Pumpkin Chocolate Chip Muffins & Brown Sugar Oat topping

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I dreamed these up as i was falling asleep last night, pumpkin everything is in right now, t’is the season i suppose. I love when in the summer blueberries are in and we get to make muffins with them fresh and put an awesome brown sugar topping on them. I wanted something similar for these, but at the same time wanted something different than normal.. That is when the  oats came into play. Quite honestly the pumpkin (no choc. chips) muffin and just the oat topping would be wonderful on their own. Or just the muffin and the chocolate chips.

So here is how i put it together, I love a good dump and stir recipe! All you have to do is add all the ingredients excluding the chocolate chips into a bowl and stir.

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Then add in your chocolate chips…..

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I put my muffin batter into papers like you do cupcakes, but with muffins they usually do  not stick and it isn’t needed. I would just give your pan a light non-stick spray or grease very lightly. I fill them up a little more than half way, they rise just a little bit.

Then for the topping…. Place your butter, flour, brown sugar, cold cubed butter and oats in a small bowl. Then you have to work it together with your fingers, be sure your butter is cold or else it won’t crumble like it is supposed to.

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But after about two minutes of kneading it together with your fingers it turns into this lovely little mixture. I sprinkled it very generously over the muffins before baking. If there are still a few lumps of butter then that is okay, just makes it that much more yummy!

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Bake for about 20 minutes in a 400 degree oven and allow to cool before enjoying. Now you have a wonderful on the go breakfast, mid-afternoon snack or a little treat for any time!

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Pumpkin chocolate chip muffins (makes 2 dozen)

1 cup sugar

3/4 cup vegetable oil

3 eggs

1 15oz can pumpkin puree

1 1/2 teaspoon cinnamon

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cup mini chocolate chips (more or less to your personal liking)

Place all ingredients except chocolate chips in a bowl and mix well, add in chocolate chips and stir.

fill slightly more than 1/2 full  into standard cupcake pan. Sprinkle with topping if desired.

Bake at 400*F for about 20 minutes. Done when a toothpick inserted into the center comes out clean.

Brown sugar and Oat topping

3/4 cup old fashioned rolled oats (not the quick-cooking kind)

1/2 cup brown sugar

1/2 cup flour

1/4 cup cold butter, cut into cubes

Place all ingredients into a small bowl and work with fingers until no large lumps of butter remain and mixture is crumbly.

Happy baking! – B

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Pumpkin Cheesecake (The Taste of Fall??)

I work in a kitchen… Sometimes it is not delightful. However, there are times that are quite delightful. Such as getting to experiment with new recipes. One of those recipes this week was pumpkin cheesecake (yummmmmm). It started as my really simple cheesecake recipe with only 5; yeah, you see that correctly… FIVE ingredients! The players in this cheesecake game are cream cheese, eggs, sugar, vanilla and sour cream. It makes a wonderful cheesecake. But i wanted to make something that was more with the changing of the seasons, people crave that pumpkin (everything) in the fall — i myself am guilty as well. So i added in some pumpkin in place of the sour cream and then added nutmeg, cinnamon and cloves for a little more of an autumn tone.

To start off i mixed up the sugar and the cream cheese until well combined and smooth. I then scraped down the sides of the bowl. Add in your eggs, one at a time, beating well after each addition. Then you add in the pumpkin and spices.

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I then poured it into my pie pans already prepped with a graham cracker crust. Bake at 325 for about 45 minutes to 1 hour. They turn out like this. Beautiful, slightly orange and the smell is killer. If you made this any time this fall for guest they would be in love the moment they stepped through the door and smelled it. If you serve it with a little cinnamon whipped cream pipped on top it would be a delicate, sweet and cute dessert for any fall occasion

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PUMPKIN CHEESECAKE

2 Lb cream cheese (softened)

1 1/2 cup sugar

4 large eggs (at room temperature)

1 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2 teaspoons vanilla extract

 

Cream together cream cheese and sugar. Scrape sides of the bowl.

Add in eggs, one at a time, beating until completely incorporated after each addition. Scrape sides of the bowl.

Add in Pumpkin and remaining ingredients. Mix well.

Pour into prepared pans (I prefer to make my own graham crusts and use disposable pie pans).

Bake at 325 F for 45m-1 Hour until slightly firm when touched. Allow to cool completely before serving, keep refrigerated. 

 

*makes about 3 Pies.