I know, I know-pumpkin muffins are hardly original and what can I offer that the other 500 dozen recipes out there haven’t done already? Nothing really, so I set out to make a pumpkin muffin with a crumb that would fall on the lighter side rather than the more traditional heavy crumbed version. I stayed with the classic for flavoring and kept the deep fall spices, but finished my muffins with a crunchy streusel that I kicked up with some candied walnuts.
Pumpkin Muffins with a Candied Walnut Streusel
I also made me these for my little guy, who specifically requested them. Now the kid has never requested any dessert, at least not unsolicited. He doesn’t even like desserts, so he was quick to explain that a pumpkin muffin is breakfast food, not dessert—”Whatever, son.“
Let me start by saying these buggers have been taking up way too much of my time. But being slightly inclined towards obsessive behavior, I’ve been turning out one bake sheet after another tweaking and shortcutting techniques to see the results.
Grab a glass of milk and lets talk fudge. And since I don’t like milk, I’ll grab coffee. And since I’m not a huge fan of straight fudge, I broke up my fudge recipe with more than one flavor and with some texture—remember this Oreo Fudge recipe? This time around I went for a peanut butter and caramel flavor and then gave the fudge a little crunch with some peanut butter pretzel sandwiches that then also gave the whole ensemble a sweet and salty combination.
Peanut Butter and Caramel Crunch Fudge
I know it’s a mouthful, peanut butter, caramel, chocolate, fudge, pretzel sandwiches – yeah, it’s rich. But its also the holiday season, so self restraint is on hold and face stuffing is in full force.