••••MORE PUMPKIN RECIPES••••

(photos-huffingtonpost.com & mashable.com)

••••BROWN BUTTER STREUSEL PUMPKIN MUFFINS WITH BROWN BUTTER GLAZE••••

(Source: twopeasandtheirpod.com & photos also)

Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

Yield: 12 muffins

 

Prep Time: 15 minutes

 

Cook Time: 20 minutes

 

Total Time: 35 minutes

The BEST pumpkin muffin recipe! The pecan streusel and brown butter glaze sends these muffins over the top!

Ingredients:

For the muffins:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the streusel topping:
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

For the brown butter glaze:
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 or 4 tablespoons milk

Directions:

1. Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.

3. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

4. In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.

5. Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.

6. Divide the batter among lined muffin cups, filling each cup 3/4 full.

7. To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.

8. Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.

9. While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk. 

10. Generously drizzle cooled muffins with glaze. 

Note-you will have extra brown butter glaze. You can keep it in the fridge for up to 1 week. It is good on just about everything:)

••••PUMPKIN PIE SUGAR COOKIES••••

(Source: munchkin munchies.com & photos also)

Pumpkin Pie Decorated Sugar Cookies

Ingredients:

Sugar Cookie dough

Royal Icing

Ivory food gel coloring

Warm brown food gel coloring

Orange gel food coloring

Super red gel food coloring

Black candy beads

Black food marker

Brown food marker (optional)

Ruler (optional)

Food tweezers

Directions:

1. Bake cookies according to recipe.

2.  Optional: Using a food marker (I used brown) and a ruler, mark the lines for the pie slice, especially the top triangle.

3. Using a number #3 tip, outline the bottom section of the pie with the pumpkin colored (equal parts warm brown and orange) royal icing, and then fill the section with the royal icing. Place the black bead eyes with the tweezers. Let it dry for about 30 minutes.

4. Using a #3 tip and the darker pumpkin (a higher concentration of warm brown and orange) royal icing, outline and fill in the top section of the pie. Let dry for about an hour.

5. Using a #5 tip, add the crust (ivory with a bit of warm brown) with three rows of "squiggly" lines, following the top edge of the cookie.

6. Make sure the royal icing is dry and add the whipped cream (untinted royal icing), with a #5 tip.

7. Add cheeks with the #2 tip and the royal icing (equal parts super red and warm brown).

8. Allow the cookies to dry overnight.

9. Use the black food marker to add the smile and the eyebrows.

••••HAPPY HOMEMADE COOKIE DAY••••

(photos-examiner.com & today's mama.com)

••••BAKE UP SOME COOKES TODAY••••

••••FOOD TIP••••

(photo-Google+)

••••HAPPY OCTOBER••••

(Source: buzzfeed.com & almanac.com & Pinterest.com & dreams time.com & north shore visitor.com)

••••WELCOME••••

••••CHOCOLATE COVERED PUMPKIN PIE SPICE APPLES••••

(Source: acultivatednest.com & photos also)

Homemade Chocolate Covered Pumpkin Pie Spice Apples

 

Author: A Cultivated Nest

Recipe type: Dessert

Ingredients

• 6 tart apples (Granny Smith is particularly good with the chocolate)
• 1- 10-12 oz. bag of white chocolate chips
• 2 tsp. pumpkin pie spice
• 1 tsp.vanilla
• optional- walnuts, crushed

Instructions

1. Spread out enough waxed paper to hold however many apples you are preparing.
2. Wash apples well, then dry thoroughly with a clean towel to remove all wax.
3. Push a 8” skewer into the center of the apple through the core, about 3” -4” in.
4. Place white chocolate chips in a glass or other micrwave safe bowl and melt by heating it for 30 seconds at a time, stirring between each one until completely melted and smooth.
5. Stir in vanilla and pumpkin pie spice to combine.
6. Use a spatula to spread and smooth chocolate over apple.
7. While chocolate is still wet, dip into a bowl of crushed walnuts if desired.
8. Put your apple on the cookie sheet.
9. When all the apples are covered put them in the refrigerator until the chocolate sets (about 15 min)
10. Slip a fun fall themed straw over your skewer if you like.