Brown Butter Pumpkin Cake Recipe

Easy Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting, you will love this Pumpkin Cake Recipe
Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

 

Cake always seems so boring. Dry, overly sweet fake tasting frosting. Not into that. But moist pumpkin cake with dulce de leche filling and a brown butter frosting, yeah I am SOOO into this easy pumpkin dessert recipe.

 

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

This baby came to me just when I needed it. It had been about three weeks, my carpel tunnel had been acting up, my lower back had been bugging me at bootcamp. Then one morning I brushed my hair. Yes, all I did was brush my hair. And then went my neck. Out it was.

Seriously brushing my hair threw out my neck/ back. It was miserable.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

Off to the Acupuncturist. Only this was 7:45am and they don’t even open till 9am. I called about 6 times before 9 hoping someone would answer, no such luck. But at exactly 9am I booked an appointment, 2:45pm. That was a looooong way away.

I had acupuncture, cupping and a therapeutic massage, I could finally move my neck. It’s still very painful but it moves. Hoping I wake up tomorrow with a new found love for the freedom of looking side to side without a striking pain in my back.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

When something like that happens to me I find it an excuse to eat whatever the hell I want. In this case, Brown Butter Pumpkin Dulce De Leche Cake and a few squares of chocolate. Food good measure, ya know?

As my sister Lydia said this is “Crack”. The pumpkin, brown butter, dulce de leche, brown butter frosting and crunchy pumpkin seeds.

Brown Butter Pumpkin Cake Recipe

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: One 8-inch Layer Cake

Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting

Ingredients

    Cake
  • 4oz Browned Butter, at room temp.
  • 150 Grams Granulated Sugar
  • 100 Grams Brown Sugar
  • 2 Tablespoons Vegetable Oil
  • 3 Large Eggs, at room temperature
  • 1 Tablespoon Vanilla Extract
  • 15oz Pumpkin Puree
  • 8oz All Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • Frosting
  • 4oz Browned Butter
  • 4oz Cream Cheese
  • 250 Grams Powdered Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Heavy Cream
  • Assembly
  • 6oz of Dulce de Leche
  • Pumpkin Spiced Pumpkin Seeds (Optional)

Instructions

    Cake
  1. Prior to making the cake brown some butter, 8oz to be exact. Then let cool to room temp. You can expedite the process by putting the butter in the fridge/ freezer after browning.
  2. Preheat oven to 350F and grease two deep 8 inch cake pans, set aside.
  3. In the bowl of an electric mixer with the paddle attachment on beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy. Then add in vegetable oil and beat for another 2 minutes.
  4. Mix in eggs, one at a time then vanilla extract. Add pumpkin puree until fully combined.
  5. In a seperate bowl sift together the all purpose flour, pumpkin pie spice, baking soda, baking powder and salt.
  6. Gently mix dry ingredients into wet mixture, until just combined.
  7. Pour into prepared pan and bake for 38-40 minutes or until when middle of cake is touched it bounces back. Let cool on wire rack until completely cool.
  8. Frosting
  9. In the bowl of an electric mixer with the paddle attachment beat the browned butter and cream cheese for 2 minutes. Add in powdered sugar, vanilla extract and heavy cream- beat on low until powdered sugar in incorporated. Then beat for another 4-5 minutes.
  10. Assembly
  11. Place one cake layer on serving plate. Spread dulce de leche on top of first layer. Top second cake layer on top.
  12. Spread frosting on top and sides to fully cover cake. Sprinkle Pumpkin Spiced Pumpkin Seeds on edge of cake for decor. Store in fridge for up to 5 days.
http://confessionsofabakingqueen.com/brown-butter-pumpkin-cake-recipe/

brown-butter-pumpkin-cake www.confessionsofabakingqueen.com

 

 

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Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Chewy Pumpkin Chocolate Chip Cookies are filled with Pumpkin Cookie Butter, this recipe screams Fall. You will love this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These cookies were inspired by my Cookie Butter Sea Salt Chocolate Chip Cookies. They are a classic cookie for me, a recipe I have made dozens of times.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.

Pumpkin Chocolate Chip Cookie Butter
Cookie Recipe

Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips
  • 6oz Trader Joes Pumpkin Cookie Butter

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
  4. In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
  5. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
  8. Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
http://confessionsofabakingqueen.com/pumpkin-chocolate-chip-cookies-filled-with-pumpkin-cookie-butter/

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

Want some more cookies?

Chewy Lemon Cookies

Chewy Lemon Cookie Recipe www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookie Recipe www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies Recipe www.confessionsofabakingqueen.com

Chewy White Chocolate Cookies

Chewy White Chocolate Cookie Recipe www.confessionsofabakingqueen.com

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Pumpkin Cheesecake Muffins

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall! 
Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins!  I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

 

So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).

So, I burn my pumpkin candles and bake with pumpkin.

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!

 

This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!

!

Pumpkin Cheesecake Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins & 12 mini muffins

Pumpkin Cheesecake Muffins

Ingredients

    Pumpkin Muffin
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpking pie spice
  • 1/2 tsp salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 can pumpkin
  • 2 eggs, at room temp.
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Cheesecake Filling
  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar
  • Optional Topping
  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

Instructions

  1. Preheat oven to 400F and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F for 5 minutes then reduce temperature to 350F and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-muffins/

pumpkinccmuffins (1 of 1)-2

 

Love Pumpkin ? 

 

Pumpkin Cheesecake with Biscoff Crust 

Pumpkin Cheesecake with Biscoff Crust- Confessions of a Baking Queen

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread0 Confessions of a Baking Queen

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Pumpkin Cheesecake with Biscoff Crust

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com


There is something about the month of October, that just makes me happy.  It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

 

Pumpkin Cheesecake with Biscoff Crust

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 1- 9 inch Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Ingredients

    Biscoff Crust
  • 12 oz Biscoff Cookies, finely crushed
  • 4 tbsp butter melted
  • Pumpkin Cheesecake
  • 2 lbs Cream Cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temp.
  • 1 can pumpkin puree
  • 1 tbsp & 1 tsp pumpkin pie spice
  • 3 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies

Instructions

    Biscoff Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Pumpkin Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-with-biscoff-crust/

 

 

Vanilla Bean Cheesecake

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Double Chocolate Cheesecake Cups with Biscoff Crust

 

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Maple Cream Filled Pumpkin Muffins

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Why have I been so busy I haven’t had time to go to Fashion Island and shop my life away and devour lunch and 10,000 desserts from Pain Du Monde?! My favorite, I am salivating thinking of it. This week I say, and five weeks later I still havent’t gone. I would like to think this is the week but who knows.

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

I don’t know if you can tell but I kind of like pumpkin + maple, it makes me HAPPY. Like really happy and can you tell how moist these muffins are? So moist, and that cream mmm..

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Ever since I saw the Vanilla Creme Filled Muffins on Cookies & Cups I knew I wanted to make them, and then this little obsession with pumpkin and maple happened so naturally I put a spin on them.

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Let me just say how badly I love that these are “muffins” so it is perfectly acceptable to eat them anytime of the day. Amazing.

I may or may not have licked all the cream out before I devoured the rest of the muffin. Ahh, why are they gone!

Maple Cream Filled Pumpkin Muffins

Yield: 6 Regular Size Muffins

Maple Cream Filled Pumpkin Muffins

Ingredients

    For Pumpkin Muffins
  • 1 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 cup brown sugar
  • Scant 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla
  • 1/4 vegetable oil
  • For Maple Cream:
  • 1/4 Cup Shortening
  • 1/4 Cup Butter, at room temp
  • 1 tbsp Maple Extract
  • 1 1/4 Cup Powdered Sugar

Instructions

  1. Preheat oven to 350F and grease a muffin/cupcake pan and set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop batter evenly into muffin pan, don't be afraid to fill them to the top. Bake for 16-18 minutes or until a toothpick inserted in comes out clean.
  4. Maple Cream
  5. Once muffins have cooled completley start filling. In a large bowl combine shortening and butter for 2 minutes. Add in maple extract, then powdered sugar. Beat until fully combined.
  6. Fill a pastry bag and large round top with cream filling poke tip directly into the middle of each muffin and squeeze, the muffin will begin to expand when filled. Dust powdered sugar on top.
http://confessionsofabakingqueen.com/maple-cream-filled-pumpkin-muffins/

Recipe Idea & Cream adapted from Cookies & Cups 

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Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

So this one time I made this amazing Oat Flour Pumpkin Bread, my sister and I fell in love with it.

It was so moist, perfectly spiced and full of pumpkin flavor, not too oaty, and the maple glaze.. to die!

Then I went outside to snap a few pics, I tripped and it went everywhere. I also cut myself twice at work that day and the phone lines went down and I got a call for some credit card fraud. It was a great day, until my beloved Oat Flour Pumpkin bread fell all over the floor.

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

Luckily I had about 2 1/2 slices in the kitchen to take a few snaps but no whole loaf shots and not much gorgeous Oat Flour Pumpkin Bread for me to devour.

I am a clutz. Its a fact. I run into things, I fall over, I spill, I know my balance is not the best. Okay its not good at all. In the past I have dropped baked goods, and it is heartbreaking every time. Luckily I made this, taste it and then went to photograph it. I will be making this again, shortly. I just need a little bit of time, and right now its hard to come by, busy bee is my name!

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

The inspiration for this bread was from my oat flour banana bread, it has been one of my most viewed pages and one of my personal favorites. The oat flour is so easy to make, all you literally do is blend oats till they resemble a flour like texture. The oats create a beautiful depth of flavor in the bread.

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

I hope you give this recipe a try, we loved it and will make Oat Flour Pumpkin bread over and over again. The maple glaze is not necessary, but it so is necessary!! I just love maple and pumpkin like here and here and just wait until next week another maple pumpkin recipe I have planned!!

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread

Ingredients

  • 1 stick/ 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 TSP Vanilla Extract
  • 1 3/4 cups oat flour (Blend 1 3/4 cup old fashioned oats until flour)
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/ 2 cup / roughly1 individual container of Greek Yogurt Plain or Vanilla
  • 1 cup pumpkin puree
  • Maple Glaze (Optional)
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Fold in greek yogurt and pumpkin into the flour mixture.
  4. Pour into prepared pan.
  5. Bake for 45 minutes. Of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
  6. Optional Maple Glaze
  7. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread.
http://confessionsofabakingqueen.com/oat-flour-pumpkin-bread/

Oat Flour Banana Bread

oatflourbanananrbead (1 of 1)

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Pumpkin Muffins

Pumpkin Muffins www.confessionsofabakingqueen.com

Growing up maple donuts were my favorite!!! Coming from a chocoholic it was big for me to pick a maple bar over a chocolate bar. The maple glaze got me every single time. I honestly could drink it, okay I have semi-drank some maple glaze before and made myself ill, but it was worth it! LOL
Pumpkin Muffins www.confessionsofabakingqueen.com

A few months ago I made some Apple Muffins with a Maple Glaze and they were bomb diggity, I brought them into work for a meeting and they were all gobbled up. I think about those muffins more than one should really think about muffins.

Pumpkin Muffins www.confessionsofabakingqueen.com

I also think about these Maple Glazed Pumpkin Donuts from the other week… SO FREAKING DELICIOUS.. Seriously I was in LOVE. The only thing that could make this better is streusel, so naturally I got to baking again. Pumpkin Muffins it was.  Pumpkin Muffins www.confessionsofabakingqueen.com

Moist, full of pumpkin flavor these muffins do not disappoint. I can see pumpkin/apple/maple muffins in my near future…

Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 12 Regular Size Muffins

Pumpkin Muffins

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 14oz can pumpkin puree
  • 2 egg
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Streusel
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 8 tbsp butter, at room temp.
  • 1/4 cup oats
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a muffin/cupcake pan and set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop batter evenly into muffin pan, don't be afraid to fill them to the top.
  4. For the streusel in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves. Sprinkle heavily over muffin batter and bake muffins for 15-18 minutes or until a toothpick isnerted comes out clean.
    For the maple glaze
  5. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Lay a dishtowel down and place wire rack on top of towel. Dip donuts in glaze, place on wire rack. Enjoy 🙂
http://confessionsofabakingqueen.com/pumpkin-muffins/

 

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Maple Glazed Pumpkin Donuts

Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com I am finally home. Sounds as if I wanted to come home! Who wants to leave family in England and traveling around Europe? Not me! But I can’t lie I do like to come home to my everyday life, and everytime I come home from a trip I feel as if it is a fresh start. I will start to exercise, wake up earlier, eat healthier, organize my time better…etc! I love it Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com It was only natural that the first thing I wanted to do when I got home was bake. But unfortunately with my mom and dad leaving two days later and me having to go back to work I wasn’t able to bake until the weekend. And since it’s September and all (even though we have had a massive heat wave in So Cal) pumpkin had to be coming soon, right?! I won’t lie I bake with pumpkin all year round but once September hits I feel the NEED to bake lots of pumpkin treats! Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com I have also been craving maple, maple anything. And since maple is such a wonderful warm fall ish flavor I thought it would compliment my pumpkin donuts quite nicely, and of course I was right 😉 Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com   I whipped these donuts up Saturday morning, really easy and quick breakfast. I took some over to my favorite neighbors and they responded “Those were BOMB.COM” thanks Syd 😉 I will have to agree, I absolutely loved how simple and quick these were. Pumpkin and maple belong together, in fact I have another maple and pumpkin recipe coming soon. Hope you enjoy these Maple Glazed Pumpkin Muffins 🙂 

Maple Glazed Pumpkin Donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 12 Donuts

Maple Glazed Pumpkin Donuts

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 can 15 oz pumpkin puree
  • 2 egg
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a donut pan, set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop into donut pan and bake for 8-10 minutes.
  4. For the maple glaze
  5. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Lay a dishtowel down and place wire rack on top of towel. Dip donuts in glaze, place on wire rack. Enjoy 🙂
http://confessionsofabakingqueen.com/maple-glazed-pumpkin-donuts/

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Pumpkin Bread

Happy Thanksgiving!

Can’t believe it’s Thanksgiving! Woah has this year been crazy and I have so much to be thankful for! This year I re visited my love for Banana Bread and all kind of “breads” in general. When I saw this recipe I had to make it.

 

This bread is dense and moist and amazing. I made it in the late afternoon and by the time it had cooled it was dark outside..I wanted to wait till the next day to photograph. This presented a problem. I could not devour the whole loaf. So I decided I would practice self control. My version of self control was slicing a little bit each time making sure that I wasn’t eating a lot of the bread.  Between me and family half the loaf was gone by the end of the night.

 

I hope all you have a fabulous day spending it with family and friends. And goodluck to all you Black Friday goers. Sadly, I will not be shopping this year. Now that the stores are opening at 9pm and Midnight the whole concept is ruined for me. I miss how it was 8-10 years ago when the stores would open at 4am. It isn’t the same to me anymore.

 

Make this bread you will not regret it! 🙂

Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup pumpkin puree
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ light brown sugar
  • 4 tablespoons cold butter
Directions
  1. Preheat oven to 350F and spray a 9X5 loaf pan with cooking spray.
  2. In the bowl of an electric mixer combine the oil, eggs and vanilla. Mix for 1-2 minutes. Add the pumpkin and mix until fully combined. Slowly add 1 cup of flour, granulated sugar, baking soda, ½ tsp of salt and ½ teaspoon of cinnamon. Mix until smooth and pour into prepared pan.
  3. In a medium bowl combine brown sugar, remaining flour, salt and cinnamon. Cut in the butter with a pastry blender, 2 knives or rub it together with your hands. Sprinkle over batter.
  4. Bake 55-65 minutes or until a toothpick inserted in comes out clean.

Recipe adapted from: The Picky Palate Cookbook 

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Pumpkin Pie Cupcakes

It's that time of year again when pumpkin recipes crowd my head. I have wanted to make these for years. I just never got around to it. I finally did this year and now I am kicking myself for waiting so long. These are SOO easy to make and SOO good. Perfect size for an afternoon treat. I can't wait to make these again!
Is anyone else freaking out that Thanksgiving is in 3 days? I am I cannot believe we are already approaching Christmas time. I absolutely love it but gosh I feel like it snuck up on me like crazy this year!! I can't wait to start all my Christmas baking. I also can't wait for all of the eating. Seriously stuffing, mashed potatoes, carrot & parsnip mash, chipolata sausages, yorkshire puddings, shortbread, scones, toffee... you get the idea I am ready to eat!!
I hope you make these and enjoy them as much as my family did!!
Pumpkin Pie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ⅔ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup evaporated milk
  • ½ Cup heavy cream
  • 4 TBSP powdered sugar
Directions
  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda salt and pumpkin pie spice. Set aside.
  3. In a large bowl/bowl of an electric mixer combine the pumpkin puree, sugars, eggs, vanilla and milk. Mix until fully combined and no bumps appear.
  4. Fill each cupcake liner just past ½ way full.
  5. Bake for 20 minutes. Let the cakes cool completely in pan. They will sink a bit while cooling. (This provides a perfect area for a dollop of whipped cream)
  6. Once completely cooled put in the fridge.
  7. In the bowl of an electric mixer combine the heavy cream and powdered sugar. Mix until stiff peaks form.
  8. Spoon a dollop of cream on top of cupcakes.

Source: Baking Bites

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