Sweet Obsession

It’s official! Our pumpkin obsession has set in full force! Pumpkin Butterscotch Muffins seemed the obvious choice to ease into this addiction. Who are we kidding?  We are going to “fall” in face first! 

Pumpkin Butterscotch Muffins

  
Makes 2 dozen muffins.

INGREDIENTS
• 1¾ cups all-purpose flour, sifted 
• 1/2 cup packed light brown sugar 

• 1/2 cup granulated sugar 

• 1 teaspoon baking powder 

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/8 teaspoon ground cloves

• 1 cup canned pumpkin

• 1/2 cup (1 stick) butter, melted 

• 2 eggs

• 1 cup (6 ounces) butterscotch chips

 DIRECTIONS

Preheat the oven to 350 degrees. 
Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.
Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups. 
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack and frost with cream      cheese frosting.

*recipe from Texas Tables

 

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A Sweet Rehearsal

Do you have a favorite Christmas morning treat? One that’s easy, yet yummy? Monkey bread has always been our go-to, but this year we thought we might spice things up a bit and try making Cinnamon Sugar Pumpkin Donut Holes. This Saturday we are doing a trial run by baking up a batch. We want to make certain our new breakfast treat is as delicious as our old-stand-by. I mean, why make a change if it isn’t better than the original. Guess what? After sampling many, many, many, we have undoubtedly deemed them our newest Christmas morning breakfast treat. “Do-not” know why we didn’t make them sooner.

Happy holidays!
Love,
Sister Sweetly

doughnuts
5 tablespoons melted butter
2 large eggs
1 cup sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups Unbleached White Whole Wheat Flour

coating
Cinnamon-Sugar

1) Preheat the oven to 350°F. Lightly grease a mini muffin pan.

2) Beat together the butter, eggs, sugar, pumpkin, spice, salt, and baking powder until smooth.

3) Gently stir in the flour.

4) Spoon the batter evenly into the prepared pan, filling the cups almost full.

5) Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.

6) Allow the pan to cool slightly. Loosen the edges of the doughnuts if necessary, and gently turn them onto a rack to cool briefly.

7) Grease the pan again, and bake as many more batches as necessary to use up the batter.

8) For sugar-coated doughnut holes, roll them in cinnamon-sugar while still warm.

9) For glazed doughnut holes, roll them in glaze once they’re completely cool.

Yield: 30 to 32 doughnut holes.

*recipe adapted from King Arthur Flour

Naturally Sweet

Have you ever gone blueberry picking? We just did for the first time and it was wonderful. It is the perfect family outing. It doesn’t get much better than finding some of nature’s gems outside on a summer day with your most favorite people in the world. Plus you get to take your treasures home and make sweet treats with them. We decided to make a treat similar to one we used to enjoy years ago.  Remember back in the good ole days when Starbucks made delicious, melt in your mouth Crumbleberry Bars (and served Frappucinos that actually tasted good)?  If you don’t, then you’re in luck. We may have found a recipe for Crumbleberry Muffins so yummy it mimics Starbucks.  We are still trying to figure out the recipe to the original Frappucinos. We’ll let you know the secret if we do! In the meantime enjoy the sweet side of nature.

Crumbleberry Muffins

Ingredients

• 3/4 cup blueberries
• 3/4 cup blackberries
• 3/4 cup sliced strawberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 3/4 cup flour
• 3/4 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 tablespoon sugar

Directions

• Preheat oven to 375 degrees F. Line a muffin pan with muffin liners.
• In a small bowl, combine berries, sugar and cornstarch; set aside.
• In a large bowl, combine flour, oats, brown sugar, baking powder and salt. Add egg, vanilla and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
• Spread 2/3 of the batter into each muffin cup. Spread berry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and sugar.
• Place into oven and bake until lightly browned, about 20 minutes. Let cool slightly before cutting into bars.

Recipe adapted from Damn Delicious