I know fall is right around the corner when I start to crave pumpkin.  Have I ever mentioned I love pumpkin?  Well, if not…I love pumpkin.  I’m not sure why I love it so much, but a part of me thinks it’s because it’s a favorite fall ingredient and fall happens to be my favorite season.  Of course, we live in a place where fall isn’t much of a reality.  No changing of the leaves, cooler days and nights, or lighting of the fireplace.  The first experiences of fall we have aren’t usually until November (if we are lucky).  I guess I should be used to it but I’m still craving those cooler temperatures.  My mom called from Atlanta this weekend and told me that they were finally getting cooler temperatures.  Deep down I was so jealous and wish we could have been there to have a taste. All I hope is we will get a slight break in the temperatures here in Florida.  I would be happy for temps below 85 and less humidity.  Eventhough this weekend was a steamy one I still felt the urge to bake my fall favorite, pumpkin.  I cranked up the air-conditioning to make myself believe it was cooler and off to baking I went.  These muffins not only were a hit with everyone in my house they made the house smell delicious.  I actually made one batch on Saturday and was left with none come Sunday so I made another batch so I could photography and share with all of you.  If your looking for that first fall pumpkin recipe give these a try.  My husband even claimed these were his favorites I have ever made.  Either he was very hungry or telling me the truth.  I’m hoping he was telling the truth.  Happy fall to all of you and happy baking!

I would love to hear what’s one of your favorite fall ingredients too, so please share. 

Pumpkin Cinnamon Streusel Muffins

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For Muffins:

1 can (15 ounces) pure pumpkin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2/3 cups light brown sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

2 large eggs, lightly beaten

1 cup white whole wheat flour (or whole wheat flour)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons cornstarch

For Streusel:

3/4 cup old-fashion rolled oats

1/3 cup packed light brown sugar

1 teaspoons pumpkin pie spice

1/4 teaspoon salt

2 Tablespoon unsalted butter, melted

1/4 cup chopped pecans

Instructions:

Preheat oven to 400 degrees.  Spray a 12-cup muffin tray with cooking spray.

In a saucepan, heat the pumpkin and spices over medium heat for about 3 to 4 minutes or until muffin is fragrant.  Stirring occasionally.  Transfer to a bowl and add brown sugar, oil, and applesauce, whisking to combine.  Add the eggs and mix until combine.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cornstarch.  Whisk in the pumpkin mixture, just until combined and no longer lumpy.

For streusel: Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended.  Stir in melted butter until the moisture forms large crumbs; stir in pecans.

Preparing muffins: Evenly place 1/2 tablespoon of muffin batter in the bottoms of the muffin tin, to just cover the bottoms.  Add a layer of streusel topping on top of the batter making sure to save enough for topping the muffins.  Evenly top the steusel layer with the remaining muffin mixture.  After filling all muffin cups with the batter top the muffins with the remaining streusel topping.

Bake muffins 15 to 18 minutes, until golden and an toothpick inserted into center comes out clean.  Let the muffins cool in pan for 5 minutes. then carefully remove from pan and allow them to continue cooling on a wire rack.  Store in an airtight container for 2 to 3 days.

Lately I have been all about quick and easy breakfast ideas and these Zucchini Carrot Muffins fit perfectly.  When I received my recent catalog from King Arthur Flour (which I absolutely adore) and flipped thru the first few pages and then my eyes landed on this recipe.  I knew it would be perfect to make for those crazy school mornings or even to pack inside the lunch box for the girls.  These muffins are wonderful and what makes these even better is they are packed with veggies!  The white whole wheat flour adds the whole grains in there too.  In the end, the kids and mommy will be happy with these delicious muffins….oh, and husbands too!  I actually had to make two batches of these muffins (the recipe calls for 6 standard and 20 mini muffins).  I made one batch of mini’s and one batch of standard.  That way everyone in the house was happy.  One more thing, I would highly recommend making these with the cinnamon chips from King Arthur they make the muffins even more special.

I hope everyone had a great week and the kids first few days of school have been a good one.  I know it’s been a little crazy in my house but I think we are finally getting into the groove of things.  Also, if you have time stop over on my guest post on Smithfield.com where I share some of the tips I learned when getting the girls ready for school.  I would love to hear if you have any tips too, so stop by and leave a comment. 

Happy baking everyone and have a wonderful weekend! 

Zucchini Carrot Muffins

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1/2 cup sugar

2 tablespoons canola oil

1/2 teaspoon salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup mini cinnamon chips (optional)

1/4 cup chopped pecans, toasted

1 cup White Whole What Flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions:

Preheat oven to 375.  Spray nonstick cooking spray to a standard 6 cup muffin tin or a 20 mini-muffin cup tin.

Whish together the sugar, oil, salt, and egg.  Add zucchini, carrots, cinnamon chips (if using) and pecans.

Whisk together the remaining ingredients in a separate bowl, then add to the batter.  Stir till just combined.  Divide the batter evenly among the prepared muffin cups.  Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes.  A cake tester inserted into the center of a muffin should come out clean.  Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Makes 6 standard muffins, or 20 mini muffins. 

Adapted from King Arthur Flour

I remember seeing this recipe a few months ago in a email I received from King Arthur Flour and saved it as a favorite to remember to make them.  When I saw the name I knew I had to make them.  Doughnut + Muffin had to = Delicious!  Of course, as I mentioned that was a couple months ago and that’s what tends to happen in a busy crazy house….you forget things.  This weekend it popped in my head and I’m so glad I did save it in my favorites.  Oh…I also saw these recently on My Baking Addition, but she did a twist and added a glaze, which by the way looked delicious.  If you all about a glazed doughnut those are something you might want to try.  I on the other hand decided to try King Arthur’s version, but as always added a little whole grain into the recipe and as you all know I have a deep love for cinnamon so I added a little into the batter.  I was a little hesitant about the amount of nutmeg, but it really makes these muffins.  If you are looking for a soft and moist muffin these aren’t for you.  These are truly a cakey muffin with the extra delicious cinnamon sugar topping.  They were a hit in my house and were eaten at any point during the day.  I think my favorite way to enjoy them was with my coffee yesterday morning while trying to read the paper.  Yes, trying…that’s how it usually is when you have two toddlers running around the house full of energy at 8:30 in the morning!  Wow, to be young again! 

Enjoy everyone and have a great week too!

Doughnut Muffins

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1/4 cup unsalted butter, softened

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon salt

1 tsp vanilla extract

1 2/3 cups white whole wheat flour

1 cup all purpose flour

1 cup milk

Topping:

3 Tablespoons unsalted butter, melted

3 Tablespoons sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 425.  Spray 12-cup muffin tin with non-stick spray.  Set aside.

In a medium bowl, cream together butter, vegetable oil, and sugar till smooth.

Add the eggs beating to combine.  Stir in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.  Stir in the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is combined.

Spoon batter evenly into prepared pans, filling the cups nearly full.

Bake the muffins for about 15 minutes, or until they are a pale golden brown and a cake tester inserted in the middle comes out clean.

Remove from the oven and let them cool for a couple minutes, or until you can handle them.  While they are cooling, melt butter.  Also combine sugar and cinnamon and a small bowl for topping.

Dip the tops of the muffins in the melted butter, then roll the tops in the cinnamon sugar mixture.  Best served warm. 

Makes 12 muffins

Adapted from King Arthur Flour

I have a confession, I love bread….muffins, scones, biscuits, rolls, the list can go on and on and each one I love.  Besides cupcakes, bread is my other weakness when it comes to food.  I’m sure you’ve been able to figure that out if you are a regular.  I really owe this love to my mom.  Growing up a meal wasn’t complete without a bread present on our plates.  I remember always going straight for the bread before heading to the veggies or the chicken.  Actually, the veggies was the very last thing I usually touched but we will keep that a secret from the girls.  I have since found myself doing the same thing that my mom did, every meal usually has bread in it.  And what is even more funnier is one of the girls does the same thing I did… she goes straight for the bread.  I guess the love of bread will continue over to the girls.  Not sure if this is a good thing or a bad thing?  I’ll consider it a good one.

I made these scones while my mom was here this past weekend because I knew it was something right up our alley.  It combines fresh herbs, cheese, and bacon…a combination we both can appreciate.  These were super delicious and I even made small sandwiches out of them for my lunch this week.  Even the girls had their seal of approval when they took a bite and said “yummy”.  I adapted the recipe from Nordstrom’s Friends and Family Cookbook a cookbook my mom actually gave me one year for Christmas.  I must make another confession too…this is actually the first recipe I have made from the cookbook and I will definitely make it again.

And if you haven’t already stopped by to see me over a Smithfield.com come on over and check it out.  It will be a fun year with blogging with Smithfield and some other fabulous bloggers.

Savory Bacon Scones

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1/2 cup shredded 3 cheese blend (such as fontina, asiago, and parmesan)

1/2 cup shredded cheddar cheese

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh basil

1 1/2 cups white whole wheat flour

1 cup all-purpose flour

1 tablespoons baking powder

1/2 teaspoons salt

1/2 cup (1 stick) ice-cold unsalted butter, cut into cubes

2 large eggs, beaten

1/2 cup buttermilk

1/2 cup heavy cream, plus more for brushing

4 slices bacon, cooked and chopped into small pieces (turkey or pork)

Instructions:

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper; set aside.

In a small bowl, stir together 1 tablespoon of the three cheese blend, 2 tablespoons of the cheddar cheese, and 1/2 teaspoon each of the rosemary, thyme, and basil.  Set aside for topping the scones.

In a large bowl, sift together the flours, baking powder, and salt.  Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.  Using a wooden spoon, and with a few quick strokes, mix the eggs, buttermilk, and the cream.  Again with a few quick strokes, mix in the remaining cheese blend and cheddar cheese, rosemary, thyme, basil, and bacon.

Turn dough out onto a lightly floured work surface.  Pat down dough to an circle.  Using a 2-inch round biscuit cutter, cut into rounds and place on prepared baking sheets.  Brush the top of each scones with a little cream, and then sprinkle each with some of the reserved cheese-herb topping.

Bake the scones until golden brown, rotating the pan at the halfway point to ensure even browning, 15 to 20 minutes.  Best served warm.

Adapted from Nordstrom Friends and Family Cookbook

I’m a officially on a mini stay vacation!  Yeah!  Today was my first day of a 4 day vacation and I’m looking forward to staying home and hanging out with the girls.  Another bonus is my mom is here for a few days too so we all get to have a little girls time together.  We have a full day planned tomorrow and I don’t know who’s more excited me and my mom or the girls.  I’m sure they will be up early as we have plans to take them to the local “money” gym.  That’s what they call it the monkey gym.  I really think those are the best things ever, it wear the kids out and you enjoy watching them have a great time.  What could be better? 

Before I head off to a long weekend with the family I wanted to share these delicious muffins.  I actually made them last night and they were the perfect snack today for the girls and even my mom and I.  You have to understand that my mom is the expert baker and I owe all this cooking and baking to her influence, so when she took a bite and actually said to me….”Heather, these are good!”  So I guess I did something right with these.  The munchkins loved them too so that’s always a good thing in my opinion.  I adapted the recipe from one of my favorite cookbooks Williams-Sonoma Essentials of Baking, but made a couple slight changes….like adding the banana.  I think the banana actually brings a nice sweetness and moisture to the muffins.  Yummy!  I might have to go and have another one now…

Oh!  and one more exciting bit of news that I can’t wait to share with all of you.  I’m excited to be partnering with Smithfield.com for the remaining of year on their new blog.  Throughout the rest of the year I will be talking food, parties, cooking with your kids, and so much more.  Stay tune to some very fun and exciting posts that me and several other amazing bloggers will be doing on Smithfield.com’s blog.  Make sure you stop by tomorrow as I get to introduce Multiply Delicious to all the Smithfield readers. 

Ok, everyone have a fabulous Friday and weekend! 

Banana Carrot Apple Muffins

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1 1/2 cups white whole wheat flour

1/2 cup all-purpose flour

1/2 cup old-fashion rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup packed brown sugar (light or dark)

2 eggs

1 1/2 cups buttermilk

1/4 cup (1/2 stick) unsalted butter, melted

1 1/4 cups grated, peeled tart apple (about 1 large)

1 1/4 cups finely grated, peeled carrots (about 2 medium)

1/2 cup ripe banana, mashed

1/2 cup pecans, toasted

Instructions:

Preheat oven to 400 degrees.  Line 2 muffin tins with paper liners.

In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.  Set aside.

In a large bowl, whisk the eggs until blended.  Stir in the buttermilk and butter.  Pour over the dry ingredients and stir with a rubber spatula just until half moistened, 8-10 strokes.  Add the apples, carrots, banana, and nuts and stir just until evenly distributed.  Do not over-mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 – 20 minutes.  Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. 

These are best after sitting overnight. 

Adapted from Williams-Sonoma Essentials of Baking

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