Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts


November 30, 2019
These super soft pumpkin cake muffins area unit topped  with pumpkin spice crumbs and finished with sweet maple icing. 

Or so I assumed till I created these pumpkin cake muffins. Beneath pumpkin spice crumbs (!!) There’s associate irresistible pumpkin cake– and that I, for one, cannot resist something pumpkin. Each the quick bread itself and also the crumbs area unit equally impressive. Theres completely no selecting the crumbs off these orange beauties. High the pumpkin muffins with a touch maple icing and there’s essentially no want for the other food. 


Like mechanism, Sept rolls around and that we all go crazy for these pumpkin cake muffins. They’re the right combination of everything we have a tendency to love concerning fall. Their ease and style conjointly facilitate North American country transition into the chillier months.

Optional Maple Icing
Maple icing is facultative, however I don’t assume we should always ever label icing as associate option! Honestly although, they style nice even while not it. Conjointly honestly, the maple icing oozy into the crumb topping is best than you'll imagine.


  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
Crumb Topping:
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons (30ml) pure maple syrup
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.


November 26, 2019
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.


So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.



  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping


  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

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