"Craft it Forward" & The Great Pumpkin

It seems only fitting that on Saturday, October 1st, I received in the mail gifts from a fellow Blogger--Char of We Blog Artists, with a "Craft it Forward" concept she came up with, to share with five followers who posted on her blog, her beautiful creations. We needed to make the promise to do the same on our blogs. 

I say "fitting" because on October 8th would have been Kelly's 39th birthday and I had decided to make the month very special in her memory.  Kelly's blog, with her best friend, Kandyce, is Notions & Threads and both of them would have loved to participate because they knew the meaning of sharing  and giving in the most extreme way. 

www.blueshineart.com

So, in addition to creating every post this month with Pumpkin, which was Kelly's favorite, I will continue the "Craft it Forward" for the first five (5) people who comment on this post and send you a  craft that I have handmade.  I believe reaching out to one another through crafts is a way we share ourselves. 
The rules are simple:
1) Comment 2)Agree to post the handmade gift on your blog & 3)Make a handmade gift to pass on to 5 people who comment on your blog.

Pumpkin Latte Coffeecake
Crumb topping:
2 1/2 cup King Arthur flour
1 cup brown sugar, packed
1 1/2 tsp. Pumpkin Pie Spice
1 cup (2 sticks) unsalted butter, melted
In a medium bowl, mix the dry ingredients.  Pour the melted butter over it and stir to combine with a spatula.

Set aside while you prepare the batter to the coffeecake.  Preheat oven to 350F-degrees.  I used 4-inch paper baking cups that I found at The Container Store this weekend.

1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1/2 cup sour cream
1 cup pumpkin puree (not pumpkin pie puree!)
1 T Pumpkin Pie Spice
2 tsp. espresso powder
1 tsp. Vanilla extract
2 1/2 cups King Arthur all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt

Confectioners' sugar for dusting

In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy.  Scrape down the sides with a spatula.  Add the eggs, one at a time, and incorporate completely.  Add the sour cream, pumpkin puree, espresso powder, vanilla extract, and Pumpkin Pie Spice and mix well.  Don't be alarmed--the batter will look curdled.

Add the dry ingredients and beat on medium to combine, then, push the speed to medium/high for 1 minute.

Scoop batter into the baking cups and spread with an off-set spatula.

Divide the crumb topping amongst the 10 baking cups.

Bake for 24-26 minutes or until the tops spring back when lightly touch with your finger ips.  Remove from the oven and let cool completely. 

If desired, dust the tops with confectioners' sugar.  You could also bake the batter in a 9-inch square pan, but may not need all the crumb topping (you could freeze any remaining.)

One of the treats that Kelly loved to indulge in was Pumpkin Lattes, which are only found in coffee shops this time of year.  However, if you want to make these "kid friendly" you can eliminate the espresso powder and add another teaspoon of vanilla extract or a cup of mini chocolate chips.  Enjoy!