Or at least that is what I keep telling myself. I realize there are those of you out there who may be frowning at someone who is hoping for a bit of cooler weather, after all this is Wisconsin and it’ll be here sooner then any of us wants it. However, I must confess that Fall is one of my favorite seasons, the crispness in the air and of course those foods that we enjoy as the days and nights turn cooler. I mean I just can’t say that I can’t wait to dig into a bracing hot bowl of soup….when it’s 90+ degrees outside. My dear friend and neighbor (when we lived in our last home), we would joke that it wasn’t officially Fall until Miss Lisa made her pumpkin bars, which if I may say are completely scrumptious. So I realize Lisa may not have made her pumpkin bars, but I decided to throw caution to the wind on this beautiful labor day weekend morning and try a new recipe that I found on Pinterest. It turns out that these pumpkin poppers are absolutely fabulous and quite easy and to answer your next question…our guests enjoyed them. One woman even asked to take the 2 she couldn’t eat with her and enjoy them tomorrow. Personally for me I am sure if I had those in the car with me, they wouldn’t make it all the way home (; So here is the Pumpkin Popper recipe that I first discovered on a blog called Just the Little things, and it turns out who we have to ultimately thank for this delicious recipe is a blog called Domestically Speaking, either way these are a winner and give them a try……your family and friends will thank you.
Pumpkin Poppers recipe from Domestically Speaking and Just the Little Things
- 1 3/4 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/8 tsp. ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup pumpkin
- 1/2 cup milk
- 1 stick unsalted butter, melted (I used salted butter, I don’t usually have unsalted butter on hand)
- 2/3 cup sugar
- 2 tbsp. cinnamon (I used Penzey’s Spices Cinnamon)
Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.
In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.
Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.
Today I am sharing this recipe that I received from my sister Sandy, who is an accomplished cook, wife, mother, O.B. nurse and all around swell gal. She shares recipes often and this one is really wonderful. Our guests enjoyed these this morning, I made some modifications, as our guests have nut allergies, so I just adjusted accordingly. I must admit versatility is one of the things I really appreciate in a recipe, so this is a keeper for me. I am especially excited that we actually remembered to take a photo prior to serving our guests this morning. I hope you enjoy making these, and moreover enjoy eating them with your friends and family.
Pumpkin Cream Cheese Muffins
1 can (14 1/2 ounce) pumpkin or sliced carrots, drained
1 3/4 cups flour ( Sandy used whole wheat pastry flour, I have used all purpose flour and a combination of wheat and white flours)
1 cup sugar ( Sandy used 1/2 cup organic cane sugar)
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. each ground allspice, cloves and nutmeg ( I have also used ground mace, in place of the nutmeg)
1/2 to 1 tsp. chopped crystallized ginger
1/2 cup chopped pecans
1/3 cup vegetable oil ( I have also used walnut oil or almond oil with good results)
8 ounces cream cheese, softened ( Sandy used light cream cheese)
1/4 cup sugar
Combine pumpkin or pureed carrots with egg and oil. In a separate bowl combine flour, sugar, baking soda, salt, spices and nuts. Combine wet and dry ingredients until moistened. Fill 12 greased muffin cups one third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by Tablespoon full into the center of each muffin. Top with remaining batter. Bake at 350 for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
p.s. I normally make these in Texas muffin pans, which are larger muffins so they make 6 instead of 12 standard muffins.