 10 mins and then lower to 350F for another 10. If you’re doing mini muffins, I’d suggest baking at 350F for 10 mins and then lowering to 325F for 10 more mins.
For the icing, its fairly simple, combine all ingredients together, mix well then add on top of cooled muffins 🙂 Voila you have a decadent PUMPKIN STREUSEL MUFFINS 🙂

Happy Baking and happy Thanksgiving 🙂


oxox Annika




  1. October 31, 2016 / 5:36 pm

    Happened to stumble upon your blog when I saw your Instagram from you liking my photos. Awesome stuff here, definitely dig your style of writing and photos 🙂

    • annika
      October 31, 2016 / 7:18 pm

      Hey Helen!
      Thanks so much for stumbling over this way! Thank-you also for the compliments! Be sure to keep coming back and feel free to reach out!!!


Leave a Reply

Your email address will not be published. Required fields are marked *