Mini Pumpkin Spice Muffins

img_5186It’s fall ya’ll!!! and pumpkin season…yahoo!  

There are many things as a family we love this time of year but I got so excited when Sophie, my oldest daughter, told me her “tastebuds” love pumpkin muffins :) because so do mine.

These mini pumpkin muffins are the perfect amount of spice with a soft cream cheese glaze on top and can be served for breakfast or sneak them in a lunch box for an afternoon surprise.

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Mini Pumpkin Spice Muffins
Yields 36
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Ingredients
  1. 1 1/2 cups sugar
  2. 1/2 cup vegetable oil
  3. 2 eggs
  4. 1/3 cup water
  5. 7 ounces pumpkin puree
  6. 2 tsp ground cinnamon
  7. 1 tsp ground ginger
  8. 1/2 tsp allspice
  9. 1 3/4 cups all purpose flour
  10. 1 tsp baking soda
  11. 1/4 tsp baking powder
  12. 1/2 tsp salt
Instructions
  1. In a large mixing bowl combine sugar, oil and eggs; beat until smooth
  2. Add water to egg mixture
  3. Add in pumpkin puree, ginger, cinnamon and allspice
  4. Combine flour, baking soda, baking powder and salt in a bowl
  5. Add dry ingredients to the pumpkin mixture and mix until combined
  6. Scoop batter into mini muffin pans filled 3/4 high
  7. Bake at 350 degrees F for 10-12 minutes or until toothpick comes out clean
  8. Allow the muffins to cool in pan before removing
  9. Once the muffins are cool, remove from the pan and dip in cream cheese glaze
  10. Optional* Dust the top of the muffins with cinnamon and garnish with pumpkin seeds
  11. Serve or store in an airtight container
Cream Cheese Glaze
Ingredients
  1. 4 ounces cream cheese, softened
  2. 1/2 cup powdered sugar
  3. 4 Tbsp milk, plus more if needed
Directions
  1. In a bowl with paddle attachment, beat cream cheese on high speed until smooth
  2. Add powdered sugar and beat until combined
  3. Slowly add milk and mix until smooth
  4. If glaze is to thick to drizzle or dip the muffins, add more milk 1 Tbsp at a time.
INK foods : In Nanny's Kitchen http://inkfoods.com/

Pear + Almond Tart

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With only a few days away from your Thanksgiving feast, I am sharing an all time favorite tart recipe that will be the perfect ending to your holiday.  Pears and almond are two flavors that I long for all year.  The key ingredient to this tart is Frangipane; almond cream, sugar, butter and eggs…you will want to use it in every dessert that you make, it’s that good!  

Here’s what you need:
my favorite flakey pie dough
frangipane (recipe below)
bosc pears
sliced almonds  

I hope your Thanksgiving week is filled with family, food and fun…we have a lot to be thankful for! IMG_4783IMG_4802

Pear Almond Tart
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Ingredients
  1. 1 recipe Pie Dough
  2. 1 recipe Frangipane
  3. 2 Bosc Pears
  4. 1/4 cup Sliced Amonds
Frangipane
  1. 1/2 cup Almond Paste
  2. 1/4 cup Granulated Sugar
  3. 3 Tbsp Butter, unsalted
  4. 2 Tbsp Cake Flour
  5. 1 Eggs
Instructions
  1. Preheat oven to 350 degrees F
  2. Roll out pie dough into 9" round or rectangle tart pan, refrigerate until ready to use
  3. Prepare frangipane and spread a very thin layer on the bottom of the chilled unbaked tart shell
  4. Peal pears, cut them in half and remove seeds using a melon baller
  5. Slice each pear half into thin slices keeping the half together and place on top of the frangipane
  6. Sprinkle the area around the pears with sliced almonds
  7. Bake at 350 degrees F for 30-40 minutes or until frangipane is light golden in color and baked through
  8. Serve warm
Frangipane
  1. 1. Cream almond paste and sugar together in a mixer with paddle attachment
  2. 2. Add butter and cream together until fully combined
  3. 3. Add cake flour and then add egg
  4. 4. Mix until there are no lumps and all ingredients have come together
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Baked Apples

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Baking Apples are a family tradition that will bring out the best flavors of the season. For a simple and warm dessert to end the evening, baked apples are the way to go. Using honey crisp apples, brown sugar, cinnamon and a can of orange soda, this recipe brings back wonderful memories from my Nanny’s kitchen.

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This recipe and two other wonderful apple recipes can also be found in The Dallas Morning News!

Baked Apples
Serves 6
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Ingredients
  1. 6 Honey Crisp Apples, cored
  2. 1-Cup Light Brown Sugar
  3. 1 tsp Cinnamon
  4. ½ tsp ginger
  5. ¼ tsp nutmeg
  6. ½ Cup Butter, softened
  7. 1 (12-ounce) can Orange Soda
  8. Oatmeal Crumble Topping
  9. 1-Cup All Purpose Flour
  10. 1-Cup Rolled Oats
  11. ¾ Cup light brown sugar
  12. ½ tsp baking soda
  13. ¼ tsp salt
  14. ½ Cup Butter, melted
  15. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F and spray a 9x13 glass dish
  2. Core each apple, leaving the bottom of the apple intact In a bowl, combine sugar, cinnamon, ginger, nutmeg and softened butter
  3. Spoon the mixture into the center of each apple
  4. Place the apples in the prepared baking dish and pour orange soda over each apple
  5. Top each apple with oatmeal crumble topping
  6. Bake, uncovered for about 1 hour or until apples are tender
  7. Serve warm and top with vanilla ice cream
  8. Enjoy!
  9. *Oatmeal Crumble
  10. Combine flour, oats, brown sugar, baking soda and salt
  11. Melt butter and stir in vanilla extract
  12. Add butter into flour and oats mixture and stir until crumbly
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Tis The Season of Pumpkin

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It is finally Fall and if you are like me, you have waited all year long for pumpkin season to officially begin. From savory to sweet, there are endless pumpkin recipes to get you in the spirit, including a classic Pumpkin Roulade with sweet Maple Cream Cheese Icing.IMG_3908IMG_3926

Pumpkin Maple Roll Cake
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Ingredients
  1. Pumpkin Roll Cake
  2. 6 Eggs
  3. 2 Cups Granulated Sugar
  4. 1 ½ Cups Pumpkin Puree
  5. 1 ½ Cups All Purpose Flour
  6. 1 Tbsp Cinnamon
  7. 2 tsp Baking Powder
  8. 1 tsp Salt
  9. ½ tsp Nutmeg
  10. Maple Cream Cheese Icing
  11. 1 stick (8 Tbsp) Butter, Unsalted
  12. 1 Package (8 ounces) Cream Cheese
  13. 3 Cups Powdered Sugar
  14. 1 Tbsp Maple Syrup
Instructions
  1. Preheat oven to 350 degrees F and grease a 13"x18" (½ sheet) pan and cover with parchment paper
  2. Beat the eggs and sugar until light in color
  3. Add pumpkin puree
  4. Combine flour, baking powder, salt, cinnamon and nutmeg and fold into pumpkin mixture
  5. Spread the cake batter onto a prepared 13"x18" sheet pan
  6. Bake at 350 degrees F for 15-18 minutes or until cake springs back at the touch
  7. Allow cake to cool before spreading a thin layer of maple cream cheese icing to cover the entire top of the cake
  8. Roll the pumpkin cake to make a log and refrigerate for 20 minutes to allow the icing to set
  9. Spread the remaining maple cream cheese on the top of the log
  10. (Optional garnish: sprinkle with chopped pecans)
  11. Serve at room temperature, Enjoy!
Notes
  1. Maple Cream Cheese Icing
  2. Combine butter and powdered sugar and beat until crumbly
  3. Add in cream cheese and maple syrup and mix until smooth
INK foods : In Nanny's Kitchen http://inkfoods.com/
 

Pumpkin Ginger Spice Bundt

SONY DSCAs we enter into November (my favorite month of the year…My birthday Month!) I am still feeling the love for pumpkin…I don’t think that ever goes away.  I have officially made this bundt cake to many times, but my girls love it, my husband loves it and it is the perfect cake to bring to someones house or an office to celebrate fall!  It has a moist texture, strong flavors of cinnamon and ginger and the creamy cream cheese glaze, a great breakfast, snack or dessert!SONY DSC

With a little batter left over, it made the perfect mini muffins tossed in cinnamon sugar. I hope you enjoy and Happy November!SONY DSCSONY DSC

Pumpkin Ginger Spice Bundt
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Ingredients
  1. 3 cups sugar
  2. 1 cup vegetable oil
  3. 4 eggs
  4. 2/3 cup water
  5. 1 can (15oz) pumpkin puree
  6. 2 tsp ground ginger
  7. 1 tsp allspice
  8. 1 tsp ground cinnamon
  9. 3 1/2 cups all purpose flour
  10. 2 tsp baking soda
  11. 1 1/2 tsp salt
  12. 1/2 tsp baking powder
Instructions
  1. 1. In a large mixing bowl combine sugar, oil and eggs; beat until smooth
  2. 2. Add water to egg mixture
  3. 3. Add in pumpkin puree, ginger, cinnamon and allspice
  4. 4. Combine flour, baking soda, salt and baking powder in a bowl
  5. 5. Add dry ingredients to the pumpkin mixture and mix until combined
  6. 6. Pour batter into a bundt pan 3/4 full (depending on the size of your pan there might be a little batter remaining that will make the perfect mini muffins!)
  7. 7. Bake at 350 degrees F for 45-55 minutes or until toothpick comes out clean
  8. 8. Allow the cake to stick for 10 minutes before removing it from the pan
  9. 8. Once the cake is cooled, dust with powdered sugar or drizzle with cream cheese glaze (see recipe below)
  10. 9. Serve or store in an airtight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Spiced Cream Cheese Glaze
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Ingredients
  1. 4 ounce cream cheese
  2. 1/2 cup powdered sugar
  3. 3 tbsp milk, plus more if needed
  4. pinch of cinnamon
  5. pinch of ginger
Instructions
  1. 1. cream together the cream cheese and powdered sugar until all lumps are gone
  2. 2. add in milk until you have the desired texture
  3. 3. add in ground cinnamon and ginger
  4. 4. drizzle over bundt cake
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Pumpkin Spice Whoopie Pie

SONY DSCPumpkin season is in full swing and I know we all have our favorite pumpkin recipes, but this cookie is perfection and must be added to your fall baking!  Soft and cake like, they have the right amount of sweet and spice that brings your right into the wonderful flavors of fall.  Once you get past the pumpkin, you will enter into a marshmallow cream filling with a dash of cinnamon…like I said, Perfection! Enjoy!SONY DSCSONY DSCSONY DSC

Pumpkin Spice Whoopie Pies
Yields 36
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Ingredients
  1. 2 2/3 Cups All Purpose Flour
  2. 1 tsp Baking Soda
  3. 1 tsp Baking Powder
  4. 1 1/4 tsp Salt
  5. 1 1/2 tsp Cinnamon, Ground
  6. 1 1/4 tsp Ginger, Ground
  7. 3/4 tsp Nutmeg, Ground
  8. 3/4 Cup Butter, Unsalted
  9. 2 1/4 Cups Brown Sugar
  10. 2 Eggs
  11. 1 1/2 Cups Pumpkin Puree
  12. 3/4 Cup Evaporated Milk
  13. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F
  2. Prepare sheet pan with parchment paper
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg
  4. Cream butter and sugar together with paddle
  5. Mix in eggs, one at a time
  6. Add pumpkin puree, evaporated milk and vanilla to butter mixture
  7. Slowly add flour mixture until combined
  8. Pipe or scoop batter into 1 1/2" rounds (leave room between, they will spread)
  9. Bake cookies for 10-12 minutes or until the cookie springs back when touched
  10. Allow cookies to cool completely before filling with Marshmallow Cream (recipe below)
  11. Serve immediately or store in air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Marshmallow Cream Filling
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Ingredients
  1. 1 Cup (2 sticks) Butter, Unsalted
  2. 1 Cup Confectioners Sugar
  3. 1 (17oz) Jar of Marshmallow Fluff
  4. 1 tsp Cinnamon
Instructions
  1. In a bowl with paddle attachment, combine butter and sugar, mix until combined and creamy
  2. Add marshmallow fluff and cinnamon, mix completely
  3. Pipe filling into cooled Pumpkin Spice Whoopie Pies and sandwich two halves together
INK foods : In Nanny's Kitchen http://inkfoods.com/
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