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Nutty Pumpkin Muffins

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Nutty Pumpkin Muffins

I love grab and go items for breakfast. These nutty pumpkin muffins are great for a mid morning snack too. Delicious with a steaming cup of coffee or hot tea, they will get your day off to the right start. They are full of pumpkin goodness perfect for the season. So, for Taste of Home Tuesday I offer Nutty Pumpkin Muffins. I love baking muffins without paper wrappers and these don’t need them. They release easily from the muffin pan. Save a few of the pecans (or walnuts if you choose to substitute) and sprinkle them on top. I’ve made the recipe a couple of times now and shared them with neighbors. They all raved about the muffins. Whip up a batch this pumpkin season and watch them disappear. I would say they are a keeper. Plus your house will smell so good getting you in the mood for the upcoming holidays.

It’s also the week 15 recipe in the 52 Week New Recipe Challenge.

 

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Nutty Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Ingredients

  • 2 eggs, beaten
  • 1-1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans

Instructions

  1. Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

Notes

Substitute walnuts for the pecans, if desired.

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Taste of Home Tuesday Red Velvet Cheesecake

Herbed Tuna Sandwiches from Tammy Cook Blogs Book

Basil Garlic Bread from Jolene’s Recipe Journal

Morning Maple Muffins from Making The Most of Nap Time

Banana Streusel Muffins from Red Cottage Chronicles

 

Old Fashioned Soft Pumpkin Cookies #PumpkinWeek

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Old Fashioned Soft Pumpkin Cookies
Old Fashioned Soft Pumpkin Cookies

My Mom loved fall. I guess I’m really missing her these days because I have made a number of her recipes lately and this old fashioned soft pumpkin cookie is from her collection. Truth be told, I’m not a huge fan of pumpkin but I really like these cookies. They’re soft, about two bites each and full of pumpkin goodness. The recipe card was stained so I’m sure my Mom made them often but I have never made this recipe before so I’m including it in the 52 Week New Recipe Challenge as the week 13 recipe.

If you’re not a fan of pecans, feel free to use walnuts. I love the warmth the cinnamon and nutmeg bring to the cookie. They make a great snack, lunchbox treat and are a perfect treat after dinner.

 

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Old Fashioned Soft Pumpkin Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 dozen

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup 100% pure pumpkin
  • 1 large egg
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Line rimmed baking sheets with parchment paper.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. In large mixer bowl, beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded teaspoon onto prepared baking sheets.
  3. Bake for 15 to 18 minutes or until ledges are firm. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
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Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
Gluten Free Pumpkin Bread from Gluten Free Crumbley.
Lula Na Morango from Culinary Adventures with Camilla.
Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
Pumpkin Cinnamon Rolls from The Redhead Baker.
Pumpkin Doughnut Holes from The Freshman Cook.
Pumpkin Fudge from Palatable Pastime.
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
Pumpkin Ooey Gooey Cake from Cooking With Carlee.
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

Pumpkin Pie Spice

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Homemade Pumpkin Pie Spice
Homemade Pumpkin Pie Spice

As I finish #appleweek, #pumpkinweek starts Monday. While all the recipes will use pumpkin puree, at least one of mine uses pumpkin pie spice as well. So, I thought I would make my own since I had all the spices in my cabinet. Saved me a trip to the store, a little money and I’m using up my spices.

So, are you wondering where to use pumpkin pie spice other than in a pumpkin pie recipe? Add a little to a pumpkin smoothie, make pumpkin spice popcorn for movie night, add to your morning oatmeal, make a pumpkin spice milkshake, add some spice to your pancake or waffle batter, or make pumpkin spice ice cream. The possibilities are really endless. Just use your imagination.

To store your newly made spice, put it in an old spice jar (and I don’t mean the men’s cologne) you’ve thoroughly washed and dried or in a small mason jar, as I did. Either way, be sure to label it so you know what it is!

This combination of readily available spices will add warmth to many recipes.
This combination of readily available spices will add warmth to many recipes.

 

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Pumpkin Pie Spice

Ingredients

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves

Instructions

  1. Mix the spices together in a small bowl. Transfer to a jar and store with other spices away from heat in a cool place.
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Apple Harvest Pound Cake with Caramel Glaze

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Harvest Pound Cake
Harvest Pound Cake

Many years ago before we had our boys, my husband and I, along with some friends, traveled to a bed and breakfast in Colorado for a long weekend. One morning for breakfast we were served this delicious cake. When I asked for the recipe, the innkeeper declined but I was determined. I wasn’t leaving without that recipe! The pound cake was that good!

On the morning of our departure I asked again and was shown one of those checkout size cookbooklets, as I call them. On our way out of town we stopped at a market to pick up a copy. I’ve been making this cake ever since. Every fall, like clockwork. It’s great for dessert or breakfast or lunch or a snack. You get my drift!

This year I’m making it for our Thanksgiving dessert. Only my hubby likes pumpkin pie so unfortunately he’s outnumbered by the 4 of us. It’s a cake made completely from scratch and I’ve made it my own by adding dried cranberries. Don’t overcook the caramel glaze, which is also delicious on ice cream I might add, or it will harden too much.

Before I get to the recipe, let’s have a chat about apples. I love eating red delicious but they are not great for cooking. When I make apple pie, apple crisp or this wonderful cake, I tend to gravitate to granny smith. I have yet to find a market with a great choice of apple varieties in my area, thus limiting my choices. If you have a better selection in your market honey crisp, cortland or zestar are good choices.

Apples are also good for you. After all everyone knows the an apple a day keeps the doctor away. Here’s why: an average apple is about 90 calories and is rich in fiber.

So, you’ve waited long enough. Enjoy the recipe.

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Harvest Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 servings

Harvest Pound Cake

Ingredients

  • Fall Harvest Pound Cake
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 medium apples, peeled and finely chopped (2 cups)
  • 3/4 cup dried cranberries
  • 1 cup chopped nuts
  • Caramel Glaze (recipe follows)
  • Caramel Glaze
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 2 teaspoons milk

Instructions

  1. For the cake: Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples, cranberries and nuts. Pour batter into pan.
  3. Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes and then remove from pan. Cool on a wire rack. Spoon Caramel Glaze over warm cake. Serve warm or cool. Cake serves 16.
  4. For the caramel glaze: Heat all ingredients to boiling in 2 quart sauce pan, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and use immediately.
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Enjoy!

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