Pumpkin Donut Mini Muffins

It's fall, yall! But quickly approaching winter so that means time to get in all the pumpkin we can!

 























































 

Fall, to me, means caramel apples and Thanksgiving turkey and sweet potatoes. But most of all, fall to me is all about pumpkin!

I gotta say, I love being a grown up (well, sometimes). Do you know how many times I would have gagged at the thought of pumpkin when I was a picky kid and teenager? Now, I know better. I'm so glad I'm willing to try more foods these days because if not, I wouldn't have discovered my love of pumpkin. 

Not all pumpkin flavored-things, let's be clear. But whether it's sweet or savory, I'm definitely on the pumpkin bandwagon.

While we enjoyed these, they didn't scream pumpkin flavor to me. Still good either way!




Pumpkin Donut Mini Muffins
adapted from Martha Stewart

For the Batter:

• 3 cups all-purpose flour, plus more for pan
• 2 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/3 cup buttermilk
• 1 and 1/4 cups canned pumpkin puree
• 1 and 1/4 sticks (10 tablespoons) unsalted butter, softened, plus more for pan
• 3/4 cup light brown sugar
• 2 large eggs

For the Sugar Coating:   

• 3/4 cup granulated sugar
• 2 and 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour mini muffin cups. 

To make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, checking at 12 minutes. It may take up to 17 minutes to cook through.

Meanwhile, in a medium bowl combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Note: May need to use 2 mini muffin pans.


Printable Recipe

So how about you guys? How do you feel about pumpkin? Do you guys stock up on canned pumpkin like I do?

Linking up here. 

Peace, and bacon grease!

Obsessions + Confessions: Pumpkin Edition!!!

Time for my latest obsessions + confessions, but this time it's pumpkin edition! All of my recent pumpkin obsessions (and a few pumpkin confessions).

Last week I made some of Veronica's Brown Butter Pumpkin Spice Krispies Treats and they were the domb.com. Recipe and post coming soon!

Then I went to photograph them. I had bought mini pumpkins to use as props in the photo. What do you know, they had gone bad and gotten moldy! Shoot! These were fresh mini pumpkins, so no clue why they had gone bad so quickly. According to Eat By Date, I should have been able to get a couple months out of em (unopened, fresh). No clue what happened there.

And now I'm scared to buy pumpkins for fear that they'll go bad on me. 

Oh well. At least I've got some of these fantastic Pumpkin Oreos. What do you know, again, PJ thought he wasn't a pumpkin fan but he liked these! 

 













































I'll be posting another pumpkin recipe soon too. I just need to get better photos. Think mini pies + bourbon. You're welcome :)


Now for my pumpkin obsessions! Let's start with the sweet pumpkin stuff.

Pumpkin Cheesecake with Caramel Sauce... because pumpkin + caramel is heaven on earth.

Pumpkin Cheesecake Truffle Mummies (No-Bake) ... super cute and easy enough to make in time for Halloween still!

Pumpkin Spice Macarons... never had a macaron in my life but I'm obsessed with them somehow.

Chocolate Pumpkin Fudge with Pecan Crunch... love the two-toned look!

Roasted Pumpkin Five Spice Ice Cream ... because sometimes fall and October call for ice cream.

Pumpkin Spice Oreo Balls... now you have another reason to buy some of those oreos!

Maple Glazed Pumpkin Coffee Cake... because cake for breakfast.

Pumpkin Toffee Angel Food Cake... I'm a sucker for Angel Food cake and that pumpkin layer.... oh no she didn't! (oh yes she did, and I thank her!)

Pumpkin Pancakes with Brown Butter Pecan Syrup or Cream Cheese Glaze... let's face it, this is basically dessert for breakfast. And I aint mad.

Pumpkin Whoopie Pies... these "bake me happy." Get it? Cuz I used her blog name? I already know I'm corny.

And now for the savory pumpkin goodness.... 

Caramelized Onion, Bacon, & Pumpkin Dip... Anything served in a pumpkin has gotta be good. Plus bacon and caramelized onions, 2 of my favorite things. 

Pumpkin, Ginger & Kaffir Lime Soup... well aren't you pretty and fancy.

Healthy Bacon & Pumpkin Pasta... mmm the pumpkin looks just like cheese! Intrigued.

Turkey Melt with Caramelized Onions and Spicy Pumpkin Mayo... I said spicy.pumpkin.mayo.

Spicy Slow Cooker Pumpkin Chili... pumpkin + chili scream fall! Plus served in a pumpkin.... adorbs.

Pumpkin Naan Pizza with Gruyere & Fresh Herbs... pizza + pumpkin. On naan bread. That is all.

Pumpkin Biscuits {with Pecan-Honey Butter}... the perfect side dish for some pumpkin chili!

Spicy Sausage and Pumpkin Mac & Cheese... + sage!

Pumpkin Braised Short Ribs... short ribs are seriously one of my fave things on earth. Never woulda thunk to add some pumpkin! Genius.

Skillet Pumpkin Cornbread... I bet it's amazing topped with that cinnamon butter!

Who's ready for Halloween? Not I! I don't have a costume, not that I need one this year since I won't be at our company's Halloween party. And I don't have any Halloween candy yet to pass out to the kiddos. The past few years only a handful of kids have showed up. And it's supposed to be crappy weather too. What are you all doing for Halloween? Any traditions? 


Peace, and bacon grease!

Savory Baked Pumpkin Flautas #Cookbook Spotlight

I have a love-hate relationship with computers. 

Sure, they are amazing and give me the internet and email and the latest news but man, when they mess up I hate them. 

We've been having problems with our internet off and on for quite some time now. Today is another one of those days. 

I'm writing this post from my phone. Yep. It's brutal. Bear with me. 

But I just had to tell you all about these Savory Baked Pumpkin Flautas. Like, literally had to. The post is due today for The New Southwest Cookbook Spotlight  :) 

But seriously, I also couldn't wait to share these. They're savory and flavorful. I loved the caramelized onions and garlic with the pumpkin. We didn't miss the meat AT ALL! Meagan sure does know what she's doing. 

Ha, and PJ can no longer deny that he likes pumpkin. It's a done deal. We are both pumpkin fans.

Savory Baked Pumpkin Flautas

slightly adapted from The New Southwest cookbook by Meagan Micozzi of Scarletta Bakes

*Yields: 12 flautas

• 1 tablespoon butter
• 3/4 cup yellow onion, diced
• 1 tablespoon fresh garlic, minced
• 2 cups pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons buttermilk
• 1 and 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
• 12 small (5-to 6-inch) flour tortillas
• Olive oil, for brushing

Preheat oven to 425 degrees F. 

Heat the butter in a large skillet over low-medium heat. Add the onion and saute slowly. The onion will go from translucent and lightly colored to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

Meanwhile, place the pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well blended. Fold in the cooled onion mixture.

Warm the tortillas and place on a flat surface to assemble. Top each tortilla with 2-3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place, seam-side down, on a parchment-lined baking sheet.

Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Printable Recipe

  

Oh, and you might wanna come back tomorrow for a chance to win this cookbook! Just sayin :)

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.

Peace, and bacon grease!

Pumpkin Cheesecake Dip

Secret Recipe Club time!

This month I was assigned to Brittany's blog, We Heart Vegan. I was intrigued looking through her recipes since I'm not familiar with vegan foods. I was tempted by Spicy Sweet Potato Fries, Vegan Enchiladas with a Creamy Pumpkin Sauce, and Cookies 'n Cream Cupcakes, I chose this recipe. 

I am all about pumpkin everything during these fall days! I'll take any opportunity I can to eat something pumpkin flavored! 

Crazy thing is, I used to think I didn't love pumpkin. I'm not big on pumpkin pie actually, but I tend to like most other things pumpkin-flavored.

This dip was no exception. Creamy, a bit sweet, and that comforting pumpkin flavor. 

Pumpkin Cheesecake Dip
adapted from We Heart Vegan

Yields: 1 cup (about 6-8 servings) 

• 1/4 cup cream cheese, softened
• 1/4 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 tablespoon packed brown sugar
• Pinch of sea salt

In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.


Printable Recipe


Serve this delightful dip with crackers, cookies, fruit... whatever your little heart desires. 

Or you can eat it by the spoon. 

No judgment here.


Peace, and bacon grease!