PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

LIGHTER CINNAMON WALNUT BANANA BREAD

Another experiment in the kitchen gone good.  Hunter loves banana bread, so when I found this recipe below, I knew I had to try it with my own spin.  It was perfect and delicious.  

Here's what you will need: 

• 2 cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 bananas, mashed
• 1½ tablespoons honey
• 5 tablespoons butter
• 2 eggs
• 1 teaspoon vanilla
• ½ cup walnuts, chopped
• ⅓ cup vanilla greek yogurt
• 
  
• Glaze:
• ½ cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1-2 teaspoons cinnamon (I added a lot because I love it, but you can tone it down with a bit less)

1. Preheat oven to 350. Line a 8.5 x 4.5 inch bread pan with foil and spray lightly with cooking spray. 
2. In medium bowl combine the flour, baking soda, cinnamon, and salt and set aside. In another larger bowl cream together sugar and butter until creamy. Add mashed bananas and stir to combine. Mix in eggs, honey , vanilla, and greek yogurt. Add in the dry ingredients. Stir in Walnuts. Pour batter into prepared pan and bake 35-40 minutes or until an inserted knife or toothpick comes out clean. Let cool. 
3. Mix together powdered sugar, milk, more cinnamon, and vanilla extract. Drizzle glaze over cooled loaf and top with extra crushed walnuts. 

adapted from this maple version here

PUMPKIN BREAD WITH WALNUTS & CHOCOLATE CHIPS

This pumpkin bread recipe was sooo good.  I made a few changes to the original, but I think there are probably several types of nuts / chips you could add for your own twist and it would still be perfect.  Beware, it makes a few loafs so be ready to share! 

You will need:

3 cups white sugar 

1 can pumpkin puree 

1 cup vegetable oil

2/3 cups water 

4 eggs

3 1/2 cups all purpose flour

1 tablespoon ground cinnamon (I put more)

1 tablespoon ground nutmeg 

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate chips

1 - 1 1/2 cups walnuts 

(of course the last two are optional, I may even try some roasted pumpkin seeds or almonds next time)

1. Preheat oven to 350.  Grease and flour your pans!

2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Stir in nuts and chips.  Fill your baking cans about 1/2 - 3/4 way full 

3. Bake for 45-60 minutes.  I would check at around 45 minutes.  Insert a knife or toothpick, if it comes out clean then your bread is ready.  Cool before removing from pan.  

Happy baking!

ICED PUMPKIN SPICE COOKIES

I made these pumpkin spice cookies for the first time over the weekend...they were reallllllly good.  I can't even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won't regret it: 

You will need:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

1/2 cup butter, softened 

1 1/2 cups white sugar 

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract 

For the icing: 

2 cup confectioners sugar 

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract 

1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside

2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 

3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 

4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 

Happy Baking!