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Posts Tagged ‘pumpkin’

 Pumpkin Chocolate Chip Mini Muffins

Here I go with another pumpkin recipe! There is a local grocery store that sells these pumpkin chocolate chip cookies that I just LOVE. I thought how great would it be to have those same flavors in a muffin. So I found this pumpkin muffin recipe and I added the chocolate and made them bite sized mini muffins. I took these with us camping this last weekend and they were the perfect little muffin to just snack on with a big cup of coffee while we waited for the huge breakfast spread to be made. They also make a wonderful little snack just about any time of the day. These were very tasty little muffins!

Pumpkin Chocolate Chip Mini Muffins
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Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Canned Pumpkin Puree
½ cups Evaporated Milk1 whole Egg
1-½ teaspoon Vanilla
1 cup Mini Chocolate Chips

Directions:
Preheat oven to 400 degrees. Generously grease 1 mini muffin tins.Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add mini chocolate chips. Fold gently until mixture is just combined.Pour into a greased muffin pan. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Adapted From: The Pioneer Woman Cooks

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 Pumpkin Whoopie Pies

My assignment for one of the nights on our camping trip was to bring dessert and these were the first things to pop into my head. I have seen whoopie pie recipes floating around the internet for a while and have been very intrigued. When I saw this recipe I immediately knew that this was the one that I needed to try first. They are kinda like an inside out cupcake since the cookies are very moist and cake like and the filling is basically a butter cream cheese frosting. The cookies have the perfect blend of spices to compliment the pumpkin and the filling is so sweet and delicious with the pumpkin flavors. These were gobbled up quickly and everyone enjoyed them a lot.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling
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Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Adapted From: Brown Eyed Baker

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Pumpkin Ice Cream

Pumpkin Ice Cream
 Pumpkin, pumpkin, pumpkin! I just can’t get enough pumpkin!

Who says just because summer is over that we need to put away our ice cream makers? Well, if anyone says that, then I say they are nuts! Ice cream is great all year round and there are some especially wonderful flavors to try during the holidays. YEAH! I can’t wait!

Even though I have a few other pumpkin recipes that I am going to be making this week, when I saw this recipe I just HAD to try it right away, and I am so glad that I did! This ice cream is so creamy and smooth and it is filled with lots of cinnamon, ginger and nutmeg that accompany the pumpkin so well.  I love a pumpkin spice frappaccino on a warm fall day, but the flavors in this creamy ice cream blow the frappaccino right out of the water. This ice cream is fantastic and I highly recommend that you make it soon! Then grab a bowl and a spoon and snuggle up under a cozy blanket and enjoy this super tasty ice cream.

Pumpkin Ice Cream

Pumpkin Ice Cream
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Yield: 1 quart

5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water.  Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath.  Stir in the brown sugar until dissolved and cooled.  Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree.  Whisk until incorporated, then press through a fine-mesh strainer.  Freeze in your ice cream maker according to manufacturer’s instructions.  Freeze for at least one hour before serving.

Adapted From: Pennies on a Platter, and David Lebovitz

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Pumpkin Bread

Pumpkin Bread
Have I mentioned that I love the fall? Well, if not, then I LOVE the FALL!!! And one thing I love about the fall is all the yummy pumpkin goodies there are to eat (oh and drink, because who doesn’t love a nice hot pumpkin spiced latte from SB :)). I have a huge list of pumpkin yummies that I hope to make between now and Thanksgiving and I plan to share my adventures with you as I go. 

This pumpkin bread is simple and VERY easy to whip up and throw in the oven for a nice warm treat any time of day. It is moist and the spices are the perfect balance with the pumpkin. I usually make my pumpkin bread nut-free, however, feel free to add your favorite nut for some crunchy goodness in each slice.

Pumpkin Bread
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1 cup brown sugar                                  
1 teaspoon baking powder
½ cup butter                                           
1 teaspoon baking soda
2 eggs                                                 
1 teaspoon salt
1 cup canned pumpkin                          
2  teaspoon cinnamon
1 ½ cup flour                                       
½ teaspoon cloves
½ teaspoon ginger

Cream sugar and butter together in a large mixing bowl.  Beat in eggs and pumpkin until light. Stir in dry ingredients until well blended. Bake in greased 9×5 pan for 45 minutes or until toothpick comes out clean. Cool for 15 minutes in pan, then turn out onto a cooling rack and allow to cool completely.

I recieved this recipe from a friend and modified it slightly, not sure of it’s original source.

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