How Not to Make Pumpkin Spice Pudding Cupcakes

November 18, 2012 by 9 Comments

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

Ingredients:
1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)
spices

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?

 

Filed Under: boxed cake mix, cake batter, cream cheese, disasters, pudding, pumpkin

Spiced Pumpkin Cupcakes topped with Acorns

November 4, 2012 by 5 Comments

You know what I realized this weekend?  I haven’t posted a basic pumpkin cupcake recipe on my blog yet!  How can that be, right?  I’ve posted a bazillion other pumpkin recipes, including two other pumpkin cupcakes (but those were fancy), but not one that was just deliciously full of flavor and easy!

So this weekend, my daughter’s Girl Scout troop is having a bake sale and I decided to take this opportunity to whip up a batch of Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese frosting topped with handmade candy acorns!

The recipes for these cupcakes come from Annie’s Eats… but I’ve made it even simpler omitting the mixer and just using bowls and a whisk!

I’ve seen similar acorns topping cupcakes that used mini Nilla Wafers as the “lid” to the acorn, but since I didn’t have access to the the mini’s Nilla’s here… my husband spotted the mini Nutter Butter bites and I think they worked even better with these acorns!  The bites have a textured top which was more realistic and a peanut butter center which made attaching it to the Kiss even easier! No frosting “glue” required!

Not only are these cupcakes super simple to make and the acorns super fun and cute…  this entire cupcake is so delicious!  I will be bringing these to a Bake Sale today to support my daughter’s Girl Scout Troop!  I hope they sell out!

Enjoy!

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Spiced Pumpkin Cupcakes topped with Acorns

Ingredients

    Cupcakes
  • 2 2/3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 15oz can pumpkin puree (not pumpkin pie mix)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 4 eggs, room temperature
    • Frosting
  • 1 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1lb powdered sugar, sifted
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
    • Acorns
  • Hershey Kiss chocolate candies
  • Nutter Butter Bites mini cookies
  • Mini chocolate chips

Instructions

    Cupcakes
  1. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a large bowl, whisk together the sugars, oil, pumpkin puree and vanilla extract until smooth.
  3. One at a time, crack the eggs into the mixture and whisk until incorporated.
  4. In three parts, add the flour mixture and whisk just until combined. After all the flour has been added, give the batter a good 10 whisks. DO NOT OVER MIX though!
  5. Fill cupcake liners 2/3 full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Leave cupcakes in pan at least 5 minutes before removing to a wire rack to cool completely before frosting.
    7. Frosting
  7. In the bowl of your stand mixer, beat the cream cheese and butter together.
  8. Add the sifted flour 1 cup at a time and beat until smooth.
  9. Mix in the vanilla and cinnamon.
  10. Scrape the sides of the bowl and mix on high for 1 minute.
    11. Acorns
  11. Unwrap the Hershey Kiss candies.
  12. Twist apart a Nutter Butter Bite. Using the side of the cookie that still has peanut butter on it, press it onto of the Kiss with the textured side up.
  13. Press a mini chocolate chip onto the center of the Nutter Butter Bite for the stem. The warmth from your fingers should just barely warm the chocolate enough for it to stick on the cookie.
  14. Arrange 2 acorns on top of each cupcake to garnish.
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Filed Under: cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, pumpkin, pumpkin cupcakes, recipes, savory cupcakes, seasonal and holiday cupcakes

10 Things I Loved This Week – Pumpkin Edition

October 12, 2012 by 2 Comments

It’s been a couple weeks since I’ve put together a 10 Things list… so I thought I’d put together something special this week.

10 Things I Loved This Week – Pumpkin Edition!

Enjoy!

Pumpkin Chocolate Chip Brownies – I mean really.. brownies with pumpkin! Who knew!

White Mocha Pumpkin Frappuccino – I’m making these over the weekend for me and the hubby.  Can’t wait!

White Mocha Pumpkin Frappuccino by Irvin Lin of Eat the Love

Pumpkin Snickerdoodles – One of my most recent pumpkin creations, these cookies I can’t stop eating!

Pumpkin Pie French Toast – I made this for my family last weekend and it made some of the best french toast I’ve ever had!

Pumpkin Pie Sheet Cake – Seriously? NOM!

Pumpkin Chocolate Chip Bars – I think these need to be made in my house, ASAP! (Photo at top!)

Homemade Butterfingers - Ok so these aren’t made with pumpkin, but these Butterfingers are in the shape of pumpkins! *LOVE* them!

Pumpkin Pie Bars – I love the butterscotch chips on top!

Pumpkin Gingersnap Cookies – I love gingersnaps.  I love pumpkin.  I’m pretty sure I’m going to love these!

Pumpkin Pie Fudge – Melt in your mouth delicious!

Filed Under: 10 Things I Loved This Week, pumpkin, Pumpkin Recipe Round Up, seasonal

Pumpkin Scones with Pumpkin Maple Glaze

October 10, 2012 by 3 Comments

Mmmmm scones.  Really, is there anything better for breakfast than a scone, hot from the oven smeared with soft butter or your favorite jam?  No.  I didn’t think so.  :)

Scones have become a whole lot easier and quicker for me to make now that I’ve got a food processor.  Cutting butter into flour is sooooo time consuming and my food processor gets it done in just seconds! YAY for technology!

These pumpkin scones are full of pumpkin & spice and are so super moist and delicious.  They’d be great smeared with butter, hot out of the oven or slightly cooled with a pumpkin glaze on top!  Either way… they are a must make for your family this fall!

Print
Pumpkin Scones with Pumpkin Maple Glaze

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: At least 8 scones

Ingredients

    Pumpkin Scones
  • 2 cups flour
  • scant 1/2 cup sugar (1/4 cup + 3 Tbsp to be exact)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 Tbsp COLD unsalted butter, cubed
  • 2/3 cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
  • 1 egg
  • 3 Tbsp heavy cream
    • Vanilla Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
    • Pumpkin Maple Glaze
  • 1 heaping cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1 Tbsp maple syrup

Instructions

    Scones
  1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
  2. In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
  3. In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
  4. Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
  5. Pour the flour/butter mixture into a large bowl. Make a well in the middle.
  6. Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
  7. On a floured surface, knead down ball 2-3 times - not any more than this!
  8. Press the dough into a large rectangle and transfer to prepared baking sheet.
  9. Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you'd like. I cut 8 triangles. Separate out evenly on baking sheet.
  10. Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
  11. Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.
    12. Vanilla Glaze
  12. Whisk together the sugar and cream until smooth.
  13. Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
  14. Allow glaze to set up before pouring on pumpkin glaze.
    15. Pumpkin Maple Glaze
  15. Whisk together the sugar, pumpkin and maple syrup.
  16. NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it's too thin, add a Tbsp more of sugar until you get the consistency you want.
  17. Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
  18. Allow glaze to set up before serving.
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Filed Under: bread and pretzels, glaze, pumpkin, recipes, scones, scones, seasonal

Pumpkin Snickerdoodles

October 7, 2012 by 9 Comments

A few days ago I picked up a new cookie jar.  But, not just any cookie jar.  An owl cookie jar!! It’s probably one of the cutest things I’ve ever seen!! Not only will it be great during the Fall season, but it’s gonna look adorable in my kitchen all year round!

So to fill my cookie jar, I needed an awesome Fall cookie!  I’ve been craving snickerdoodles for a while now… something about the bite they have and that cinnamon on the outside that I just can’t get enough of.  BUT… it’s Fall so I suppose I should add some pumpkin to the recipe too, right?!!  So yup… that’s what I did.  Pumpkin Snickerdoodles.

I did a little research and read a bunch of other recipes and the comments on them for this cookie on some of my favorite blogs.   Most other people who said they made these cookies said they were a little dull in the pumpkin flavor and too cake/muffin like…  but overall were really super yummy.  So, I set out to make mine heavy on the pumpkin flavor and more chewy like a cookie, not a muffin.

I took my go-to snickerdoodle recipe and tweaked it to accommodate the extra moisture of the pumpkin and added some spices to bring out the pumpkin flavor in the topping.  I think they turned out spectacular! A must-make every Fall!

Let me know how they turn out for you!!!

Enjoy!

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Pumpkin Snickerdoodles

51

Prep Time: 1 hour, 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: 4-5 dozen cookies

The perfect soft & chewy, spiced pumpkin snickerdoodle cookie.

Ingredients

    Cookies
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, slightly softened but not quite to room temp
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar, lightly packed
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
    • Topping
  • 1/3 cup sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 3/4 tsp ground allspice

Instructions

  1. Sift together the flour, cream of tartar, baking soda and salt in a medium bowl.
  2. In the bowl of a stand mixer, cream together the butter and sugars on high until incorporated.
  3. One at time, add the eggs, mixing after each addition. Scrape the sides of the bowl. Beat on high 2-3 minutes.
  4. Mix in the vanilla and pumpkin. Beat on high for 1 minute.
  5. Add the flour mixture and mix on medium speed until combined. Scrape the sides of the bowl and mix 30 seconds.
  6. Cover and freeze for at least an hour or until the dough firms... or until ready to make cookies. NOTE: This batter is very sticky and it works so much easier when you have firm dough to roll the balls.
  7. Preheat oven to 400 F degrees. Line cookie sheets with parchment paper.
  8. Prepare the topping by whisking together all ingredients in a small bowl.
  9. Drop 1in balls of dough into the sugar. Roll ball around until completely covered. Place on a cookie sheet. 12 balls per sheet. Freeze unused dough between batches.
  10. Bake on the center rack for 10 minutes.
  11. Allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
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Filed Under: cinnamon, cookies, pumpkin, recipes, seasonal, snickerdoodles, spiced

Dark Chocolate Pumpkin Spice Cupcakes and an Owl Tutorial

October 5, 2012 by 4 Comments

The winds are blowing, the leaves are rustling around the streets and the rain is falling from the grey skies.  Fall is upon us here in Bavaria!

And what is better for Fall than another pumpkin recipe! This cupcake is a one bowl batter that tastes just like pumpkin pie! Because I wanted to decorate these with owls, I had to top them with a chocolate frosting.  Instead of my favorite chocolate fudge frosting that calls for melted butter and baking chocolate, I used a basic chocolate buttercream which used cocoa powder.  I needed something that I could easily pipe and spread and my chocolate fudge recipe can get a bit thick.  This buttercream worked perfectly!

I know these cute owls on top have been floating around the internet, but I just had to give them a try!  Especially since I kind of have this fascination with owls.  (Our son Matthew, now 7 months old, well his baby theme is owls!) Below the recipe, you’ll find a full tutorial on how I made them!

Enjoy!

Print
Dark Chocolate Pumpkin Spice Cupcakes

51

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 2 hours

Yield: 12-16 cupcakes

Cupcakes that taste like pumpkin pie topped with a spicy chocolate buttercream! Nothing better!

Ingredients

    Pumpkin Spice Cupcakes
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
    • Dark Chocolate Cinnamon Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Hershey's Dark Chocolate cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1lb powdered sugar, sifted
  • 1/2 cup heavy cream
  • pinch of salt

Instructions

    Pumpkin Spice Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In a medium bowl, melt the butter in your microwave.
  3. Whisk in the sugars, eggs, vanilla and pumpkin puree.
  4. Sift the dry ingredients onto the pumpkin mixture and whisk until just combined. It will still be lumpy at this point.
  5. Add the milk and whisk until smooth.
  6. Fill cupcake liners 3/4 full. NOTE: Don't be afraid to fill these liners full! These cupcakes do better with more batter in the cups and puff up nicely!
  7. Bake 16-18 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
    9. Dark Chocolate Cinnamon Frosting
  9. Cream together the butter, cocoa, cinnamon and vanilla.
  10. One cup at a time, add the sugar and beat on high until smooth.
  11. With the mixer on low, slowly add the heavy cream until you reach your desired consistency. NOTE: If you're just going to basically frost your cupcakes, you'll want the frosting stiff enough to pipe onto your cupcakes. If you're making the owls, make it a little looser so that you can easily decorate your owls.
  12. Mix on high for 4-5 minutes or until fluffy.
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Owl Cupcake Tutorial

Supplies:

  • 1 package OREO cookies
  • 1 box Junior Mints candy
  • 1 box Reese’s Pieces candy
  • Frosting (recipe above)
  • Spatula or knife

Directions:

  1. Prepare the OREO cookies by separating one cookie layer from the cream center, leaving the center in tact.
  2. Pipe a drop of frosting onto each cream center and place a Junior Mint candy on top.  This will create the eyes for the owl.
  3. Separate out the orange Reese’s Pieces candies and set aside.
  4. Using the spatula or knife, frost cupcake creating a flat surface.  At the top of the cupcake, make two little points with the frosting for the owl ears.
  5. Place two eyes on the cupcake, making sure to leave room for the beak and not to cover the ears.
  6. Place an orange candy under and between the eyes for the beak.

 

Filed Under: buttercream, chocolate, chocolate frosting, cupcake recipes, dark chocolate, frosting and icing, halloween, holiday, pumpkin, pumpkin cupcakes, recipes, seasonal, spiced

Pumpkin Chocolate Chip Bread

September 15, 2012 by 91 Comments

It’s definitely pumpkin time!  The grocery stores have started stocking fresh pumpkins and the shelves of canned pumpkin puree are always empty! (Luckily, I got a few cans before it was all gone!)

My first pumpkin recipe of the season is this bright orange pumpkin bread!  When I first saw the picture of this bread on Fever Avenue I loved how truly orange the bread was.  You could really tell it was a pumpkin flavored bread!  And those chocolate chips just looked to gooey and melty and delicious!  Now, the only problem… the recipe on Fever Avenue wasn’t in cups and tsp, it was in grams.  Ugh.

So I set out to convert the recipe to something I could bake with… and I think it’s a success!  The bread is full of pumpkin flavor and when eaten warm…. oh that chocolate gooeyness is TO DIE FOR!

Print
Pumpkin Chocolate Chip Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 1 loaf of bread

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided
  • powdered sugar, to garnish

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.
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Filed Under: bread and pretzels, chocolate, pumpkin, Pumpkin Recipe Round Up, recipes, seasonal

Pumpkin & Chocolate Bundt Cake with a Cinnamon Glaze

October 27, 2011 by 6 Comments

I’ve never owned a bundt pan before. I know, hard to believe. But, it’s true. This week, I was going to borrow one from a friend to make a cake for a Bake Off, but then saw one for only €7 at Rewe here in Graf and snatched it up.

So for my first bundt cake… I decided on a chocolate and pumpkin combo. I figured it would be best to be safe and instead of doing two batters and making it marbled, I would make one batter with chocolate and pumpkin together.

For the glaze, I spent all morning pondering it… Do I make a vanilla & cinnamon glaze for a more dramatic effect or a thick chocolate ganache for flavor and texture? I’m leaning toward the chocolate because really, you can’t go wrong with chocolate. I guess we’ll know which one I decided on by the end of this blog! HA!

The cake batter is a little unorthodox in it’s ingredients, but trust me the cake will be AMAZINGLY delicious!  It’s super dense, moist and the pumpkin flavor is just enough to add some spice to the cake.  It leaves you wondering… mmmm, what is that?

Pumpkin & Chocolate Cake
1 3/4 cup minus 1 tbsp flour
1 tbsp corn starch

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp espresso powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
1/4 teaspoon salt

1 cup buttermilk
1 1/4 cup pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg white, room temperature

1/4 cup canola oil
1/4 cup light corn syrup
1 tbsp vanilla extract

  1. Preheat oven to 350 f degrees.  Grease the inside of your large, deep bundt pan.
  2. Sift together the flour and corn starch in a large bowl.
  3. Add the granulated sugar, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, cloves and salt.  Whisk until well combined.
  4. In another large bowl, mix together with an electric mixer the buttermilk, pumpkin puree, and brown sugar.
  5. Mix in the eggs one at a time.
  6. Add the canola oil, corn syrup and vanilla and mix until combined.
  7. Gradually add the flour to the wet mixture.  Fold in the flour mixture until just combined.  Do not over mix.
  8. Pour batter into bundt pan.  Pound pan on the counter 2-3 times to help the batter settle and to get any air bubbles out.
  9. Bake for 55-60 minutes or until a long skewer/stick comes out with no wet batter or just a few crumbs.   You may want to rotate your pan after at least 40 minutes cooking to ensure even baking.
  10. Allow to cool in pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours.
  11. Drizzle glaze over the top allowing it to drip down the sides.
  12. Top with mini chocolate chips.
  13. Cut into slices and enjoy!
Cinnamon & Sugar Glaze
1/2 cup packed powdered sugar, sifted
1 tbsp buttermilk
1/4 tsp cinnamon
1/2 cup packed powdered sugar, sifted
1 tbsp buttermilk
mini chocolate chips
  1. In a small bowl, mix together the powdered sugar, buttermilk and cinnamon.
  2. In another small bowl, mix together the powdered sugar and buttermilk.
  3. Drizzle the cinnamon glaze over the bundt cake, allowing it to drip down the sides.
  4. Drizzle the sugar glaze over the cinnamon glaze, making sure it drizzles between the cinnamon glaze drizzles…. creating a contrast in colors.
  5. Top with mini chocolate chips.
  6. Allow the glaze to set before cutting &  serving.
  7. Enjoy!
Filed Under: bundt cake, cake, chocolate, featured, pumpkin, recipes

Pumpkin Cupcakes with Maple Frosting

October 19, 2011 by 1 Comment

I’m so excited!  Not only was our Commissary finally stocked with pumpkin puree but to share my new favorite pumpkin recipe! I just baked it this afternoon and its so delicious thank you Ina Garten for making this pumkinlicious creation that I found off of Pinterest.

Pumpkin Cupcakes with Maple Frosting

Makes 12 servings

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor (I used Mc Cormick)

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment (I just used a wooden spoon and mixed it well), cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

ENJOY!

Filed Under: brown sugar, cinnamon, cream cheese, cupcake recipes, holiday, maple extract, maple frosting, posts by danielle, pumpkin, pumpkin cupcakes, recipes, seasonal and holiday cupcakes

Pumpkin Donut Holes

September 6, 2011 by 5 Comments

Oh man… it’s Fall.  I don’t care if the leaves haven’t started to change colors yet or if it’s still sunny and 80 degrees outside.  I’ve got my Fall decorations out, my pumpkin spice candle burning everyday and I am ready for Fall!

I bought the last two cans of pumpkin at the commissary 10 days ago and I have been hoarding it.  I’ve made pumpkin french toast, pumpkin spice syrup and now pumpkin donut holes.  I’ve got about 1 1/2 cups of pumpkin left that I’m going to have to make something with… Maybe more syrup, that didn’t last long in my house!

These donut holes aren’t your traditional fried donuts… they are baked.  But don’t get too excited cause then they’re drenched in butter.  So I guess the calories you’re saving by not frying them you’re gaining back with the stick of butter that’s melted all over them.

But really… all fattening calories aside, these little bites of heaven are so yummy, you won’t be able to eat just one!!

Enjoy!

 

Donut Holes
Makes at least 48 donut holes

10 tbsp unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (I used about half a 29oz can)

Cinnamon/Sugar Coating
1/2 cup (1 stick) unsalted butter, meleted
1 1/2 cups sugar + 2-3 tbsp cinnamon, combined

  1. Preheat oven to 350 F degrees.
  2. Lightly spray mini muffin pans with cooking spray.
  3. In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
  4. In a small bowl, whisk together buttermilk and pumpkin puree.
  5. With the paddle attachment on your stand mixer, cream together the butter and brown sugar (about 2 minutes).
  6. Beat in eggs, one at a time and beat on high until light and fluffy.
  7. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture.  Mix only until just combined.
  8. Using the smallest ice cream scoop, scoop a dollop of batter into each hole of the muffin pan.
  9. Bake for 10-12 minutes or until a toothpic comes out clean.
  10. Allow to cool on a wire rack for at least 10 minutes.
  11. Coat each ball in melted butter then sprinkle the cinnamon/sugar mixture until completely coated.  Let sit out to dry for several hours.  If you don’t, the butter won’t dry and you’ll have wet/mushy donuts. Yuck!
  12. Pop a couple in your mouth along the way. ;)
Filed Under: cinnamon, doughnuts, pumpkin, recipes

Pumpkin Spice Syrup

August 28, 2011 by 9 Comments

I am so ready for Fall.  I have been drooling over so many pumpkin recipes online that it’s almost become an obsession.  Do you think they have Pumpkin Lovers Anonymous groups I can join?!? Yeah, it’s that bad.

I’m addicted to the Starbucks Pumpkin Spice… frapp, coffee, latte, mocha… whatever, I don’t care.  Just shoot it directly into my belly.  The closest Starbucks to me is over an hour away (I know… how do I survive?!) and I don’t even know if the German ones will have pumpkin spice!! So, I made my own Pumpkin Spice syrup!!

Seriously.  It took 10 minutes and was THE EASIEST thing I’ve ever made.  And… it’s a FRACTION of the cost of pumpkin spice creamer in the grocery store.  I got the inspiration from Cook Like a Champion… changed things up a bit and used what I had on hand.  Seriously, go make some. It’s so worth it.

This morning… I made my first cup of coffee with it.  I poured a good tablespoon of syrup in the bottom of my cup, let the coffee brew in and then topped it with vanilla creamer.  Oohhhh yeah… it’s pumpkin spice heaven.

Pumpkin Spice Syrup
Makes about 18-20oz of syrup. (I got two bottles)

1 1/2 cups water
1 1/2 cups white sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 HEAPING tbsp pumpkin puree (canned stuff is perfect!)

Directions:

  1. In a small pot, dissolve the sugar in the water over medium heat.
  2. Add remaining ingredients and cook for about 7 minutes on medium-high heat.  You don’t want to boil the mixture, just simmer it so all the flavors come together, stirring frequently.
  3. Strain mixture using cheesecloth or a tea towel. (I didn’t have a cheesecloth or tea towel, so I just strained mine in a wire/mesh strainer.  If you want a finer syrup, make sure to use a cheesecloth or tea towel)
  4. Pour into small bottles and store in the refrigerator.
Filed Under: Coffee, pumpkin, recipes, seasonal, syrup

Pumpkin Chocolate Cheesecake Bars

February 25, 2011 by 3 Comments

I seriously don’t why I never posted this recipe back in December when I made it.  I was going through some old posts and found that I had started several but never finished them… including these. [Read more...]

Filed Under: cheesecake, chocolate, cream cheese, pumpkin, recipes

Pumpkin Chocolate Chip Cookies

November 20, 2010 by 3 Comments

A couple weeks ago I had a pumpkin chocolate chip cookie at the Proctor Farmers market that was so good.  The pumpkin and spiced paired with chocolate was a perfect combination.  The flavors played off each other really bringing out the spices and the rich flavor of the chocolate.   [Read more...]

Filed Under: chocolate, cookies, pumpkin, recipes

Pumpkin Whoopie Pies

November 12, 2010 by 5 Comments

What’s all the fuss about? Whoopie what? Huh? Seriously, the first time I heard about Whoopie Pies, I had to google it. Today, when I posted on Facebook I was making them, my friends and family texted me asking “WTF” they were.   [Read more...]

Filed Under: cinnamon, cream cheese, featured, misc. baked goods, pumpkin, recipes, seasonal

Guest Blogger: Jennifer shares her Halloween cupcakes

November 8, 2010 by Leave a Comment

One of my oldest friends, Jennifer, made cupcakes for her Halloween party this year!  I asked her to take lots of pictures and to put togehter a recipe for my readers!  Thanks Jennie!  [Read more...]

Filed Under: cinnamon, cream cheese, guest blogger, pumpkin, seasonal, spiced

Pumpkin Spice Bread

November 7, 2010 by 5 Comments

It’s the season of pumpkins, sweet potatoes, and squash!  I’ve been in the mood to try so many new recipes with these ingredients that I could hardly wait until I got home from vacation to get back in the kitchen!  It’s 10pm on a Sunday night and I’ve got bread baking in the oven. [Read more...]

Filed Under: bread and pretzels, cinnamon, misc. baked goods, pumpkin, recipes, seasonal, spiced