Pumpkin Cupcakes with Maple Frosting

Because I could go on and on with pumpkin recipes.
Because I didn't refill my plate yesterday and only ate two servings of dessert.
Because I'm just not ready to part with pumpkin.

Pumpkin Cupcakes with Maple Cream Cheese Frosting 
Taken from the completely brilliant Ina Garten

Makes 10 cupcakes
Prep time: 10 minutes
Bake time: 25 minutes

1 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 C canned pumpkin purée (8 ounces), not pie filling
1/2 C granulated sugar
1/2 C light brown sugar, lightly packed
1/2 C vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees. Line a muffin pan with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 oz cream cheese, at room temperature
3 Tbsp unsalted butter, at room temperature
1/4 tsp Maple Flavor
1/2 tsp pure vanilla extract
2 C sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

 And, a few pictures of my very helpful cupcake co-bakers.

 

My Notes:
Seriously delicious. The only problem? The recipe only made 10 cupcakes.

Pumpkin Pancakes

These were our Halloween morning breakfast - enjoyed by Em, Justin, Miri, and me.

And, friends. Do not forget to buy the ingredients for the honey nutmeg butter. Believe me. You do not want to miss this part.

Pumpkin Pancakes
taken from Big Girls, Small Kitchen

1 C flour

1 Tbsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 Tbsp brown sugar

1/3 C pumpkin puree

1 egg

1 C milk

1/2 tsp vanilla

2 Tbsp butter, melted and cooled
about 1/2 C mini chocolate chips

Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.

In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.

Pour the wet ingredients over the dry ingredients and fold until they are only just combined--a few lumps remaining are fine.

Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Pour about 1/4 C of batter on a griddle per pancake. Sprinkle chocolate chips (to your heart's desire) in the raw batter. Cook until golden brown (about 2 - 3 minute), flip and continue cooking (about an additioanl 2 -3 minutes).

Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.

Honey-Nutmeg Butter

Taken from Big Girls, Small Kitchen

Makes 1/2 cup

Ingredients

1 stick butter, softened

2 Tbsp honey

1/4 tsp nutmeg

pinch of cinnamon

pinch of salt (if using unsalted butter)

Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you're ready to use. Then, let it soften slightly.

My Notes:
Again - do not skip the honey nutmeg butter.

Pumpkin Tiramisu

Pumpkin. Yum. Tiramisu. Yum.
Why in the world would I not make this recipe?

Pumpkin-Chocolate Tiramisu
from Everyday Food, November 2010 (p. 118)

Servings: 8
Active Prep Time: 30 minutes
Chilling Time: minimum of 3 hours

1 C mascarpone cheese
1 1/4 C heavy cream, cold
3/4 C powdered sugar
5 Tbsp amaretto (such as Disaronno
1 can (15 oz) pumpkin puree
2 oz semisweet chocolate, roughly chopped
1 Tbsp unsweetedn cocoa powder (plus 1 1/2 tsp for dusting)
27 to 30 ladyfingers (from a 14.2 oz package)
1/4 tsp ground cinnamon, for dusting

Whisk mascarpone until smooth. Add 1 C cream, powdreed sugar, and 2 Tbsp amaretto; whisk until soft peaks form (about 5 minutes). Fold in pumpkin puree until co mpletely incorporated.

Combine chocolate and 1/4 C cream. Microwave in short increments (about 20 seconds each), stirring each time, until chocolate is just melted. Stir mixture until smooth.

Transfer one-third of the pumpkin mixture to another bowl and fold in chocolate mixture until combined.

In another bowl, whisk 1 Tbsp cocoa into 1/3 C hot water; add 3 Tbsp amaretto.

Cover bottom on 8" square baking dish with ladyfingers. Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add anotherl ayer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpin mixture.

Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, dust with 1 1/2 tsp cocoa powder and 1/4 tsp cinnamon.

My Notes:
First, I tried this recipe out on some of my most discerning taste-testers. Believe me, they have very refined palettes. It passed their high standards.  Although, most of Dorothy's serving had to be scrubbed from her hair in the bath tub.

Next time, I would change the cocoa mixture that the ladyfingers are coated with slightly. I would mix only 1 Tbsp cocoa powder with 1/3 C hot coffee (instead of hot water). I was sort of missing the coffee taste that is in traditional tiramisu. 


Also, I would add additional chopped semisweet chocolate. Chopped chocolate sandwiched in each layer would have added some much-needed texture.


I am certainly not going to give up my pumpkin cheesecake or pumpkin pie to serve this at Thanksgiving, but I'm glad I tried it and will add it to my list of possible fall desserts in future years.

Pumpkin Granola

I have only tried to make my own granola one other time. I liked it, so I thought I'd try again with the additional of pumpkin.

Pumpkin Spice Granola

Adapted from Annie's Eats

3 1/2 C rolled oats
2 1/2 C puffed rice cereal
2 tsp pumpkin pie spice
3/4 tsp salt
3/4 C brown sugar
1/2 C pumpkin puree
1/4 C applesauce
1/4 C maple syrup
1 tsp vanilla extract
up to 1 1/2 C chopped nuts
up to 1 C dried fruit
up to 1 C mini chocolate chips

Preheat the oven to 325°.  Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal.  In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until very smooth.  Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated.  Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes.  Then turn over the granola using a large, wide spatula.  Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden.  Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.  

Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit and chocolate chips.  Store in an airtight container.

My Notes:

This took forever to bake! Next time, I will spread it between two cookie sheets. I think spreading it out would make it cook far faster.

And, about the puffed rice cereal - I used a Kashi puffed rice cereal. It was a great addition.

And, my dried fruit of choice was cherries. Although, cranberries would work great - if you like that sort of thing.

Pumpkin Week

With Thanksgiving fast approaching, this seems like the last week that I can legitimately put my love of all things pumpkin out there for the world to see.

So, this week I will share all the pumpkin recipes I've tried in recent weeks.

Oh, how I wish I had made this bit of pumpkin deliciousness. I didn't make it; I did eat it.

Meanwhile, a few pumpkin recipes I tried last fall:

Pumpkin Bourbon Bread

Pumpkin Waffles

Pumpkin Spice Lattes 

And, a list of pumpkin recipes I have wanted to try. 

ETA: The list of pumpkin recipes from 2010.
Pumpkin Granola
Pumpkin Tiramisu
Pumpkin Pancakes
Pumpkin Cupcakes with Maple Frosting


 

Week 8: Bourbon Pumpkin Pecan Bread

Bourbon Pumpkin Pecan Bread
Posted on Tasty Kitchen

Makes: 2 loaves
Prep: 10 minutes
Baking: 70 minutes

1 C Brown Sugar
1 C Sugar
4 Eggs
2/3 C Vegetable Oil
1 can Pumpkin Puree (15 Oz.)
1 3/4 C Flour, white "regular" flour
1 3/4 C Flour, whole-wheat
1 Cup Buttermilk
1/3 C Bourbon (Jim Beam)
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Cloves
1/4 tsp Ground Ginger
1 1/2 C Chopped Pecans

Mix the first five ingredients in a large bowl. Add half of the flour, stir until just mixed. Mix in the buttermilk and bourbon. Mix in the remaining flour, soda, salt, baking powder and spices. Fold in the pecans.

Pour into two greased 9 x 5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, or until a tester comes out clean. (Check at 1 hour.)

I used parchment paper instead of greasing the loaf pans. I also decided to add half a bag of mini chocolate chips I found in the cupboard while digging for the pecans. They were a nice touch. I'll definitely make this again.