Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Perfectly moist and flaky pumpkin chocolate chip scones.  Ready in only 30 minutes and perfect for on-the-go mornings or brunch!

Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)

Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.

Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.

Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined. 

Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.

Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.

Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.

Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.

• 
  
  
  
  
  
  

King Arthur Pumpkin Scones

I

King Arthur's Pumpkin Scones

I buy the small Pie Pumpkins to make the pumpkin puree that I use in baking and in soups. I can choose organic and the pumpkin is solid with no water added as in the canned and the flavor is so true to what we should expect. 

 It is so easy to process. Scrub the pumpkin, cut in half, scoop the center and seeds. Place cut side down on a baking sheet with sides, bake at 325. When you can dimple the skin with ease, they are done. Cool, scoop, and it is ready to use or freeze. 

This is a favorite scone recipe of mine 

Ingredients
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice OR
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
8 tablespoons (113g) unsalted butter, cold
1 to 2 cups (184g to 369g) crystallized ginger or cinnamon chips,
2/3 cup (152g) pumpkin purée
2 large eggs
coarse sparkling sugar for topping

Directions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly; it's okay  for some larger chunks of butter to remain unincorporated.

Stir in the ginger and/or chips/bits, if you're using them.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Pumpkin Spice Latte

 

Everyone's Favorite Gourd Is For More Than Pie

Ingredients

2 tsp pumpkin-pie spice

2 cups 3.25% milk

1/3 cup canned pumpkin purée

3 tbsp granulated sugar

1 tsp vanilla

2 tbsp instant espresso powder

1/4 cup sweetened whipped cream

cinnamon or grated nutmeg, (optional)

• Directions:

  Toast spice in a small non-stick saucepan over medium-low until fragrant, 2 min.

  
  

  Whisk in milk, pumpkin and sugar. Increase heat to medium-high. Cook until milk begins to steam and bubbles form at edges of pan, 3 to 5 minutes

  
  

  Divide espresso between 2 mugs. Pour in milk mixture and stir until espresso dissolves. Top with whipped cream and sprinkle with cinnamon.

  
  

  Blend of spices for Pumpkin Latte or use this homemade blend as pumpkin-pie spice. Combine 1 tbsp cinnamon, 1 tbsp ginger, 1 tsp allspice and 1/2 tsp each cloves and nutmeg.

Apple Carrot Cake With Pumpkin Spiced Icing

 

Apple-Carrot Cake with Pumpkin Spiced Icing

You don’t even need a mixer to make this super-moist loaf—a fork does the job nicely. Unlike most quick breads, this one is butter-based, which ups the flavour quotient. The spices in our easy icing dress it appropriately for Thanksgiving weekend, or slice it any time for the perfect autumn breakfast.

Ingredients:

2 cups (500 mL) grated carrot
1 apple, preferably Royal Gala, peeled
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) melted unsalted butter
3/4 cup (175 mL) milk
2 eggs
1 tsp (5 mL) vanilla

Pumpkin Spiced Icing
1 1/4 cups (310 mL) sifted icing sugar
2 tsp (10 mL) pumpkin pie spice
1/2 cup (125 mL) unsalted butter, room temperature
1/2 tsp (2 mL) vanilla
1 block (250 g) regular cream cheese, room temperature

Directions:

Preheat oven to 350­°F (177­°C).

Oil or spray a 9 x 5-inch (2 L) metal loaf pan. Grate apple and measure out 3/4 cup (175 mL). When measuring carrot and apple, do not pack down. Squeeze measured apple using your hands to remove as much liquid as you can.

In a bowl, whisk flour with baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the centre. In a large bowl, whisk sugar with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a fork, stir in grated apple, then carrot until evenly distributed. Pour into dry ingredients and fold together just until no streaks of flour remain. Mixture will be very thick. Turn into prepared pan and spread out as evenly as possible.

Bake in centre of pre-heated oven for 65 to 70 minutes, until a cake tester inserted in centre comes out clean. Remove to a cooling rack. Run a thin-bladed knife around edges of cake. Leave in pan to cool for 20 minutes, then turn out of pan and place back on rack to cool completely. Store at room temperature, covered with a tea towel, and leave overnight before icing. For longer storage, place in a sealed container or freeze.

For the icing, in a bowl, whisk icing sugar with spice. Place butter in a separate bowl and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time, just until incorporated (beating too much will cause thinning). Add about one-third of the icing sugar mixture and beat on low just until mixed in, scraping sides of bowl and beaters occasionally. Gradually beat in remaining icing sugar mixture just until smooth. If too thin, beat in a little more icing sugar. Cover and refrigerate for about 1 hour before spreading on cake. Add more natural goodness, if desired, with a scattering of crisp apple chips—sold in bags in the chip section of grocery stores.

Serves 8

Pumpkin Pie Cupcakes Keto

Pumpkin Pie Cupcakes  (Keto)

These low carb Pumpkin Pie Cupcakes are like the best part of the pumpkin pie.  All creamy filling and sweet whipped cream!  A perfect keto dessert for your healthy.

These cupcakes are without the high carb crust and without all the sugar. They are just soft and gooey enough without oozing out all over your plate. Really, they are essentially little cups of crustless pumpkin pie and they will satisfy that craving instantly.

Ingredients:

3 tbsp coconut flour
1 tsp pumpkin pie spice
1/4 tsp baking powder
1/4 tsp baking soda
Pinch salt
3/4 cup pumpkin puree
1/3 cup Swerve Brown or Swerve Granular 
1/4 cup heavy whipping cream
1 large egg
1/2 tsp vanilla

Directions:

Use parchment or silicon cupcake liners or you will loose most of your cupcake.

Preheat oven to 350*F and line 6 muffin cups with silicone or parchment liners.

In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda and salt.

In a large bowl, whisk pumpkin puree, sweetener, cream, egg and vanilla until well combined.  Whisk in dry ingredients.  If your batter seems very thin, whisk in an additional tablespoon of coconut flour.

Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink...that's okay, all the better for plopping your whipped cream on top!).

Refrigerate for at least one hour before serving.  Dollop whipped cream generously on top.

Pumpkin Pie Cupcakes Recipe Notes:

Do not expect these to be like regular cupcakes. While most of my readers adore this recipe, some were surprised to find them very un-cake like. This is how they are supposed to be. Think of it as the center of the pumpkin pie with no crust.

Be sure use parchment paper or silicone cupcake liners. Either works well, but paper liners will stick terribly and you will lose most of your cupcake.

If your pumpkin puree is very thin and watery, you will probably need to add more coconut flour to dry it out.

Use Swerve Brown if you can get it. It gives this keto dessert an extra special caramel-like flavor.

This makes 6 cupcakes but you can easily double or triple the recipe and make them for a whole crowd.

Do not forget the dollop of whipped cream on top. Keto pumpkin pie heaven!

Pumpkin Pecan Coffee Cake

 Pumpkin Pecan Coffee Cake

Ingredients:
1/3 cup of butter, melted
1 (15) ounce can of pure pumpkin (not pumpkin mix)
2 eggs
1 (15.25) ounce butter yellow cake mix (I use Betty Crocker)
2 teaspoons of pumpkin pie spice
1 teaspoon of baking soda
1 teaspoon of vanilla
Topping Ingredients
2/3 cup of brown sugar
1/4th cup of white sugar
1 teaspoon of cinnamon
1/2 cup of butter, sliced in small pieces
1/2 cup flour
1 cup of pecans
Icing Topping (optional)
1 cup of powdered sugar
1/4th cup of milk or cream

Directions:

Preheat oven to 350 degrees. 

Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with a mixer. Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.

Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick. Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. Remove from oven and let cool. If adding the icing topping, combine powdered sugar and milk and drizzle over cake.