Pumpkin Streusel Muffins

Easy and delicious Pumpkin Streusel Muffins are the perfect way to bring in the fall season! They are light, moist, and oh so yummy! Flavorful pumpkin muffin with spice streusel crumb and a sweet sugary drizzled topping make up these muffins.

I love the fall season. The vibrant colors, the sweater weather, pumpkins and leaves changing colors, and the yummy flavors that fall brings. All things pumpkin flavored! These pumpkin streusel muffins are perfect for a fall treat!

When fall rolls around, bring on all the pumpkin flavor things! Here are some of my other favorites: Pumpkin Pie here on my blog and Pumpkin Sheet Cake with Cream Cheese Icing from my friend Liz at The Farmwife Cooks.

This Pumpkin Streusel Muffin recipe starts with making the muffin batter. I combine the dry ingredients in a mixing bowl and set aside. Then use my stand mixer to combine the wet ingredients together and mix well. I then add the dry ingredients gradually into the stand mixer bowl and mixed together until the batter is mixed well.

This recipe makes 15 muffins, so you'll need 2 muffin pans with liners. Fill the prepared muffin pan liners with the batter, about 3/4 full. Then make the streusel crumb topping and add it to batter in the muffin liners. Gently press the streusel crumb topping into the muffin batter so it bakes into the muffin.

They are then ready to bake. While the muffins are baking, prepare the optional topping. Once the muffins are cooled from baking, drizzle the icing over each of the muffins.  I love this simple icing topping made from confectioners' sugar, milk, and a little vanilla. It adds just a nice little "extra" to the muffin.

These Pumpkin Streusel Muffins are great for a quick breakfast in the morning or an afternoon snack. Delicious flavor of fall any time of the day!

Pumpkin Streusel Muffins

PRINTABLE RECIPE HERE

Ingredients for Pumpkin Streusel Muffins 

For the muffins: 
1 3/4 cup flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk

For the crumb topping: 
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
6 Tbsp butter, melted

Icing (optional): 
1 1/2 confectioner's sugar
1 Tbsp vanilla
2 Tbsp milk

Directions for Pumpkin Streusel Muffins

1. In a large mixing bowl, combine the dry ingredients; flour, baking soda, cinnamon, ginger, nutmeg, allspice, ground cloves, and salt, and whisk together until mixed together well. Set aside.

2. In a medium bowl or a stand mixer, add the oil, sugar, brown sugar, pumpkin puree, eggs, and milk together and stir together until well combined.

3. Add the dry ingredients gradutally to the wet ingredients and mix together until well combined thouroughly.

4. Prepare muffin pan with cupcake liners and spoon the batter into the liners filling them about 3/4 full.

5. Next make the streusel crumb topping by adding the flour, sugar, brown sugar, and cinnamon together in a small mixing bowl and mix together. Add the melted butter and using a fork stir together until crumbs form.

6. Evenly spoon the crumbs on top of the batter and gently press crumbs into the patter so they bake into the muffins.

7. Bake at 425 degrees F for 5 minutes, then reduce oven heat to 350 degrees F and bake for and additional 15 minutes. Test to make sure a toothpick inserted in the center comes out clean.

8. Remove muffins from oven and allow to cool completely (approx. 10 minutes). In the meantime, make the icing for the muffin topping.

9. To make the icing, add the confectioners' sugar, vanilla, and milk together in a bowl and whisk together until well blended. Using a fork drizzle the icing over each of the muffins.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Hamburger Stroganoff

Simple and delicious Hamburger Stroganoff that is a flavor filled creamy hamburger sauce served over egg noodles. This meal comes together quickly and is budget friendly. Plus the whole family will love.

Do you ever have a night you get home late from sports practices, meetings, or whatever you might have going on.....and want to have a nice meal, but don't want to spend too much time in the kitchen and need meal to come together fast? This is that meal!

Hamburger Stroganoff is one of my go-to meals for busy nights! With the kids in sports and having practices several times a night as well as being busy on the farm, easy meals are so helpful! One of the great things about this meal is that I generally always have the ingredients. It definitely makes meal planning a breeze. My kids love pasta meals as well as my friend Crystal's recipe, Crock Pot Spicy Cheesy Chicken Spaghetti over at Chasing Saturdays.

This Hamburger Stroganoff is easy to prepare. Simply start boiling the water for the noodles at the same time as cooking the ground beef. By time the beef is drained and you're ready to add the remaining ingredients for the sauce, the noodles are ready to cook. Top the noodles the sauce and dinner is ready!

Hamburger Stroganoff

PRINTABLE RECIPE HERE

Ingredients for Hamburger Stroganoff

1 lb ground beef

1/2 cup yellow onion, diced

1 tsp garlic, minced (about 2 cloves)

2 cans cream of mushroom soup

1/2 cup sour cream 

salt and pepper to taste

Directions for Hamburger Stroganoff

1. In a large sauce skillet, brown ground beef along with the onions and garlic until cooked thoroughly. 

2. Drain the ground beef to remove any access grease. 

3. While the ground beef is browning, cook the noodles by bringing a large pot of water to boil and cook the egg noodles according to the package. 

4. After draining the grease from the ground beef, put the skillet back on the stove and add the cooked hamburger back to the pan. 

5. Add the 2 cans of cream of mushroom soup and the sour cream to the hamburger and stir together well. 

6. Continuously stir the sauce mixture together until it is completely warmed through. 

7. Add salt and pepper to taste and stir that in well. 

8. Serve sauce over egg noodles. Pair the dish with your favorite vegetable for a complete meal and enjoy. 

OTHER PASTA MEALS

Instant Pot Spaghetti

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccli Cheddar Soup is a delicious and creamy comfort food made in no time with the Instant Pot. The cheesy soup pairs perfectly with the tender broccoli and carrots. It is flavorful, wholesome, and the best part....ready in minutes.

I love soup for meals any time of the year, but with fall and winter rolling around the corner, soup is just perfect for the cooler temperatures coming up. I think I could enjoy soup every day of the week. Add this tasty soup to your meal rotation this fall and winter season!

With using the Instant Pot, it helps bring meal time to the table much quicker. This Instant Pot Broccoli Cheddar Soup is ready in just 15 minutes! So not only is it super delicious but also super fast to whip up!

I love all types of soup but this Instant Pot Broccoli Cheddar Soup and Chicken Tortilla Soup are my favorites! Especially when the weather is cooler.

To make this Instant Pot Broccoli Cheddar Soup, it all starts with the Instant Pot. Simply add half the ingredients in, cook for 1 minute, then mix in the remainder of the ingredients. Although it is easy and quick to make and come together it does take a little bit of prep work before by prepping the broccoli, celery, onions, and carrots. To save time, I use a bag of prepared julienned carrots. Once you have the vegetables prepared, its time to get making the soup.

With the Instant Pot simply saute the onions and garlic with the butter for a few mintues. They will look translucent and slightly browned on the edges. Then add the broccoli, carrots, celery, and chicken broth. Place the lid on the instant pot and lock to sealing. Set the pot to cook on manual for 1 minute. While the vegetables are cooking, is the time to prepare the cream sauce by melting the butter and whisking in the flour to make a creamy mixture. Once the broccoli is finished cooking and done venting, open the Instant Pot lid. Then change the setting back to Saute continue to warm through the new ingredients. Here is when you can add in the butter/flour mixture and whisk that in. Then add the half and half and the cheddar cheese and stir in until it is warmed though out and the cheese is melted. Ladle out the soup into bowls and enjoy the Instant Pot Broccoli Cheddar Soup.

If you like the broccoli cheddar soup from Panera, you will love this! And especially how easy and delicious it is. It can be a stand alone meal as it is hearty and filling. Or pair it with a little bread or a side salad for a more complete meal.

Instant Pot Broccoli Cheddar Soup 

PRINTABLE RECIPE HERE 

Ingredients for Instant Pot Broccoli Cheddar Soup

1 Tbsp butter

1/2 small yellow onion, diced

2 cloves garlic, minced

1/3 cup carrots, julienned

2 celery ribs, diced

4 cups broccoli florets, about 1 large head of broccoli 

3 cups chicken broth

4 Tbsp butter

2 cups half and half 

2 Tbsp flour 

2 1/2 cups sharp cheddar cheese, shredded

salt and pepper to taste

Directions for Instant Pot Broccoli Cheddar Soup 

1. Using the Instant Pot, turn it on and to the Saute function. Add the butter. When it has melted, add the diced onion and minced garlic. Saute the onions and garlic for 3 minutes. 

2. Add the celery, carrots, broccoli, and chicken broth. 

3. Cover the Instant Pot with the lid and lock into place. Set the valve to the sealing position. Set the Instant Pot to Manual for 1 minute. 

4. Meanwhile, melt the 4 Tbsp butter. Add the flour and whisk into the butter slowly to form a creamy mixture. Set aside. 

5. When the Instant Pot timer beeps, turn the valve to venting.

6. Turn the Instant Pot back to Saute function. Then add the butter/flour mixture into the pot and whisk together, The soup will thicken.

7. Add the half and half into the soup and stir in until heated through. 

8. Add the shredded cheese and stir in until it has melted. 

9. Stir in the salt and pepper to taste. 

10. Ladle soup into bowls and serve. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Baked Cheesy BBQ Pork Taquitos

Baked Cheesy BBQ Pork Taquitos are an easy and delicious appetizer and perfect for game day or any potluck! Flavors of BBQ pork combined with cheese and chipotle, these taquitos are packed full of flavor.  Baked taquitos are perfectly crunchy and filled with BBQ pork and cheese, and then dipped in a creamy chipotle ranch sauce.

These are a great appetizer to take to a game day party, but whos says you need a Superbowl as an excuse to make these. Enjoy them for a simple lunch or dinner meal too!

These taquitos are perfect to make if you have left over pulled pork. Pair the BBQ pork with cheddar cheese, cream cheese, and a handful of Tex-Mex flavors and you have a delicious appetizer for any type of party.

We are BIG fans of BBQ pulled pork fans! So these are a fun way to enjoy it a new way. These are super easy and packed full of flavor! Another great thing is that these Baked Cheesy BBQ Pork Taquitos freeze great too, so you can make extra and have a meal for later too!

These taquitos are so simple to make! Who doesn't love simple? Especially when you are heading to a big game tailgate or a party! The pork mixture can even be made up earlier in the day and pit in the fridge. Then when it is time to start thinking about getting ready to go to your event, assemble the taquitos and put them in the oven.

Baked Cheesy BBQ Pork Taquitos

PRINTABLE RECIPE HERE

Ingredients for Baked Cheesy BBQ Pork Taquitos 

4 lb pork shoulder 

1/2 cup orange juice

1/2 tsp chipotle chili pepper 

1/2 tsp cumin

1 tsp lime juice

10 taco flour tortilla shells

2 oz cream cheese, softened

1/4 cup sour cream

1/2 cup BBQ sauce, a sweet BBQ sauce 

1/2 tsp chili powder

For the chipotle ranch sauce: 

1/4 cup sour cream 

1/4 cup mayonnaise

1/2 tsp ranch dressing seasoning mix

1/2 tsp lime juice

1/4 tsp chili powder

Directions for Baked Cheesy BBQ Pork Taquitos 

1. In a small bowl combine the orange juice, chipotle chili pepper, cumin, and lime juice and mix together well to make a marinade. In a large bowl place the pork shoulder and coat all sides with the marinade. Let the meat marinate for 6 to 8 hours or overnight. 

2. Cook the marinated pork shoulder in the Instant Pot for 30 minutes. Simply add a 1/2 tsp olive oil to the bottom of the Instant Pot, place the marinated pork shoulder in and lock the lid. Press to Manual setting and set time for 30 minutes. When time has beeped, vent. 

3. In a medium bowl, combine all the chipotle ranch sauce ingredients and whisk together until it is smooth and well mixed. Refrigerate until serving. 

4. Mix together the cream cheese, sour cream, chili powder, and BBQ sauce in a large mixing bowl. 

5. Remove pork from Instant Pot and place in a strainer to remove any excess liquid. 

6. Add 3 cups of the pork to the cream cheese mixture and stir together until well blended. 

7. Add the cheese and mix until evenly combined. 

8. Add 1/4 cup of the pork mixture to each tortilla and roll up tightly. Place the filled tortillas on a baking sheet fold side down. 

9. Lightly brush each filled tortilla with olive oil. 

10. Bake for 15 to 20 minutes at 425F or until golden brown. 

11. Serve with the prepared chipotle ranch sauce. 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Hot Chocolate Cookies

The Hot Chocolate Cookies are soft and delicious! Enjoy the creamy taste of hot chocolate in cookie form! These cookies are made with hot chocolate mix right in the dough! Each cookie is loaded with chocolate chips and mini marshmallows to complete the cookie. Just like hot chocolate these Hot Chocolate Cookies are perfect for any chilly day!

But really perfect for any time of the year!

I love having homemade cookies in the cookie jar. For a sweet treat or a little snack for the kids. These have become my kiddos favorite cookies. They love hot chocolate and love it in cookie form also!

These cookies are really easy to make. The dough is a basic cookie dough and hot chocolate mix is simply added into it. They aren't overly chocolatey but just the right amount for that hot chocolate taste!

Use chocolate chip or chocolate chunks. I used a combination of regular chocolate chips and also the mini ones.

When it comes to the hot chocolate, use any brand you'd like. I used the Swiss Hot Chocolate with Marshmallows. You add the packets directly into the cookie mix.

Scoop out your cookie dough out on the pan. I love using my Small Scoop for scooping out the right amount of dough for baking up cookies.

Top the cookies with a few more Mallow Bits. Either use these Mallow Bits or the dehydrated marshmallows that are in the hot chocolate mix.

After they are baked, let them cool on a wire rack.

Enjoy the mild, but delicious hot chocolate flavor with the super soft centers and slightly crisp edges. Yummy hot chocolate in cookie form, Hot Chocolate Cookies.

Hot Chocolate Cookies

PRINTABLE RECIPE HERE

Ingredients for Hot Chocolate Cookies

1 cup butter, softened 

1 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla 

3 1/4 cups flour

4 packages hot chocolate mix with mini marshmallows (reserve the mini marshmallows for later)

1 tsp salt

1 tsp baking soda

2 tsp baking powder

1 cup chocolate chips
1/4 cup Mallow Bits (to top the cookies before baking) 

Directions for Hot Chocolate Cookies

1. Using a stand mixer, mix the butter, sugar, and brown sugar together until light and fluffy. Then add the eggs and vanilla and continue to mix until well blended. 

2. Add the flour, hot chocolate packet contents, salt, baking soda, and baking powder and gradually beat the dry ingredients into the butter mixture. 

3. Stir in the chocolate chips 

4. Cover and chil for 30 minutes. 

5. Drop dough on baking sheets 2 inches apart when ready to bake. Top each with the Mallow Bits

6. Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack. Enjoy! 

Other cookie recipes:

Oatmeal Raisin Cookies 

Chocolate Crinkle Cookies 

Macarons with Vanilla Buttercream

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own

Country Quiche

Eggs, cheese, ham, bacon, and onion all baked together in a creamy custard in a deep dish pie shell to create this delicious Country Quiche. So hearty, flavorful, and an easy meal the whole family will love.

You can really add anything to this quiche recipe; other vegetables, different meats, or seasonings. But ham, bacon, and cheese is our favorite way to do it and what my whole family likes.

Quiche is a great brunch recipe! But it is definitely not limited to just brunch! We love it for any meal of the day. We really love breakfast in general for any meal. Plus all my kiddos eat breakfast meals really well. They also like this Farmer's Omelet a lot too!

This Country Quiche recipe starts with a parbake on the deep dish pie crust. Prick the pie crust a few times and then place in the oven for 5 minutes to start off the recipe.

In the meantime, melt the butter in a small skillet on the stove and cook the onions for 2 to 3 minutes, so they have a translucent look.

After the crust is done, remove it from the oven and set aside.

Then it is time to all the ingredients for the custard filling. So using a medium bowl, add the heavy cream, the eggs, garlic salt, pepper, and ground mustard and mix well together. Add the cooked onions into the custard blend and mix them in.

Next it is time to put together the quiche. So add a layer of half the bacon, ham, and cheese in the parbaked pie crust. Then add half the custard mixture. Then repeat with the layers with the other half of the ingredients.

Place on a baking sheet incase of any spillage while baking and place in the oven. Bake for 10 minutes at 375F. Then reduce heat to 350F and bake for an additional 30-35 minutes.

Let the Country Quiche set and slightly cool for about 30 minutes before serving.

Country Quiche

PRINTABLE RECIPE HERE

Ingredients for Country Quiche

1 9 inch deep dish pie shell

3 green onions, thinly sliced

2 Tbsp butter

4 oz. diced ham

1 lb bacon, cooked and crumbled

1 1/2 cup cheddar cheese

1 cup heavy cream

6 eggs

1 tsp garlic salt

1/2 tsp black pepper

1/4 tsp ground mustard

Directions for Country Quiche

1. Using a fork, prick the bottom of the deep dish pie shell. Bake for 5 minutes at 375F. Remove and set aside. 

2. Melt the butter in a small skillet. Cook the onion for 2 -3 minutes in the butter. 

3. In a medium mixing bowl, whisk together the heavy cream, the eggs, the garlic salt, the black pepper, and the ground mustard until fully combined. Add the cooked onions to the mixture and stir together. 

4. Layer half the bacon, half the ham, and half the shredded cheese in the deep dish pie shell. 

5. Pour 1/2 the custard mixture evenly over the first layer of bacon, ham, and cheese. 

6. Repeat steps 4 and 5. Layer the rest of the bacon, the rest of the ham, and the rest of the shredded cheeese. Then pour the remaining custard evenly over to top of the quiche dish. 

7. Place on baking sheet in case of any spill over. Bake for 10 minutes at 375F. 

8. Reduce oven temperature to 350F and cook for an additional 30-35 minutes. 

9. Rest to cool on a wire rack for about 30 minutes before serving.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.