This recipe is a great twist on plain old banana muffins. Don’t get me wrong, I love plain old banana muffins, but sometimes it’s fun to spice things up a little. I tried this recipe in muffin and loaf form, and both turned out great!
This recipe is a good way to use up those apples that have been sitting in the fridge for a couple of weeks. You know, the ones that we all say we are going to eat but never do? Maybe that’s just me…
Fall is here and Thanksgiving weekend is coming up fast! These Pumpkin Muffins will complete your Thanksgiving feast or your everyday cravings.
I paired these cupcakes with Cinnamon Cream Cheese Frosting, but they are also delicious on their own. I like to make the frosting and let everyone frost them themselves. That way they can decide how much or how little frosting they want. Another great option is to warm them up, cut them in half and put butter in the middle. The butter will melt into the muffin… mmmm…..
Here is the recipe! Enjoy 🙂
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
These moist and delicious Pumpkin Muffins will knock your socks off!
1tspcinnamonMore or less depending on desired taste
Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
Scoop into muffins tins to about 2/3 full. Bake in preheated oven for about 15-17 minutes. Remove from oven and cool completely before frosting.
Cinnamon Cream Cheese Frosting
Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
Gradually add icing sugar until combined. Add vanilla and cinnamon. Beat on medium to high speed until frosting is creamy, light and fluffy. This would be a good time to taste test and see if you want to add more cinnamon. If so, add desired amount and mix until fully incorporated.
Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.
Hey everyone! I have been on hiatus the past few months, but am back with a great cookie recipe. White Chocolate Craisin Cookies. Sweet, chewy and delicious. I whipped up a batch of cookie dough for a family get together, and decided to try a white chocolate and craisin combiniation. They turned out really well, and everyone loved them! The cookies are soft and chewy, and the tanginess of the craisins really makes the flavours pop. The recipe is posted below… try them out!
P.S. My trick to long lasting cookies is to underbake them by 1 or 2 minutes. It keeps them soft and chewy for days after you bake them!
White Chocolate Craisin Cookies
These soft and chewy cookies will make you want to eat the whole batch by yourself. White chocolate and craisins are the perfect combination!
I love these cookies. Like, love them. You will love them too, trust me. Who doesn’t love the chocolate, peanut butter combination?! I originally found this recipe in The Complete Canadian Living Baking Book, and have adapted the recipe slightly.
This recipe is so quick and easy. You can smell the scrumptious aroma of freshly baked cookies in about 25 minutes. Better get to it!
As per most baking recipes, we start by pre-heating the oven to 350°F (180°C). Next, line your cookie sheets with parchment paper or lightly grease. This step is important because there is lots of ooey gooey chocolate wanting to stick to the cookie sheet. You don’t want to share that chocolatey goodness with a silly old cookie sheet.
Anyways… next step… beat together butter, granulated sugar and brown sugar in a large bowl until it’s all nice and fluffy. It is super important to use room temperature butter, because cold butter will make it all clumpy. Room temperature margarine works perfectly fine as well.
Beat in eggs, one at a time, followed by the vanilla.
The next step is to mix the dry ingredients. Sift or whisk together (I like to whisk because less flour flies around) flour, cocoa, baking soda and salt.
Add flour mixture to the butter mixture in 2 or 3 additions. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
Stir in the chocolate chips and peanut butter chips. I don’t bother measuring these out, I just dump them in until it looks like enough… or more than enough.
The batter will be be wet-ish, but not sticky. If it’s too sticky, you might need to add a touch more flour. I don’t usually need to do that with this recipe.
Drop a tablespoon size of cookie dough onto your prepared cookie sheet. They do spread a decent amount, so 2 inches apart will work great.
Bake in preheated oven for about 11 minutes, rotating the pans after about 6 minutes (unless you have a convection oven, which I so desperately want). I like to slightly undercook my cookies so they stay nice and soft for a longer period of time.
Let cool on a cooling rack. I love warm cookies, so I usually dive in after they have cooled for about 5 minutes. Burning your lip on hot chocolate chips sounds like more fun than it actually is.
The cookies are PERFECT!
If there are any cookies left, store them in an air tight container for about 5 days at room temperature, or freeze them for up to two weeks. I froze some of my last batch, and they still tasted pretty good after about four days in the freezer. Not quite as soft as they are when they are fresh, but still delicious.
I hope you like these cookies as much as I do. You also do not have to use chocolate chips and peanut butter chips… you can through whatever you like in there! Milk chocolate and white chocolate chips is also a delectable combination.
Double Chocolate Peanut Butter Chip Cookies
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?