Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans

Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans

Description:

This update of the quick and easy pumpkin cranberry muffins in “Naturally provide better quality dairy-free desserts” is that my young granddaughter decided to sprinkle chocolate chips and some chopped on top of their muffins before baking The result of the pecan. (All Costigans think that chocolate makes everything better!) I am sure that taking 5 minutes to cook the sugar and spices into the pumpkin puree will make the best muffins, and the pumpkin puree can be made a few days in advance, even freezing. Stir the remaining puree into oatmeal or blend into a smoothie. If time is tight, use pumpkin pie mixture. (The farmers market is a good organic version.)

 

Ingredients:

For the Spiced Pumpkin Puree:

  • 2 cups unsweetened canned pumpkin purée
  • 2/3 cup organic whole cane sugar (such as Sucanat), or use brown sugar 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves

For the batter:

  • 4 teaspoons apple cider vinegar, divided
  • 2/3 cup soymilk or almond milk
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup plus 1 tablespoon cooled Spiced Pumpkin Purée
  • 1/4 cup mild tasting extra virgin olive oil, or any neutral vegetable oil
  • 1/4 cup pure maple syrup, Grade B or dark amber
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon orange extract or preferably 1/8 teaspoon orange oil, optional
  • 1/3 cup dried cranberries
  • 2 tablespoons dairy-free chocolate chips
  • 2 tablespoons sliced or chopped pecans

 

Instructions:

Position a rack in the upper third of the oven and preheat to 400 degrees. Oil a 12-cup standard muffin tin including the top.

To make the Spiced Pumpkin Puree: Combine all the ingredients in a medium skillet. Cook over medium-low heat, stirring frequently with a heatproof spatula, until the mixture comes to a low boil. Lower the heat and simmer 3 to 4 minutes, until the purée is dark and shiny, slightly thickened, and the sugar has dissolved.

Remove from the heat and spoon into a shallow dish to cool. Refrigerate for up to 2 days or freeze up to 1 month.

To make the batter: In a small bowl, mix the soy or almond milk with 2 teaspoons of the apple cider vinegar. Set aside for 10 minutes to clabber.

Place a wire mesh strainer over a medium bowl. Add the pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to the strainer. Stir with a whisk to sift the ingredients into the bowl. Whisk to aerate the ingredients.

Combine the Spice Pumpkin Purée, oil, maple syrup, vanilla extract, orange extract or oil and the remaining 2 teaspoons of apple cider vinegar in medium bowl. Add clabbered milk and whisk until well blended. Pour into dry mixture and stir with a spatula only until the batter is smooth and no traces of flour remain. Stir the cranberries into the batter.

Divide the batter evenly, filling each cup 3/4 full. An ice cream scoop makes filling the cups easy. Sprinkle the top of each muffin with 3 to 4 chocolate chips and a few pieces of pecans.

Bake for 13 to 15 minutes, or until muffins are golden and a tester inserted into the middle of a muffin comes out clean or with just a few moist crumbs.

Cool the tin on a rack for 5 minutes. Carefully run a thin knife between the muffins and the inside of the cups, and lift each muffin onto the rack to cool completely.

Store in a tin for a day or freeze for up to 1 month. Defrost uncovered.

Note: This recipe leaves you with some leftover Spiced Pumpkin Puree, which can be frozen and reserved for another batch of muffins. Costigan likes to use the leftover puree to make pumpkin-spice smoothies. It’s also good stirred by the spoonful into cooked oatmeal or plain grits.

 

NUTRITION

Calories: 196

Total Fat: 6.7 g

Sat. Fat :1.2 g

Cholest. 0.0 mg

Sodium: 217 mg

Total Carb: 31.6 g

Protein: 3.1 g

Fiber: 2.9 g

 

 

Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans
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Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans
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Mummy Hand Pies

Mummy Hand Pies

This easy, Halloween-inspired recipe can be made ahead and served later as a scary-good party dessert.

Level: Easy
Total: 55 min
Active: 25 min
Yield: 6 hand pies

Ingredients:

1/4 cup canned pumpkin

2 tablespoons sweetened condensed milk

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Kosher salt

 

2 refrigerated pie crusts, thawed if frozen

All-purpose flour, for dusting

1 large egg

12 raisins

1/2 cup confectioners’ sugar, optional

Directions:

  • Preheat the oven to 350 degrees F.

 

  • Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine.

 

  • Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet.

 

  • Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.

 

  • Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges. 

 

  • Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a “mummy” look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes. ‘

 

  • Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes. 

 

  • Serve as is or decorate with a simple icing. Combine the confectioners’ sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.

Mummy Hand Pies
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SAVVY NANA’S OLD FASHIONED GINGER SNAPS

SAVVY NANA’S OLD FASHIONED GINGER SNAPS

Ginger Snaps are a family favorite. These old fashioned Ginger Snaps are nothing like the boxed cookies you’ll find in many stores during the holidays. Those boxed cookies are crunchy and taste pretty much like store bought gingerbread.

If you’ve never tried homemade old fashioned ginger snaps, then you’ve never truly had ginger snaps. These home made cookies sparkle with a dusting of sugar, they’re lightly crisp on the outside and slightly chewy in the center. And they’re oh so delicious!

My Christmas baking wouldn’t be complete without these yummy Ginger Snaps. I usually make 3 batches; 2 for gifting and 1 for our cookie jar. Let me tell you, the cookie jar empties out pretty quickly!

Here’s the recipe for Savvy Nana’s Old Fashioned Ginger Snaps. Be sure you make a couple of batches because I guarantee they’ll disappear in a blink of and eye!

By the way they’ll fill the house with a wonderful Christmas aroma while they’re in the oven!

Ingredients

1 cup sugar
3/4 cup vegetable shortening
1/2 tsp sea salt
2 tsp baking soda
1 large egg
1/3 cup unsulphered molasses
2 1/3 cup flour
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
Sugar topping – mix 1/2 cup sugar and 1 tsp ground cinnamon together to make this topping

Directions

  1. Pre-heat oven to 375 degrees Fahrenheit
  2. Fit standing mixer with a paddle attachment
  3. Place sugar, shortening, salt, and baking soda into the mixing bowl and mix until smooth and creamy
  4. Add egg and mix until well blended
  5. Add molasses and mix until well blended
  6. In a separate bowl mix flour and spices together and add dry mixture to shortening mixture
  7. Blend well
  8. Using a 1” cookie scooper or tablespoon make 1” dough balls.
  9. Drop each ball into sugar topping and roll in the mixture until well coated
  10. Place sugared ball on a parchment or silicone mat covered baking sheet about 1” apart
  11. Bake for 10 minutes
  12. Remove from oven and let cool for 4-5 minutes
  13. Using a spatula carefully transfer cookies to a cooling rack and cool completely
  14. Store in airtight containers
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
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SAVVY NANA’S OLD FASHIONED GINGER SNAPS
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Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”

See how to make soft, spicy gingerbread for the holidays.

This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!

 

Ingredients

*1/2 cup white sugar

*1/2 cup butter

*1 egg

*1 cup molasses

*2 1/2 cups all-purpose flour

*1 1/2 teaspoons baking soda

*1 teaspoon ground cinnamon

*1 teaspoon ground ginger

*1/2 teaspoon ground cloves

*1/2 teaspoon salt

*1 cup hot water

*Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

 

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition

 
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Favorite Old Fashioned Gingerbread
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Favorite Old Fashioned Gingerbread
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Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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