Pumpkin Apple Pecan Streusel Muffins

Good morning! Good afternoon! Hello!  Sometimes I sit in front of the computer or my little notebook and have no idea what to share here.  I mean my life isn't that interesting, and let's be real here a minute, but social media makes me feel like I always need to have something new and exciting going on.  When really I just want to focus on is the beauty in the everyday things...like the morning light through the fall leaves, snuggles with my pup and quality time with friends and family.  Therefore, I have consciously been trying to not be on my phone checking Instagram and Facebook as often.  I have been trying to pay attention to what is actually going on around me and living life instead.

sometimes you just gotta look up... 

and that face...

Soo...in late September, I went a week without Instagram or Facebook, no checking, no posting and it felt GREAT!  I watched the sunrise, and took photos, but didn't feel the need to post.  I enjoyed the beauty of Park City, UT, and enjoyed my alone time when I could grab it.  Did I have the urge to check, certainly, but I didn't miss it.  So with that in mind, I challenge you to enjoy what's going on in your life, and if you are having a crappy day, try to think of one everyday little thing that did go well or that could make your day better and do it.  Let's be real there are plenty of days that my everyday little thing is my me time at spin class, hanging out with my husband or just having some Margeaux snuggles.  Somedays though it involves baking and dancing, like when making these pumpkin muffins.  Which by the way, I made twice in five days, and were a total hit.  The topping is extra delicious!  Give them a try and as always, Enjoy!

dry ingredients ready for the wet ingredients

ready for the muffin pans

then into the oven

Pumpkin Apple Pecan Streusel Muffins: (recipe adapted from Libby's Pumpkin Muffins)
3 cups all-purpose flour
1 tablespoon, plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup brown sugar
2 cups granulated sugar
1 can (15 oz) pumpkin pure
4 large eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup water
1 medium apple, pealed and chopped (optional)

• 
  
• Pecan Topping
• 5 tablespoons all-purpose flour
• 5 tablespoons unsalted butter, melted
• 5 tablespoons granulated sugar 
• 3/4 cup chopped pecans
• 1/4 teaspoon cinnamon

1. 1.  Preheat the oven to 350°F.  Spray a standard muffin pan with non-stick cooking spray or line with paper liners.
2. 2.  Begin with the topping: Combine the flour, butter, sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
3. 3.  For the muffins, whisk together flour, pumpkin spice, baking soda and salt in a large bowl.  
4. 4.  Next, whisk together the sugars(brown and granulated), pumpkin, eggs, oil, vanilla extract and water in another large bowl.

5.  Add flour mixture to the pumpkin mixture, and mix just until combined.  Spoon batter into prepared pans, filling them 3/4 full.  Then using your fingers drop some of the pecan topping on to each muffin top.

6.  Bake for 20-25 minutes or until wooden tooth pick inserted in the center comes out clean.  Cool in pans on wire racks for 10 minutes; remove muffins from pans to wire racks to cool completely.  Serve and Enjoy or store in airtight container for up to 2 days.