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.

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

  • 4 tablespoons/55 grams unsalted butter
  • 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup/110 grams dark brown sugar
  • 1/4 teaspoon fine sea salt

For the Cake:

  • 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
  • 1 1/3 cup/290 grams dark brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup/215 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • milk or heavy cream, as necessary, to achieve desired consistency
  • pinch of coarse salt or fine sea salt
  1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
  2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
  3. Heat the oven to 350 degrees, preferably on convection.
  4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
  5. Add the eggs one at a time, beating well after each addition, and mix to combine.
  6. Scrape the bowl well, then beat in the vanilla.
  7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
  8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
  11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
  12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  14. Drizzle glaze over cooled cake before slicing.

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.)

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 English Muffins

As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!

This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.

Yield: 12 to 14 muffins

  • 245 grams (1 cup plus 1 tsp) milk, whole or 2%
  • 120 grams (1/2 cup) water
  • 56 grams (4 tbsp) unsalted butter, cubed
  • 75 grams (heaped 1/2 cup) bubbly active starter
  • 24 grams (2 tbsp) granulated sugar
  • 500 grams (4 cups plus 2 tbsp) all purpose flour
  • 9 grams (1 1/2 tsp) salt
  • Cornmeal or semolina flour, for dusting

To Make the Dough:

  1. In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
  2. Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
  3. Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
  4. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)

Bulk Rise:

  1. Place dough in a lightly greased bowl.
  2. Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
  3. Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.

To Shape:

  1. In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
  2. Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
  3. With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
  4. Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
  5. Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.

For the Second Rise:

  1. Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)

To Cook the Muffins:

  1. Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
  2. Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
  3. Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
  4. Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
  5. When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.

Recipe Notes:

Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.

The tip to cooking English muffins is to find balanced heat.  If the flame is too high, the outside will brown too quickly leaving the center undercooked.  If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.

You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.

You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.

Maple-Blueberry Scones

These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.

This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.

Yield: 18 scones

  • 1 ⅔ cups/240 grams whole-wheat flour
  • 1 cup/130 grams all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
  • ½ cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
  • ½ cup/120 milliliters pure maple syrup
  • 5 tablespoons/⅓ cup/80 milliliters buttermilk, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup/125 grams fresh blueberries

For the Maple Glaze:

  • ½ cup/60 grams confectioners’ sugar
  • 4 to 5 tablespoons maple syrup
  1. In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
  2. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
  3. Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
  4. In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
  5. Stir in the blueberries.
  6. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
  7. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
  8. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
  9. Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
  10. Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
  11. Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
  12. While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
  13. Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
  14. Using a spoon, drizzle with maple glaze. Serve.

Classic Bread Pudding

My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤

This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.

The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.

Yield: Serves 8 to 10

  • 2 T unsalted butter, softened, for baking dish
  • 12 ounces brioche or challah, cut into 1-inch cubes
  • 2 cups whole milk
  • 3 cups heavy cream
  • 4 large eggs, plus 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 tsp coarse salt
  • 1 T pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup raisins, optional (I omitted them)
  • 1 cup boiling water, optional (if using raisins), plus more for pan
  • fresh strawberry slices, for garnish, optional

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