CategoryRecipes

The pumpkin muffins were great! I’m so incredibly pleased.

The flour seems to make a slightly denser muffin than the wheat flour I usually use. I also ran out of baking powder making them and dumped the rest into the batter hoping it was enough. I’m not sure if that’s why these were a little denser or if it was the flour. They’re usually extremely light and very springy. If I hadn’t eaten the original version in the past, I never would have known anything was different. They were absolutely delicious.

I found a whipped cream cream cheese icing recipe on Pinterest, and used that to top the muffin with. Guess that makes them cupcakes now, but that’s ok. They were really light and not too overly sweet. Just enough to satisfy a pumpkin spice craving I had.

Esther helped me make pumpkin spice muffins tonight.

I’ve been craving pumpkin spice, so stopped at the store to try a new gluten free flour to make something. I bought the Krusteaz brand, since they were out of any other brands. It’s supposed to substitute 1:1 for regular flour, so I started with a half batch of the muffins for myself to try. We made a full batch of regular muffins for the rest of the family.

We use the King Arthur Flour Pumpkin Donuts recipe, but make them into muffins instead (I don’t have enough donut pans). The recipe makes about 15 or 16 muffins.

They’re still cooling, so we’ll see how they turn out. I want to make a whipped cream cream cheese icing to go on top of them too, but haven’t found a recipe for that yet.

A friend of mine on Facebook sent me a recipe for Pumpkin Cookies. I thought they sounded good, but made a few changes when I made them. Here’s the recipe the way I made it:

Print

Pumpkin Cookies

Servings: 36

Ingredients

• 1 cup sugar
• 1 cup butter
• 1 cup pumpkin
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice

Instructions

1. Cream together butter, sugar, pumpkin, egg, and vanilla.  Add dry ingredients and mix well.

2. Drop by tablespoonfuls on an ungreased cookie sheet. 

3. Bake at 350 for 12-15 minutes.

Recipe Notes

Per Serving (excluding unknown items): 96 Calories; 5g Fat (49.6% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

I used regular all-purpose flour tonight, but next time will probably make them with at least half wheat flour. They seem like they would taste better with a flour that’s a bit heartier than regular white flour. They were delicious though!

Cheddar Parmesan Herb bread

9 oz warm water
2 Tbs oil
2 Tbs sugar
1 tsp salt
3 cups all-purpose flour
1 Tbs yeast (or 1 packet – I use bulk)

1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese

2 Tbs dipping spices

Put first six ingredients in your bread machine in the order listed. Allow machine to run through the dough cycle only.

Remove dough from machine and place on oiled countertop. Roll dough into a large rectangle. Sprinkle cheeses and spices evenly across top, and roll up, jelly-roll style. Pinch edges to seal and place on greased cookie sheet to rise until almost doubled in size.

Bake in preheated 350* oven for about 20 minutes. You may need to cover the top with foil so it doesn’t get too dark while the inside finishes baking.

I made this stromboli-style, and everyone seemed to like it. The next time I make it, I’ll probably just dump the cheese and spices in with the rest of the bread ingredients. Not to make it easier (though it would really simplify it!), but because I think the flavor would be better with the herbs throughout the bread.