Pumpkin Apple Muffins
In a seasonal mood? These pumpkin-based muffins will absolutely satisfy your autumn-craving palette. I’m not certain where the recipe originated, but it’s been one of my mom’s Fall staples for years. She makes it in a 9×5 loaf pan. I prefer muffin cups for an easy grab-and-go breakfast.
1 1/2 cup of flour
1 tablespoon of cinnamon
1 tablespoon of baking soda
3/4 teaspoon of salt
1 1/2 cup of granulated sugar
7.5 oz of canned pure pumpkin
1/2 cup of canola oil
1/4 cup of apple cider (the original recipe calls for water or apple juice)
1 large baking apple (I prefer Granny Smith)
Combine the flour, cinnamon, baking soda, and salt in a medium bowl.
In a second medium bowl, combine sugar, pumpkin, eggs, oil, and cider. Beat the mixture until it is just blended.
Combine the two bowls and mix until moistened.
Peel and chop the apple into tiny cubes. Fold into mixture.
Pour into 12 lined muffin cups. I like to sprinkle the tops with a cinnamon and sugar mixture.
Bake at 350 degrees for 35-40 minutes.
No matter what the occasion, these sugar cookies are a staple. I’m not a cookie person. When given the option, I will ALWAYS choose ice cream, pie, AND chocolate. That said, something about this recipe sucks me in. I made these last week- the batch is gone. It should be noted, I live alone.
1 1/2 cup powdered sugar
1 cup butter (Soy-free, dairy-free: Earth Balance. Soy-free: Land of Lakes)
1/2 teaspoon vanilla
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix dry ingredients in a bowl
Add liquids and egg
Blend (Add a food coloring if you’d like)
Chill overnight (at least 3 hours if you’re impatient!)
Roll out and cut with seasonal cookie cutters
Apply confectionary sugar
Bake at 375 degrees for 7-8 minutes
Can you tell which one is Brett’s masterpiece?
Yum! Lactaid Milk!
I’m feeling festive. Here’s the trick to a yummy snack post-pumpkin carving. Happy Halloween!
Carve a pumpkin (or two!)
Dump the insides into a bowl
Separate the seeds and discard the pulp
Do NOT rinse the seeds (you’ll wash away the pumpkin flavor!)
Add olive oil (just enough to coat them)
Sprinkle on salt, pepper, and garlic powder to your liking.
Bake at 250 degrees for an hour or until slightly brown.