I went on a somewhat spontaneous blogging break and mini-vacation over the last week... Things were incredibly hectic, and I was generally unprepared for Thanksgiving (unusual for me, I'm usually ready to go the week before Turkey Day!)...
So yeah, the bloggies got neglected. But our Thanksgiving was wonderful, cozy, and small, and although I very nearly burned out the first three days of the week, Thanksgiving weekend was blissfully full of doing absolutely nothing. How was yours?
Anyway. We're BACK!
And we have news!
For the first order of business, I am now in the process of baking our first-ever batch of VEGAN pumpkin muffins and brownies. After having several requests for vegan goodies, I decided to try it, and fortunately, our recipes adapt well to their vegan ingredients. The ingredients for most of our products are mostly vegan anyway, so it was a pretty easy switch. They smell heavenly, and if they taste as good as I think they will, they'll definitely be a hit with our vegan customers. Yay!
Secondly, in case you haven't been on here in a little while, you may notice a new page up top, entitled "Holiday Specials." Yep, that's right, for the holidays only, we are running a couple of REALLY AWESOME specials. All of the details are on that page, but to give you the short version here's what we're doing:
1. Local baked goods delivery. Order a minimum $15 in baked goods, and for a small fee, we'll deliver fresh, organic, gluten-free, and TASTY baked goods to the residence or business of your choice.
2. Gift baskets. Love our stuff? Want something more than just baked goods? For the holidays, we're offering three different sizes of gift baskets, starting at $35.
Also, to go along with our specials, we're offering a wider selection of baked goods. Not only do we now have a selection of vegan offerings, but we're also including mini-loaves (two-in-a-pack, like the mini-muffins), and CAKES. Oh yes, cakes. Fabulous!
And don't forget, now is the time to order aprons, if you want one in time for Christmas or Hannukah. They will have their own page very soon!
So, check out the page, send me an e-mail, order, order, order! It really is the MOST wonderful time of the year... Happy Thanksgiving, happy fall, HAPPY HOLIDAYS!
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Monday, November 29, 2010
Sunday, October 17, 2010
Pumpkin Spice Muffins
Happy Sunday! It is absolutely magical here, and with it being pumpkin season and Halloween almost upon us, I thought it would be the perfect day for some pumpkin spice mini-muffins! Below is the basic pumpkin spice recipe, followed by a few other ideas. Pumpkin is just so fun... Consider them variations on a theme, Autumn-Style. :O)
Basic Pumpkin Spice Mini-Muffins:
1 bag Flour Girls' Basic Muffin Mix
2-3 tbsp. canned organic pumpkin (NOT pumpkin pie, simply plain pumpkin!)
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1-2 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 - 1/3 cup of liquid (we generally use milk, but feel free to try other things!)
Preheat your oven to 300. In a medium bowl, add the mix, one egg, pumpkin, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the the nuts and if you want them, the chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
Pumpkin Spice Chocolate Chip Mini-Muffins:
To the basic recipe above, add in 1/4 cup dark chocolate/semi-sweet mini-chips. You can use more if you'd like. Also, only add in 1 tablespoon of extra sugar unless you really prefer them sweeter. Bake as directed above.
Pumpkin Spice Cream Cheese Mini-Muffins:
Make the basic recipe above. Then, in a separate small bowl, mix together:
4-6 tbsp. softened cream cheese
Dash of cinnamon or nutmeg or both (enough to give it a hint of flavor)
Dash of vanilla extract
1 - 1 1/2 tsp. sugar, honey or agave (I used honey and it turned out lovely!)
Mix well. After placing the muffin batter into the pan, then use a teaspoon to dole out a little (or a lot, depending on your taste!) of the cream cheese mixture into the center of each. Push it down a little, to get the cream cheese down into the muffin - not all the way to the bottom, but close. It's a little messy, but OH, SO WORTH IT. These are seriously yummy!
These you will need to bake for an extra 5-10 minutes, and you may want to cover them toward the end of baking so the cream cheese doesn't get too brown on the top.
With the pumpkin, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Basic Pumpkin Spice Mini-Muffins:
1 bag Flour Girls' Basic Muffin Mix
2-3 tbsp. canned organic pumpkin (NOT pumpkin pie, simply plain pumpkin!)
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1-2 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 - 1/3 cup of liquid (we generally use milk, but feel free to try other things!)
Preheat your oven to 300. In a medium bowl, add the mix, one egg, pumpkin, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the the nuts and if you want them, the chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
Pumpkin Spice Chocolate Chip Mini-Muffins:
To the basic recipe above, add in 1/4 cup dark chocolate/semi-sweet mini-chips. You can use more if you'd like. Also, only add in 1 tablespoon of extra sugar unless you really prefer them sweeter. Bake as directed above.
Pumpkin Spice Cream Cheese Mini-Muffins:
Make the basic recipe above. Then, in a separate small bowl, mix together:
4-6 tbsp. softened cream cheese
Dash of cinnamon or nutmeg or both (enough to give it a hint of flavor)
Dash of vanilla extract
1 - 1 1/2 tsp. sugar, honey or agave (I used honey and it turned out lovely!)
Mix well. After placing the muffin batter into the pan, then use a teaspoon to dole out a little (or a lot, depending on your taste!) of the cream cheese mixture into the center of each. Push it down a little, to get the cream cheese down into the muffin - not all the way to the bottom, but close. It's a little messy, but OH, SO WORTH IT. These are seriously yummy!
These you will need to bake for an extra 5-10 minutes, and you may want to cover them toward the end of baking so the cream cheese doesn't get too brown on the top.
________________________________________________________________________
With the pumpkin, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
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