Showing posts with label pumpkin recipes. Show all posts
Showing posts with label pumpkin recipes. Show all posts

Tuesday, November 14, 2023

Sweet Sourdough Pumpkin Buns

These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast. 

Food Lust People Love: These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast.

I am here to tell you that my sourdough starter, John Dough, is a survivor! I abandoned him in my Houston refrigerator in May and when I got back in September, I fed him a couple of times and he is back to normal. Go, John, go! 

I had a back up plan, though. In her fabulous book, The Sourdough Whisperer, Elaine Boddy gives useful and easy to follow instructions on how to dry out a sourdough starter for foolproof transport. I tried it with Jane Dough (my Jersey, CI starter) before I headed back here to Houston but then I didn’t need to use it when John revived.


What that means though is that I have dried sourdough starter to share, if a friend happens to need some or if John Dough gets into a slump. I can highly recommend connecting with Elaine if you love baking with sourdough and/or want to get started. Her books are great for experienced bakers and beginners alike. Plus she’s a really nice person. Tell her Stacy from the delicious. group sent you!

Sweet Sourdough Pumpkin Buns 

The dough for these sweet buns uses a fed sourdough starter. Your dough will rise nicely but there isn’t a pronounced sharpness from the starter. This recipe was adapted from one on Aberle Home.

Ingredients for 12 buns
1/2 cup or 113g FED sourdough starter (100% hydration)
1/4 cup or 60ml milk, lukewarm
1/2 cup or 120g canned pumpkin (not pumpkin pie filling!)
2/3 cup or 132g dark brown sugar
1 large egg
2 3/4 cup or 344g unbleached bread flour
1/4 cup or 56g butter, softened
3/4 teaspoon fine sea salt

Optional to finish: 2 tablespoons melted butter

Method
In a stand mixer fitted with a dough hook, mix together the fed starter, milk, canned pumpkin, brown sugar and egg until well combined. 


Sift in the flour and mix again until there is no dry flour showing. 


Cover and allow to rest for 30 minutes. Mix in the butter and salt until thoroughly combined. 


Knead on medium speed (or in the bowl by hand) for an additional 8-10 minutes or until the dough becomes very smooth and elastic. You might need to scrape the bowl down a time or two at the beginning to incorporate butter that has stuck to the sides. I did. 


This is a really soft dough. Form it into a ball as best you can in the bowl, and cover. Allow to rise at room temperature until it has doubled in volume or overnight in the refrigerator. (If you do an overnight cold prove, allow time for the dough to come back to room temperature before continuing with the next steps.) 

I did a slow overnight rise for this batch of buns because I believe that the extra time also makes the dough more manageable. 


Turn the dough out onto a clean surface and divide it into 12 pieces (weigh dough for uniform buns - my whole dough ball weighed 864g/12 = 72g for each bun.) 


Dampen your hands with a little water so the dough doesn’t stick to them then form the dough into a tight ball by pinching the sides to the bottom. Cup your hand around the dough ball and push it around gently to create a nice round ball. 


Repeat to shape remaining pieces of dough. 

Place the balls in a baking pan lined with baking parchment, leaving room for them to rise. Ideally, they will touch once they have risen. For these buns, I used a 9x13 in or 23x33cm pan. Cover them with cling film and leave to rise for about 45-55 minutes.


If it’s cold in your kitchen and you have a microwave, put water in a microwavable bowl and heat it to almost boiling. Set the pan of buns on top of the bowl and leave the microwave closed for the rising time. Works like a charm. 

Near the end of your rising time, preheat your oven to 375°F or 190°C.

Bake the buns on the center rack for 12-15 minutes or until they are lightly golden on the edges. (The centers should read 185°F or on an instant-read thermometer when done.) Cool in the baking pan on a cooling rack. 

Food Lust People Love: These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast.

These are divine served warm. I like to brush them with some melted butter. You might like to as well. 

Food Lust People Love: These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast.

Enjoy!

Food Lust People Love: These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast.

It’s the second Tuesday of the month so that means it’s time for my fellow Bread Bakers to share their recipes. Since Thanksgiving is nigh, we are sharing breads that would be excellent additions to your Thanksgiving feast. Check out the list below. Many thanks to our host Swathi of Zesty South Indian Kitchen.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.



Pin these Sweet Sourdough Pumpkin Buns!

Food Lust People Love: These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast.

 .


Sunday, September 25, 2022

Chocolate Pumpkin Cupcakes

These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Who remembers Pick-A-Mix? Back in the good old days, Brach’s candies were displayed in an open case in many stores with a big Pick-A-Mix sign. You helped yourself to a bag and filled it with your choice of candies, paying by the weight. Often these candy cases were near the front of the store, just by the lines for the cashiers. 

My grandmother was a real character and, while she had a generous heart where her grandchildren were concerned, she did not tolerate laziness or ineptitude well, even in us. If the store had long lines at the cashier and only one or two lanes open, Gram would instruct us each to choose a candy from the Pick-A-Mix. 

She considered that well-deserved compensation for a lengthy wait in line. As a child I was mortified to comply, but one did not argue with my grandmother! My favorites were the cinnamon or the butterscotch hard candies. 

Nowadays it’s a rare store that still has a Pick-A-Mix case, but one can buy those Brach’s candies in bags, some with seasonal variations like the autumn mix, the party mix and the old-fashioned holiday mix with red, white and green hard candies.

Can I confess that I’m not a huge fan of the autumn candy mix for eating? I do love them for decorating though! Nothing cheers up a cake, cookie or cupcake like a few candy corns or tiny pumpkins scattered about. Those instantly say autumn to me. Halloween is not far off AND Thanksgiving is coming just behind it! 

With that in mind, I’ve baked you some chocolate pumpkin cupcakes, topped with the little Autumn mix pumpkins I have on hand. Wouldn’t they be perfect as one of the desserts for your Halloween party or Thanksgiving table? 

Chocolate Pumpkin Cupcakes 

This recipe makes 18 cupcakes and plenty of buttercream frosting.  Using special dark cocoa ensures maximum chocolate flavor but if you don't have it, normal cocoa can be substituted. The addition of pumpkin adds a very subtle background taste even pumpkin haters might not discern, but it gives 
these cupcakes super moisture and creates a tender crumb. 

Ingredients
For the cupcake batter – makes 18:
2 1/2 cups or 315g all-purpose flour
1/4 cup or 30g extra dark special cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups or 355g canned pumpkin – not pie filling
1 1/2 cups or 300g granulated sugar
1/2 cup or 120ml whole milk
1/4 cup or 57g butter, melted and cooled
2 eggs

For the vanilla buttercream frosting - makes about 3-3/4 cups:
1 1/2 lbs or 675g confectioners’ sugar
1 cup or 226g butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
6-8 tablespoons milk

To decorate – optional 
Ground cinnamon
Sparkly sugar
Candy pumpkins or candy corn
Shavings of chocolate candy

Method
Preheat oven to 350°F or 180°C and prepare your cupcakes pans by greasing them with butter or lining them with paper cupcake liners. 

Sift together flour, cocoa powder, baking powder, salt, cinnamon and baking soda in a large bowl. Set aside. 


Using your stand mixer or electric beaters, beat together the pumpkin, sugar, milk and butter. 


Add eggs in one by one, mixing well with each addition. 


Slowly add dry ingredients to wet as you mix. Mix until well combined. 


Spoon batter into your prepared cupcake cups.


Bake 20 to 25 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean. 


Let cool completely before you top them with frosting. 

To make the frosting:
In large bowl, with mixer at medium-low speed, beat confectioners’ sugar, butter, vanilla, and 6 tablespoons milk until smooth and blended. 

Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula. Beat in additional milk as needed for easy spreading consistency.

Use a piping bag and a large tip to decorate the cooled cupcakes with frosting. 

From high above the cupcakes, sprinkle a small pinch of cinnamon on each cupcake, along with some sparkly sugar, if desired. Top each with a tiny pumpkin or other seasonal candy.

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Enjoy!  

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

It’s Sunday FunDay and today we are sharing recipes with pumpkin! Many thanks to our host, Renu of Renu Cooks. Check out all the pumpkin recipes below. 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 



Pin these Chocolate Pumpkin Cupcakes!

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

 .

Thursday, October 15, 2020

Spiked Pumpkin Gingerbread Bundt #BundtBakers

This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn. 

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.

This month I’m hosting our Bundt Bakers event and I chose the ingredient/theme pumpkin because as much as I object to pumpkin flavored things while it’s still summer, come October, I’m ready! 

As I mentioned many moons ago, when I shared my gingerbread muffins with honey ginger glaze (topped with crystallized ginger because why do things halfway?) gingerbread is a seasonal favorite at our house. It is the harbinger of fall, even as the air is still way too hot and the orange- and red-hued leaves are yet to make an appearance.

Spiked Pumpkin Gingerbread Bundt

This recipe is adapted from a spice cake on the NordicWare website to fit a 9-cup Bundt pan. You can certainly use a 10-cup Bundt pan also. 

Ingredients
For the batter:
2 cups or 250g flour, plus extra for the pan
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup or 200g brown sugar
1 cup or 200g sugar
1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling!)
1/2 cup or 120ml molasses
3 eggs
1/2 cup or 113g butter, melted and cooled, plus extra for the pan

For the rum butter glaze:
1/2 cup or 113g butter
1 cup or 200g sugar
1/4 cup or 60ml dark rum
1/4 cup or 60ml water
1/4 teaspoon fine sea salt

Method
Preheat oven to 350°F or 180°C. Prepare your 9-cup Bundt pan by greasing it liberally with butter and then coating it with flour. In case you are curious, mine is the NordicWare pan Harvest Leaves. <affiliate link.

In a large bowl, whisk together the flour, ginger, baking powder, baking soda, cinnamon and salt. Set aside.


In another large bowl, whisk together the sugars, pumpkin puree, molasses, butter and eggs.


Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. Do not overmix!


Pour the batter into your prepared Bundt pan and smooth out the top. 


Bake the Bundt for 50-55 minutes or until a toothpick placed in the center comes out clean. 


Meanwhile, make the rum butter glaze. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 5-7 minutes stirring constantly. 


Remove from heat and cool slightly.

When the Bundt is done, remove it from the oven and leave in the pan to cool for about 5-7 minutes. Loosen the edges with a toothpick and turn the cake out onto a serving platter. 

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.

Generously brush cake with the rum butter glaze. 

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.

Put the rest of the glaze in a tiny pitcher so people can add more to their slices as desired. 

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.

Enjoy! 

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.


Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today! 

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.


Pin this Spiked Pumpkin Gingerbread Bundt!

Food Lust People Love: This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn.

 .

Wednesday, October 3, 2018

Coconut Curry Roast Mini Pumpkins #FoodieExtravaganza

Just a few ingredients but I promise you that these coconut curry roast mini pumpkins are going to wow your family and friends. The hardest part is cleaning the pumpkins but these are so worth the time and trouble.

Food Lust People Love: Thai red curry paste whisked with coconut cream makes a gorgeous velvety sauce inside these coconut curry roast mini pumpkins!


I’ve been mulling over this idea for quite a while just biding my time until the little pumpkins started showing up in my local supermarket. I love cutting larger pumpkins or butternut squash in wedges, seasoning them with spices, syrups and/or balsamic and roasting them, but it seems like a lot of the toppings just drip off without soaking in. Especially from the pumpkin wedges.

So I got to thinking. What if I filled small pumpkins and baked them whole? As you’ll see from the photos, a little bit of the coconut curry sauce did boil out and over, but plenty enough was left inside to make these guys absolutely delicious!

Coconut Curry Roast Mini Pumpkins

If your mini pumpkins have tender enough skin, you can eat the whole thing! Just cut them apart with a knife and fork. If not, serve with a spoon, for scooping out the tender coconut curry flavored pumpkin and sauce inside.

Ingredients to serve 2 – easily doubled or trebled, if you’ve got a pan and oven big enough!
2 mini pumpkins, about 1 lb or 450g each
1 (13.66 oz or 400ml) can coconut cream
2-3 tablespoons red Thai curry paste
Freshly ground black pepper

Optional for serving:
fried curry leaves
slices of fresh red chili peppers

Method
Scrub your mini pumpkins clean. Dry them off and then, using a sharp knife at an angle, cut the tops off. Remove any seeds or fibers from the tops and set aside.



Use a spoon to scrape all of the seeds and fibers from the inside of the mini pumpkins, making sure to get it all out, even from up around the top. I start with a normal spoon and then use a grapefruit spoon for a final thorough scrape.



Preheat your oven to 350°F or 180°C. Put your clean pumpkins in a baking pan. If you need to shave a tiny bit off the bottoms so they stand upright, please do, just be careful not to make a hole.

Pour your coconut cream into a large measuring cup so you have room to whisk. Add the Thai red curry paste. We like things spicy, so I add three tablespoons. Whisk briskly until the paste is completely dissolved in the coconut cream.

Pour half of the coconut curry sauce in each pumpkin. Sprinkle in a little freshly ground black pepper.


Put the tops back on the pumpkins so they fit snugly.

Roast in your preheated oven for 45 minutes then test for doneness. If a fork doesn’t go easily into the flesh of the pumpkin, roast for another 15 minutes.

Remove from the oven and leave to cool for about 5-10 minutes before serving. The coconut curry mini pumpkins retain the heat quite well and you don’t want to burn your mouth.

Food Lust People Love: Thai red curry paste whisked with coconut cream makes a gorgeous velvety sauce inside these coconut curry roast mini pumpkins!


If desired, top with sliced red chili pepper and fried curry leaves.

Food Lust People Love: Thai red curry paste whisked with coconut cream makes a gorgeous velvety sauce inside these coconut curry roast mini pumpkins!


Enjoy!

It's October so that means pumpkin recipes in honor of National Pumpkin Day on October 26th! Many thanks to our Foodie Extravaganza host this month, Lynda from Reviews, Chews & How-Tos.


Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Pin it! 

Food Lust People Love: Thai red curry paste whisked with coconut crea, makes a gorgeous velvety sauce inside these coconut curry roast mini pumpkins!

 .



Tuesday, November 21, 2017

Cinnamon Pumpkin Cookies #CreativeCookieExchange

Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

I love the sparkle of demerara sugar. Rolling the cinnamon pumpkin cookie dough in those big sugar crystals is what makes these cookies special, plus it also makes the dough less sticky and easier to shape.

If you can’t find it in your local supermarket or bakery supply store, you can order it from Amazon.  <affiliate link*. I use it on all sorts of baked goods, when a little shine is welcome, like my chili maple bacon cookies and blueberry pie with polenta shortcake crust. It also makes a rich and wonderful simple syrup to use in cocktails like an Irish blackberry cobbler or pomelo margaritas.

But this month for our Creative Cookie Exchange, we are sharing cookies that make an easy, last minute Thanksgiving holiday dessert or treat so I made cinnamon pumpkin cookies. They can be made ahead, frozen, and baked when needed, so you are ready at a moment's notice when unexpected guests arrive. Or you can bake them ahead of time and freeze them after. They thaw almost instantly, always a plus for a busy holiday.

Mix up a batch of these fabulous cookies for your next gathering. I almost called these pumpkindoodles, you know, like snickerdoodles but pumpkin. But there is nothing absent-minded about that crunchy demerara sugar. It's all there.

Cinnamon Pumpkin Cookies


Ingredients for about 2 dozen cookies
1 1/2 cups or 190g flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 cup or 100g soft dark brown sugar
1/2 cup or 113g butter, softened
2 tablespoons unsulphured molasses
1 large egg
3/4 cup or 150g canned pumpkin puree (not pumpkin pie filling) or steamed, mashed fresh pumpkin

For rolling the dough:
1 cup or 220g Demerara or other large grained sugar
1 teaspoon ground cinnamon

Method
Whisk together your flour, salt, baking powder and ground cinnamon in bowl. Set aside.

With your hand beaters or in the bowl of your stand mixer, cream together the brown sugar, butter and molasses.

Tip: The molasses will slide easily off of your measuring spoon if you give it a quick spray with Pam or your favorite non-stick spray first.

Add in the egg and pumpkin and beat for another minute or so, scraping down the bowl halfway through.


With the beaters on low, add in the flour mixture a little at a time, until it is fully incorporated.


Line a baking pan with parchment and use a scoop or a couple of tablespoons to divide the soft dough into about 24-26 portions. Pop the pan into the freezer and set a timer for about 45 minutes, if you are planning to bake the same day.


Meanwhile, mix the demerara sugar with the ground cinnamon in a large mixing bowl.

When the dough is almost finished chilling, preheat your oven to 350°F or 180°C and prepare your cookie pan by lining it with baking parchment or a silicone liner.

Remove only 12 (or however many cookies your pan can fit) pieces of dough from the freezer.

Roll each into a ball and pop it in the bowl of cinnamon sugar. Shake the bowl to coat. Use your hands to press each ball into a disk shape and press both sides of the disk back into the cinnamon sugar.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Place them on the prepared pan.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Bake in your preheated oven for about 12-14 minutes, or until the cinnamon pumpkin cookies are puffed and set. Remove from the oven and leave to cool completely before serving or storing in an airtight container.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Repeat with the remaining dough, until all the cookies are baked.

Alternatively you can completely freeze the dough pieces so they won’t stick together, then transfer them to a Ziploc bag. Keep them frozen until you are ready to bake. Remove just the number you want to bake from the freezer. Let them thaw just enough so you can roll them into balls and continue with the instructions for rolling them in the sugar, shaping and baking.

I’ve tested it both ways and the cookies turn out great either baked the same day or after freezing the dough.

Enjoy!

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Are you needing last minute treat recipes for Thanksgiving? Check out all the cookies we’ve got for you today!

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

*Disclaimer: Amazon affiliate links earn me a few pennies when you make a purchase by following one, even if you don't buy the item I've listed. Your cost remains the same.

Pin it! 

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.
.

Monday, October 30, 2017

Chocolate Pumpkin Swirl Muffins #MuffinMonday

Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

I tend to be one of those people who resist cooking and baking with pumpkin until I can feel coolness in the air. Unfortunately, I keep forgetting that that just doesn’t happen in Dubai until autumn is pretty much over, calendar-wise.

But when it gets to be October and almost November, I guess it’s time!

Chocolate Pumpkin Swirl Muffins


If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Ingredients
1 1/2 cups or 190g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 200g sugar
1/2 15 oz can or almost one cup or 200g pure pumpkin (not pumpkin pie filling)
2 eggs
1/4 cup or 60ml canola oil
1/4 cup or 60ml orange juice
4 1/4 oz or 120g 70% cocoa dark chocolate (I like Lindt.)

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it thoroughly, spraying with non-stick spray or lining it with paper muffin cups.

Melt your chocolate gently the microwave with a few short bursts of 10-15 seconds at a time, stirring in between.


In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar and stir well.

In another bowl, whisk together the pumpkin, oil, orange juice and eggs.


Pour your wet ingredients into the dry ingredients and fold them together until just mixed.


Pour about two-thirds of the melted chocolate on top of the batter and use a spoon to fold it in so there are still pockets of chocolate, in and around the pumpkin batter.


Divide the batter evenly among the muffin cups.


Use a small spoon to divide the remaining chocolate to top the batter in the muffin cups. Use a toothpick to swirl that chocolate into the top of the batter.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Cool for a few minutes and then remove the muffins and put on a rack to cool completely.

Word of warning: Depending on the temperature of your kitchen (still pretty hot here in Dubai!) the chocolate may come off a little onto your fingers as you handle the muffins. Lick it off and carry on. In a colder kitchen, the chocolate should set.

Enjoy!

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.


Check out all the lovely October muffins my Muffin Monday group have baked for your today. It’s so hard to choose which to make first!



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it! 

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.
 .