Pumpkin Muffins

Maxwells' Pumpkin Muffins

Yields: 12 muffins
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup plus 2 TB. brown sugar
2 eggs
1 cup pumpkin
1/3 cup milk
1/4 cup oil
1 tsp. vanilla extract
1/2 cup chocolate chips (can be omitted)

Preheat oven to 350º. Spoon flour into the one cup measurer with a spoon. Do not pack it. In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, and brown sugar. Next, add the eggs, pumpkin, milk, oil, and vanilla, and stir until combined. Add chocolate chips.

Line 12 muffin tins with muffin cup liners, although this is not necessary. If you don't use liners, make sure to grease the pans. Sprinkle topping over muffins if desired. Bake for 16-19 minutes until the desired doneness.

Streusel Topping (optional)

1 TB. melted butter
2 TB. flour
3 TB. brown sugar
1/2 tsp. cinnamon

Combine the flour, brown sugar, and cinnamon together while melting the butter. Stir in the butter. The mixture will be soft, buttery clumps. Sprinkle on top of each muffin before baking.

FROM ---- https://blog.titus2.com/2019/09/23/welcome-autumn-and-a-pumpkin-muffin-recipe/

Keto Pumpkin Spice Coffee

• 1 oz. unsalted butter
• 1 tsp pumpkin pie spice
• 1 - 2 tsp instant coffee powder
• 1 cup boiling water

1. Place butter, spices and instant coffee in a deep bowl to use with an immersion blender. Alternatively, you can put the ingredients directly into the jar of a blender.
2. Add boiling water and blend for 20–30 seconds until a fine foam has formed.
3. Pour into a cup and sprinkle some cinnamon or pumpkin spice on top. Serve immediately!
4. It's even more delicious with a dollop of whipped heavy cream on top.

Curried Pumpkin Soup with Coconut and Pumpkin Seeds

1. Curried Pumpkin Soup with Coconut and Pumpkin Seeds

2. https://naturallyella.com/curried-pumpkin-and-coconut-soup/
3. 
   
4. Pumpkin Soup
5. 1 medium pie pumpkin
6. 1 tablespoon olive oil
7. 1 bunch scallions,diced
8. 2 tablespoons curry powder
9. 2-3 cups vegetable broth
10. 1/4-1/2 cup full-fat coconut milk
11. salt, if needed
13. Pumpkin seeds
14. 1/2 tablespoon olive oil
15. 1/4 teaspoon salt
16. 
    
17. Preheat oven to 400˚.
18. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
19. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
20. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
21. Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
22. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
23. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

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+ If you don’t want to mess with the pumpkin, pre-made pumpkin will work.

+ In the same line, if you don’t want to roast the seeds (or don’t roast the pumpkin), pre-roasted pumpkin seeds would work or you can use pepitas.

+ Instead of using curry powder, curry paste will work as well but taste the past before using. If it’s overly powerful (or spicy), reduce the amount used accordingly.

Caramel Apple Hand Pies

• 1 large apple, Granny Smith or Gala preferred
• 1 tbs lemon juice
• 1 tbs sugar
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp sea salt
• generous pinch of allspice (approx. 1/16th tsp)
• ¼ cup caramel sauce
• 1 refrigerated pie crust (or prepared homemade pie dough)
• 1 egg, lightly beaten
• Sugar crystals to sprinkle on top

1. Preheat oven to 425°F
2. Peel and core apple. Then cut into 8 wedges.
3. Toss the apple slices in lemon juice to coat.
4. Add sugar, salt and spices to the apples, and mix until coated.
5. Line a large baking sheet with parchment paper.
6. Unroll pie crust on a lightly floured surface, and cut out eight 4″ rounds.
7. Arrange the dough rounds on the parchment. and put an apple slice on each slightly to one side. Top apple with a tsp of caramel sauce.
8. Fold over the dough and crimp edges to seal.
9. Brush with beaten egg and sprinkle sugar crystals on top.
10. Brush the tops of each mini-pie with egg and sprinkle with sugar if desired.
11. Bake for 10-12 minutes or until golden brown. Allow to cool slightly.
12. Optional: Drizzle extra caramel sauce on top of each hand pie before serving.