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

Happy Monday everyone!  I hope everyone had a nice weekend.  Our weekend was spent relaxing after adjusting to a crazy end of the week last week.  The girls started school last Wednesday and the whole house has been trying to adjust ever since.  This getting up early, packing the lunch, picking out the clothes, and quick breakfasts all before quickly heading out the door has been quite interesting.  I have to admit my coffee tastes extra special in the mornings now.  I’m hoping we can all adjust to our new schedules soon.  The good thing is the girls really enjoy ”tot” school…the pre-pre K of school.  Which makes the rush and the mix-up of the schedule all worth it.  

Since our mornings have been a bit crazy these days I have been trying to think of easy and quick ideas that give the girls a little head start into their mornings.  That are loaded with protein and carbs so that way they are fresh and ready to start their day learning.  This recipe is really great because it takes a few ingredients and is super quick to make.  I made these with turkey bacon, but these can easily be made with regular turkey or even a sausage.  I also used 2% cheese which is still packed with great protein but is minus a little fat which makes me feel better in case I happen to pop one in my mouth.  If your house is as crazy as mine has been lately, these quick treats will be perfect for your family too.   

 

Cheesy Bacon Breakfast Bites

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4 to 5 slices of bacon (turkey or pork)

1 can (8 oz) Pillsbury Crescent refrigerated seamless dough sheet

1/2 cup Mild Cheddar Cheese, shredded (I used 2%)

Instructions:

Heat oven to 375 degrees.  Line a baking sheet with parchment paper. Set aside.

Cook bacon as directed on package until desired crispiness.  Drain on paper towels and set aside to cool.

Unroll dough sheet on work surface; pressing into a 12×8-inch rectangle.  Sprinkle cheese evenly over dough.  Finely chop bacon and sprinkle evenly on top of cheese. 

Starting at the short end, roll up dough; pinch edge to seal.  Wrap roll in plastic wrap; refrigerate 5 minutes until chilled.  This will make the dough easier to cut.

Unwrap roll; place seam side down on cutting board.  Using a serrated knife, cut roll into 12 slices.  Please slices, cut sides up, on prepared baking sheet.

Bake 8 to 13 minutes or until light golden brown.  Let cool 5 minutes before enjoying.

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

Last weekend I got to go shopping with my mom without the girls.  This doesn’t happen too often.  What made the shopping trip even more special was Williams-Sonoma was having a sale.  It was our first stop and last stop.  Yes, that’s right we didn’t do enough damage on the first trip that on the way out we made one more stop.  Now let me stop and explain something….my mom is one of those pro shoppers.  You know the ones that could probably shop all day if given the chance.  I really can’t keep up with her.  But she is an expert on spotting the deals and she sure spotted them on our trip to Williams-Sonoma.  We got an originally marked $250 All-Clad nonstick 4-quart saucepan for $50!  We found some great stuff,  but that didn’t stop me from finding other things in the store at regular price that I had to have.  Isn’t that funny how that works?  The cookbooks were calling my name as I walked into the door.  I tried to stay away, after all I have way too many currently, but I was sucked in.  When I laid my eyes on Cooking Together Cookbook, I knew I had to have it.  There are so many cute recipes inside to make with the little ones in your life.   The first recipe I had to try was these french toast bites…and they were a hit with the big and little kids in my house.  A perfect treat on a Sunday morning….or really any morning. 

Enjoy!! 

Cinnamon Sugar French Toast Bites

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3 Tablespoons Sugar

2 teaspoons ground cinnamon

2 large eggs

1/2 cup buttermilk

1/2 cup milk

1 teaspoon vanilla extract

Pinch of Salt

1 loaf french bread, cut into 1-inch cubes

2 Tablespoons unsalted butter

Maple Syrup

Instructions:

In a large bowl, stir together the sugar and cinnamon. Set aside.

In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended.  Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.

In a large frying pan over medium heat, melt 1 tablespoon of the butter.  Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes.  Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat.  Repeat with the remaining bread cubes and 1 tablespoon butter.

Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar.  Serve with maple syrup.

Adapted from Williams-Sonoma Cooking Together Cookbook

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