It’s October and that means it’s pumpkin season! Â Each year, I buy three pumpkins then bake and puree the meat in the food processor. Â I then portion out 1 1/2 cups of pumpkin into Ziplock freezer bags. Â Then I try out new pumpkin recipes. This one is one of my favorites!
This recipe comes from Joyful Healthy Eats (Check out her site.  She has lots of great recipes). I made a couple of modifications to mine.
Ingredients:
2 1/2 cups of flour
1 cup of brown sugar
3/4 cup of sugar
3/4 cup of Crisco Butter Stick
2 Â very well-rounded tsp of pumpkin pie spice
3/4 cup of milk
1 egg
1 cup of pumpkin  (canned or pureed)
1 tsp. baking powder
1tsp. baking soda
Directions:
Preheat oven to 350.
Put sugars, flour, butter stick and pumpkin spice in mixer. Â Mix well. Â Scoop out 1 and 1/2 cups of the mixture and put into a separate bowl (this will be used for your crumb topping)
Add milk, pumpkin, egg, baking soda and powder to remaining mixture. Â Mix well.
Spoon mixture into greased pan. Â Sprinkle with crumbled topping.
Place in preheated oven and bake for 30-40 minutes or until toothpick comes out clean.
*I used a mini-loaf pan and made mini coffee cakes. Â They can be individually wrapped and even frozen to enjoy later!