Apples and pumpkins. These are my two favorite fall ingredients.
In my doctoral program cohort, we take turns providing a snack for class each week. A couple weeks ago it was my turn, so I made some Pumpkin Cinnamon Chip Cupcakes with Cream Cheese Frosting. I found some fall-colored sprinkles at Target, so I used those to add some color and flair.
I had come across a recipe for Pumpkin Snickerdoodles. I love regular snickerdoodles and figured you couldn't go wrong by adding a fall twist to them. They were delicious! My husband loved them and was not happy about my wanting to share them with the neighbors; he wanted to keep them all for himself. (Sorry, no pictures of these.)
Lastly, I had some leftover pumpkin from the snickerdoodles, so I used it for some Pumpkin Muffins with Streusel Topping - perfect for a cool Sunday morning breakfast. These have a healthy element to them in that they use some whole wheat flour and oatmeal, but the six tablespoons of butter probably offsets that, right? They made the house smell wonderful! I thought they were yummy warm out of the oven. They weren't too sweet, and you could definitely taste the pumpkin spices. Kate loved helping with the baking. As I measure each ingredient, she yells, "I want to dump it in!"
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