Tag Archives: pumpkin

Better yet pumpkin muffins.. just like Starbucks!

Yesterday when I was doing that post, I couldn’t stop feeling like I was missing something. The pumpkin flavour was reminding me of something and I couldn’t figure out what it was.. then unpacking groceries last night Dan found another can of pumpkin I picked up…

“Pumpkin, what are you doing with this?”
“I don’t know another batch of pumpkin muffins maybe.”
“I love pumpkin stuff.. like that pumpkin cake with cheese cream ontop.. like my moms” (yes he said cheese cream.. kinda like shake cheese, also known as parmesan cheese).
“Well maybe I can make that into a muffin.. just like STARBUCKS!” and thats when it hit me..

When I lived in the city, every friday I used to treat myself to starbucks.. a carmel macchiato and a muffin.. usually the pumpkin cream cheese muffins, or blueberry muffins. It was a reward to myself, and usually costed almost $10 for the two items. Well, since I moved to this small town I’ve had to improvise. I made my own pumpkin spice syrup for coffee, attempted to make my own carmel macchiatos.. and its all turned out amazing. and way cheaper! So this morning when I woke up I made the best muffins ever..found the recipe from recipezaar and substituted a couple things to make them a bit healthier. These are the nicest puffiest muffins I have ever made.

Pumpkin Muffins

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1 cup pumpkin 
1/2 cup apple sauce

4 ounces cream cheese
chopped sunflower seeds

Preheat oven to 350.

Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.Put it in the freezer while you mix and fill the pans, up to an hour.

Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix all ingredients together (except cream cheese and nuts).

Fill muffin tins (greased or paper cups) half full.

Put cream cheese disc in the middle, pressing down.

Sprinkle with 1 tsp sunflower seeds.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

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Pumpkin Nut Muffins

I remember when I was little and my sister wouldn’t eat pumpkin pie. But she loved gingerbread.. so mom told her that the pumpkin pie was actually just gingerbread pie and she would eat it. She knows better now, and pumpkin pie is one of my families favorite things. I really enjoy these muffins. They are healthy, and so fluffy and  moist. I usually keep them frozen in the freezer and take one out as I need it for my lunch.

I read somewhere, I think in my Canadian Living magazine, that an easy way to keep loosing weight on weekends is to make a lunch like you are going to work, and eat it when you would normally eat lunch. I don’t eat very much during the day during the week and I find on weekends I munch kind of all day.. so by sunday when I jump on my wii fit my weight is usually back up and I don’t feel like i accomplished anything over the weekend.

Pumpkin Muffins

3/4 cup raisins
2 1/4 cups all-purpose flour
2 cups white sugar
3/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons nutmeg
3/4 teaspoons cinnamon
3/4 teaspoons ground cloves
3 eggs
1/2 (29 ounce) can pumpkin
1/2 cup unsweetened applesauce
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). This recipe makes about 18 muffins so you will need to grease almost two 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

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yum! Pumpkin Spice Coffee!!!

So, definitely got lots done cooking/baking wise yesterday. Other then that I didn’t do too much. I spent an hour looking for rice wine vinegar in the nearest bigger town. Rented some movies. Watered grass.. thats about it.

This morning I’m trying out my pumpkin syrup for coffee. Its absolutely yummy! Reminds me of starbucks! All it is, is a simple syrup with nutmeg, cinnamon, cloves and ginger in it! Boil everything for 10 mins and store it. Then I made my coffee this morning added some whipping cream and a splash of the pumpkin spice and presto! A pumpkin spice coffee!

I mean face it… its almost fall now right? The leaves are changing colors and starting to fall.. everybody is starting harvest. So why not go with the pumpkin spice thing and make ginger cookies? Ginger Cookies are my favorite fall/christmas cookie. I couldn’t find a recipe small enough though, because I only wanted like 30 cookies, so I came up with kinda my own recipe by joining two together. But isn’t that what baking is all about? Expirementing and what not?

So the recipe I came up with goes like this:

Ginger Sugar Cookies

gingercookies

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
3/4 cup butter
1 cup sugar
1/4 cup molasses
1 egg

Cream butter, sugar, egg and molasses together. Mix dry ingredients in a seperate bowl. Slowly mix together the dry ingredients with the wet until they are mixed well. Roll into balls and dip into sugar. Place on cookie sheet and bake for 8 minutes at 350F.

Thats it. They turned out super yummy.. and although I like mine burnt a bit around the edges these came out so soft and gooey I love them!

Today for lunch I’m going to try and master Kung Pow Chicken. Its one of Dan’s favorite meals… If I get the energy and motivation. Its supposed to be soooo nice today I may just have to sit in the sun with my book.

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