Posts Tagged ‘pumpkin’

  1. easy pumpkin spice muffins

    September 21, 2014 by Angie

    It’s pumpkin season! I saw this recipe on Pinterest, I think, last year. You buy a box of spice cake mix (I used Duncan Hines, it’s vegan) and a 15-16 oz can of plain pumpkin. Preheat the oven to 350 degrees and place 12 adorable Halloween cupcake liners in a cupcake pan. Pour the entire box of cake mix into a large bowl. Pour the entire can of pumpkin into the bowl. Stir until there are no more lumps. Divvy the batter up amongst the 12 cupcake liners. Bake for about 20 minutes. Most of the recipes I saw called for less time but my oven is not very good so I did the toothpick test and they were ready at about 22 minutes.

    Easy Pumpkin Spice Muffins

    A dozen pumpkiny Fall muffins in a hurry.

    An Easy Pumpkin Spice Muffin

    Robbie and I both enjoyed these. I think they could use a little more of the pumpkin spices. He suggests adding chocolate chips. It’s such a fast recipe that I probably will make them again with those changes. However, I do prefer the two more labor-intensive pumpkin treats I make several times per year, both by Isa Chandra Moskowitz: pumpkin crumb cake with cashew streusel from Veganomicon and pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World.

     


  2. pumpkin crumb cake with cashew streusel

    October 16, 2012 by Angie

    Week 41 of Reddit’s 52 Weeks of Baking Challenge is pumpkin. I made a fall favorite from Veganomicon. It’s pumpkin crumb cake with cashew streusel and I love it very much. I made this last fall as well and I’ve been craving it ever since. I’m so glad it’s pumpkin season again!

    A kind Internet person has typed out the recipe for you here but I really do encourage everyone to buy the cookbook because there’s a lot more greatness where this came from. The original calls for chopped pecans but I switched it to cashews because I’m not allergic to those. I used a smaller loaf pan than recommended so I got five muffins out of this recipe as well but had to bake a little longer.

    First step is making the cashew (or pecan) streusel.

    Step two is get all of the cake ingredients out and ready.

    I mixed the wet ingredients by hand.

    Then carefully mixed in the dry ingredients and poured most of the batter into the loaf pan.

    And finally I spread an even layer of cashew streusel on top and baked at 350 for about 50 minutes.

    Delicious!

    Here’s a closeup of the star of the post: the sweet, nutty, streuselly goodness.

    This is a five star recipe in my opinion. Several of our friends have tried it and really love it. It might be my favorite recipe from 52 Weeks of Baking.


  3. pumpkin chocolate chip cookies

    September 26, 2012 by Angie

    The theme for Week 39 of Reddit’s 52 Weeks of Baking is express an emotion. I went with love. These cookies are an expression of my love of pumpkin, fall, Halloween, and, of course, Robbie who requested that I make him something pumpkiny. Our friend Todd suggested this recipe from Epicurious with chocolate chips instead of raisins. It was very easy and pumpkiny and good. I got quite a few smaller cookies out of this recipe and, with a little help from our friends, we ate most of them the first day.

    It’s officially fall now so I decorated our apartment with our Halloween stuff.  Check out my new Frankenstein candle holder.


  4. vegan pumpkin cheesecake

    March 30, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is cheesecake.  You may already know that I reserve a very special corner of my heart for cheesecake.  The promise of good cheesecake is a reason to keep on living in this cruel world.  I’m kind of joking.

    Probably because I respect cheesecake so much, I have never tried to make one before.  For this challenge, I made a vegan version.  Without the cream cheese and eggs, it’s not a true cheesecake and it doesn’t taste like one either.  It is delicious in its own right though.  If I was to serve this to traditional cheesecake afficionados, I think I would bill it as “vegan pumpkiny pie” or something because it really is more of a pumpkin pie-esque, unique, tasty treat than a cheesecake.

    I followed this recipe from the Post Punk Kitchen with very few changes.  I left out the orange zest and skipped the marbleization step and the pecan crunch topping.  I found 100% whole wheat vegan (if you’re not worried about honey) graham crackers at Publix called Mi-Del which I used to make the graham cracker crust.  I made the crust and began soaking the cashews in water the day before.  With that out of the way, it came together pretty quickly.

    Homemade graham cracker crust.  Check out my new springform pan!

    The whole gang of filling ingredients.

    Looking kinda wild in the food processor.

    Filling is mixed and loaded onto the crust.  Ready for the oven.

    It cracked a little but I still think it’s pretty handsome.

    Our friends came over for dinner last night and really liked this dessert.  They even took some home with them.  Success – yay!


  5. pumpkin chocolate chip cupcakes with cream cheese frosting

    February 5, 2012 by Angie

    Week 4 of Reddit’s 52 Weeks of Baking Challenge was frostings and/or fillings.  I confess I am not a big frosting fan.  The first thing I do with a cupcake or a piece of birthday cake is surgically separate the sugary, icky icing from the edible part of the treat.  Nevertheless, I wanted to try to make a tasty frosting.  I had great success with the chocolate ganache recipe in Vegan Cupcakes Take Over the World so I chose another from that book for this challenge: the cream cheese frosting.  Because I don’t have much of a taste for icing/frosting I didn’t know what to pair this with.  Pumpkin and cream cheese seem to go together so I went with the pumpkin chocolate chip cupcakes also from that cookbook.  I have made them several times before and they are fantastic.

    First step: Gather the ingredients.

     Ready to bake.

    Cooling the cupcakes.

    Whipping up the frosting.

    Finished frosting.

    And the finished product!

    The cream cheese frosting was tasty after all, the cupcakes were great, and the two together were pretty good.  The combination definitely grew on me but I’m still not sure.  Maybe it’s just too many different flavors with the chocolate chips in the mix?  Maybe I am just not a frosting person? Cute Husband took the bulk of them to work where they were happily eaten.

    You can find the cream cheese frosting recipe from Vegan Cupcakes Take Over the World here. I encourage you to try the cupcakes found here.  The cupcake part doesn’t even require a hand mixer!  Easy and delicious every time.