Archive for the ‘Pumpkin’ Category

PostHeaderIcon Pumpkin White Chocolate Chip Muffins

Muffins have always been a favorite of mine. However, I seem to go in streaks when I make them. I haven’t made them in what feels like forever but this week I suddenly craved them so I browsed my favorite blogs looking for delicious fall muffins. Well, I found way too many for one person to make in a season but I’m excited to share these muffins with you! They are perfect with a cup of milk or coffee on these beautiful fall days. And, of course, what’s not to love about eating dessert a muffin for breakfast?

The original recipe contained about double the spices that are listed below. I wanted to tame down the spices a bit to showcase the delicious pumpkin and white chocolate chip flavor. Therefore, I halved the spices (I have reflected this change below) and I think all the flavors complimented each other perfectly. These also contain chopped walnuts, which I enjoyed in the recipe but they could easily be omitted and the muffins would be just as delicious.

Audrey really loves to be in the kitchen with me while I cook and bake. She sits in her Bumbo chair and watches my every move, it’s so cute. I either tell her what I’m doing step by step or I play fun kid music and dance and sing while I cook….she usually just stares at me. I’m sure she thinks I’m nuts. :) I love it.

(My baby is exactly 4 months old today. How the heck did that happen?)

Pumpkin White Chocolate Chip Muffins

Ingredients:
1/2 cup of walnuts, chopped
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter
6 oz white chocolate chips

Directions
Preheat the oven to 350˚ F.  Line muffin tins with paper liners.

Combine the flour, sugar, spices, baking soda, baking powder and salt in a medium bowl. Stir briefly to combine.

In a mixing bowl, beat together the eggs, pumpkin, and unsalted butter, about 2 minutes. Add in the chocolate chips and nuts.

With the mixer on low speed, add the dry ingredients and mix just until incorporated. Do not over mix.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

-makes approximately 12  muffins-

Source: adapted from Sugared Whisk, originally from Culinary Concoctions of Peabody

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PostHeaderIcon Pumpkin Snickerdoodles

I have missed baking these past few months and I was very excited to get back in the kitchen this past weekend. With that said, I wanted to ease myself back into baking with a simple recipe and these pumpkin snickerdoodles did just that. It was perfect since I made the dough during Audrey’s morning nap, played and went for a walk with her while the dough chilled, then baked the cookies during her afternoon nap. It couldn’t have worked out better.

I absolutely love snickerdoodles and these did not disappoint. In my opinion, the amount of pumpkin in them is just perfect. There’s just enough pumpkin in them to make it noticeable but not too much that it overpowers the wonderful cinnamon flavor. If you’re a pumpkin lover like I am, try these pumpkin cupcakes and pumpkin cream cheese muffins after these snickerdoodles, of course.

Pumpkin Snickerdoodles

Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
½ cup granulated sugar
1 teaspoon ground cinnamon

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and cinnamon for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 11-13 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annie’s Eats, originally from dlyn

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PostHeaderIcon Pumpkin Cream Cheese Muffins with Pecan Streusel

There’s something so right about waking up and enjoying a freshly baked muffin with a hot cup of coffee! Especially these pumpkin muffins, the cream cheese inside makes it more of a dessert than a muffin (but I’m not complaining). The pecan streusel sprinkled over them just puts these bad boys over the top!

They are a bit more time-consuming than most muffins but they are completely worth it. Be sure to make the cream cheese filling ahead of time (about 2-3 hours) so the filling can harden before you bake the muffins. I also made the pecan streusel ahead of time so when it came time to baking the muffins the process seemed very smooth. :) Enjoy!

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Yield: 12 muffins

For the Cream Cheese Filling:

4 ounces cream cheese, at room temperature

3/4 cup powered sugar

2 teaspoons vanilla extract

For the Pecan Streusel:

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup pecans, chopped

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

For the Muffins:

1 1/2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sugar

1 cup canned pumpkin

5 ounces (1/2 cup + 2 tablespoons) vegetable oil

1 teaspoon vanilla extract

Directions:

To prepare the filling: In a medium bowl, beat together the cream cheese and powered sugar until smooth. Add the vanilla extract and beat until fully incorporated. Form the mixture into a log on plastic wrap, wrap it, and freeze for 2-3 hours.

To make the pecan streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.

Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners.

To make the muffins: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla. Pour the pumpkin mixture over the dry ingredients. Use a spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

To assemble the muffins: Remove the cream cheese filling from the freezer and divide into 12 1-inch pieces. Scoop a small amount of the batter into each muffin cup. Place 1 slice of the cream cheese log in the center of each cup, then fill with the remaining batter.

Bake until golden brown, about 20 to 25 minutes. Let cool in the pan for 5 minutes, then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving  or warm briefly in the microwave.

Source: adapated from Brown Eyed Baker

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PostHeaderIcon Pumpkin Spice Cupcakes with Cream Cheese Frosting

This year is flying by! It’s hard to believe it’s already November 5th…….which means only 49 more days til Christmas (but who’s counting?)!

These pumpkin cupcakes are a delicious treat for any Halloween or Thanksgiving party! I never thought I liked pumpkin until I ate these, now I can’t get enough of them. These are a must-try!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Yield: about 24-30 cupcakes
Ingredients:

For the cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar

Directions:
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Source: Annie’s Eats

 

 

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