Comments on: Pumpkin Crumb Cake Muffins

By: SaraM

SaraM — Mon, 28 Oct 2024 01:00:36 +0000

Yum! These muffins are so good and pumpkin-y! They came together very easily. I love the softness of the muffin with the crunch of the topping. I left the maple icing off, but these are delicious without it!

By: Debra G

Debra G — Sun, 27 Oct 2024 14:56:40 +0000

I absolutely love this recipe! I buy extra cans of pumpkin purée and make these through February!

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Sat, 26 Oct 2024 12:42:46 +0000

In reply to Katy. Hi Katy, we don’t recommend making the batter the night before. The leaveners are activated when the wet and dry ingredients are mixed together, and it’s best to bake the batter soon thereafter. You can certainly bake the muffins the night before and then rewarm them in the morning. Hope this helps!

By: Katy

Katy — Sat, 26 Oct 2024 00:00:08 +0000

Can I make the batter the night before and then bake them the morning of?

By: Anna M.

Anna M. — Fri, 25 Oct 2024 02:29:05 +0000

In reply to Trinity. I used fresh pumpkin and they turned out great!!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 23 Oct 2024 18:06:37 +0000

In reply to E. Petersen. Hi E., yes, you can use this batter in a 9x5-inch loaf pan. We're unsure of the exact bake time, but you can use this pumpkin bread as a guide.

By: E. Petersen

E. Petersen — Wed, 23 Oct 2024 18:04:37 +0000

Could I make a bread out of this??

By: Ashley

Ashley — Wed, 23 Oct 2024 13:58:32 +0000

Not sure why but these turned out quite flavorless for me and I followed the recipe to a T…. Not sure what happened. They looked great but didn’t taste super great. Bummer!