Ingredients For Pumpkin Muffins

Pumpkin

You can use canned pumpkin or fresh pumpkin for this pie. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these muffins I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter muffins.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener or honey or maple syrup. If you use honey or maple syrup consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Eggs

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our muffins to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the muffins from becoming dense.

Baking Soda and Baking Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in so we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy muffins.

Spices

Our spices include cinnamon, nutmeg, all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Muffins

Preheat Oven to 350 Degrees

Mix Wet Ingredients Together

In a large bowl mix together pumpkin, eggs, milk and whisk together.

Add Dry Ingredients

Add sugar first, then flour, spices, salt and your baking powder and baking soda. Mix all together until smooth. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon Batter Into Muffin Pan

Line your muffin pan or grease the inside and poor the batter in 3/4 of the way up. Sprinkle some sugar and cinnamon on the top if you like.

Bake

Bake for 20-22 minutes at 350 degrees. Let cool a few minutes before enjoy the first bite!

Add Caramel or Maple Glaze

You can drizzle caramel syrup on your muffins as I did or you can make a very simple maple glaze with powdered sugar and maple syrup. Add 1/2 a cup of sugar to 1-2 teaspoon of syrup. Mix together and drizzle or dip your muffins.

Pumpkin Muffins

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Ingredients

• 2 Cups Pumpkin
• 3/4 Cups Milk
• 2 Eggs
• 1 Cup Sugar
• 2 Cups Flour
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All-Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Simple Maple Glaze

Toggle ingredient group

• 1 Cup Powdered Sugar
• 2 Tablespoons Maple Syrup

Instructions

1. Mix wet ingredient together, pumpkin, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon into a greased or lined muffin pan.
4. Bake for 20-22 minutes at 350 degrees
5. Let cool for a few minutes then remove gently from molds. Drizzle or dip into caramel syrup or a simple maple glaze and enjoy with a fresh glass of eggnog!

The post How To Make Pumpkin Muffins appeared first on Embracing The Home.

Ingredients for Caramel Dip

Sugar

Sugar is the main ingredients in caramel syrup. I have no experience substituting any other ingredients. I do not thing honey or maple syrup will work the same at all but monk fruit sweetener might work the same.

Water

In order for the sugar to not burn we add a little bit of water for the sugar to melt in. As the sugar caramelizes the water will evaporate and you will just be left with yummy hot caramelized sugar.

Butter

The fat from the butter is what is going to help keep our caramelized sugar from becoming hard like candy.

Cream

The cream will also help the caramelized sugar from recrystallizing and keep it a smooth syrup. Too much cream will cause the caramel to be too runny not suitable to dip in. Not enough cream and cause the caramel to recrystallize and crunchy rather than smooth.

Salt

If you like salted caramel feel free add more salt. A little salt is good, more salt is sometimes just a bit better! Add your salt to taste and make it your own.

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Vanilla

I like to use vanilla powder rather than extract. You can find the vanilla powder on amazon. This powder is a 1:1 ratio for vanilla extract so you don’t have to do any extra math when substituting. I like the flavor a lot and its been a great addition to my pantry.

How To Make Caramel Syrup Dip

Caramelize Sugar and Water

In a heavy small pot or heavy bottom sauce pan mix together the water and sugar on medium heat. Let the mixture bubble and not get to hot to a rolling boil. Do not stir and just let it bubble and caramelize for about 10 minutes. The sugar should darken into a light amber caramel color and will have a liquid consistency that will thicken when it cools.

Add Butter and Cream

Turn the heat on low and add the butter first. Mix until thoroughly melted then add the cream. Bring back to that bubbly/but not a boil state to ensure its mixed completely.

Add Salt and Vanilla

Take off the heat and add the salt and vanilla. Stir or whisk them in and let cool. Pour into a glass jar and let it thicken while cooling down completely.

Storing Your Caramel

Store your caramel in a air tight container in the refrigerator until the expiration date of the cream that you used. You can also freeze to keep good for a little longer.

You can store to save for later OR you can make a fun dessert date with your kids with fun topping like sprinkles, mini chocolate chips, coconut, or walnuts for you apple slices and caramel!

Caramel Syrup Dip

Prep Time: 1 minute

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 11 minutes

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Ingredients

• 1 cup sugar
• 1/4 cup water
• 1/4 cup butter
• 1/4 cup cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. In a heavy bottom sauce pan caramelize the sugar and water over medium heat. Let the sugar and water bubble but not full on boil for about 10 minutes. Don’t stir but keep an eye on it so it doesn’t burn. Once the sugar is a nice amber color and thickening up like honey turn the heat on low.
2. Immediately add the butter and whisk in.
3. Once the butter is all melted, mixed the heavy cream in slowly while continuing to whisk. Turn the heat off.
4. Whisk in the salt and vanilla.
5. Let cool then store in a glass jar. It will thicken as it cools.

Enjoy Your Caramel More Recipes!

The post How To Make Caramel Syrup Dip appeared first on Embracing The Home.