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Posts Tagged ‘græskar’

Blueberry-Pumpkin Muffins

Posted in Autumn, Cupcakes, tagged , , , , , , , , , , on October 1, 2017| 2 Comments »

Blueberry-Pumpkin Muffins

Here in Virginia we get some of the most beautiful days from mid September to late October. The temperature have changed from hot to perfect, and it’s time for Fall colors, pumpkins and Halloween. And so we must have  a pumpkin recipe! I came across this recipe and at first I didn’t think blueberries and pumpkin would compliment each other, but they do, and the oat topping brings an extra layer of delish to these tender muffins. So if you like, give them a try and enjoy your Fall 🎃🍁

Blueberry-Pumpkin Muffins (makes 15 muffins)

Ingredients:

2 1/2 cups all-purpose flour (340 g)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (155 ml)

1/2 cup canned pumpkin (130 g)

1 teaspoon vanilla sugar

1/2 cup unsalted butter, at room temperature (112 g)

1/2 cup sugar (105 g)

1/4 cup packed brown sugar (40 g)

2 eggs, at room temperature

1/2 cup fresh blueberries (90 g)

For topping:

3 tablespoons unsalted butter (40 g)

1/4 cup packed brown sugar (40 g)

2 tablespoons old-fashioned oats (15 g)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3-4 teaspoons all-purpose flour

Directions:

Preheat oven to 350 degrees F (176 degrees C). Line muffin tin with paper liners.

In a medium bowl combine flour, baking powder, salt and baking soda, set aside.

In a small bowl combine buttermilk, pumpkin and vanilla, set aside.

In a large bowl beat butter, sugar and brown sugar until light and creamy. Add eggs, one at the time, beating after each. On low speed add alternatively flour mixture and buttermilk mixture in small increments. Beat just until combined, batter with be somewhat stiff. Fold in blueberries.

Drop spoonfuls of batter into muffin liners filling each 2/3 full.

For topping: melt butter in microwave and add to brown sugar, oats, cinnamon and salt. Stir well. Add flour and stir to thicken. Sprinkle topping over muffin batter.

Bake in preheated oven for 18-21 minutes or until a toothpick comes out clean. Cool in muffin baking tin on a cooling rack for 5 minutes before taking muffins out of baking tin. Serve warm or at room temperature. Enjoy

Source: slightly adapted from Better Homes and Gardens magazine.

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Pumpkin Cinnamon Buns

Posted in Autumn, Bread, Breakfast, Comfort food, Frosting, tagged , , , , , , , , on October 18, 2015| 7 Comments »

Pumpkin Cinnamon Bun

Pumpkin Cinnamon Bun

Pumpkin🎃 It wouldn’t be Fall without a pumpkin recipe. These Pumpkin Cinnamon Buns were soft and flavorful and super delicious served right out of the oven. No need to say that they were a huge hit here in our house.

Making Pumpkin Cinnamon Buns

Making Pumpkin Cinnamon Buns

The dough was a little sticky in the beginning, but after a quick kneading and adding in a little more flour, the dough was smooth as butter to work with. Once it came time to slicing the dough, it would get smooched by the knife, but no worries, just gently press it round again and place it onto your baking dish.

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns  (makes 28 servings)

Ingredients:

Dough:

1 1/2 cup milk (12 fl oz or 3 1/2 dl)

1/2 cup sugar (100 g)

1 package active dry yeast (2 1/4 tsp or 8 g)

1 cup pumpkin puree (250 g)

1/2 cup vegetable oil (4 fl oz or 1 dl)

4 1/2 cups all-purpose flour (610 g)

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

Remonce Filling:

5.3 oz butter (150 g)

8.8 oz dark brown sugar (250 g)

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice

2.6 oz marzipan, grated (75 g)

Icing:

7 oz confectioners sugar (200 g)

2-3 tablespoons cold water

Directions:

Line baking sheet with parchment paper, or if you prefer, grease a baking dish with butter and set aside.

Making the dough: Sift together flour, cinnamon, nutmeg, ginger and salt, set aside. Pour milk and sugar into a large saucepan and heat until between 100-110 degrees F (37-43 degrees C). Sprinkle yeast over milk and let sit for 10 minutes. Add pumpkin and oil, stir to combine. Pour liquid into bowl of stand-mixer and on low speed add dry ingredients in increments. Mix only until combined, dough will be sticky. Place dough into a bowl and cover with a clean tea towel. Place bowl in a warm location and allow to rise for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Making the fillling: Melt butter, brown sugar, cinnamon, pumpkin pie spice and marzipan in a small saucepan, stir to combine.

Making the rolls: When dough has doubled in size, sprinkle work surface generously with flour. Give dough a quick kneading adding more flour just until dough is no longer sticky. Roll dough out to approximately 16 by 26 inches. Spread filling out over dough. Starting at the longest length, roll dough into a log ending with seam side down. Slice dough into 3/4 to 1 inch (2 to 2.5 cm) slices and place them on baking sheet or into baking dish. Cover with tea towel and allow to rise for another 20-30 minutes. Bake in preheated oven for 25-30 minutes.

Add water in small increments to confectioners sugar, stir to combine. Sprinkle icing over hot rolls and serve warm. Enjoy!

Source: inspired by Pioneer Woman

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