Pumpkin Bread or Muffins

Pumpking Bread or Muffins
This recipe will make 2 loaves or 1 loaf, 12 mini muffins & 6 regular sized muffins.

Ingredients:

3c of Sugar, ( I only used 1 3/4 c because I used sweetened apple sauce)
1c Oil ( I used 1/2c of apple sauce & 1/2 oil)
4 Eggs
2/3c Water
1 (15 oz can Pumpkin Puree)
2 tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Ground Cloves
2 1/2 c All Purpose Flour
1 c Oats
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1c Chopped Nuts (optional)

Directions:
1. Preheat oven to 350 Degrees F ( 175 Degrees C)
~Lightly grease 2 9 x 5 loaf pans, or muffin tins.

2. In a large mixing bowl combine sugar, oil, (apple sauce) and eggs. Beat until Smooth.
Add water & beat until well blended. Stir in pumpkin puree, ginger, allspice, cinnamon & clove.

3. In a medium bow, combine flour, baking soda, salt & baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Pumpkin Spice Cupcakes

Ok this isn't nearly as good as the pumpkin muffin recipe I posted earlier,

but this is not bad for a quick fix.

Ingredients:

1 box of white/yellow/spice cake mix
3 Eggs
1 c Pumpkin Pure
1c water
1Tbsp Pumpkin Spice ( Cinnmon, Ground Cloves, Nutmeg & ground ginger)
I also used 1/8th zucchini 1/2 carrot shaved
100mL apple sauce.
1/8 c of oil
I also added a bit of oats, ground flax seed & flour to adjust the consistancy.
(sorry I just threw this all together, didn't follow a recipe)
Mix all together & put in muffin tins of your choice.
Bake about 35 minutes.


Some coffee would be great with these lil guys!
I hope these work out for you.
Hugs, Bonnie

Pumpkin Spice Latte & Pumpkin Muffins

Mmm more Pumpkin Recipes...another latte and a Pumpkin Muffin recipe
again from Baking and Books.


Pumpkin Spice Muffins (with and without brown sugar topping)

Ingredients: Makes 15 medium sized muffins
• 1 3/4 cups pumpkin puree
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2/3 cups vegetable oil
• 3 large eggs

For the topping (optional):
• 1/3 cup brown sugar
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 2 tablespoons butter at room temperature

Cookware: muffin pan

Heat oven to 350 degrees F.

In a large bowl combine flour, baking powder, baking soda, salt, sugar and spices.

In a medium bowl combine the pumpkin puree, oil and eggs with a hand held mixer. Add to the dry ingredients and mix well, scraping the bottom of the bowl with a spoon frequently. Spoon into buttered muffin pan, filling each muffin mold a little over halfway.

If you are making the topping: combine the flour, sugar and cinnamon, then cut in the butter with a fork or knife. Stir until the mixture begins to look like breadcrumbs, then sprinkle on top of the muffin batter already in the pan.

Bake for 25 minutes or until a toothpick inserted in the center comes out dry. Allow to cool for 15 minutes before digging in. :yum:

Note: Muffins based on an AllRecipes.com recipe.

Pumpkin Spice Latte (My Recipe)
Another, slightly more decadent version of this drink can be found here.

Ingredients: Makes 2 servings
• 1 1/2 level tablespoons pumpkin puree
• 1 1/2 cups low-fat milk
• 1/4 tsp cinnamon (+ a pinch for sprinkling later)
• 1 tsp pure vanilla extract
• 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
• 2 tablespoons Coffeemate creamer
• 4 to 8 teaspoons of granulated sugar
• Nutmeg (optional)

Begin brewing coffee.

In a blender combine the milk, pumpkin, 1/4 tsp cinnamon and 1 tsp vanilla. Pour into a small saucepan and cook over low heat until the milk begins to froth slightly. Remove from heat.

For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 1 generous tablespoon of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then sprinkle with cinnamon or nutmeg. Serve immediately.

Pumpkin Spice Latte II

So I have this friend who linked this recipe she was trying.
It sounded yummeh!! ~ Thanks Michelle!
I will have to revamp it 2 my liking since I don't really care for the coffeemate creamer.
(Picture coming soon)
Recipe came from Baking and Books

Ingredients: Makes 2 servings


• 1 level tablespoon pumpkin puree
• 1 cup milk (whole if you dare!)
• 1/2 tablespoon light brown sugar (packed and leveled)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg (+ a pinch for dusting later)
• 1/8 tsp ground cloves
• 1/2 tsp pure vanilla extract
• 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
  You can also use a shot or two of espresso instead of coffee.
• 4 tablespoons Coffeemate creamer
• 4 to 8 teaspoons of granulated sugar
• Whipped cream

Begin brewing coffee.

In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.

For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately

Pumpkin Pie Milkshake Anyone?

Ok so my favourite time of the year has come!!

YAY~~ Welcome FALL!! I love to bake with apples and pumpkins so I am always on the prowl for some great recipes!! I have come across a few that I am interested in trying!
(picture to follow once I make it)

Like this Pumpkin Pie Milkshake Recipe that came from Sara @ Best Bites
Mmmmmmmmmm!!!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving.