Pumpkin Muffins with Cinnamon-Sugar Topping

I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.

This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.

Makes: 18 standard muffins or 1 large 9×5-inch loaf

For the Batter:

  • 1 15-ounce can (1 3/4 cups) pumpkin puree
  • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 1 2/3 (330 grams) cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • heaped 1/4 teaspoon fresh grated nutmeg
  • heaped 1/4 teaspoon ground ginger
  • two pinches of ground cloves
  • 2 1/4 cups (295 grams) all-purpose flour

For the Cinnamon-Sugar Topping:

  • 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
  • 2 teaspoons ground cinnamon (use 1 tsp for a loaf)
  1. Heat oven to 350 degrees F, preferably on convection.
  2. Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
  3. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
  4. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
  5. Add flour and stir with a spoon or rubber spatula, just until mixed.
  6. Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
  7. In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
  8. Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
  9. Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. 

Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.

Pumpkin Crumb Cake

I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.

The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake.  I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.

Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)

For the Coffee Cake:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup canola oil
  • 4 large eggs
  • 1 1/2 cups light brown sugar, packed
  • 15 oz can pumpkin purée

For the Crumb Topping:

  • 1 1/2 cups light brown sugar, packed
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 8 T (1 stick) unsalted butter, melted
  • powdered sugar, for serving

To Make the Crumb Topping:

  1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan.
  3. Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture.  Set aside while you make the cake batter.

To Make the Cake Batter:

  1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
  4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
  5. Spread batter into the prepared pan.
  6. Crumble the crumb mixture over the top, until the batter is completely covered.
  7. Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.) 
  8. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)

Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)

Crusty Sourdough Rolls

I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.

This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.

Yield: 8 rolls

  • 7 oz of thick liquid pourable starter (1 1/4 cups)
  • 13 oz white bread flour (2 1/2 cups to 3 cups)
  • 6.5 oz of water (3/4 cup plus 1 tablespoon)
  • 1/2 teaspoon of granulated sugar
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon of yeast
  1. Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
  2. Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
  3. Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
  4. Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
  5. When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
  6. When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
  7. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
  8. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
  9. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
  10. Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
  11. Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
  12. When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
  13. Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.

Chocolate Chip Cookie Cupcakes

The other day, my husband suggested making cupcakes topped with cookies in some way. I found this recipe the next day! I love the idea and now hope to try other variations.

My daughter and her sidekick (bestie) were baking together over the summer and spent an afternoon on this deliciousness. Everyone was quite pleased with the results. The cupcakes were very moist and tender and the cookies on top were crispy and delicate. Perfect.

The recipe is from Martha Stewart Living; we modified the proportions and method. Next time, I may reduce the size of the cookie on top and chill the cookie dough prior to baking.

Yield: 18 cupcakes

For the Chocolate Chip Cookie Base & Cookie Topping:

  • 1 cup plus 2 T all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp plus 1/8 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup light-brown sugar, packed
  • 6 T granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (6 oz) semisweet chocolate chips

To Make the Chocolate Chip Cookie Base:

  1. Whisk flour, baking soda, and salt into a bowl.
  2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
  3. On low-speed, beat in the egg.
  4. Add flour mixture in 3 additions.
  5. Beat in vanilla.
  6. Mix in chocolate chips.
  7. Chill dough while preparing the cupcake batter.

For the Cupcakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 T baking powder
  • 1/4 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 T granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 T whole milk
  • Chocolate Chip Cookie Base (see above), including 18 (1.5-inch) cookies
  • Simple Vanilla Frosting (see below)

To Make the Cupcake Batter:

  1. Preheat oven to 350 degrees, preferably on convection. Line 18 muffin tin wells with baking cups.
  2. Whisk together flours, baking powder, and salt.
  3. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low.
  4. Add eggs, 1 at a time, then vanilla.
  5. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

To Layer & Bake the Cupcakes:

  1. Press 1 tablespoon cookie dough into bottom of each baking cup. (At this point, I used a small cookie scoop (1/2 T) to ration the remaining cookie dough and put it back in the refrigerator.)
  2. Top each with 1.5 to 2 tablespoons batter. (I used a cookie scoop.)
  3. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. (Keep oven on to bake the cookies for the topping.)
  4. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
  5. While the cupcakes cool, prepare the frosting and bake the cookies for the topping.

For the Simple Vanilla Frosting:

  • 2 sticks plus 2 T unsalted butter, at room temperature
  • 3 cups plus 6 T confectioners’ sugar, divided
  • pinch coarse salt
  • 1/2 tsp vanilla extract
  • 1/2 T whole milk

To Make The Frosting:

  1. Beat butter and 3/4 cups confectioners’ sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  2. Reduce speed to medium-low; gradually add the additional 2 1/2 cups plus 2 T confectioners’ sugar.
  3. Add milk and vanilla; mix to incorporate.
  4. Raise speed to medium-high and continue to beat until pale and fluffy, about 3 minutes.

To Finish & Decorate:

  1. Place the chilled scoops of cookie dough on 2 parchment paper-lined rimmed baking sheets.
  2. Bake in the pre-heated oven until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp). (We baked ours for about 7 minutes.)
  3. Transfer baking sheets to wire racks to cool for 5 minutes; then transfer cookies to a wire rack to cool completely.
  4. Transfer frosting to a pastry bag fitted with a star tip, or as desired.
  5. Pipe frosting onto cupcakes, and top each with a cookie.

Shortbread Jammers

Over the summer, I brought these fabulous cookies to the beach when we went to enjoy the sunset. They transported very well and everyone loved them. 🙂 Any type of thick fruit jam or marmalade can be spread over the top of the cookie base. By using raspberry jam, I thought that they could be renamed “Easy Linzer Cookies.”

The recipe was adapted from The King Arthur Flour Cookie Companion via The New York Times, contributed by Vanessa Vichit-Vadakan. I baked the cookies in a 9×13-inch pan, per the original recipe; The NYT recently modified the recipe to bake in an 8×8-inch pan. I thought that they were perfect as is, but may “have to” try the thicker version to compare. 😉

Rice flour is suggested to make the cookies more tender. I used all-purpose flour instead and was pleased with the results.

Yield: 24 cookies (9×13-inch pan) or 16 cookies (8×8-inch pan)

  • 1/2 pound unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup rice flour (all-purpose flour may be substituted)
  • 1 cup thick fruit jam, preserves or marmalade (I used raspberry preserves)
  1. Heat oven to 325 degrees, preferably on convection.
  2. Lightly butter a 9×13-inch or 8×8-inch baking dish. Line with parchment and butter the parchment. (I used a lined, metal 9×13-inch baking pan.)
  3. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes.
  4. Add the salt and vanilla and continue to beat until well combined.
  5. Add the flours and continue to beat until the dough comes together.
  6. Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places.
  7. Bake for 30 to 35 minutes, rotating the pan halfway through cooking, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes. (an 8×8-inch pan may require a longer baking time)
  8. Using the parchment, lift the slab of shortbread out onto a clean surface.
  9. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap.
  10. Cut the rest of the shortbread into 24 squares (9×13-inch pan) or 16 squares (8×8-inch pan) and allow to cool.
  11. Spread a thick layer of jam on each square. (I kept the cut cookies together and spread the jam over the top of the entire surface.)
  12. Sprinkle the reserved crumbs over the top.

Note: Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

Apple Cider Doughnut Loaf

I am going to take a break from my quick weeknight dinner posts (I have several more) to post a few sweet treats. Back to school treats are very important in our house. 🙂

This cake can be served for dessert or as a very special snack or breakfast. We ate it for breakfast. I recommend eating it as soon as possible 😉 , but, it should keep fresh for several days in an airtight container at room temperature. I made it in a standard loaf pan this time, but I plan to make it in my fluted loaf pan on the next occasion.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I weighed the dry ingredients and reduced the baking time. Just as yummy as a farmstand apple cider doughnut!

Yield: One 9-inch loaf

For the Cake:

  • 8 T (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups apple cider
  • 1/2 cup sour cream or buttermilk
  • 1 tsp pure vanilla extract
  • 1 1/4 cups plus 2 T (172 g) all-purpose flour (can substitute 63 g with whole wheat flour)
  • 2 T (15 g) cornstarch
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 2 large eggs, at room temperature
  • 3/4 cup (150 g) granulated sugar

For the Topping:

  • big pinch of kosher salt
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 T unsalted butter, melted
  • 1 T reserved reduced apple cider (from above)
  1. Place a rack in middle of oven; preheat to 325°, preferably on convection.
  2. Lightly butter an 8½ x 4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Lightly butter the parchment. (I used cooking oil spray and a metal loaf pan.)
  3. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
  4. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside.
  5. Transfer remaining reduced cider to a small bowl or glass measuring cup and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
  6. Melt 8 tablespoons of butter in same saucepan (no need to clean) over low heat. Let cool slightly.
  7. Whisk flour, cornstarch, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl to combine.
  8. Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. (I used a stand mixer with the paddle attachment.)
  9. Whisking constantly (with the mixer on low-speed), gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan (no need to clean).
  10. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
  11. Scrape into pan and set on a rimmed baking sheet.
  12. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 50–80 minutes. (I baked mine for 55 minutes.)
  13. Transfer pan to a wire rack and poke top of cake all over with a toothpick.
  14. Spoon 3 tablespoons of the reserved reduced cider over; let cool 10 minutes.
  15. Meanwhile, make the topping: Mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 tsp cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
  16. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
  17. Brush warm butter-cider mixture over top and sides of cake.
  18. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar).
  19. Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped or in an airtight container at room temperature.

Sourdough Soft Pretzels

Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉

The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.

This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.

For the Dough:

  1. Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  2. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
  4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  6. Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
  7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  8. Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
  9. Serve with a variety of mustards and/or queso, as desired.

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