Pumpkin Chocolate Chip Mini Muffin Recipe

I have been hearing Sara talk about the goodness of these muffins for years now, and for whatever unknown reason had never gotten around to baking them myself. I'm glad I finally kicked my rear into gear because these little babies are OUT OF THIS WORLD. I probably ate half the batch myself. 

These can be made in loaf form, muffin tins, or as mini muffins. I have become particularly keen on the mini muffins--they're just so darn cute and people love them. If you have a cookie scoop it makes the rationing of the batter even easier. 

This is my word to the wise--don't wait to make these muffins. It's offically FALL, people. These muffins are calling your name. 

Pumpkin Chocolate Chip Mini Muffin Recipe

recipe adapted from Sara Luke

makes 3 dozen mini muffins

Ingredients

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

3/4 cup pumpkin puree (not pumpkin pie filling!)

1-3/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

3/4 - 1 cup chocolate chips (mini would be even better)

Directions

Preheat oven to 350 degrees. 

Grease a mini muffin tin or line with muffin liners. 

In a large bowl, beat together butter and sugar until creamed. Add in eggs and vanilla and mix until evenly distributed. Stir in pumpkin puree. 

In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add into the creamed ingredients and stir just until combined. Mix in chocolate chips. 

Use a cookie scoop to equally distribute the batter into the mini muffin tin (about 2/3 full). Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. (Re-spray the muffin tin before subsequent batches of baking.) 

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Spicy Pumpkin Pie

Because it's not too late to enjoy another pumpkin pie.
Because Christmas deserves pumpkin just as much as Thanksgiving does.
Because I love this pumpkin pie.

I'm pulling it out of the archives and sharing it with all of you once again.

originally written November 2009
I love a good piece of pumpkin pie. For me this means, a melt in your mouth crust that is not at all soggy and the perfect spice-to-pumpkin ratio. This recipe hits the nail on the head and bakes up beautifully.

Spicy Pumpkin Pie
recipe adapted from the can of pumpkin 
Makes 1 pie


Ingredients
3/4 cup sugar
1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves
1/4 tsp nutmeg

2 large eggs

1 can (15 oz.) Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell (Never Fail Pie Crust, people!)
Whipped cream (optional)

Directions

Preheat oven to 425 degrees.
Mix sugar, salt, cinnamon, ginger, cloves, nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or store in a cool place. Top with whipped cream before serving.

Pumpkin Spice Latte Cupcake Recipe

Once again I sought out Annie's awesome cupcake collection for Kevin's birthday dessert inspiration. After giving him 5 or 6 to choose from, he immediately chose these pumpkin spice latte cupcakes. I was excited to try them! I had all of the ingredients on hand except the heavy whipping cream. About the whipped cream--1) it is so worth it to whip your own cream for these! and 2) I really don't enjoy making frosting so I was totally stoked about the simplicity of the whipped topping. 

Kevin brought enough cupcakes to his seminary class for everyone to enjoy one. They were a HUGE hit. (I even heard of someone eating three of them. wow. That's impressive.) 

Perfect for the fall holidays and birthdays or just because I love you and I love pumpkin spice latte days. 

Pumpkin Spice Latte Cupcake Recipe

recipe from annies-eats.com

Yield: about 2 dozen cupcakes

Ingredients

For the cupcakes:

2 2/3 cups all-purpose flour

3 Tbsp espresso powder (or extra finely ground coffee)

2 tsp baking soda

2 tsp baking powder

1 tsp ground cinnamon

1/8 tsp grated nutmeg

1/8 tsp ground cloves

1 tsp salt

1 (15 oz.) can pumpkin puree

1 cup sugar

1 cup brown sugar

1 cup canola or vegetable oil

4 large eggs

1/2 cup coffee or espresso, for brushing

For the whipped cream:

2-1/2 cups heavy cream, chilled

1/4 cup confectioners’ sugar

For garnish:

Ground cinnamon

Caramel sauce

Directions

To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and 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.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

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Pumpkin Butterscotch Cookies

I would agree with Annie--these cookies will never win a beauty contest. But despite their drab color palette, these cookies live up to their pumpkin color and flavor. Cakey, sweet, and just the right amount of spice, I recommend you give these little babies a try this harvest season. (Just don't overbake! Mine were a not quite moist enough for me.)

Pumpkin Butterscotch Cookies

Yield: about 2 dozen cookies

Ingredients

2 cups all-purpose flour

1½ tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 tsp. ground cinnamon

2 large eggs

1 cup sugar

½ cup vegetable or canola oil

1 cup pumpkin puree

1 tsp. vanilla extract

1 cup butterscotch chips

Directions

Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend.  In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

Source: Joy the Baker and Annie's Eats

Pumpkin Ginger Nut Muffins

 I was looking for a pumpkin muffin recipe for two reasons--
1. It's pumpkin time, people!
2. I needed a "to go" meal to send with our teens when we leave at 6am Saturday morning for a Bible Quiz.
Elise at Simply Recipes came through for me again!
These muffins are dense and hearty, while maintaining a perfect spice--ideal for harvest time weather.

Pumpkin Ginger Nut Muffins Recipe
adapted from Simplyrecipes.com
makes: 12 muffins

Ingredients
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans, optional
2 Tbsp well chopped candied ginger, optional


Directions
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. (If you over-mix, you get little tunnels...like I did. oops!) Fold in the candied ginger and chopped nuts.
Spoon mixture into a prepared muffin tin. Bake for 20-25 minutes. If the muffins are lightly browning and a toothpick inserted into the center of the muffin comes out clean, then they are cooked.  Cool on a wire rack.

Pumpkin Granola

For once in my life, I actually followed the recipe--
and it totally paid off!
This granola is fantastic.
It has a great spice, a perfect texture, and a wonderful aroma.
It's addicting, really.

I'm so glad I stumbled upon this fantastic recipe blog by The Cooking Couple, Maria and Josh.
Their blog, Two Peas in a Pod, is right up my alley.
I'm looking forward to many more great recipe finds there!
In the mean time, you'll excuse me....
*nom. nom. nom.*

Ingredients

5 cups rolled oats

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 teaspoon vanilla extract

3/4 cup dried cranberries, optional

1/2 cup sunflower seeds, optional
1/2 cup almonds, optional

Directions

Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until smooth.  Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Pumpkin Nut Bread

In preparation of our 2nd annual Pastors' Christmas Open House party at our home I have been baking up a storm. Lots and lots and millions of cookies. I figured some people might appreciate a loaf of deliciousness. A change from the cookies. I found this recipe from Good Things Catered and new I had to try it. Katie's recipes have been very big successes for me in the past and this just sounded too delicious.

It is.
You will love it.

Perfectly moist.

Perfectly spiced.

Mmm.

Ingredients

1 1/2 c. all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp ground cinnamon

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp ground cloves

1/3 c. milk

1/2 tsp vanilla

4 Tbsp oil

2 Tbsp unsalted butter, softened

1 c. granulated sugar

1/3 c. packed brown sugar

2 large eggs

1 c. pumpkin puree

1 c. chopped walnuts, plus more for topping

-Preheat oven to 350 degrees and prepare loaf pan (or mini loaf pans)

-In medium bowl, combine flour, soda, powder, salt, spices and whisk to combine.

-In large bowl of mixer beat oil, butter and sugars until creamy until lightened in color and texture, about 3 minutes.

-Beat in eggs one at a time.

-Add pumpkin puree and beat until combined; scrape down sides of bowl.

-Add milk and vanilla and beat until combined; scrape down sides of bowl.

-With mixer on lowest setting, add flour mixture just until barely combined.

-Remove bowl from mixer and fold in 1 c. walnuts.

-Scrape batter into pan(s) and spread evenly.

-Top with extra chopped walnuts and place into oven.

-Bake about until a toothpick inserted in center comes out clean, about 1 hour for regular loaf and 35-40 minutes for mini loaf.

-Remove from oven and let cool in pan for 20 minutes.

-Turn out onto wire rack and let cool completely.

Pumpkin Spice Granola

I love granola.

I love all of Annie's recipes.

I have been loving pumpkin.

Hence, when I was looking for ways to use up the remainder of my can of pumpkin puree, I knew this was a must. The hardest part (for me) about any granola is making sure it's cooked thoroughly so it'll be crunchy without over baking...which happens much easier with granola than with most of recipes (again, for me at least.) So keep on eye on things.

And if you do, you're going to love the results. This granola is exactly what you're imagining it will it. Perfectly pumpkin and spice.

Pumpkin Spice Granola

Ingredients

3 ½ cups rolled oats

2 ½ cups puffed rice cereal

2 tsp. pumpkin pie spice

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 tsp. vanilla extract

up to 1 ½ cups chopped nuts

up to 1 cup dried fruit

Preheat the oven to 325°. Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal.

In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth.

Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit. Store in an airtight container.

Vegan Pumpkin Walnut Bread

I wasn't necessarily looking for a vegan recipe. But when I saw Joy the Baker's pumpkin bread, I knew it was the perfect way to use the remaining pumpkin puree after I had made her Pumpkin Spice Pancakes.

Recipe makes 2 loaves (I cut it in half)

Ingredients

2 cups all-purpose flour

1 1/2 cups white whole wheat flour ( or whole wheat flour… or just use only all-purpose flour)

2 cups light brown sugar, packed

1/3 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped walnuts, optional

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 8×4x2) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.

Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan. Divide the dough between the two greased pans and sprinkle with a few walnut pieces.

Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. Serve warm. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

Pumpkin Pancakes

When I saw Annie post this recipe yesterday (and realized they were originally posted by Joy the Baker, another favorite of mine) I really wanted to try them. I love pancakes and with a recent change in my diet (that is, I'm not going to be gluten free for the time being. It doesn't seem to be the problem so we're experimenting with other possibilities.), I couldn't wait! Kevin didn't seem too thrilled with the idea of pumpkin pancakes, but I showed him Annie's picture and we decided to have them for breakfast this morning.

They were not only easy to make (with ingredients most people keep on hand), but they are absolutely delicious. Not too heavy (as I thought they might be) and not too "pumpkin-y." It's just the right amount of spice and all the ingredients minus a teeny tiny bit of oil is perfectly healthy!

I cut the recipe in half and used whole wheat flour in place of the ap flour to boost nutrition.

Pumpkin Spice Pancakes

Ingredients:

1¼ cups all-purpose flour or whole wheat flour

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps - that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.