Who wouldn´t love fall? Pumpkins, apples, cinnamon, spices…ah, pure happiness for me. I love this time of the year and I also love cooking, so here is the part two of my so-called autumnal recipe series.
Pumpkin Chocolate Chip Muffins
- 2 eggs
- 1 cup of sugar
- half can of pumpkin in a bowl
- 1/2 cup of vegetable oil
Mix everything together, now moving on to the dry ingredients bowl, where you will add a 1 1/2 cups of all-purpose flour, 1 tsp of baking soda and 1 tsp of baking powder, 1 tsp of cinnamon and 1/2 tsp of salt. Stir all the dry ingredients together and add them into the wet mixture, mix it all together until it´s well blended and lastly add 3/4 cup of chocolate chips, spill the mixture into the muffin pan and put it into the oven on 200°C for 18 minutes. You should sprinkle it with some powdered sugar afterwards and you´re done!
- 2 eggs
- 1/4 cup of pumpkin puree
- 1 tbsp of vegetable oil
- 1/2 tbsp of vanilla extract
- pinch of baking soda
- a dash of cinnamon
Mash it all up, add 1 mashed banana, turn on the flame to the medium heat and pour in the pancake mixture. After letting it a bit cool down you should top it off with whatever you want, I used some peanut butter, a little bit of stevia and maple syrup. And of course, whipped cream and cinnamon can´t be missing!
- 5-6 apples (depends on the size)
- 2 tbsp of honey
- 3/4 cup of water
- a dash of cinnamon
Peel and cut the apples into small pieces, put them in a deep pan, spill the water over them, add honey and cinnamon and let it sit in covered pan for about 20 minutes. Then mash them up, put in a mason jar or any jar/cup you want and for the topping use, again, whatever you want. Great idea are pecans, I always throw some on the top.
White Chocolate Chip Pumpkin Snickerdoodles
- 1/2 cup of unsalted butter (melted)
- 1/4 cup of brown sugar
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- 6 tbsp of pumpkin puree
Mix everyhing together (the butter has to be melted!!!) until it´s all pretty smooth. Then in a separate bowl put 1 1/2 cups of flour, 1/4 tsp of salt, 1/4 tsp of baking soda, 1/4 tsp of baking powder, 2 tsp of cinnamon and 1 tsp of pumpkin pie spice. Stir it all up, put the wet ingredients into the dry ingredients and mix it all up. Then pour one cup of white chocolate chips in, cover the bowl up and put it in the fridge for at least 1 hour. In the seperate small bowl you are now going to mix 1/2 cup of sugar and 1 tsp of cinnamon and mix that up – this is the mixture where are you going to roll your cookies in to make them snickerdoodle-like. After taking the mixture from the fridge, roll the dough into the small balls, then roll it in the sugar mixture and put on the pan. Put it into the oven on 180°C for about 8-10 minutes and when they´re still hot, flatten them with a spoon to make them look like real snickerdoodle cookies. Let them cool for at least 10 minutes before taking them to another plate and then they´re done, perfect snickerdoodles!
Pumpkin Pie Crescent Rolls
- premade dough for croissants/crescent rolls
- pumpkin puree
- 1 egg
- a splash of evaporated milk
- a sprinkle of cinnamon
- a sprinkle of pumpkin pie spice
Mix the whole can of pumpkin puree with one egg, add in a splash of evaporated milk and a dash of cinnamon. Then shape the dough in the form of little triangles, fill them up with the pumpkin mixture, roll them and put into the oven on 180°C for about 10-12 minutes. For the glaze you will need 1/2 cup of powdered sugar and 1 tbsp of water, mix these two ingredients up, put them into a Ziploc bag and glaze the crescents after letting them cool down. These crescent rolls are amazing, definitely one of my favourite recipes.
Pumpkin Spice Doughnuts
- 1 3/4 cup + 2 tbsp of all-purpose flour
- 1 3/4 tsp of baking powder
- 1 1/4 tsp of salt
- 3/4 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/4 tsp of ginger
Mix everything together and into another bowl add 3/4 cup of granulated sugar and 3/4 cup of brown sugar and stir it all up. Then add into this mixture 1/2 cup of granola oil, 3 large eggs, 1 tsp of vanilla extract and 1 1/2 cup of pumpkin puree. Use an electric mixer to mix it all together, then go ahead and add the dry ingredients (all the spices and flour from the first part of the recipe) and blend. Then grease the donut pan, spoon all the dough into all the donut holes and put it into the oven on 180°C for 13-16 minutes. While they are cooking, in a large Ziploc bag shake 1/3 cup of granulated sugar and 1 1/4 tsp of cinnamon, put each one in, shake until it´s well coated and you´re done!
Pop some popcorn in the microvave and afterwards put it all into a large bowl. Then on a medium heat melt 1/2 of unsalted butter, 1 cup of brown sugar, 1/4 cup of corn syrup and 1/2 cup of salt. While it´s slowly melting, add 1/4 tsp of baking soda and 1/2 tsp of vanilla extract, wait until it´s all smoothly blended together, drizzle it over the popcorn and spill all the popcorn on a baking sheet on a pan and it put it into the oven on 95°C for about one hour. Put it out every 15 minutes to stir it to make it well baked from each side.
Mini Apple Pies
- 3 large apples
- 1 cup of apple juice
- 2 tbsp of lemon juice
Put 1 cup of apple juice into the microvawe to boil it. Cut and slice the apples into very small pieces and put them on medium heat along with 2 tbsp of lemon juice. Then in a small bowl combine 1/2 cup of sugar, 3 tbsp of cornstarch, 1/2 tsp of nutmeg, 1 tsp of cinnamon and mix it all together. Then put the dry mixture into the apple mixture that´s already on the cooker and pour the hot apple juice all over it, mix everything together and let it heat up. While the apples are setting, roll up the pie dough, cut out the sections and start filling them into the holes in muffin pan, in each individually. Then spoon the pie filling in each pie crust and when it´s full, cover up the apples however you want to, for example criss-cross powdering. Put them in the oven on 220°C for 10 minutes and you´re done!