It's officially pumpkin season- my favorite baking time of the year!
Pumpkin muffins, scones, lattes, cookies, oatmeal... I could go on.
It's also the halfway point of my student teaching. That means I am full-time teaching. Yep, I can't believe it either! In all honesty, student teaching has definitely been challenging. Some challenges I've anticipated... others, I've been totally taken off guard. Some moments are extremely rewarding, and some moments I want to put myself out in the hallway to take a break.
I'm in a fourth grade classroom, and I feel for these kids. They're almost the oldest kids in the school, but not quite. They constantly teeter between moments of maturity.... and tears. Not to mention, fourth grade is a pivotal year socially: friendships have the potential to build you up, or tear you down. Words begin to hurt, what you act like begins to matter, and choices begin to come with consequences, both good and bad.
All that to say, each day is a new adventure- or roller coaster. I've loved every moment I've spent in the classroom with these kids... even if in that particular moment I've felt otherwise. I've already had my fair share of moments when I've felt totally unprepared for instruction, spent time planning for something that totally flopped- basically feeling like I'm fooling everyone into thinking I know what I'm doing... when I clearly don't.
But then there are those "aha!" moments. Times when kids discover they actually like learning about something. Something in their brain has clicked, they've made some sort of connection, and they can't hold back the smile on their face. Those are my favorite moments :) And in those moments, I feel encouraged that somehow... I think I am doing something right.
When I'm in the classroom, I feel affirmed that that is where I should be. And I'm so excited for what's to come in the future :)
But back to the muffins.
The perfect little pick-me-up. Just the right size, packed with flavor, and reminds you of fall! All you need is a good cup of coffee (or apple cider!), a snuggly blanket, a good book, and you're set!
Pumpkin Streusel Muffins
1 1/2 cups All-Purpose flour
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 15 oz can pumpkin (not pumpkin pie filling!)
1 cup sugar
1/4 cup brown sugar
1/4 cup oil
2 large eggs
1/2 cup AP flour
1/3 cup brown sugar
1/4 cup walnuts, finely chopped (optional)
1/2 tsp. cinnamon
3 tbsp. butter, cold and cut into small cubes
Preheat oven to 350F.
Line muffin tin or spray with non-stick cooking spray.
Combine flour, baking powder, pumpkin pie spice, salt, cinnamon, and soda in a bowl and set aside.
In a large mixer, combine sugars, pumpkin, and oil; mix until combined.
Add eggs, one at a time.
Slowly add flour mixture and mix until incorporated.
Using a cookie scooper or the 1/4 measuring cup, scoop batter into muffin tin. Fill about 2/3 full.
In a small bowl, combine streusel topping, and using a fork, incorporate the cold butter cubes into mixture.
Sprinkle streusel topping on top of pumpkin batter in the muffin tin.
Bake for about 15-20 minutes (until center of a toothpick comes out clean!)
Allow muffins to cool (slightly- if you can) before enjoying!