I featured delicious pumpkin muffins and homemade pumpkin coffee creamer on Tuesday's blogpost, Pumpkin Spice and Everything Nice. As promised, I am following up today with the recipes. Let's start with the pumpkin muffins. I must warn you that these are not for the faint of heart! Make these when you can share them with a group! I saw this recipe on the internet several times and had to try it.
The Starting Line-Up
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1- 15 ounce can of pumpkin puree (not pumpkin pie filling)
1/2 cup coconut oil, melted (can also use vegetable oil)
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners or spray with Pam.
Mix all dry ingredients in a medium bowl, whisking to combine.
In a smaller bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients. Stir just until everything is incorporated.
Using a large scoop, fill the muffin cups to nearly full. Don't worry, they will get done!
Bake the muffins at 375 degrees for 20-22 minutes. At the end of the baking time, check the muffins with a toothpick. The toothpick should come out clean. Recipe makes 12 large muffins.
* Note: If you have never cooked with coconut oil, you must try it! It is a solid, so you will need to melt the oil before incorporating it into the batter. Many bakers will tell you that coconut oil gives baked goods a certain lightness that does not occur with other oils. There are also numerous health benefits to using coconut oil.
Now for the pumpkin creamer! This creamer is a delicious way to add the flavor of the season without taking out a loan for all that fall flavored coffee! I must confess that I had a little carry over guilt from sampling the muffins! I wanted a lighter creamer, so used I used almond milk. For a really decadent creamer, substitute half and half. It is really...really yummy with half and half. The charm of this recipe is that you can alter it to meet your dietary needs.
The Starting Line-Up
2 cups of almond milk, skim milk, whole milk, or half and half
3 tablespoons of pumpkin puree (do not use pumpkin pie filling)
2 tablespoons of maple syrup or sugar (I used maple syrup)
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 sticks of cinnamon
1/2 teaspoon vanilla extract
Directions
Whisk first 6 ingredients together in a sauce pan.
Heat until steaming, but do not boil
Whisk in vanilla. Add the cinnamon sticks. Allow the flavors to mingle for a bit.
Taste and adjust the spices and sweetness to your liking.
Remove the cinnamon sticks.
Pour into a cream pitcher and enjoy with your coffee.
Store the remainder in the refrigerator for up to a week.
If you use almond milk or skim milk, the mixture will be thinner. After storing in the fridge or even sitting on your coffee bar for awhile, you will notice that it is thicker. Of course, a dollop of whipped cream on top would be scrumptious!
I hope you enjoy these recipes to kick start the fall season. See you next week!
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1- 15 ounce can of pumpkin puree (not pumpkin pie filling)
1/2 cup coconut oil, melted (can also use vegetable oil)
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners or spray with Pam.
Mix all dry ingredients in a medium bowl, whisking to combine.
In a smaller bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients. Stir just until everything is incorporated.
Using a large scoop, fill the muffin cups to nearly full. Don't worry, they will get done!
Bake the muffins at 375 degrees for 20-22 minutes. At the end of the baking time, check the muffins with a toothpick. The toothpick should come out clean. Recipe makes 12 large muffins.
* Note: If you have never cooked with coconut oil, you must try it! It is a solid, so you will need to melt the oil before incorporating it into the batter. Many bakers will tell you that coconut oil gives baked goods a certain lightness that does not occur with other oils. There are also numerous health benefits to using coconut oil.
Now for the pumpkin creamer! This creamer is a delicious way to add the flavor of the season without taking out a loan for all that fall flavored coffee! I must confess that I had a little carry over guilt from sampling the muffins! I wanted a lighter creamer, so used I used almond milk. For a really decadent creamer, substitute half and half. It is really...really yummy with half and half. The charm of this recipe is that you can alter it to meet your dietary needs.
The Starting Line-Up
2 cups of almond milk, skim milk, whole milk, or half and half
3 tablespoons of pumpkin puree (do not use pumpkin pie filling)
2 tablespoons of maple syrup or sugar (I used maple syrup)
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 sticks of cinnamon
1/2 teaspoon vanilla extract
Directions
Whisk first 6 ingredients together in a sauce pan.
Heat until steaming, but do not boil
Whisk in vanilla. Add the cinnamon sticks. Allow the flavors to mingle for a bit.
Taste and adjust the spices and sweetness to your liking.
Remove the cinnamon sticks.
Pour into a cream pitcher and enjoy with your coffee.
Store the remainder in the refrigerator for up to a week.
If you use almond milk or skim milk, the mixture will be thinner. After storing in the fridge or even sitting on your coffee bar for awhile, you will notice that it is thicker. Of course, a dollop of whipped cream on top would be scrumptious!
Blessings from Lynda at Still Woods Farmhouse
Let's Party!
Let's Party!
That looks fantastic! Greetings from Dubai and have a great day ahead!
ReplyDeleteHello Shantana,
DeleteThe muffins are yummy and I love the coffee creamer. Not too sweet for my coffee. Have a great day!
Blessings from Lynda at Still Woods Farmhouse
These recipes look delicious! I can't wait to try them. Thanks for sharing the recipes! I'm visiting from Imparting Grace. You have a beautiful blog. I hope that you have a safe and wonderful holiday weekend!!!
ReplyDeleteHi Shannon,
DeleteThank you for visiting and for the nice compliment! I am still a work in progress with my blog. We spent the Labor Day weekend at my sons painting and working in the yard. I blogged once about his kitchen and will post a little more as the work progresses. I am looking forward to visiting you later today! Hope you had a restful Labor Day holiday:)
Blessings from Lynda at Still Woods Farmhouse
These muffins look delicious and the recipe is one I've saved to try.
ReplyDeleteThank you ~ FlowerLady
Good Afternoon Lorraine,
DeleteThe muffins are yummy and best to share with a friend! Let me know what you think if you try them.
Blessings from Lynda at Still Woods Farmhouse
Oh goodness! How delicious.`
ReplyDeleteI can almost smell the pumpkin fragrance :)
Don't you just love that about cooking with pumpkin, cinnamon, apples, etc? I love the aroma that fills the house. You just know something good is to follow! I think my favorite is apple cider simmering on the stove. Yum! Makes me want some now. Thank you for visitng and leaving me a comment. It means so much to me!
DeleteBlessings from Lynda at Still Woods Farmhouse
Thank you for sharing at SYC! xx Jo
ReplyDeleteHi Jo,
DeleteI was happy to share as always. I love seeing what everyone else is up to and can get lots of inspiration from other bloggers. Have a great rest of the week!
Blessings from Lynda at Still Woods Farmhouse
Oh yummy! Great post. Love it. Come over and link this and all your Fall Themed posts at
ReplyDeleteThe Fabulous Fall Party. It's over here:
http://mychristmasjourney.blogspot.com/2016/08/2016-fabulous-fall-party.html
Let's party!
I will be happy to share at your Fabulous Fall Party! Sounds like a lot of fun. Thank you for the invitation!
DeleteBlessings from Lynda at Still Woods Farmhouse
Lynda, these look delicious and of course, I love the dishes! Thank you for sharing at Vintage Charm.
ReplyDeleteYou noticed my dishes! I was using my His Majesty pattern from Johnson Brothers. I love the colors and art work in the pattern. Have a great rest of the week!
DeleteBlessings from Lynda at Still Woods Farmhouse
Both recipes sound delicious!! I will definitely be trying the creamer - I have never thought of making my own. :-))
ReplyDelete