Pumpkin Oatmeal Muffins

Look, I know it's still technically summer but I don't care. If there's a chill in the air when I wake up in the morning, it's time to pumpkin all the things. These muffins are toddler approved (chocolate!) and help a certain digestive issue the toddler seems to have developed out of pure stubbornness (oatmeal!).

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup loosely packed brown sugar
1/2 cup rolled oats (not quick or instant oats)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 cup pure pumpkin puree
1/4 cup milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup add-ins (chocolate chips, nuts, raisins, or a combo)

Directions

Preheat oven to 375F. Line muffin tin with paper liners (12).

In large mixing bowl, whisk together flours, sugar, oats, baking powder, spices, and salt.

In another mixing bowl, mix together pumpkin, milk, eggs, oil, and vanilla.

Add pumpkin mixture and add-ins (our house is purely a chocolate chip house but feel free to add nuts or raisins if you're a heathen) to flour mixture. Stir gently just until combined.

Fill paper liners 3/4 cup full and bake 18 - 22 minutes until toothpick inserted in the middle comes out clean.

Makes 12 muffins.

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Apple Pumpkin Spice Muffins

These muffins wrap you up in autumn and don't let you go until you're wearing a chunky knit sweater and pinning Christmas crafts on Pinterest. This month's FoodiePages CHEF'S BOX Challenge is apples. We grow gorgeous apples here in British Columbia and I love to highlight their sweet flavour with a little spice. The combination of sweet apples and warm cinnamon is quintessentially autumn. 

royal_gala_apple

Ingredients

2 cups pure pumpkin puree (not pumpkin pie filling)

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

4 eggs

zest of one lemon

2-inch knob fresh ginger, peeled and grated on microplane rasp grater

3 apples, peeled and diced (I used BC-grown Royal Gala)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg 

Directions

Preheat oven to 350F. Line two muffin pans with paper liners. 

In large bowl, whisk together pumpkin puree, oil, sugars, eggs, lemon zest, and ginger until combined. Stir in apples and set aside.

In separate bowl, mix together flour, baking powder, baking soda, salt, and spices. 

Gently stir dry ingredients into wet ingredients and mix just until evenly moistened. 

Spoon into prepared muffin pans and bake for 30 - 35 minutes until toothpick inserted into muffins comes out clean. 

Makes 24 muffins.

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Pumpkin Cinnamon Rolls

Baking is my therapy. There's something about all the measuring and mixing and following-of-the-directions that quiets my crazy mind. Plus the end result is yummy baked goods so it's a win-win situation in my books.

I made these pumpkin cinnamon rolls last night and you guys, they are so good. Crazy good. 

I followed the instructions closely but made a few small changes:

I doubled the amount of icing because it's cream cheese icing. Enough said. 

I didn't use vanilla or milk in the icing because I like my icing thick and I feel like vanilla takes away from the tang of the cream cheese. If you like a milder cream cheese icing you should keep the vanilla. 

I doubled the amount of cinnamon because I love cinnamon. I feel like these buns could have used more filling so next time I'll bump up the brown sugar too. 

Changes I wish I had made:

The recipe says to cut each log into 18 pieces (for a total of 36 buns) but then says to put 12 buns in each of two 9"x13" pans (only accounting for 24 buns.) I did the 36 buns but I wish I'd just done 24. My buns ended up being pretty short and I couldn't fit them all into the two 9"x13" pans so I ended up using a 9" round cake pan as well. 

The recipe does not say to grease your pans. Grease your pans. I wish I'd followed my gut on this one and greased my pans but I didn't. Be ye not so foolhardy.

I feel like both the dough and the filling would benefit from the addition of salt. Next time I make these I will be adding 1/2 - 1 tsp of salt to the pumpkin mixture and 1/2 tsp of salt to the filling. 

Overall these buns are a win. They're not aggressively pumpkin-y and the spices work so well with the cream cheese icing.

Transient

Pumpkin Spice Loaf

It's pumpkin-spice-latte season, which means it is also hate-on-pumpkin-spice-latte season. I'm not a huge fan of the pumpkin spice latte but I do partake in one or two a year. I love pumpkin and I especially love pumpkin + spice but I prefer it in the form of baked goods rather than coffee.

This bread is great on its own but reaches a ridiculous level of tastiness when topped with cream cheese icing.

Ingredients

1 cup white sugar
1/2 cup dark brown sugar
2 large eggs
1/2 cup vegetable oil (I used grapeseed oil)
1/3 cup water
1 cup pure pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1-3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Method

Preheat oven to 350F. Lightly grease 9x5 loaf pan.

In large bowl, whisk together sugars, eggs, oil, water, pumpkin and vanilla until smooth. Set aside.

In medium bowl, whisk together remaining ingredients.

Stir dry ingredients into pumpkin mixture (I like using my rubber spoon-tula for this step - the batter is too thick to whisk.)

Pour into prepared loaf pan and bake for 55-65 minutes, until top is lightly golden and toothpick inserted into the middle comes out clean.

Transient