Category: pumpkin

Recipe redux: pumpkin muffins with cream cheese icing!

Well, everyone, it’s finally October. Retail stores and blogs have been teasing me with fall since July, and now it’s finally here. Ahh. I can finally buy some fall stuff and not feel ridiculous because I have sandals and shorts on. It’s freezing cold today- a whopping 51° degrees. And pouring rain. So what does that mean? It means it’s time for horror movies, dragging the vintage Beistle out of the basement and decking the halls with black cats, witches and cobwebs.

Which I will be doing this week.

Pumpkin streusel muffins with cream cheese icing.

And it’s pumpkin time! REJOICE!

Actually. Let me make a confession: I don’t love pumpkin. I really don’t. And I find most pumpkin delectables (i.e. pumpkin spice lattes and most pumpkin spice treats) to be far over-spiced. Too much cinnamon and nutmeg and whatever. They taste like hand lotion or a candle to me. BUT, that said, I do like it when it isn’t too much. I prefer a more easy going pumpkin- not too spiced, not too overtly pumpkin-y. Simple.

I do enjoy this muffin, though.

Pumpkin streusel muffins with cream cheese icing.

Pumpkin streusel muffins with cream cheese icing.

But this muffin isn’t really simple. I mean it is. But it’s not. It’s really just a pumpkin-y brown sugar-y streusel muffin, with a cream cheese icing. So it is indeed simple. It just looks fancy. I made this recipe for the first time about 5 years ago, when my mom fell in love with Dunkin’ Donuts’ pumpkin muffins. I knew I could make ’em better, from scratch. So I looked around for a recipe that seemed similar… and I did it! Homemade is always better, don’t you think?

I’ve made them since but never thought to take better photos than the god awful ones that were on that old blog post. Until now.

So here, I present you with a newly photographed version of pumpkin streusel muffins with cream cheese icing.

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A pie for the ages: bourbon sweet potato pumpkin pie!

I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.

It’s THAT good.

Don’t believe me?

Bourbon sweet potato pumpkin pie, anyone?

It’s the pie to end all pies.

It’s a pie for the ages!

Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.

Sweet potato pumpkin pie with bourbon! And more bourbon in the meringue.

Say word.

A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue! 

When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.

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Haulin’ oats.

Use steel-cut oats to make an easy 'overnight oats' recipe flavored with maple pumpkin butter.

Bad pun. Sorry. For those of you born after the early 90’s, I was making a pun referring to Hall & Oates, a 1970’s/1980’s duo who’s songs “Maneater”, “Kiss On My List” & “Private Eyes” are insanely well-known. But yeah. It was a bad pun.

On the plus side? This is a great idea.

I first saw it on This Homemade Life & I thought it was genius. Problem is, I don’t like oatmeal. I like oatmeal cookies… but not oatmeal. But I still wanted to try it anyway. Jay loves oatmeal, my parents love oatmeal, the whole world loves oatmeal. I was starting to feel like a leper. Truth be told, I’m not a breakfast person. If I’m away on vacation, I can maybe get in the mood for a breakfast or two. Especially on the road at an awesome Mom & Pop style diner. Otherwise, nope. I mean, I love breakfast foods. I’ve been known to have a bowl of cereal or two, & I do enjoy a good breakfast-for-dinner now & then. But I don’t want oatmeal when I’m having it- I want a big ol’ stack of buttermilk pancakes or waffles with butter & maple syrup. And don’t forget: lots of crispy bacon.

So to avoid the stigma of being the only person alive who doesn’t like oatmeal, I thought I’d do my own, more seasonal spin on the “overnight oats” in a jar: maple pumpkin oats.

An easy way to make maple pumpkin overnight oats using maple pumpkin butter.

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Happy, happy, happy Halloween!

Happy Halloween! Last minute ideas are right this way...

Ahh. Well, it’s the big day. Halloween! Hopefully you’ve got your costumes & treats all sorted by now. But just in case…

If you’re in need of some (pretty fast & easy) last minute ideas:

▪ Pumpkin muffins made from the cut out jack-o-lantern pieces ▪ Roasted pumpkin seeds ▪ Spiced brown sugar pumpkin seeds ▪ Halloween candy cupcakes ▪ Pumpkin cupcakes with whipped cream frosting ▪ Spiderweb cupcakes ▪

If you want something a bit more… dramatic, try these:

Dexter’s blood spatter cupcakes ▪ True Blood velvet cupcakes ▪ Black velvet cupcakes with hand-painted white chocolate sugar skulls ▪ Monster cake balls ▪ Chocolate stout cupcakes with white chocolate “bones” ▪

And before you go… here are my jack-o-lanterns for this year! Sally from The Nightmare Before Christmas & a kitty, hanging out on the stairs.

My jack-o-lanterns this year!

Be good to all those little creeps that knock on your door tonight.

See you in November, my little monsters!



Gettin’ pumpkin apple sauce-y.

Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!

it's October!(Ironically, the dates are the same this year! Except Columbus Day)


So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.

Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…


I made applesauce. I know what you’re thinking:

 “Three posts in a row about apples!? BO-RING!”

But wait.

Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.


Uh huh. Yup.

I'm ready for applesauce. And you know what? Let's add a little pumpkin, shall we?

Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.

Blame it on the Food Network magazine.

Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!

Pumpkin applesauce! Because why make the same ol boring applesauce?

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A four-day weekend: it’s like buttah.

So this is what I do two days after Thanksgiving: I make maple-pumpkin butter. Thanks Marisa.


It’s been a maple-y kinda holiday for me I guess, between these little things & this sauce, and now this recipe. But when you’ve got a lot of delicious, quality maple syrup and you’re taunted with amazing recipes and you’ve got all this pumpkin…! I can’t really resist. Plus, this time of year is when there’s more pumpkin than you can ever eat at once- whether it’s canned pumpkin, or it’s whole pumpkins. So why not make something like this that’s freezable. That way you can enjoy a little taste of fall in the winter, or even spring.

If it lasts that long.

Are you Americans enjoying your 4-day weekend (if you get one, unlike Jay)? Did you have any “projects” this weekend, like my pumpkin butter?

Maple + pumpkin + bourbon = happiness!

Yeah, you read that right. Motherjumpin’ MAPLE PUMPKIN. And do you know what the maple & pumpkin have done with themselves in this particular instance? They’ve put themselves into little maple pumpkin pastries, or pasties. And yes- it looks as good as it sounds. And it’s all really easy!

See, it all started like this: I had a load of pumpkin in my freezer that I had to use up before Christmas kicks in & everything becomes peppermint-y and not so much pumpkin-y. But I was stumped. Cupcakes, been there done that. Bread? That, too. However, randomly, while looking for something else, I found something that gave me an idea: orange ramekins. I know, you’re thinking, “What do ramekins have to do with anything?” Well, see, I had forgotten all about them. I bought them last year and never used them. I shoved them in a cabinet and forgot all about ’em. But when I saw them this year I immediately thought of pumpkins… and I was originally going to come up with a pumpkin spice pudding, or a pumpkin-y bread pudding. But then… to add to my excitement over having ideas again… I saw this.

How the hell was I supposed to ignore a recipe that has both pumpkin and maple in the title?

However, while custard tastes delicious, it doesn’t look all that delicious, especially pumpkin custard. Pumpkin custard resembles something wonky that babies do when sick. It tastes amazing, but does not photograph well; unless of course, you’re working for Bon Appétit & have professional lighting & backdrops & such at your disposal. I do not. I live in a house, not a photography studio. My life is not ruled by food photography. I do not have professional lights & reflectors set up just so my custard photographs well. So I made the custard, and it was eaten up super quickly, but the photos left a lot to be desired. And that’s when I decided to hell with it. I’m going back to an old standby- mini pies.

Or pasties.


Are they an “old standby” at this point? I don’t know, but somewhere between my Nutella pop-tarts and my mini-apple pies, I came to love the portable pie. And it became a fall-back for me when regular pies hate me, or, apparently, when custard doesn’t look appetizing. I had all this pumpkin left & I didn’t want to do a pumpkin pie, ’cause that’s boring. So I made little pies. This time, though, they look more like pastries, or pasties, more so than miniature pies… so I’ll just dub them maple pumpkin pasties (Harry Potter, anyone?). You can call them mini pies, or pumpkin pop-tarts, or pumpkin littles, or whatever cutesy name you like. They’re pie crust, cut into circles, filled with a maple pumpkin filling, folded over, brushed with egg… and then baked. When done, they’re a hand-held heavenly little cluster of amazeballsness. Or a pasty.

And before you go off thinking I’m talking about those little items strippers use, get your minds out of the gutter:

A pasty (play /ˈpæsti/, Cornish: Hogen; Pasti), (sometimes known as a pastie or British pasty in the United States)[1] is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.

The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe,[2] is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.


So a pasty is just like a hand-held pie. Cute, easy, convenient,  and so much better than a regular ol’ pumpkin pie, especially with the addition of maple. But you might be wondering where the bourbon comes in. That part is the perfect example of how I can’t leave well enough alone. I thought some bourbon whipped cream (thanks for the excellent idea, Tanglewood Baked Goods) would be amazing with this. And I was right. As usual (kidding). But seriously, the bourbon whipped cream really gives it something. It elevates it, makes it more grown-up.


 MAPLE PUMPKIN PASTIES (adapted extremely generously from a recipe by Joy the Baker & from these)


  • 1 double pie crust recipe of your choice; made, chilled, rolled out to 1/4″ thickness & ready to cut
  • 3/4 cup pureed pumpkin
  • 1 large egg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon flour
  • cinnamon sugar (just mix together 2 parts sugar to 1 part cinnamon in a little bowl), optional (I didn’t do it)


  1. Preheat your oven to 350° F.
  2. Prepare the filling: whisk together in a small saucepan the pumpkin puree, maple syrup and spices, then, on medium-low heat, heat the mixture just until it’s fragrant. Remove from the heat. Add the egg & flour, whisking quickly. Set aside in the fridge to cool.
  3. Cut your pie crust into whatever shapes you want. I used fairly large circles that I then folded over in half to create half moons/crescents. You can also do rectangles, or do squares and fold them over in half to make little triangles, or make smaller circles and use two to mimic a teeny pie (like thus). Do as thou wilt, just know the bigger the shape, the less pasties you’ll get.
  4. Make sure you poke holes or slice little cuts in the top half of the dough; meaning whether it’s folded over or it’s a separate piece of dough, it has to have airholes to release moisture, gases & heat. You don’t want these little ones bursting open in your oven after all your hard work. Assemble your pasties by spooning the filling in, sealing them, and creating a crust with a floured fork. DON’T OVER-FILL THEM! They most definitely will burst open if you do. I definitely got a little over-zealous & had a few messes to clean up.
  5.  Place them on the baking sheet, leaving some space in between. Let them breathe! If this takes you a while and you notice that the dough is getting super soft, chill the pasties you already have made until it’s time to bake them. It’ll help them keep their shape.
  6. Brush the pasties with either a whole egg beaten, or just egg white, to create a nice brown crust. sprinkle with some cinnamon sugar, if desired. Bake for 30 minutes, or until golden brown.
  7. Remove from the oven and let sit for 10 minutes before transferring to a wire rack to cool completely. Serve with bourbon whipped cream.


 I know, they’re so messy. I don’t even know why none of my mini-pies ever come out even. I just can’t do anything 100% perfect, it always looks a little off and uneven. As a matter of fact, I gave up measuring my dough with rulers & shit, because it just never works out! But whatever they look like, I don’t care, they taste good. Isn’t that what’s important, anyway? It isn’t important how perfect they look, or how beautifully they’re shaped. What matters is if they’re edible, delicious, and if people love eating them.

And that, my friends, is exactly the case with these.

You can use any size cookie cutter you want, or you can make a larger calzone-sized pasty by using a cereal bowl as your shape. It all depends on what you plan on doing with them or how you want to serve ’em.



  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 1-2 teaspoons good quality bourbon


  1. In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or bourbon as needed, by the 1/4 teaspoon.
  2. Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get bourbon butter!

You can also save the whipped cream overnight, but you’ll definitely have to re-whip it before you eat it again. It kind of re-softens and loses it’s whipped character the longer it sits. Remember- this is fresh whipped cream, not store-bought. There are no preservatives! It has to be re-whipped after it sits for any lengthy period of time. Also, just as an FYI- this would work with any liquor of the following: brandy, bourbon, whiskey, and vodka. Which wouldn’t really give it much of a flavor, unless you used flavored vodka. Which might be interesting.

Major thanks to both my orange ramekins & that maple pumpkin custard recipe (which really is delicious, and I highly recommend it) for inspiring me to create these. Maple & pumpkin, & bourbon. Nom nom. Although… I do think it might be time for me to make a full-size pie again. Soon.

And I hope you have a happy Thanksgiving! I can’t believe it’s only 3 days away. Time is flying…