Cinnamon Swirl Pumpkin Banana Bread

For this month's Secret Recipe Club, I was assigned to Danielle's blog, Mostly Food and Crafts.  She is a stay at home mother to two lovely children.  And, from the looks of her blog, she is one amazing mother too. There are so many posts about recipes and crafts that she made, not by herself, but with her children.  I can only imagine how much fun they must have together and how much they are learning every day.  And, since Danielle herself is a fantastic cook and crafter, you know that they're learning from the best!  

While browsing through her blog, I came across some very yummy recipes that I wanted to try:  Toffee Squares (which I still intend to make this week), Rosemary Sriracha Chicken (oh yes!), and her Swirled Pumpkin and Chocolate Cheesecake (decadent and so pretty).  But, the recipe I decided to go with was her Cinnamon Swirl Pumpkin Banana Bread.  It seemed to combine all of my favorites - banana bread, pumpkin bread, and cinnamon bread, all in one.  Now how could I resist that?

The bread was super moist and flavorful.  And it was interesting because sometimes you would take a bite and taste more banana, and other times you would take a bite and taste more pumpkin.  Of course, all the bites were super delicious and that cinnamon swirl completed the trifecta.  I thoroughly enjoyed it!  

Cinnamon Swirl Pumpkin Banana Bread (adapted from Mostly Food and Crafts)

2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice (I increased this to 1 1/2 tsp.)
3/4 c. pumpkin puree
2 ripe bananas, mashed
4 Tbsp. unsalted butter, melted
1/3 c. plain Greek yogurt
2 eggs
1 tsp. vanilla

For the swirl:
1/4 c. sugar
1 tsp. cinnamon (I increased this to 1 Tbsp.)

Combine the bananas and pumpkin and mix well.  Add in the brown sugar, butter, and yogurt, then beat in the eggs and vanilla.  Combine the dry ingredients and add to the wet ingredients, mixing till just combined.  Grease 4 mini loaf pans.  Fill each pan with 1/2 c. batter.  Sprinkle with 1 Tbsp. of the cinnamon-sugar mixture.  Top off with 1/2 c. of batter and spread evenly.  Sprinkle with more cinnamon sugar.  Bake at 350F for 40-45 minutes, or until a toothpick comes out clean.

An InLinkz Link-up

Browned Butter Pumpkin Pie Bars

 

Several years ago, I made these pumpkin pie bars and proclaimed them the best pumpkin brownie/blondie recipe I had ever tried.  They were moist and chock full of pumpkiny, spicy flavors.  I honestly did not think that they could get any better.  I was wrong.  Two words - browned butter.   

It's that whole adage . . . if I knew then what I know now.  Well, what I know now is how to brown butter and I also know that browned butter makes everything, and I mean everything, so much better.  The smell of it alone is like the most delightful perfume in your house.  Intoxicating.  They should make air fresheners and candles scented like browned butter.  I'm totally serious.

 

But, going back to these bars.  Browned butter immediately adds a depth of flavor that you simply won't get with regular melted butter.  It's true that it takes more time to make, a little more patience, and a bit of skill, but you really won't regret it.  Once you go browned, you'll never go back.  So it was with these pumpkin pie bars.  One taste of them and the difference was like night and day.  Oooohhh, I was in pumpkin heaven.  Correction - browned butter pumpkin heaven.  I eagerly shared these bars with friends of mine and they were just as over the moon about them as I was.  May I never forget this important lesson - browned butter = better!

Browned Butter Pumpkin Pie Bars (slightly adapted from Brown Eyed Baker)

2 c. flour
2 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. butter, browned
2 c. brown sugar
2 eggs
2 tsp. vanilla
1 can (15 oz.) pumpkin puree

For the top:
2 Tbsp. sugar
1 tsp. cinnamon

Line a 9x13 pan with parchment paper.  Combine the dry ingredients and set aside.  Brown the butter until it smells nutty (do not discard the browned bits).  Let the browned butter cool slightly to room temperature.  Combine the butter with the sugar, then beat in the eggs and vanilla.  Mix in the pumpkin.  Stir in the dry ingredients until just combined.

Spread the batter evenly in the pan.  Sprinkle with the cinnamon sugar mixture and bake for 30 minutes, or until a toothpick comes out with moist crumbs on it.  Cool completely before cutting.

Pumpkin Rocky Road Brownies

Originally, I was going to make Pumpkin S'mores Bars.  However, when I opened up the package of graham crackers, something seemed a little off.  They didn't smell way graham crackers usually smelled.  In fact, they kind of reminded me of the way a bottle of oil smells when it has gone bad.  Then, I looked at the date on the box - March 2014.  Okaaay, apparently graham crackers do not last forever.  Who knew?  So, there went the s'mores bars.

But, since I had the pumpkin and the marshmallows, I decided to go ahead and make something else - these Pumpkin Rocky Road Brownies.  I have had these on my pin board for the longest time.  It seems like I just never had all the ingredients at once.  Well, now was the time.  

I decided to alter them a bit.  Instead of putting all the marshmallows and chocolate chips into the batter, I saved half of them and added them onto the top during the last 10 minutes of baking.  Since the recipe calls for both pumpkin and spices, you would think that you would taste them in the brownies themselves.  But, actually, all you really taste is a deep chocolatiness.  I think the pumpkin is what makes these extra fudgy, gooey, and rich.  In fact, I'd recommend keeping them chilled, otherwise, they tend to fall apart a little.  Other than that, they were sensational.  I think you'll love them as much as I did.

Pumpkin Rocky Road Brownies (adapted from Flamingo Musings)

1/2 c. unsalted butter, melted
1 c. cocoa powder
1/2 c. pumpkin puree
1 c. natural cane sugar
1 large egg
1 tsp. vanilla
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger powder
1/2 tsp. cardamom
1/2 tsp. salt
1 c. chocolate chips (divided)
2 1/4 c. mini marshmallows (divided)

Line a 9x9 pan with foil.  Melt the butter and stir in the cocoa powder.  Mix in the pumpkin puree and spices, then the sugar.  Beat in the egg and vanilla.  Sift in the flour, baking powder, baking soda, and salt.  Fold in 1/2 c. of chocolate chips and 1 c. of marshmallows.  Spread evenly into the pan and bake at 350F for 35 minutes.

Top with the rest of the mini marshmallows and chocolate chips and bake for 10 minutes more.  The brownies will be gooey, so be sure to let cool completely.  I also recommend chilling them in the freezer for easier cutting.  It's also easiest is you dip a knife in warm water before each cut. 


 

Pumpkin Fantail Cinnamon Rolls

I'm a longtime follower of Barbara's blog, Barbara Bakes, so it was one sweet surprise to be assigned to her for this month's Secret Recipe Club.  I gave a lot of thought to what I'd choose from her blog, starting out with about a dozen recipes, then halving the list to six, then three.  It came down to the Pumpkin Fantail Cinnamon Rolls, the Chocolate Fudge Butterfinger Cookies, and her lovely Snickerdoodle Bread. 

Though it was hard to choose, I decided on the Pumpkin Fantail Cinnamon Rolls.  After all, I love baking yeast breads, I love pumpkin, and there is nothing more decadent than a cinnamon roll.  Plus, I just had to try that gorgeous fantail look.

If you've ever made pull-apart bread before, these will be a snap to make.  The only difference is that you put the pieces into muffin cups so, instead of one big loaf, you have a little mini one that can fit in the palm of your hand.  So fun!

I did make a couple changes to the recipe by adding some spices to the dough as well as using brown sugar instead of white.  I also used water instead of milk, but that was because I didn't have any milk in the house at the time.  Still, the rolls came out fantastic.  They were soft, they were fluffy, they were deliciously caramelized on the outside.  Then, as the icing on the cake, or the bread, I should say, you top them off with a sweet cream cheese icing.  Finally, with a roll in your hand (or maybe one in each hand), you pull off one cinnamony-sugary piece after another and put it into your mouth, savoring every bite.  Although they do take some time and effort to make, they are so worth it.  Mmmm, irresistible!

Thanks Barbara for one super recipe! 

Pumpkin Fantail Cinnamon Rolls (adapted from Barbara Bakes)

1 c. whole wheat pastry flour (I used all-purpose)
2 3/4 c. bread flour
1/4 c. sugar (I used 1/2 c. brown sugar)
2 1/4 tsp. yeast
1/2 tsp. salt
1/2 c. milk, warm (105F - 110F) (I used water)
4 Tbsp. unsalted butter, melted
3/4 c. canned pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg 
1 large egg

Cinnamon Sugar Filling:
1/2 c. sugar
1 Tbsp. cinnamon
1/2 tsp. pumpkin pie spice
4 Tbsp. unsalted butter, softened

Cream Cheese Icing:
3 oz. cream cheese, room temeprature
1 c. powdered sugar
1-2 Tbsp. milk (I omitted this)
1/4 tsp. pumpkin pie spice 

Combine the yeast with the warm milk and a pinch of sugar and let sit until foamy, about 5 min.  Stir in the sugar, melted butter, pumpkin puree, vanilla, salt, spices, and the egg and mix to combine.  Mix in the all-purpose flour.  Add in the bread flour, 1/2 cup at a time, and mix until the dough no longer sticks to the bottom of the bowl.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 min.  

Put the dough into a greased bowl, cover with plastic wrap and a dishwtowel, and let sit in a warm place until doubled in size, about 1 hour (I put mine into the fridge to rise for about 4 hours).  

While the dough is rising, make the cinnamon-sugar filling.  Grease 12 muffin cups with butter.  

After the dough has risen, punch it down.  Divide it in half and roll into a 12" square.  Spread half the butter evenly over the dough, then sprinkle with half the cinnamon-sugar filling.  Press the cinnamon-sugar into the butter.  


Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.

Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.

Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.

Preheat oven to 375°F

Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.

For the icing: In a mixing bowl, beat cream cheese until smooth. Add the pumpkin pie spice and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.

Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.

Pumpkin Cinnamon Rolls

For this month's Secret Recipe Club, I was assigned to Noelle's blog, "An Opera Singer in the Kitchen."  Like her, I also love to sing and cook, so it was like finding a kindred spirit.  But, she doesn't just sing as a hobby, she actually performs.  How cool is that!

Her vocal talent is equally matched with her skills in the kitchen and I thoroughly enjoyed perusing through her recipes.  But, the one thing I kept focusing on was PUMPKIN!  I have a love affair with it and so I couldn't stop oohing and aahing over the choices on her blog - Fluffy Pumpkin Biscuits, Pumpkin Spice Cake, and Pumpkin Scones.  But, I knew I was done for when I saw her Pumpkin Cinnamon Rolls.  Usually, I only make cinnamon rolls during Christmastime, but I was perfectly willing to make an exception for these.

 

What I love is that Noelle's recipe uses less butter than others I've seen (which means less fat and calories).  As I say, a little less guilt goes a long way.  But, I promise that you will NOT miss it at all.  Oh no, these rolls are every bit as delicious and decadent as any other.  Plus, you've got that lovely spice, the pretty orange color, super fluffy, soft bread, and a cream cheese icing which is truly the icing on the cake.  Plain cinnamon rolls move over.  Make way for pumpkin!

 

Thanks Noelle for making all my pumpkin-y dreams come true.

Pumpkin Cinnamon Rolls with Cream Cheese Icing
(adapted from An Opera Singer in the Kitchen)

1/4 c. warm water, not hot, about 110 degrees)
1 pkg. (2 1/4 tsp.) active dry yeast
1/3 c. warm milk (I used Greek yogurt)
1 egg
3/4 c. pumpkin puree, either fresh or canned
1 Tbsp. melted butter
3 1/4 c. all-purpose flour
1/2 c. brown sugar
1 tsp. salt
1/2 tsp. cinnamon (I used 1 tsp.)
1/4 tsp. ground ginger (I used 1/2 tsp.)
1/4 tsp. ground cardamom (I used 1/2 tsp.)

Filling:
3 Tbsp. buttery spread, softened
1/4 c. sugar
2/3 c. brown sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1 1/4 c. pecans (I left these out due to allergies)

Cream Cheese Frosting:
4 oz. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
1 Tbsp. milk (I used Greek yogurt)

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, pumpkin, butter, egg, brown sugar, and spices.  Stir in 2 cups of the flour and beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.  

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a piece of dental floss, cut the log into 1" slices.  Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes. 

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting.  Beat the cream cheese, vanilla, and milk until well combined.  Add the powdered sugar, 1/2 cup at a time, until well mixed and desired consistency is reached.

Frost warm rolls with the cream cheese frosting and serve immediately  

Notes:

1. I doubled the amount of spices in the dough and would probably triple them next time.  
2. The original recipe calls for all-purpose flour and whole wheat white flour.  I just used all-purpose flour since that's what I had. 
3. I made half the recipe and got 9 rolls. 

Pumpkin Snickerdoodles

Here we go - Week #5 of the Twelve Weeks of Christmas Treats and I decided to make a batch of Pumpkin Snickerdoodles.

I still remember the first time I ever ate a snickerdoodle.  I was probably about 8 or so and someone had kindly made us a batch.  I took one bite and thought it was the most delicious cookie ever.  You can bet I went and grabbed a second cookie after that, and maybe a third. 

Years later, I fell in love with pumpkin.  Once that happened, I just had to have the pumpkin version of everything - scones, breads, cookies, cake - you name it, I'll take it.  In my opinion, a little pumpkin makes everything twice as good (okay, maybe not everything, but certainly in most cases).

So, when I saw that there was a pumpkin version of snickerdoodles, I just knew that I had to make them.  And boy was I glad I did.  They have all the goodness of the classic snickerdoodle - the chewy cakiness and the sweet spiciness - and, in addition, they also have that added punch of pumpkin, which like I said makes everything better.  Put it all together and you've got a cookie that is tailor-made for autumn and for your pumpkin-loving tastebuds.

 

Pumpkin Snickerdoodles (adapted from Annie's Eats)

 3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  

Note:  The flavor in the cookies deepens with time, so they're even tastier the next day.  

Self-Frosting Pumpkin Nutella Muffins

For this month's Secret Recipe Club, I was assigned to Holly's blog, Phemomenon. In case you didn't know, she has some of the cutest kids ever. Lucky them, because they get to eat all of her scrumptious creations.

After searching through a ton of recipes on her blog, I finally decided to make her Self-Frosting Pumpkin Nutella Muffins. After all, I love, love, love pumpkin and it just so happened that I had some Nutella sitting in my pantry too.


Like all pumpkin-y treats, you're going to want to let these cool before you eat them. That way, the pumpkin and spice flavors have a little time to set. Believe me, it's worth the wait.



Now, let me tell you about the Nutella. The idea of putting Nutella onto the top of the muffin is pure genius. The muffins aren't that sweet themselves. But, the Nutella adds just the right amount of sugary, chocolatey goodness that will make you feel like you're having dessert for breakfast, but still eating healthy at the same time. The Nutella swirled muffin tops were so good that I was sorely tempted to make off with the tops alone, you know, just like that Seinfeld episode. I can totally relate.


Thanks Holly for one yummy recipe!

Self-Frosting Pumpkin Nutella Muffins (adapted from Phemomenon)

1 – 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil (I used melted butter)
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

12 heaping teaspoons Nutella for topping

Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.

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

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.

Serve warm or at room temperature. Store in an airtight container.

Notes:

1. Holly added some cocoa powder to her muffins, but I opted to leave it out.
   
2. These muffins tasted best after they had cooled completely. Then, you could really taste the pumpkin and spice flavors.
3. I made half a batch and got 8 muffins.
   

Black Bottomed Pumpkin Cheesecakes

Hope you all had a wonderful New Year's Day. As for me and my family, we all got together for a New Year's Eve lunch filled with tons of delicious food. We made Korean fried chicken, wontons, macaroni salad, and nishime (traditional Japanese stew). My grandma made her special fried shrimp. I also contributed by making these Mini Black Bottomed Pumpkin Cheesecakes for dessert.


They're totally easy to put together and absolutely scrumptious to eat. Plus, their small size makes them the perfect ending after a big meal. The only change I would make next time is to use gingersnaps instead of Oreos for the crust. But, otherwise, everyone loved them.


Mini Black Bottomed Pumpkin Cheesecakes (from Picky Palate)

8 Oreos, finely crushed
1 1/2 Tbsp. melted butter
8 oz. softened cream cheese
1/2 c. sugar
1/2 c. pumpkin puree
1 large egg
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350F. Combine ground Oreos and melted butter into a bowl until wellcombined. Spoon into a 12-cup muffin tin that has been sprayed with cooking spray or lined with muffin cups. Press into the bottom of each cup so the crust is flat. Bake for 10 min. then remove from oven.

In a stand or electric mixer, beat the cream cheese, sugar, and pumpkin until smooth. Beat in egg, vanilla, cinnamon, and nutmeg until combined. Pour evenly into the 12 cups, filling each about 3/4 full (about 2 Tbsp. per cup). Bake for 25-28 min. or until cheesecake is cooked through. Let cool completely. Refrigerate until ready to serve.

This recipe is linked to:
A Little Birdie Told Me
Full Plate Thursday
Bake with Bizzy
Crazy Sweet Tuesday
Mrs. Fox's Sweet Party

Pumpkin Chai Bubble Bread

I had previously made a savory monkey bread for my sister. She absolutely loved it. Then, I told her about the buttery, sugary version of it, and well, she begged me to make that too. I agreed.

Since I've had pumpkin yeast bread on my to-do list for practically forever, I knew I wanted to do a pumpkin version of it. I used the pumpkin yeast bread recipe found on Willow Bird Baking, and then took it from there, adding my own twists on it. Instead of rolling the dough in cinnamon-sugar, I rolled them in a mixture of sugar and my chai spice blend. For comparison, I also made one loaf with cinnamon-sugar.


I couldn't wait for the loaves to be done. They smelled so good baking away. Peeking in the oven, I could see a beautiful sugary crust forming on top with little rivulets of butter melted in between the mini buns.

My family eagerly tried the breads. The chai spice version won hands down. My sister said she could taste the pumpkin in it more and that the flavor of the spices really blended well with it. I think the only changes I'd make next time would be to add some spices to the bread itself to pump up the flavor even more and use brown sugar instead of white sugar for rolling the dough. But, other than that, these were fluffy, sweet mouthfuls of bready bliss.


Pumpkin Chai Monkey Bread (adapted from Willow Bird Baking and created by Lisa of Sweet as Sugar Cookies)

1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

For rolling:
1 c. sugar (I'd use brown sugar next time)
5-6 tsp. chai spice
2 Tbsp. melted butter

Chai Spice (Sweet as Sugar Cookies blend)

4 tsp. cinnamon
4 tsp. ginger powder
2 tsp. cardamom
2 tsp. allspice
1/2 tsp. white pepper

Grease three mini loaf pans and set aside. Heat the milk to 100-110F and melt the butter in it. Stir in two teaspoons of sugar and the yeast and let sit until foamy, about 5-10 min. Add the pumpkin and salt and gradually add the flour 1/2 cup at a time until the dough no longer sticks to the bowl (it will still be slightly sticky but not tacky). Knead until smooth and elastic.

Put the dough into a greased bowl, cover with plastic wrap and a dishtowel, and let rise until doubled, about 1 hour. When dough has doubled, punch it down and roll into 1-inch balls, about 40-50 of them.

Roll them in the melted butter and then in the mixture of sugar and chai spice. Stagger the balls of dough in the loaf pans (do not put them in too tightly). Cover with plastic wrap and let rise another 30 min.

Preheat your oven to 375F. Bake the loaves for 20-22 min. until golden brown on top.

This recipe is linked to:
Crazy Sweet Tuesday
A Little Birdie Told Me
These Chicks Cooked
Made it on Monday
Full Plate Thursday
Sweet Tooth Friday
Sweet Indulgences Sunday

Pumpkin Chai Donut Muffins

They say that necessity is the mother of all invention and that certainly proved to be true with these muffins. As you all know, I love anything pumpkin and firmly believe that it should be enjoyed all year round, not just in the fall. So, naturally, when I saw a pumpkin version of my beloved donut muffins, well, I just couldn't resist.


The muffins baked up beautifully and all that remained was to dip them in melted butter and cinnamon sugar. I got out the butter, I got out the sugar, I got out the . . . wait, where's the cinnamon? I suddenly realized that I had NO cinnamon whatsoever in my pantry. What kind of baker am I to lack such an important ingredient?

Not wanting to run to the store just yet, I decided to see if there was anything I could use to improvise. Ginger, no. Chinese 5-Spice, I don't think so. Wait, what's this? I found a bottle of chai spice that I had made. Hmmm, that just might work. It was worth a try. So, I mixed it in with my sugar, rolled the muffins, took a taste, and mmmmmmm. They were excellent!!! The spices worked perfectly with the pumpkin and really brought the warm flavors out. Forget the cinnamon. From now on, it's chai spice all the way for these muffins.


Pumpkin Donut Muffins (adapted from Sunday Sweets)

10 Tbsp. unsalted butter, room temperature
3 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 c. milk
1 1/4 c. pure pumpkin puree
3/4 c. light brown sugar
2 large eggs

Sugar coating:
6 tsp. chai spice
3/4 c. sugar
melted butter

Sweet as Sugar Cookies' Chai Spice Blend

4 tsp. cinnamon
4 tsp. ginger powder
2 tsp. cardamom
2 tsp. cloves (or allspice)
1/2 tsp. white pepper

Combine all the spices and mix well. This recipe will make more than you need, but it will keep well in a spice jar or bottle.

Preheat oven to 500F. Grease 4 mini muffin pans.

Whisk together the flour, baking powder, baking soda, salt, nutmeg, and allspice. Combine the milk and pumpkin puree. Beat the butter with the brown sugar until light and fluffy. Add the eggs, one at a time, scraping down bowl as needed. Add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Put one tablespoonful of batter into each muffin cup and bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 5-7 min. more, or until a toothpick inserted in the center of a muffin comes out clean.

Combine the sugar with the chai spice. Let muffins cool 10 min. in pan on a wire rack. Remove the muffins from the pan, dip the tops into the melted butter, and toss to coat in the sugar-spice mixture. Let muffins cool completely on a wire rack.

Makes 48 mini muffins

Note: I was a little short on pumpkin puree so I added 3-4 Tbsps. of milk to make up for it. They still turned out fine with lots of pumpkin flavor.

This recipe is linked to:
Meatless Mondays
Just Another Meatless Monday
Midnight Maniac's Meatless Monday
Mouthwatering Mondays
Melt in Your Mouth Monday
So Sweet Sundays
Tempt My Tummy Tuesdays
Dr. Laura's Tasty Tuesday
Tuesday Night Supper Club
Hearth and Soul Hop
Tasty Tuesdays
Delectable Tuesdays
Tuesday's Tasty Tidbits
Rook #17 - A Little Birdie Told Me
Muffin Monday
What's Cooking Wednesday
Spring Blog Hop
Full Plate Thursdays
Friday's Potluck
What's Cookin' in the Kitchen
So Sweet Sundays

Starbucks Pumpkin Scones

Yup, it's yet another pumpkin recipe. But, I promise it's a really good one.

Maybe you've heard of this copycat recipe for Starbucks Pumpkin Scones. According to all those who try it, the results are so good that you can't tell the difference between the two. Now, I've never actually bought scones from Starbucks but these are definitely good enough for me.


Although the pumpkin flavor in the scone itself is not very prominent, I promise that it'll come out singing once you put on the spiced icing. In fact, in my opinion, I'd probably reverse the icings next time and use the spiced one to glaze them and the plain one as a drizzle instead. I just think it tastes better that way. But, no matter how you ice it, if you like pumpkin, then these are the scones for you.

Starbucks Pumpkin Scones with Spiced Glaze (Brown-eyed Baker)

Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

This recipe is linked to:

My Sweet and Savory's Meatless Mondays

Mouthwatering Monday

Just Another Meatless Monday

Tasty Tuesdays

Dr. Laura's Tasty Tuesday

Hearth and Soul Hop

Sweet Tooth Friday

Spiced Pumpkin and Brown Sugar Granola

If you know me, then you know that I love, love, love all things pumpkin and am always on the lookout for a new and delicious way to use it. So, it definitely caught my attention when I found this recipe for Spiced Pumpkin and Brown Sugar granola on Kori's Refresh blog. Now, I've made pumpkin bread, cookies, pie, and scones, but a granola, hmmmm, well that sounded downright interesting. Having stocked up well on pumpkin last year, I still had a couple of cans left in my pantry and they were calling my name.



It all came together beautifully and the only change I made was to double the spices. I would also recommend that you bake it longer than it states in the recipe. Although I baked it for the full time and let it cool completely, it still remained soft and chewy like oatmeal cookies rather than the munchy crunchy granola I was going for. But, after putting it back in the oven for another half an hour or so, it was just right.




As for the taste, I would have liked a little more pumpkin punch to it, but it was still very tasty and I found myself snacking on it over the next few days. Now that I know how easy it is to make my own granola, I'm already contemplating making other versions. Oh the yummy possibilities.


Spiced Pumpkin & Brown Sugar Granola (from Refresh)


3/4 c. canned pumpkin
1/2 c. brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla
2 tsp. pumpkin pie spice (I increased the spices)
1 tsp. kosher salt
3 c. old-fashioned oats
2 c. nuts (I left these out)
2 c. dried fruits (I used dried cherries and peaches)

Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the pumpkin, sugar, oil, vanilla, pumpkin pie spice, and salt. Add oats and nuts; toss to coat. Spread evenly on baking sheet and bake 30 min., stirring halfway through (I'd recommend letting it go for an hour). Stir in dried fruit and continue baking until oats are just crisp, about 10-15 min. more. Stir one last time; then set aside to cool completely. When hard, break into chunks and store in an airtight container.

This recipe is linked to:
Decidedly Healthy or Horridly Decadent
Full Plate Thursday
Friday's Potluck

Pumpkin Bread - For Real This Time

Pumpkin bread has always been one of my family's favorites and this particular recipe is the only one we ever use. However, while the recipe is perfection in itself, it appears that I'm flawed at times when it comes to copying it down. Hence, last year when I tried to make them, I ended up with these Pumpkin Blondies instead. Don't get me wrong, it turned out to be a delicious mistake, but this time I really wanted pumpkin BREAD. So, I made sure to double check and triple check the recipe and pay close attention to make sure I didn't forget to add something.

As a way to redeem myself for my mistake, I proceeded to make 15 mini loaves. Hah! Take that! You, pumpkin bread recipe, thought you could get the better of me, but I have now conquered you. Okay, I'm just joking. Actually, we wanted to give loaves of pumpkin bread to the elderly members of our church and so we needed to make a lot.

This time, there were no mistakes. The breads were just as they should be - flavorful with pumpkin and spices, fragrant, and by golly, this time they rose up beautifully (which definitely elicited a sigh of relief from me as I peeked at them through the oven door). The people were all a smiles as they received their goodies.

Oh, and if you want to know why there's no picture of any slices, it's because the last remaining loaf mysteriously disappeared (presumably into someone's stomach) before I could take any pics of it.

Pumpkin Bread

2 c. unsifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda (I forgot this last time)
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 c. sugar
3/4 c. butter or margarine, softened (do not use unsalted butter)
1 (1 lb.) can pumpkin (about 1 3/4 cup)
2 eggs

Preheat oven to 325F. Combine all the dry ingredients well. Blend butter and sugar and add two eggs. Add the pumpkin. Add the flour mixture. Bake in two 9x5x3 loaf pans for 1 hour and 15 min. or in five mini loaf pans for 35 min., or until a toothpick comes out clean.

This recipe is linked to:
My Sweet and Savory's Meatless Mondays
Midnight Maniac's Meatless Mondays
Just Another Meatless Monday
Mouthwatering Mondays

Rook No. 17
Recipes I Can't Wait to Try
Sweet Tooth Friday
Decidedly Healthy or Horridly Decadent

Pumpkin Pancakes

Okay, so remember last year when I got on my pumpkin kick? Well, it appears I'm not quite over it. There were just too many recipes left unmade and I couldn't resist making them, especially since my family was still there to eat them (having people to help you eat the goods is always the determining factor).

So, on a lovely Sunday afternoon, I decided to make pumpkin pancakes as a late lunch. Why lunch you ask? Well, our church meeting now starts at 10:30 in the morning and, since most of us aren't early risers (present company excluded), we usually end up going to church without eating breakfast. Consequently, breakfast for lunch seemed like a great idea.

Making these pancakes was also another good idea. It was a nice change from the usual buttermilk pancakes we were used to. The pumpkin and spice flavors really popped and eating them with maple syrup only intensified the taste, as well as added a little needed sweetness. The next time I make them, I might increase the amount of brown sugar just to see if they can be just as delicious when eaten plain. But, other than that, I wouldn't change a thing because they were a hit!

Pumpkin Pancakes (Allrecipes.com)

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice (I used 1/2 tsp. nutmeg + 1/2 tsp. cloves)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Note: I made a half batch of this recipe and got 9 pancakes.

This recipe is linked to:
Just Another Meatless Monday
Meatless Monday
Delicious Dishes
Hearth n' Soul Hop
33 Shades of Green Tasty Tuesdays
Dr. Laura's Tasty Tuesdays
Tasty Tuesdays
Tempt My Tummy Tuesdays
What's Cooking Wednesday
Whatcha Makin' Wednesdays
Recipes I Can't Wait to Try
Prairie Story Recipe Swap Thursday
Full Plate Thursday

Pumpkin Swirl Brownies

Well, I did it. I finally got around to making these pumpkin swirl brownies that I've seen on so many blogs. What can I say? All of you who made this finally convinced me.

I can't say that it was the easiest recipe I've ever put together. For one thing, it requires you to mix up two different batters in addition to making the pumpkin and chocolate mixtures that go into them. Consequently, my sink was full of used bowls that now needed to be washed.

I also wish that I had read the reviews of other people before making these brownies. If I had, I would have known about the problem that occurs in baking these up. Here's the thing, this recipe makes a LOT of batter but directs you to pour it all into a small 9-inch pan. I did so and found that the entire middle section of the pan was still incredibly gooey even after baking it for the specified 45 minutes. No, not good gooey, completely batter gooey. So, I ended up baking it for half an hour longer which helped the center bake up but also made the edges way too dry instead of moist and chewy. I realized afterward that a 7x11 pan would have been a much better idea.

But, you ask, was it still worth it? Oh YES. The chocolate brownie part was fudgy, rich, and delicious. The pumpkin portion was chewy and dense and I think it could stand alone and be an excellent pumpkin blondie. Together, the pumpkin and chocolate worked really well together and the swirled look was just really pretty.

The only thing that disappointed me was that I couldn't taste the cayenne pepper in these brownies and I had been looking forward to that nice spicy kick. So, the next time I make these, I'll probably add 1/4 teaspoon more of cayenne pepper to the brownie batter. But, other than that, this was definitely a keeper.

Don't forget to enter my giveaway for Orglamix Organic Mineral Makeup

Pumpkin Swirl Brownies (original recipe by Martha Stewart can be found by clicking on the link)

1 stick margarine
1 c. semisweet chocolate chips
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cayenne pepper
1 1/2 c. + 2 Tbsp. sugar
4 large eggs
1 Tbsp. vanilla
1 1/4 c. pumpkin puree
1/4 c. vegetable oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ginger powder (I added this)

Preheat oven to 350F. Butter a 9-inch square baking pan or dish (I'd recommend using a 7x11 rectangular pan). Line bottom of pan with parchment paper, butter lining.

Melt chocolate and margarine in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, and cayenne pepper in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3-5 min. Beat in flour mixture.

Divide batter between two medium bowls (about 1 1/2 c. per bowl). Stir chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon, nutmeg, and ginger into the other bowl. Transfer half of chocolate batter to prepared pan, smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40-45 min. Let cool in pan on a wire rack. Cut into 16 squares.

This recipe is linked to:
Meatless Mondays
Midnight Maniac's Meatless Mondays
Beauty and Bedlam's Tasty Tuesdays
A Beautiful Mess Tasty Tuesdays
Tuesday Twister
Whatcha Makin' Wednesdays

Pumpkin Irish Soda Bread

Yes, I'm still on my pumpkin kick, at least for a little while longer. After all the sweets, however, I thought I'd share something a little well, not so much savory, just not nearly as sweet. So, I decided to make this pumpkin soda bread.

I've made Irish soda bread many times before and loved it. I think it's great that you can get up in the morning, whip this up, and have a crusty loaf of freshly baked bread for your breakfast and all in under an hour. So, considering the pumpkin trip I was on, I could not resist when I saw this recipe for a pumpkin version of it.

I did make a couple of changes to the recipe. I used a mixture of vinegar and milk instead of regular milk since the baking soda needs an acid to react with if the bread is going to rise. Buttermilk would work the same way if you wanted to use that instead. I also sprinkled my loaf with cinnamon-sugar before baking since cinnamon goes so well with pumpkin and I wanted my bread to have a touch of sweet.

The finished loaf was perfect (even if it doesn't photograph that well). The pumpkin turned the bread a gorgeous orange color. As for the flavor, the pumpkin was not a strong presence, but at the same time, it gave the bread a really special taste that I absolutely enjoyed. Granted, this may not be the most authentic version of soda bread but I guarantee that it is the most delicious version you will ever eat.

Pumpkin Soda Bread (My Kitchen Addiction)

2 c. all-purpose flour
1 Tbsp. brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. pumpkin puree
1/2 c. milk (I used 1/2 Tbsp. vinegar + milk to make 1/2 cup, or use buttermilk if you have it)
cinnamon-sugar (for sprinkling)

Preheat the oven to 400F. Line a baking sheet with parchment or a nonstick liner (or lightly grease) and set aside.

Combine the flour, brown sugar, baking soda, cinnamon, and salt. Whisk together the pumpkin puree and milk. Add the pumpkin-milk mixture to the dry ingredients and stir until combined.

Knead a few times by hand (the dough will be a bit sticky), then shape into a loaf and place on the baking sheet (I lightly dusted my baking sheet with flour). Score the loaf with a sharp knife in the shape of an "x".

Bake 35 minutes or until the bread sounds hollow when tapped. Transfer to a wire rack and let cool at least 30 min. before slicing. (I couldn't wait that long and just started eating it right away. But, if you've got the patience . . . )

12 Weeks of Christmas Cookies - Pumpkin Bucket List

As I mentioned in my other post, I have a sort of "Pumpkin Bucket List" going on with all the pumpkin recipes I want to make. So, today I decided to make the Pumpkin Gingerbread and the Pumpkin Molasses Cookies.

The pumpkin gingerbread recipe makes a lot. I halved the recipe and still got three rather large-sized mini loaves. The bread has a nice tight crumb to it and a delightfully crunchy crust on the top.


Unfortunately, the taste was not what I was hoping for. I was really wanting that ginger flavor to shine through, but instead what I got was your every day pumpkin bread. Of course, there's nothing wrong with that. I still went ahead and devoured a couple of pieces. I'm thinking that I might have to just use all ginger in this recipe and maybe add some crystallized ginger to it as well. It's worth playing around with.

As for the pumpkin molasses cookies, I was also thinking that they might have that gingerbready flavor to them as well, but I just couldn't detect it. In an effort to spice up the flavor of the cookies, I drizzled some of the with melted pumpkin spice kisses and others of them with some melted white chocolate to which I had added ginger and cinnamon. That helped to improve the flavor a bit.


I still have some of the batter left too and am considering rolling them in a mixture of ginger and sugar before baking them. Of course, as with all spice cookies, the flavor tends to deepen over time, so I'll have to taste them again in a day or two. But, the search for a great pumpkin gingerbread cookie is still on.

As for Pupkin, well, he just cares about one thing.
"When do we eat?"

Pumpkin Gingerbread (Allrecipes)

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15 oz.) can pumpkin puree
2 tsp. ground ginger
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350F. Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil, and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake until toothpick comes out clean, about 1 hour.

Note: I didn't realize that the recipe said to add water, so I inadvertently left this out. However, I don't see why you would need the extra moisture since the bread's texture is perfectly fine without it.


Pumpkin Molasses Cookies (My Baking Addiction)

2 1/3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. pumpkin pie spice (I used 2 tsp. ginger powder, 1 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. nutmeg, and 1/4 tsp. allspice)
1/4 tsp. black pepper (I omitted this)
1 stick butter, room temperature
1 c. brown sugar, packed
1/4 c. molasses
2/3 c. pumpkin puree
1 egg
1/2 c. sugar, for rolling

Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.

Beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 min. Add the egg and beat for 1 min. more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. You will have a very soft dough.

Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 min. or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill, the easier it is to work with.

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Put the sugar into a small bowl. Divide each half of dough into 12 pieces and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. (I simply used two spoons to form the dough into balls, rolled them in sugar, and pressed down with a spoon that had been dipped in sugar.)

Bake the cookies for 12-14 min. or until the top feels set to the touch. Let cookies cool 5 min. on the sheets before transferring to cooling rack.

This recipe is linked to:
A Prairie Story's Recipe Swap
Friday's Potluck
Friday Favorites
Vegetarian Foodie Fridays
Holly Jolly Recipe Swap
Holiday Treats Hook-up

Week 8 Twelve Weeks of Christmas: