Pumpkin Apple Muffins

Pumpkin Apple Muffin {Breaking Bland Eats}

It’s that time of year again, the leaves are changing colour and pumpkin is making an appearance everywhere.  I can’t help but jump on the pumpkin bandwagon every Fall.  But I’m not talking about pumpkin flavoured products, I’m taking about 100% pure pumpkin.  It’s one of my favourite Fall flavours and it is so versatile, especially if you keep cans of pumpkin purée in your cupboard. I love adding it into my morning oatmeal, or mixed into macaroni and cheese to add vegetables and a wonderful orange hue.   But, you can’t beat the flavour that pumpkin brings to baked goods.

These muffins combine the irresistible  flavours of pumpkin and cinnamon along with another of my Fall favourites, apples.  I had a bag of Honeycrisp apples on hand so that’s what I used today when the baking urge struck me, but feel free to substitute your own favourite apple variety in this recipe.    Grated apple helps to provide a touch of sweetness and moisture which keeps these muffins light and fluffy.  When I’m cooking or baking with apples I prefer to keep the peel on the apple because one, I hate waste, and two, it provides additional fibre and texture.  Plus, it saves time, who doesn’t love that?

Fall Colours

This photo was taken on a stroll around our neighbourhood this afternoon.  I can’t get over how pretty this time of year is or how wonderful my kitchen smells after baking a batch of these muffins!

Pumpkin Apple Muffins

Recipe by Kirsten, makes 12 muffins.

Dry ingredients:

  • 2 cups of whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients:

  • 1 cup 100% pure pumpkin purée (either canned or homemade)
  • 2 large eggs, lightly beaten
  • 1 medium sized apple, grated (~1/2 cup grated)
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract

optional add ins: 1/2 cup chopped walnuts/pecans or pumpkin seeds.

Directions:

  1. Preheat oven to 350F and line a 12-cup muffin pan with muffin liners.
  2. Combine dry ingredients in a large mixing bowl, set aside.
  3. Combine wet ingredients into a medium mixing bowl and stir until well combined.  If using optional add ins you can mix them into the wet ingredients now.
  4. Make a well in the centre of the dry ingredients  and then add the wet ingredients.  Stir until just combined, it’s ok to have some streaks of flour.
  5. Spoon batter evenly into muffin cups.
  6. Bake for 22-25 minutes or until the tops are golden brown and the centre of the muffin springs back when lightly touched.
  7. Cool in the pan for 5 minutes then transfer to a wire cooling rack.

10 Minute Greek Yogurt Pumpkin Pops

Greek Yogurt Pumpkin Pops
My sister-in-law over at Maman Loup’s Den gave me my Christmas present a little early this year – a Zoku Quick Pop Maker.  My present came with one condition; I had to come up with a recipe so that she could review the product.   We both have a mutual love of all things pumpkin spiced so I decided to make a healthy popsicle using greek yogurt,  pure pumpkin puree, and crushed gingersnaps for a little crunch.

Go check out her blog for the recipe and to see just how easy it is to make popsicles in 10 minutes.

http://mamanloupsden.com/2014/12/20/zoku-quick-pop-maker-review-greek-yogurt-pumpkin-pops-recipe/

I can’t wait to test out more recipes.  Thanks for the Christmas present Lindsay!

Wishing everyone a very Happy Holiday Season.

Gingersnap Pumpkin Ice Cream Cake

Gingersnap Pumpkin Ice Cream Cake {by breaking bland eats}

I am very fortunate to have a close extended family that gets together every few weeks for family dinner.  I usually bring dessert, one because I love to bake, and two I get to test out new recipes without having tons of leftovers tempting us at home.  I’m sure my family doesn’t mind being guinea pigs!

This past weekend we celebrated Thanksgiving a week early and instead of the traditional pumpkin pie I decided to make a pumpkin ice cream cake. Don’t get me wrong I love pumpkin pie; there is something so comforting about pumpkin combined with warm spices like cinnamon, nutmeg, clove and ginger.  This ice cream cake has all of these traditional flavours but the addition of ice cream and a gingersnap crust makes for a refreshing finish to your Thanksgiving meal.

It comes together easily, requires no baking, and can be made days in advance.  I recommend making it at least a day ahead so it has time to freeze.   Make sure you look for 100% pure pumpkin puree, not pumpkin pie filling, and a good quality ice cream.  When ready to serve simply take out of the freezer for about 15 minutes then slice with a sharp knife, running knife under warm water between slices.

So what are you making for Thanksgiving this weekend? May I suggest this super simple pumpkin ice cream cake?

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Gingersnap Pumpkin Ice Cream Cake

makes one 10-inch springform pan, enough for 16+ people, recipe by Kirsten.

Crust:
2 cups of gingersnap crumbs (I used a 250g package of cookies and blended them in a food processor)
4 tablespoons melted butter
2 tablespoons white sugar

Filling:
1 – 796ml can pure pumpkin puree
1.65L container vanilla ice cream, softened
1 tablespoon cinnamon
1 teaspoon ground nutmeg
2 teaspoon ground ginger
1/4 teaspoon ground clove
¼ cup brown sugar

1 cup chopped pecans
1 cup slightly crushed gingersnap cookies

1 cup of pecans for garnish (optional).

Directions:

  1. Take ice cream out of the freezer and leave at room temperature for at least 30 minutes or until softened but not completed melted.
  2. Lin a 10-inch springform pan with parchment or wax paper.  To make the crust combine gingersnap crumbs, melted butter and sugar, press into a 10-inch spring form pan and set aside.
  3. In a large bowl mix together pumpkin puree, spices and brown sugar.  Once ice cream is soft enough stir into pumpkin mixture until well combined.
  4. Add ½ of the pumpkin ice cream on top of the gingersnap crust and then sprinkle with crushed cookies and chopped pecans.  Top with remaining pumpkin ice cream.
  5. Garnish with pecans and cover with tin foil.  Freeze for at least 24 hours.
  6. Take out ice cream cake 15 minutes before serving and run knife under warm water between slices.

Gingersnap Pumpkin Ice Cream Cake {by breaking bland eats}