Pumpkin Streusel Muffins

The weather is finally cool... really cool... we might get snow tonight!! I know that makes lots of you groan... but I'm wicked psyched!! I LOVE snow!!

Tonight

Mostly cloudy. A chance of snow after midnight. Snow accumulation around an inch possible. Lows around 30. East winds around 5 mph. Chance of snow 50 percent.

I love seeing that little snow icon in my weather window! This is my favorite time of year!

It gets dark early... I can't wait to go back to standard time... it's cold and the chance for snow! What makes those nights even more perfect?

Baking something delicious of course!!

Ok... well... enough with the weather report!

I know I've mentioned before how much I love Penzey's. This recipe is from the Thanksgiving 2011 catalog, page 37.



Pumpkin Streusel Muffins
1/2 C butter, softened
1 C brown sugar, packed
1 egg
1 C plain pumpkin puree, (I used fresh)
1/4 C evaporated milk
1 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp powdered ginger
1/8 tsp ground cloves
1 2/3 flour

Streusel topping:
2 TBLS flour
2 1/2 TBLS white sugar
1 tsp cinnamon
1 TBLS butter

Preheat oven to 375F.
Cream together butter and brown sugar. Beat in egg. Mix pumpkin with evaporated milk and mix in with butter/sugar mixture. In a separate bowl whisk together, flour, baking powder, salt, cinnamon, ginger, and cloves. Stir flour mixture into pumpkin batter, until just combined. Don't over stir.

Spoon into 12 standard sized, greased or lined muffin cups.

In a small bowl combine streusel topping ingredients with a fork until the topping is about the size of small peas. Sprinkle evenly over muffins and bake for 18 - 22 minutes at 375F.

Enjoy!

~~~~~~~~~~~~~~~~~

Cream together butter and brown sugar.


Beat in egg.



Mix pumpkin with evaporated milk and add to butter/sugar mixture.


Whisk together flour, baking powder, salt & spices.


Stir flour mixture into pumpkin mixture, until just combined.


Fill prepared muffin cups.


Mix up streusel topping.


Sprinkle evenly over muffins.


Bake at 375F for 18 - 22 minutes.


These came out wicked good!!!

Moist, tender muffins... with the sweet, buttery, cinnamony streusel topping...

The streusel topping really puts these muffins over the top!



SO GOOD!!!

I made these for a staff meeting at work. Everyone said they really liked them! I also gave one to my morning bus driver and a lady who gets off at the same stop as me every day. They both also told me how much they loved them!



This recipe is definitely a keeper! If you try no other pumpkin recipe this fall, try this one!! You definitely won't be disappointed!

Pumpkin Mudslide

It's finally fall! My favorite season! Hmmm... maybe my favorite season is winter... I'm not sure, I just know that I love fall! Gone are the hot humid sweaty sticky days of summer and they're replaced with cool days, cooler nights, leaves changing color and the smell of fireplaces burning in the evening.

It just makes me want to inhale deeply, close my eyes and say "ahhhhhhh".

My sister, Jeannie has a cocktail for every occasion. She made Pumpkin Mudslides this weekend... what sounds more perfect for fall than a Pumpkin Mudslide?

Pumpkin Mudslide
Equal parts
Pumpkin Spice Schnapps or Fulton's Harvest Pumpkin Pie Cream Liqueur
Kaluha
Vanilla Vodka
Splash of milk (however much or little as you like)

Shake with ice and enjoy!!

The first one I tried had Pumpkin Spice Schnapps.



The second one had Fulton's Harvest Pumpkin Pie Cream Liqueur.



These are both wicked good!! But if you make it with Fulton's Harvest Pumpkin Pie Cream Liqueur, it really does taste just like pumpkin pie!

I highly recommend you give this a try in the very near future!!

Happy Fall!!

Spiced Pumpkin Cookies

Over the weekend, I had one cup of pumpkin left. I decided to just bake something else. Tawny had a bake sale at school the next day, so I'd just send them with her. I looked around and after looking at a few recipes, I morphed them into Spiced Pumpkin Cookies. They are big soft cake-like cookies and the chocolate chips make them very chocolaty. Since I don't really care for chocolate, I was thinking these would have been WAY better with raisins instead of chocolate chips, but everyone in my house looked at me like I had 5 heads when I mentioned it. So you decide what would go over better in your house.

You'll need:
1 C pumpkin, mashed smooth
1/2 C white sugar
1/2 C brown sugar
1/2 C vegetable oil
1 egg
2 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 TBLS vanilla extract
1 C semisweet chocolate chips or raisins
1/2 C chopped nuts (if you like)

Preheat oven to 350F
In a large bowl combine pumpkin




White sugar


Brown sugar


Egg


Oil




Mix well.


In a separate bowl, combine flour, baking soda, baking powder, salt & spices




Mix well


Add flour mixture to pumpkin mixture


Oops! Forgot the vanilla... add that too!


Mix well!






Stir in chocolate chips (or raisins!)




Drop by spoonfuls onto parchment paper lined cookie sheets


Bake 10 minutes or until lightly browned and firm. Cool on rack.


Spiced Pumpkin Cookies
1 C pumpkin, mashed smooth
1/2 C white sugar
1/2 C brown sugar
1/2 C vegetable oil
1 egg
2 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 TBLS vanilla extract
1 C semisweet chocolate chips or raisins
1/2 C chopped nuts (optional)

Preheat oven to 350F.
In a large bowl, combine pumpkin, sugar, vegetable oil, vanilla and egg.
In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
Add flour mixture to pumpkin mixture and mix well.
Stir in chocolate chips or raisins and nuts if you want them.
Drop by spoonful onto parchment lined or greased cookie sheet.
Bake at 350F for approximately 10 minutes or until lightly brown and firm.
Enjoy!

Pumpkin Pie

It was all pumpkin at my house over the weekend. Second up was Pumpkin Pie!



Here what you need:
1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed

First preheat oven to 425F

In a large bowl, combine egg yolk


Eggs


White sugar


Brown sugar




Mix well


Add salt, cinnamon, nutmeg, ginger and cloves.


Mix well


Gradually stir in milk and cream.




Stir in pumpkin.


Mix well.


Pour filling into pie shell.




Bake for ten minutes in oven preheated to 450F.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.


Serve topped with whipped cream.


Now when I made it this time... I used a 9 in pie crust by mistake... so I had extra filling. So I made tiny little mini pies with the extra!

Cut out 3 in circles (or flowers) of pie dough


Place in cupcake wrappers.




Fit them into a muffin tin.


Carefully spoon in filling.


Ready for the oven!


Bake for ten minutes in oven preheated to 425F.
Reduce heat to 350F, and bake for an additional 20 to 25 minutes, or until filling is set.





Pie & Mini Pies



1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed

Preheat oven to 425F
In a large bowl, combine egg yolk, eggs, white sugar and brown sugar.
Add salt, cinnamon, nutmeg, ginger and cloves.
Gradually stir in milk and cream.
Stir in pumpkin.
Pour filling into pie shell.
Bake for ten minutes in preheated oven.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.
Serve topped with whipped cream.
Enjoy!