Mini Maple Pumpkin Muffins

 

 

Fall is around the corner, it's time to start baking with pumpkin. This is a simple recipe for the season. It has all the flavors for Fall, cinnamon, ginger, nutmeg, cloves and of course pumpkin. I used maple syrup for the sugar in the batter, which has a higher concentration of minerals like manganese and zinc in it. Also, the maple syrup had more of a caramel flavor, which made  a tasty little muffin!

 

Ingredients

 

For the muffins:

 

3/4 cup + 2 tablespoons whole wheat pastry flour

1 1/2 teaspoons baking power

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup canola oil

1/2 cup maple syrup

3/4 cup pumpkin puree

 

For the cinnamon sugar topping:

 

2 tablespoons white sugar

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

 

Directions

 

Preheat oven 350 degrees F and line 2 mini muffin pans with 24 liners.

In a medium bowl, whisk the flour, baking powder, salt cinnamon, ginger, nutmeg, and cloves. Set aside.

In a larger bowl, whisk the oil, maple syrup, and pumpkin.

Add the dry ingredients to the wet ingredients and stir until just combined.

Use a small scoop and divide among the lined muffin pans.

 

Bake 13-15 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven and cool for 5 minutes on rack. Remove muffins from pan and sat on cooling rack.

 

Mix the cinnamon and sugar together in a small bowl. Remove the paper liners from each muffin and dip the top of the muffin in the melted butter and then dip in the cinnamon sugar mixture. Enjoy!

 

 

 

 

 

 



Chocolate Cake for Two

 

This cake is made in one bowl which makes it simple to make and it tastes rich and decadent. Especially, since I added some delicious chocolate icing. It makes a perfect after dinner dessert for two.

 

Ingredients for cake:

 

4 tablespoons unsalted butter

2 ounces semi-sweet chocolate chips

1/2 cup seedless raspberry (or other berry) jam

1/4 cup + 1 tablespoon white sugar

1 large egg

1/4 cup + 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

 

Directions:

 

Preheat oven to 350 degrees F. Butter and lightly flour a 6-inch springform pan.

In a medium bowl (large enough to hold all the batter), melt the butter in the microwave in short pulses.

Once the butter is melted, stir in the chocolate chips. Stir the chocolate constantly until it melts completely into the butter. Next, add the jam and sugar and stir vigorously with a wooden spoon. It's ok if some of the jam doesn't melt into the batter. Add the egg and stir in very well. Finally, sprinkle the flour, baking powder and salt over the batter and stir just until well-combine.

Pour the batter into the pan and bake 44-46 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it. Remove from oven and let sit for 8 minutes and remove from pan and cool on rack.

 

Ingredients for frosting:

 

4 tablespoons butter

1/3 cup unsweetened cocoa

1 1/2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

 

Directions:

 

In a medium bowl, melt butter in the microwave. Stir in cocoa. With hand beaters, alternately add powdered sugar and milk beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 1 cup of frosting. Enjoy!

 

 

 

 

 



Shortbread Cookies

 

 

My husband and I have friends that visited Scotland and brought back some Walkers Scottish shortbread cookies. My husband just loved them and ask if I could make him some cookies. So, I looked on the back of the cookie box for the ingredients of flour, sugar, butter and salt. Of course, I had all those ingredients and it seemed pretty easy to whip up the batter to make the cookies.

My first try they came out a little bland, they needed some vanilla extract for more flavor. So, the second time I made them, my husband was pleased, he said, "they tasted just like Walkers cookies and they were buttery and crisp."

 

Ingredients:

 

3/4 pound unsalted butter, softened

1 cup white sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour, sifted

1/2 teaspoon salt

2 tablespoons raw sugar, for sprinkling

 

Directions:

 

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

 

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.

 

Add the sifted flour and salt to the butter mixture. Mix on low speed until the dough starts to come together.

 

Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

 

 

 

 

Roll the dough 1/2 inch thick and cut with a 3-inch round cookie cutter. Place the cookies on a lined baking sheet and sprinkle with raw sugar.

 

 

 

 

Bake for 18 to 20 minutes, until edges begin to brown. Allow to cool on rack to room temperature. Enjoy!