“Mares eat oats and does eat oats and little lambs eat ivy, a kid will eat ivy too, wouldn’t you?”
Seriously, did life really ever roll along with such simplicity that people actually knew AND sang along to such whimsical lyrics? I mean, where were the political debates, the insurance debacles, the lottery winners, the tremendous trifles of life, and all the unsolved mysteries of the world? What happened? Surely to goodness they always had pumpkin muffins? Didn’t they?
Recently I stumbled upon a magazine’s magnificent muffin recipe. Once I made them, I knew I had made history and suddenly, nothing else mattered. (Truth be told, I wouldn’t even consider eating ivy; would you?)
Preheat the oven to 350 degrees. Using the medium speed setting on your mixer, cream together ¾ cup of softened butter and 1 block (8 oz.) softened cream cheese. Gradually add in 1 cup brown sugar and 1 cup granulated sugar until the mixture looks light and fluffy. Add 2 large eggs, blending them in one at a time.
In a separate bowl, mix together 3 cups flour, 1 tsp. pumpkin pie spice, ½ tsp. baking powder, ½ tsp. baking soda, and ½ tsp. salt. Now, gradually start adding these dry ingredient to your mixture, beating on low speed. Stir in 1 can of pumpkin, ½ tsp. vanilla, ¾ cup chopped pecans and ½ cup dried Crasins.
Spray muffin pans with Pam or something like it and then fill the cups up about 2/3 full. Sprinkle of the streusel topping then bake for 25 minutes. Allow to cool for about ½ hour before eating.
Streusel: ½ cup chopped pecans, ½ cup brown sugar, 1 Tbsp. flour, 1 ½ Tbsp. melted butter, and ¼ tsp. pumpkin pie spice