Weekend Round-Up Part One

Pumpkin Round-Up Part One

Several years ago my fall prize was this pumpkin that went full term. I nurtured it along checking several times a day making sure it wasn't a feast for the deer. When the time came to trim it I was definitely attached to this baby and quite reluctant to give up my mommy duties. But in the end it was repurposed for Halloween decor.

Now that three deer have taken up permanent residence in our yard, sadly it becomes impossible to be this lucky again. But on the bright side there's always canned pumpkin available for a variety of autumn treats. 

Pumpkin Applesauce Muffins with Maple Cream Glaze is a sure winner for anytime of the day. These muffins are easy, moist, no mixer needed and absolutely delicious. They are hearty and healthy enough for breakfast, snack or really anytime of the day. Consider the option of making healthier choices like leaving off the glaze or replacing some of the all-purpose flour with whole wheat flour.  Though I need to go on record this maple cream glaze is intensely delicious and pairs perfectly with the spiced pumpkin flavored muffins. The glaze would be great topping for a spice apple walnut cake too.
The following recipe makes 18 regular sized muffins and was adapted from melskitchencafe.com  
Ingredients:

• 3 large eggs
• 2 cups canned pumpkin puree not pie filling 
• 1/2 cup neutral flavored oil (like canola, vegetable, avocado)
• 1/2 cup no-sugar added applesauce
• 1 cup granulated sugar
• 2- 1/2 cups all-purpose flour (I used 1-3/4 cups white flour and 3/4 cup whole wheat flour) 
• 1 tsp. pumpkin pie spice 
• 2 tsp.Saigon cinnamon 
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• Optional add ins chopped walnuts and /or raisins

Glaze :

• 1 cup (4 ounces) powdered sugar
• 2-4 TB. heavy cream
• 1/2 tsp. maple extract or 1 TB. maple syrup

Directions:

• Preheat the oven to 375 degrees. Line two standard muffin tins with paper liners and set aside..
• In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.
• In a separate bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt.
• Add the dry ingredients to the wet ingredients and mix until just combined (don’t over mix or the muffins may be dense and kind of heavy).
• Divide the batter evenly among the prepared muffin tins, filling the cups about 3/4 of the way full.
• Bake for 15-16 minutes until the top of the muffins spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
• Remove from the muffin tin to a cooling rack to cool completely.
• For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to make a pourable, but still thick, glaze.
• Drizzle the glaze over the cooled muffins with a spoon or fork and ENJOY!
  

Cranberry Pumpkin Nut Bread

http://sockfairies.blogspot.com/2014/09/cranberry-pumpkin-nut-bread.html

Roasted Pumpkin Soup 

http://sockfairies.blogspot.com/2015/10/the-new-spaghetti-and-sugar-pumpkin.html