Pumpkin Snickerdoodles

I love snickerdoodles, obviously, so when I came across this recipe for pumpkin snickerdoodles, I pushed all other recipes aside and made them immediately. Soft pillows of pumpkin cinnamon goodness is how I'd describe them, as they're simply delicious! The pumpkin flavor is subtle, and the ginger in the sugar coating adds a little extra spice. Thankfully, I had people I wanted to make them for, so I didn't fall into a snickerdoodle coma this time around by eating them all myself. Now if you ate them all yourself, well, that wouldn't be the worst thing, would it? Enjoy!

Pumpkin Snickerdoodles

 

Ingredients

 

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ 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

Directions

 

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. 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.  Remove bowl from mixer, and with a wooden spoon stir in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour (I chilled mine overnight without any problems).

 

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 small 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. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

 

Bake the cookies for 10-12 minutes, or until just set and baked through. They will look undercooked!  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

 

Recipe Source: adapted from Annie's Eats

Morning Glory Muffins {Fall Version}

My breakfasts have been suffering lately. I usually like to be awake for an hour or two before eating, so on days where I have to be on the road before the sun comes up it's difficult for me to eat. Sometimes I'll force feed myself a yogurt or maybe a bowl of cereal, but I'm ravenous an hour later.

I found these muffins during the summer, and thought they would be perfect to have in the freezer so I could grab one or two and eat it later on when I'm actually ready to eat my breakfast. I finally got around to making them about a week ago, and they are just as moist and delicious warmed from the freezer as they were fresh.

I had a bit of fun making these, as I improvised a lot. The ingredient list is crazy long, so use what you have! I used the original recipe as a guide, but put a fall spin on it. I substituted pumpkin for half of the oil, used dried cranberries in place of raisins, and apple cider in place of orange juice (though orange juice would be awesome...reminds me of my favorite muffin). I also used a combination of chia seeds and ground flax seeds in place of the wheat germ.

 

I'm glad I have these waiting for me in my freezer for those cold, early morning drives!

Morning Glory Muffins {Fall Version}

 

Ingredients

 

1/2 cup dried cranberries or raisins

2 cups white whole wheat flour

1 cup brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large tart apple, peeled, cored, and grated (or leave the peel on, your choice)

1/2 cup shredded coconut

1/2 cup chopped pecans, or nut of choice

1/3 cup combiniation of chia seeds, ground flax seed, wheat germ, etc. (optional)

3 large eggs

1/3 cup pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

1/4 cup orange juice or apple cider
 
Directions

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small bowl, cover the cranberries/raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and seeds/wheat germ etc. In a separate bowl, whisk together the eggs, pumpkin, oil, vanilla, and juice. Add to the flour mixture, and stir until evenly moistened. Drain the cranberries/raisins and stir them in.

Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK). Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Recipe Source: adapted from King Aurthur Flour

Cranberry Orange Pumpkin Muffins

I just got home after what was a loooong day of driving. Did anyone else deal with major traffic in the middle of nowhere? I sure did, and am so glad I'm finally out of the car. Travel aside, I thoroughly enjoyed my trip  home. There was lots of delicious eats, game playing, and down time. I can't wait for Christmas! According to my mom, I apparently didn't cook or bake as much as expected, but I finally got the itch yesterday, and baked these incredible muffins. 

These muffins truly epitomize holiday baking, and are probably one of the best I've ever made. They were ultra moist and full of flavor. I especially loved the bursts of fresh cranberries. I was supposed to bring them back to Cinci with me for the drive and for the school week, but I was a dummy and left them at home. At least I now have an excuse to make them again right away!

I'm also submitting this to Bake Your Own Bread. It's been a while, so I'm happy to contribute this month! :)

Cranberry Orange Pumpkin Muffins

Ingredients

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2-1 teaspoon ground cinnamon (ohhh yeah)

1/2 teaspoon pumpkin pie spice*

1/4 teaspoon ginger 

1/2 can pumpkin puree (NOT pumpkin pie mix)

1 cup sugar

1/4 cup brown sugar**

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla

Zest of half an orange

6 ounces (half a bag) fresh cranberries, rinsed and patted dry

1 tablespoon flour

1/4 cup pecans, chopped

Directions

Preheat oven to 350F. Line or lightly grease muffin tins.

Combine flour, baking powder, baking soda, salt, and spices in a medium bowl. In a larger bowl, add pumpkin, sugars, oil, eggs,vanilla, and orange zest; stir until well combined. Add the flour mixture to the pumpkin mixture, and stir until just combined. Do not over mix. 

In a small bowl, toss the tablespoon of flour with the cranberries. Gently fold cranberries and pecans into the batter. 

Fill muffin cups 2/3 of the way full and bake for 25 to 30 minutes or until toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then remove and allow to cool on a wire rack.

*My mom didn't have all of the spices, so I improvised with a little pumpkin pie spice. Feel free to check out the original recipe if you want to see other options!

**I also sprinkled a little on top for extra crunch. Loved it! :)

Recipe source: adapted from Crepes of Wrath

Ginger Molasses Pumpkin Bread

As promised, here comes the pumpkin! This loaf is perfect for breakfast, and in my humble opinion, best served with a piping hot cup of tea. It's not at all too sweet, which I like, and when you get a bite with the fresh ginger, it's a welcome surprise. I think it tastes even better the next day! Stay warm, and enjoy! 

Ginger Molasses Pumpkin Bread 

Ingredients

2 and 1/2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

A pinch of ground nutmeg

1 egg

1 cup canned pumpkin

1/2 cup dark brown sugar
2 tbsp butter, melted

1/4 cup vegetable oil

1/4 cup molasses
1/2 cup buttermilk

1 tbsp chopped fresh ginger

1 tsp vanilla extract

Directions

Preheat the oven to 350. Butter and flour a 9" x 5" loaf pan.

In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, ground ginger and nutmeg.

In another bowl, blend the egg, pumpkin, sugar, butter, oil, molasses, and buttermilk. Stir until well blended, then add the ginger and vanilla extract.

Pour the wet ingredients into the dry and stir until just mixed. Do not over mix. Pour the batter into your prepared loaf pan. 

Bake until a toothpick comes out clean (about 45 minutes). Let the pumpkin bread cool in the pan for about ten minutes, then remove to cool completely on a wire rack.  

Recipe Source: adapted from Omnivorous 

Pumpkin Pancakes with Cinnamon Syrup

Pumpkin and cinnamon. I think those are my two very favorite fall flavors, and this morning, they came together to create a totally stellar breakfast. When I woke up this morning, my original plan was to attempt a pumpkin spice latte (coming soon!). However, the second that can of pumpkin came open, I changed my mind. I wanted to eat something with pumpkin instead of putting it in my coffee.  The problem though, is that I didn't have maple syrup. Then, it occurred to me that I pinned something on Pinterest a while back about cinnamon syrup, and I was on it. Minutes later, I was scarffing down these beautiful, hearty pancakes, with this incredible syrup. Thankfully the syrup made A LOT, so I'll have some to add to my leftover pancakes, or even ice cream. Doesn't that sound good...mmm.

Pumpkin Pancakes with Cinnamon Syrup

Ingredients

Pancakes

3/4 cup milk

1/2 cup pumpkin puree

1 egg

1 tablespoon vegetable oil

1 tablespoon apple cider vinegar 

1 cup all-purpose flour

1 1/2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon salt

Cinnamon Syrup

1/2 cup white sugar

1/2 cup brown sugar

2 tablespoons flour

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla

1 cup water

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 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.

While the pancakes are cooking, prepare the syrup. Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and drizzle over pancakes. NUM.

Yields 6 large pancakes (I made 9 smaller ones).

Recipe Source: Love to Cook

Healthy Pumpkin Banana Muffins

Yes, I know fall was months ago, and yes, I know these muffins have pumpkin in them. I love pumpkin so much, I'll find an excuse to eat it any time of year, though it does seem to taste better when the air is crisp, and orange and red leaves are everywhere. This was another "pre-trip cleaning out the fridge/pantry/freezer" recipe I found. I had about four brown bananas, some pumpkin I froze back in November, and some yogurt that I still hadn't used up, even after making incredibly awesome pancakes. I made these for our trip to ChangChun, and only half of them made it to the train.

These little muffins were delightful. They were very moist, and became even more so after a few days. They were nearly perfect, except I felt that there was a little too much nutmeg for my taste. I adjusted the recipe accordingly, by reducing the amount of nutmeg by half. I was also really excited to make these because I got to use my cute cast iron muffin pan my mom got me for Christmas (Christmas with my family was about a month ago, so I haven't really had it that long). They're not mini muffins, and not the normal size either. They're juuuust right. Aren't they cute??

Healthy Pumpkin Banana Muffins

Ingredients

1 1/2 cups all-purpose flour

2 cups whole wheat flour

1/2 cup oat or wheat bran

4 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

4 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1 teaspoon pumpkin pie spice

3 ripe bananas, mashed

1 cup applesauce (I used plain yogurt instead)

15 ounces canned pumpkin

2/3 cup rolled oats

4 eggs, lightly beaten

1 cup granulated sugar

1 cup packed brown sugar

Directions

Preheat oven to 350F. Grease or line muffin tins with paper liners.

In a medium bowl, whisk together flours, bran, baking powder, baking soda, salt, and spices. In a separate bowl, combine remaining ingredients, and let sit for about 5 minutes so the oats will soften. Gradually beat in the flour mixture, and stir just until combined.

Spoon into prepared pans or tins, filling the cups until just about full. Bake for 25-30 minutes, or until toothpick inserted in the middle of the muffin comes out clean.

Recipe Source: adapted from Food.com