Tag Archives: streusel recipes

Sweet Treats – Best Baking with Pumpkin Recipes

With Halloween less than a week away, I thought this would be a good time to share three of my favorite recipes for making sweet treats with pumpkin! I think you will find it hard to pick a favorite!

From by the bay wishing you sweet pumpkin food memories!

Maryann

blog pumpkin coffee cake

Pumpkin Coffee Cake with Brown Sugar Streusel
Serves 6-8
Ingredients

Streusel Topping

3/4 cup all purpose flour
1/4 cup granulated sugar

1/2 cup dark brown sugar
1/2 cup chopped walnuts

2 teaspoons cinnamon powder
1/4 teaspoon fine sea salt

6 tablespoons melted unsalted butter

Filling
1/2 cup dark brown sugar
2 teaspoons cinnamon

Cake

8 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs
1/2 cup pumpkin puree ( canned)
1/2 cup sour cream
1 1/2 cups all purpose flour
2 teaspoons baking powder

2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees F. Butter and flour an 8” square baking pan. ( I find an 8″ square glass baking dish works best). Make the topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and make large chunky crumbs, between 1/4″ to 1/2″ inch depending on preference. Place crumbs onto a parchment lined baking sheet and put into the refrigerator to cool for about 15 minutes. To make filling combine the dark brown sugar and cinnamon in a bowl and set aside.To make cake batter sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a bowl. Use an electric mixer to cream butter and sugars together until fluffy. Add eggs one at a time and beat well. Mix in the flour alternately with the sour cream and pumpkin puree and mix well. Once combined pour half the batter into the prepared baking pan and spread out with a spatula. Sprinkle the filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the streusel topping over the top of the batter. Place in the oven to bake until golden brown and a cake tester comes out clean, when inserted into the center of the cake. This is approximately 50 to 55 minutes. Remove the cake from oven and let cool on cake stand about 20 minutes before removing from pan to serve.

blog pumpkin muf

Pumpkin Cream Cheese Muffins

Makes 12 muffins

Ingredients

For Filling
4 ounces cream cheese
1/4 cup confectioners sugar
1/4 teaspoons vanilla
For Muffins
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
roasted and salted pumpkin seeds (pepitas) to garnish top of muffins
Directions
In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester
comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.
blog pumpkin muffins

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions
In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Pumpkin Coffee Cake with Brown Sugar Streusel

blog pumpkin coffee cake 1


If you read New York Magazine, you would have heard that pumpkin is the new bacon ( See link below). I’m not sure I would agree with that statement , however, I sure do love to cook with pumpkin this time of year. I can’t think of a better way to help celebrate Halloween than baking , especially with pumpkin! I was experimenting in the kitchen with some of my favorite ingredients to come up with this delicious and rich coffee cake. It has everything I like best in a good coffee cake, a wonderful streusel topping , with the added crunch of some walnuts. In my family we love the crumbs on top, so this recipe has plenty of crumbs and they are large and chunky when I toss them on top of the batter. The cake is moist from using both pumpkin puree and sour cream. To add to the richness is a nice layer of brown sugar filling. When baking the house is just filled with the delicious aroma of cinnamon and brown sugar. You’ll want to eat this the second it comes out of the oven, but it really needs to cool so that you can enjoy all the layers of flavor. Try to resist or you’ll just to have to eat some twice, warm and then cool as well. The trouble is this cake will just disappear……….probably the ghosts and ghouls have gotten to the cake !

http://nymag.com/news/intelligencer/pumpkin-2012-10/

From by the bay wishing you pumpkin, cinnamon and brown sugar food memories!
Maryann

blog pumpkin coffee cake

Pumpkin Coffee Cake with Brown Sugar Streusel
Serves 6-8
Ingredients

Streusel Topping

3/4 cup all purpose flour
1/4 cup granulated sugar

1/2 cup dark brown sugar
1/2 cup chopped walnuts

2 teaspoons cinnamon powder
1/4 teaspoon fine sea salt

6 tablespoons melted unsalted butter

Filling
1/2 cup dark brown sugar
2 teaspoons cinnamon

 

Cake

8 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs
1/2 cup pumpkin puree ( canned)
1/2 cup sour cream
1 1/2 cups all purpose flour
2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees F. Butter and flour an 8” square baking pan. ( I find an 8″ square glass baking dish works best).  Make the topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and make large  chunky crumbs, between 1/4″ to 1/2″ inch depending on preference.  Place crumbs onto a parchment lined baking sheet and put into the refrigerator to cool for about 15 minutes.  To make filling combine the dark brown sugar and cinnamon in a bowl and set aside.To make cake batter sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a bowl. Use an electric mixer to cream butter and sugars together until fluffy. Add eggs one at a time and beat well. Mix in the flour alternately with the sour cream and pumpkin puree and mix well. Once combined pour half the batter into the prepared baking pan and spread out with a spatula. Sprinkle the filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the streusel topping over the top of the batter. Place in the oven to bake until golden brown  and a cake tester comes out clean, when inserted into the center of the cake. This is approximately 50 to 55 minutes. Remove the cake from oven and let cool on cake stand about 20 minutes before removing from pan to serve.

Apple Streusel Muffins

blog app muffin

Apple Streusel Muffins

Makes 12 muffins

Muffin batter

1 ½ cups flour

2 tablespoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup fine sugar

¾ cup buttermilk

1 egg

4 tablespoons unsalted butter, melted

1 cup apple, pared and chopped

Streusel Topping

1/3 cup brown sugar

2 tablespoons flour

½ teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

½ cup walnuts, chopped

Directions

In a small bowl place all ingredients for the streusel topping, combine and set aside. In another bowl mix together sugar, flour, baking powder, salt, cinnamon and nutmeg. In another bowl add buttermilk and one egg beaten. Combine wet ingredients and add to the dry ingredients in the other bowl. Mix until incorporated and add melted butter and apple. Mix again. Take a lined 12 muffin tin and fill each muffin tin to 1/3 with batter. Top the batter for the 12 muffins with ½ of the streusel topping. Put remaining batter into each tin and then finally top with the remaining streusel topping.  Bake in a preheated 350F degree oven for 35 minutes or until tester comes out clean.  Remove from oven and cool on rack.