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

No Ratings

Print

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 Pumpkin Donuts

Pumpkin

You can use canned pumpkin or fresh pumpkin for this recipe. 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 donuts I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter donut.

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 donuts to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the donuts 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 donut.

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 Donuts

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 or Pipe Batter Into Donut Molds

With Silicone Donut Molds spoon or pipe your batter into. Using a piping bag goes a lot smoother, faster and cleaner but is not necessary.

Bake

Bake for 15-18 minutes at 350 degrees. I like to place my donuts molds on a baking sheet for easier transportation. Let cool a few minutes before taking them out of the molds

Add Caramel or Maple Glaze

You can drizzle caramel syrup on your donuts 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 donut.

Pumpkin Donuts

Yield: 18

No Ratings

Print

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 or pipe into donut molds.
4. Bake for 12-15 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!

Shop This Recipe!

Aichoof Silicone Donut Mold for 6 Doughnuts, Set of 2. Food Grade LFGB Silicone Bagels Baking Pan, Non-Stick, Dishwasher Safe, Heat Resistant and Microwave Safe(Blue)

The post Pumpkin Baked Donuts (Healthy Fall Snacks) appeared first on Embracing The Home.

Ingredients for Pumpkin Pie

Pumpkin

I love using fresh pumpkins from our own garden but we never grow enough for all the pies, breads and soups that I start making in the fall. Canned pumpkin puree is really easy to use, makes the process quick and then making fresh pumpkin puree. I like to cook a few pumpkin then freeze the puree so I can have my own pumpkin all season long.

Substitutes Sweet potato or butternut squash also make some really good pie and you can substitute the pumpkin with equal amounts of either of them.

Evaporated Milk

For some reason evaporated milk is always hard for me to find in the store. Sweeten Condensed Milk is everywhere but evaporated milk likes to hide in the aisles of the store along with the molasses. So I’ve stopping looking for it and instead I make my own.

Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Cinnamon, Nutmeg, Ginger, & All-Spice

Our spices include cinnamon, nutmeg, ginger and 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.

Vanilla Powder/Extract

You can use vanilla powder or vanilla extract. The vanilla is optional but I like the subtle background flavor it gives to my pumpkin pie.

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.

Flour or Cornstarch

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Pumpkin Pie

Prepare Your Gingerbread or Classic Pie Crust

I have a recipe for both a gingerbread crust or a classic crust. I love the gingerbread spices and if you’ve followed me for any amount of time your might have notice I love Blackstrap Molasses. So making a gingerbread crust with blackstrap molasses makes me so happy! But if you just want just want a classic perfect crust I have that too or if you are gluten free… I’ve got a recipe for that as well

Make Evaporated Milk (if you can’t find in store)

You can use store bought evaporated milk or make your own. Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Mix Ingredients Together

Let your evaporated milk cool down to room temperature then mix it with all the other ingredients, pumpkin, spices, vanilla, eggs and flour/cornstarch

Pour Into Pie Pan and Bake

In your prepared unbaked pie crust, poor your pumpkin pie batter into the pie crust. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of our pies before the center is cooked through.

Let Cool and Enjoy!

Let cool all the way before serving. Pumpkin pie is served best with homemade whipped cream! A cup of hot coco or eggnog or some vanilla ice cream on the side would also complement this pumpkin pie recipe.

Side Story: So my 3 year old daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Classic Pumpkin Pie

Yield: 1, 9 inch Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

No Ratings

Print

Ingredients

• 2 cups or 15 oz can of Pumpkin
• 2 Eggs
• 1 Cup Evaporated Milk
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1/2 Teaspoon Ginger
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt

Pie Crust

Toggle ingredient group

• Classic Pie Crust
• Gingerbread Pie Crust

Instructions

1. Prepare Crust (Classic Pie Crust, Gingerbread Crust) in 9 inch pie pan and place in the refrigerator until we are ready to bake.
2. Make Evaporated Milk (additional 30 minutes) or use store bought.
3. In a large bowl mix together all your pie filling ingredients.
4. Pour batter into prepared pie pan with the uncooked pie crust.
5. Bake at 400 degree for 10 minutes. Reduce heat to 325 degrees and baked for another 25 minutes. Its done when the center does not jiggle when moved.
6. Let cool completely and serve with whipped cream, eggnog or ice cream!

Shop This Recipe

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The Spice Way Nutmeg Whole – (4 oz)

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

The post My Classic Pumpkin Pie Recipe appeared first on Embracing The Home.