Pumpkin

Pumpkin Scones with a Pumpkin Spice Glaze

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Third pumpkin recipe in a row! I swear after this I’ll take a pumpkin break, I promise! Even though I love pumpkin, I’m starting to get a little pumpkined out.  But…in case you aren’t, than here is another delicious pumpkin recipe!  I’m always looking to new flavors in scones.  Seasons are always influencing what I decide to add to my basic scone recipe.  In the spring and summer I like to make scones with blueberries, lemon zest, strawberries and peaches.  In the fall, I like to use pecans, pumpkin, fresh cranberries and apples.  The list of scone possibilities is endless.

The key to making pumpkin baked goods taste good, is unfortunately more sugar and a lot of cinnamon and spices.  Otherwise you will end up with a bland baked good.

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Pumpkin Scones with a Pumpkin Spice Glaze Recipe:
2 1/4 C. All Purpose Flour
1 tsp. Pumpkin Spice
1/2 tsp. Salt
2 1/2 tsp. Baking Powder
1/3 C. Cold Butter
6 tbsp. Maple Syrup
1/2 C. Canned 100% Pumpkin Puree
1 Egg (Beaten)
4-8 tbsp. Milk

Glaze:
1 C. Sifted Powdered Sugar
1/2 tsp. Pumpkin Spice
1-2 tbsp. Milk
1/4 tsp. Vanilla Extract

Preheat oven to 400.

Instructions:
1. In a mixing bowl, combine dry ingredients. Cube butter and add to the dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

2. After the butter and dry ingredients are incorporated, add 1 beaten egg, pumpkin puree, maple syrup and milk. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

3. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

4. On a baking sheet lined with parchment paper, bake the scones for 12-15 minutes. Scones are done when the edges are light brown and firm to the touch. Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, pumpkin spice, vanilla extract and milk. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!

xo,
Marlee

Super Moist Pumpkin Muffins

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As we all know, it’s PUMPKIN SEASON! Going along with pumpkin season, I decided to whip up another delicious, super easy recipe – PUMPKIN MUFFINS! These pumpkin muffins are one of my all time favorite muffins, besides the higher calorie Panera Bread pumpkin muffins.

Fall is without a doubt my favorite season! I love that you can wear comfy sweaters, eat comfort food and hide those extra pounds under those big comfy sweaters! 🙂  I love to curl up on the couch with a cup of tea and watch the return of my favorite shows! Wearing my Ugg slippers that feel like a cloud on my feet! And I can’t get enough cinnamon and pumpkin goodies! I’ll probably be in a cinnamon/pumpkin comma after this season is over.

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Did I mention I love this recipe!? I’ve been making it since high school and it’s super easy to put together and even easier to eat! They’re so good, I usually eat two for breakfast, because it’s really hard to just eat one, unless you use a jumbo muffin pan.  If you use a jumbo muffin pan and eat two, I think you might suffer from a self-control problem.

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Muffins are comfort food, that’s why this pumpkin muffin is perfect for a cold morning.  It seriously will make your day better.  If you’re having an awful day, I actually challenge you to see if your day still sucks after eating one of these!

If you try this recipe, I guarantee you will like it, unless you’re a person that hates pumpkins, muffins and puppies.
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Super Moist Pumpkin Muffin Recipe: Makes 12 – 15 muffins
1 1/2 C. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Apple Pie Spice
1 15oz Canned 100% Pure Pumpkin Puree
2 Eggs (Beaten)
1/3 C. Canola OiL
1 1/4 C. Granulated Sugar

Preheat oven to 350.

Instructions: 

1.  In a medium size bowl, combine flour, baking powder and baking soda.  Set aside.

2.  In a large bowl, combine with a whisk, canned pumpkin, cinnamon, apple pie spice, eggs, oil and sugar.  Once combined, add the dry ingredients.  Mix until incorporated or until most of the lumps are gone.

3.  Line a muffin tin with muffin cups/liners and scoop batter 3/4 of the way up with an ice cream scoop.

4.  Bake for 20 – 30 minutes or until the toothpick comes out clean.  I took me 25 minutes.  Once cooled, place muffins in an air tight container – this will keep them moist up to 5 days.

Enjoy and thanks for reading!

xo,
Marlee

Fall Harvest Pumpkin Spice Oatmeal

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With everything pumpkin spice this season, I had to jump on the pumpkin spice wagon! There’s pumpkin spice bread, pumpkin spice oreos and pop tarts and pretty much anything else you can imagine has pumpkin spice.  This bowl of pumpkin spice oatmeal is fall in a bowl – warm and comforting! Perfect for your health crazed family member or even yourself!

You either like oatmeal or you don’t.  I use to hate oatmeal.  The globby, mushy, flavorless texture made me want to gag after two bites.  It wasn’t until college that I gave it another chance. I was on a health kick. And what’s healthy with a good amount of fiber, well…oatmeal! So I had to make oatmeal interesting!

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I would add different fresh and dried fruits, nuts, chocolate chips, coconut flakes, maple syrup, spices, etc.

The trick to liking oatmeal, is texture and multiple flavors.  Adding crunchy, naturally sweet fruit like apples makes a world of difference.  I always like to add nuts for fiber and healthy fats like 0mega-3 fatty acids.  I usually go with chopped, roasted, non-salted almonds, or chopped walnuts.

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Fall Pumpkin Spice Oatmeal Recipe:
1/4 C. Old Fashioned Oats
1/4 C. Quick Cooking Oats
1 tbsp. Canned 100% Pumpkin Puree
1/8 tsp. Pumpkin Pie Spice
1/2 C. Almond Milk or Reg. Milk
Honey Crisp Apples
Pecans or Walnuts
Maple Syrup

Instructions:
1. Mix oats, pumpkin pie spice, almond milk and pumpkin puree. Heat in the microwave for 2 minutes. I like to add a little more almond milk, to loosen it. Who likes thick, globby oatmeal! Sorry if I offended you, but yuck!

2. Top with your favorite apples, nuts and drizzle with maple syrup and maybe a sprinkling of pumpkin pie spice!

Hope you enjoy this healthy fall breakfast!

xo,
Marlee