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Pumpkin Spice Muffins

Howdy!!

FALL!!! I love the fall… relief from the extreme heat, pretty foliage (not always in Texas, but I can dream), fantastic clothes, and the yummy fall flavors! Everyone has been tweeting and posting on facebook about their new boots, cooler temperatures, but mostly… their first pumpkin spice latte of the season! I am not a huge fan of coffee– if I’m going to indulge, I don’t like to waste it on something I don’t particularly care for, but i LOVE pumpkin, and all of the talk about it made me really want some pumpkin! So instead of having a pumpkin spice latte, I made my own treat– PUMPKIN SPICE MUFFINS!!! They are delicious, and great for breakfast, or even dessert (just add vanilla ice cream)!!! Seriously, they are SO FANTASTIC, I might have eaten 1 (or 3) within minutes of taking them out of the oven! They taste like fall, and they will make your house smell absolutely amazing! Trust me when I say, these things will go fast! My family and I have eaten almost a dozen… and I made them 2 hours ago. So let’s get to making them…

You’ll need…

Pumpkin Spice Ingredients

***I normally use unsalted butter, but all I had at home today was salted, so I used that and didn’t add salt. If you use unsalted butter, add 1 tsp salt!

You’ll need to…

Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.

In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.

Add the flour mixture to the wet ingredients, and mix until well combined.

Add your white chocolate chips and nuts, and mix until evenly distributed.

Fill your muffin tins evenly with the batter; each cup should be full. (If the cups are full, they overflow just a little when they’re baking, which is PERFECTION in a muffin!!!)

Top each muffin with about a half tablespoon of crumble. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

OMG. These are so fantastic!!! Whether you’re like me and don’t feel like getting your fall flavors in a coffee cup, or just want a new way to experience pumpkin deliciousness, you MUST TRY THESE!!! They are so yummy, so fantastic, so perfectly fall… I promise you will love them!!! And so will the people around you! They will not last long, but they’re so easy to make, it won’t take long to whip up more! And this recipe makes about 2 dozen, so you’ll have plenty to go around, which is good, because you’ll need them!!!

I hope you enjoyed learning how to make these, and I hope you go channel your fall flavor love and make these immediately!!! I have a long day of work ahead, so I’m off for some sleep, but I’ve never been more excited to wake up for breakfast 🙂

Love,

Katie

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Here’s the full recipe…

Pumpkin Spice Muffins


Ingredients:

Muffins:

3 cups all-purpose flour

2 cups granulated white sugar

¼ cup salted butter, melted

¼ cup vegetable oil

3 eggs

1 ½ cups pumpkin

½ cup water

1 ½ tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin spice

½ tsp nutmeg

½ tsp cloves

1 cup chopped walnuts or pecans**

1 cup white chocolate chips

Crumble:

4 tbsp butter, melted

1/3 cup all-purpose flour

3 tbsp granulated white sugar

3 tbsp brown sugar

**I used half a cup of each because I love both!

You’ll need to…

  1. Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.
  2. In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.
  3. In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.
  4. Add the flour mixture to the wet ingredients, and mix until well combined.
  5. Add your white chocolate chips and nuts, and mix until evenly distributed.
  6. Fill your muffin tins evenly with the batter; each cup should be full. Top each muffin with about a half tablespoon of crumble.
  7. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

Sugar & Spice Almonds and Cashews

Howdy!

So as most of you have noticed, it is FINALLY starting to get cooler! No more 100 degree days, nice cool mornings perfect for running, FOOTBALL SEASON is here… it is time for fall!!! So to kick off fall, we need a nice fall tasting treat! The other day, my family and I were trying to find a great tasting treat to make the house smell amazing, and so I decided to make some Sugar & Spice Almonds and Cashews!!! They are so yummy, so delicious, and they taste like fall! And the best part is, they are simple to make! So let’s get started!

You’ll need…

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later. In a large bowl, beat together the egg white and water until frothy.

Add the nuts, and mix until all are well coated with the egg/water mixture. **This is what makes the sugar mixture stick to them, so it’s important they all get coated well!

Add the dry ingredients, and mix until all the nuts are evenly coated with the sugar and spice mix.

Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.

Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.

OMG. Spiced just right, so sweet, so delicious!!! They seriously taste like fall.. maybe that’s why they disappeared so fast! Seriously, they last for less than a day! I took some to work, and I think they were gone in 5 minutes! So give them a try… they’re super easy to make, and taste absolutely amazing! And a great way to welcome fall 🙂

I hope you enjoyed learning how to make these, now go make them yourself! You won’t regret it, I promise!

Feel free to leave comments/questions/suggestions!

Love,

Katie

…………………………………..

Here’s the full recipe…

Sugar and Spice Almonds & Cashews

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

  1. Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later.
  2. In a large bowl, beat together the egg white and water until frothy.
  3. Add the nuts, and mix until all are well coated with the egg/water mixture.
  4. Add the dry ingredients, and mix until all the nuts are evenly coated.
  5. Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.