Tag Archives: pumpkin

Pumpkin muffins

I invited Kate, Meg and Anna over to hang out and bake something elaborate yesterday. I had what I thought was the perfect recipe… except I failed to read the entire thing before we got started. After I realized it would take about 2.5 hours from start to finish and we were all getting hangry, I quickly (and secretly) googled muffin recipes and found this one. And it was a winner.20131116-203733.jpg

Pumpkin Muffins
serves 12+ // recipe from Smitten Kitchen

Muffin Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon pumpkin-pie spice
1 cup to 1 1/3 cup canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced)
1/3 cup vegetable or another neutral cooking oil
2 large eggs
1 1/4 cups granulated sugar

Topping
1 tablespoon sugar
1 teaspoon cinnamon

DIRECTIONS
1. Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.

2. Stir or whisk together flour, baking powder, baking soda, salt and spice in medium bowl.

3. In a larger bowl, or in your stand mixer bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar.

4. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).

5. Stir together topping, tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.

6. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 22-27 minutes.

7. Cool in pan on a rack for 3-4 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

pumpkin muffins

you will see the other recipe I started in the background, hanging out.

This recipe is so easy I made it from start to finish in about 30 minutes. The muffins are moist and fluffy, with a nice but not too sweet pumpkin flavor. My recipe turned out to fill more than the 12 muffin tins so I made a tiny little loaf of pumpkin muffin-bread. It worked perfectly.

I feel like these might even pass for cupcakes if you put enough frosting on them. In other words, they are delicious.

Stay tuned for that time-consuming, elaborate recipe tomorrow… which turned out to be just as easy. Oops.

Pumpkin Banana Bread

The other day I turned a pumpkin into pumpkin puree. I realize people have been doing this for years, but I did it! In 2012! I also can things! I feel like a Pioneer Woman. Clearly not that Pioneer Woman. She is a professional, and I take photos for my blog with my cellphone.

Anyway, now I have a ton of pumpkin puree, and when my Mom visited she left me two realllllly ripe bananas (that she swore she was going to eat…). Land O’Lakes (#clientalert) recently published a recipe for Pumpkin Banana Bread and clearly all the stars were aligning for me to make this recipe ASAP.

Pumpkin Banana Bread
(adapted from the magical geniuses in the Test Kitchens at Land O’Lakes)

Ingredients
1.5 cups sugar
3/4 cup margarine (or butter), softened
3 eggs
1.5 cups canned pumpkin
2 medium (1/2 cup) ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1.5 teaspoons pumpkin pie spice
1 cup chopped walnuts or pecans

 Directions:

1. Pre-hat oven to 350°F.

2. Pam/Grease 2 (8×4-inch) loaf pans; set aside.

3. Combine sugar, margarine and eggs in large bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Add pumpkin and bananas; continue beating until well mixed. (Mixture will have curdled appearance.)

4. Reduce speed to low; add all remaining ingredients except nuts; beat just until moistened.

5. Stir in nuts

6. Spread evenly into prepared pans, leaving about an inch of room in the pan so the bread can rise a bit.

7. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. (If using two 9×5-inch loaf pans, bake for 40 to 50 minutes)

8. Cool 5 minutes; remove from pans and place on a wire cooling rack to cool completely.

I made one big loaf and two mini-loafs, one of which I made without walnuts to take to work. It was really tasty and I’d for sure make it again.

Pumpkin Scones

I ate a Starbucks pumpkin scone once about six years ago (I worked there right after undergrad for a few months, the discount was dangerous) and every year since, when the new pumpkin treats come out wayyyy too early, I think “oh I should try to make those.” Also, who remembers that they ate a scone six years ago!?

After these past few weeks of Starbucks Pumpkin Spice torment, coupled with this silly early Minneapolis fall weather, I found a copycat recipe to make. Iowa Girl Eats calls these Starbucks Clone Pumpkin Scones: 

Ingredients
(recipe modified from IowaGirlEats)
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons milk
1 egg
6 Tablespoons cold butter or margarine, cubed

For the plain glaze: 
3 tablespoons powdered sugar
1 teaspoon milk

For the spiced drizzle:
3 Tablespoons powdered sugar
1 teaspoon milk
pinch of pumpkin pie spice

Directions
1. Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside. Please use parchment paper, it works miracles.

2. In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use pastry cutter to blend butter in. I didn’t have either of these so I* used two knives to cut the butter into the flour. Worked like a charm. (*by I, I mean my Mom. She bought me a dough blender later in the day.)

3. In a separate bowl, whisk together pumpkin puree, milk and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.

4. Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.It works best if you can cool your scones in front of an open window with a fall breeze.

5. When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. I didn’t want these to be too sweet, so I did a spoon drizzle and just put a little bit on. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1/2 hour, before serving. Store in an air-tight container or ziploc for 1 day.

These were very delicious, a little less dense than Starbucks but more clean and fresh tasting. I think these could use a bit more icing, but I was attempting to keep these sort of healthy (310 calories, 12g-ish fat each compared to Starbucks scones at 480cal, 17g fat).

The recipe is only supposed to make 6… but I somehow wound up with 4 regular size scones and two giant scones, so I turned the recipe into 6.5 servings. Who cares, these were delicious. 6.5 is the perfect amount of scones to make; I’ve gifted three, split one and will enjoy the rest later in the week with a cup of coffee, of course.