'Tis the Season

Well I'm usually baking up a storm this time of year, but this year hasn't allowed too much time for hobbies. For those that know me, you know I love a good pumpkin recipe. I try to max it out in the Fall to hold me over until the following year. I usually have a Pumpkin Spice Capuccino in hand while baking. Yes, overkill. Here are a few 'repeat' recipes I've found on Pinterest that I love.

Pumpkin Spice Pancakes

Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Pumpkin Muffins

Combine these 2 ingredients and bake according to instructions on the box. I spice it up a little with a crumb topping. Warning: The topping makes extra, and it's delicious to eat by the spoonful.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.


My grab and feed Max breakfast...

Greek or regular vanilla flavored yogurt + pumpkin + sprinkle of pumpkin spice/cinnamon

Or...

                                                                

I add the above and vanilla flavored almond milk with a little syrup to my oatmeal. This is a morning I get up before Max, which isn't often.

Here are a few of my favorites from last year which I hope to make again soon:

Baked Pumpkin Spice Donut Holes

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoons ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup low-fat milk
For the Coating:
• 1 stick of unsalted butter, melted
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.

Pumpkin Cinnamon Streusel Buns : from Cooking Light

 

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 cup warm water (100° to 110°)
• 2 3/4 cups all-purpose flour, divided* (see note)
• 1/2 cup fresh pumpkin puree* (see note)
• 1/2 cup 1% low-fat milk
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground nutmeg
• Cooking spray
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons chilled butter, cut into small pieces

Glaze:

• 3/4 cup sifted powdered sugar
• 1 tablespoon hot water
• 1/4 teaspoon vanilla extract

I opt for this icing instead. =)

 

Caramel Cream Cheese Icing:

• 8 ounces cream cheese, softened
• 1 stick butter, softened
• 3 cups confectioners sugar
• 1 tablespoon vanilla extract
• 5-6 tablespoons caramel ice cream topping

• Plus, one more half stick of butter for the pan

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl.

 Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface.

Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

Cut roll into 12 (1-inch) slices.

Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Pumpkin Monkey Bread

For the dough:

• 3 1/4 cups flour, plus extra for kneading
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 Tbsp unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup warm water
• 2/3 cup pumpkin puree
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast

For the coating:

• 1 cup sugar
• 2 tsp cinnamon
• 3/4 stick butter, melted

For the glaze:

• 2/3 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1-2 tsp milk

In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar, maple syrup, and milk.

Pour over the bread while it’s still warm.