Wednesday, November 18, 2015

Pumpkin Cupcakes

 I did a lot of Pumpkin baking this Fall.
I saved the sweetest for last.
These cupcakes will disappear fast.
Delicious, moist and light;
great tasting and slightly spicy.


1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp salt
1/2 cup unsalted butter at 
room temperature
1 cup white sugar
Some ingredients.
2 eggs
1 tsp vanilla extract
1 cup pumpkin puree.
I used my Homemade Pumpkin Puree.
(if you use canned, use
no spice added canned puree)

Garnish: 1 cup pecans or walnuts.

Whisk together the flour, baking powder,
 baking soda, cinnamon, cloves and salt.
With an electric beater, or hand mixer, beat butter and sugar together until light and fluffy.
Beat in eggs, vanilla and pumpkin puree.
Combine this mixture with the flour mixture.
 Fill muffin tins. I use an ice cream scoop.
 Two spoons can be used also.
 Bake 350 deg for 20-25 mins.
Cooked when firm to the touch or 
when a toothpick inserted in the middle comes out clean.

I used a Betty Crocker, French Vanilla, 
Frosting that I had on hand and I toasted
my walnuts 10 mins. at 350 deg. and
sprinkled them on top of the icing....delicious..
*To view how I made my Homemade Pumpkin Puree
click on it.

thanks for visiting my blog. xo

all pics are my sole original property

Thursday, November 12, 2015

Pumpkin Chocolate Chip Muffins

Easy to prepare 
Moist and full of favour.
A delicious combination
white chocolate chips
and pumpkin. 

Preheat oven to 350 deg.

Canned puree- no spice
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter at
 room temperature.
1 cup white sugar
2 large eggs at room temperature
1 tsp vanilla extract
3/4 cup pumpkin puree
canned puree (with no spices)is good also.
3/4 cup white chocolate chips.
(semisweet, bittersweet can also be used).

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

With a hand mixer or electric beater 
beat butter until smooth
Add sugar and beat until light and fluffy.
Beat in eggs and vanilla.
Add the pumpkin puree.
mix all together.....
Add to the flour mixture
Fold in the white chocolate chips
(my photo is too dark. oops.)
An ice cream scoop works well for filling
makes 12 muffins
Bake 20-25 mins.
or when a toothpick
 inserted come out clean.
Place on a wire rack to cool.

 I used my Homemade Pumpkin Puree.

also check out my Pumpkin Scones Recipe.

thanks for your visit xo

all pics are my sole original peoperty.

Pumpkin Scones

Savour the taste of Fall
in these spicy scones

A "Starbucks copycat" recipe.
There's no Starbucks in this region
I just had to make them.

Great with a cup of tea or coffee.


2 cups Flour
1/3 cup Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp ground Cinnamon
3/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/4 tsp Salt
1/2 cup Butter cubed

1/2 cup Pumpkin Puree

I used my Homemade
Pumpkin Puree.
(Canned puree with no spices can be used also)
3 tbsp Milk
1 large egg

2 tsp Vanilla Extract

The Glaze:

1 cup Icing Sugar
Very good... no spices
2 tablespoons Milk

The Spiced Glaze:
1 cup Icing Sugar
1/4 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Ginger
Pinch of Nutmeg
2 tablespoons Milk

Preheat Oven to 400 deg. F.
Whisk together flour, brown sugar, baking powder, baking soda, the ground spices, and salt.

Cut Butter in cubes
Work butter into the flour mixture
 until it resembles coarse crumbs.

In a smaller bowl, whisk together Pumpkin Puree
 Milk, Egg and Vanilla

Mix with dry ingredients
forming a dough, kneel 3-4 times
on a floured surface. 
Roll into a 7 by 10 inch rectangle.
Cut into 8 triangles.
Place on 2 baking sheets,

Bake 10-12 minutes
or until a toothpick inserted comes out clean.
cool at lease 10 mins.on a wire rack.
To make the glazes
whisk the icing sugar and milk together
add the ground spices in the Spicy Glaze.
Spread on the glaze,
and drizzle on the spicy glaze.
I used my Homemade Pumpkin Puree
to view click here
I also made delicious Pumpkin Chocolate Chip Muffins.

thanks for your visit xo

all pics are my sole original property.

I am linking up with:

Wednesday, November 11, 2015

How to make Pumpkin Purée

This puree is so easy to make.
Great for homemade muffins, 
scones, soups, baby food,
 pumpkin pie, tarts and more.
And pumpkins are so easy to grow.

I use the small sugar pumpkins.
The larger one in the grocery stores
used for carving are

 tasteless and stringy.
Cut of the top (above)
Cut pumpkin in half
scrape out seeds, pulp
and stringy membrane.


Seeds can be dried and eaten.
I save some to plant next Spring.

Place skin side down on cookie sheet
Bake 350 deg. 45mins-1hr.
Test for fork-tender.
Test with a fork to see if tender.
Remove skin...
Skin will peel of easily

Puree in a food processor, blender or mash with a potato masher.
Add water if too dry and if too wet, drain in a cheese cloth.


My Puree came out perfect.
I didn't have to add water
or drain it.

Can be frozen for use this winter.

A delicious recipe... check out my Pumpkin Scones .
also my Pumpkin Cupcakes.

and my Pumpkin chocolate chip muffins
also: Pumpkin Cranberry Scones
also, Classic Pumpkin Pie
aso Pumpkin Cranberry Loaf

all pics are my sole original property.

thanks for visiting my blog...xo