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Blog

Butteryum food blog recipes

Filtering by Category: fruit recipes

Mini Pumpkin Spice Muffins

Patricia @ ButterYum

Mini Pumpkin Spice Muffins - ButterYum

These mini pumpkin spice muffins are soft and moist with just the right amount of autumn flavor, but dipping them in melted butter and cinnamon sugar takes them over the top.

This is my "scratch" take on a popular 2-ingredient muffin technique that's been making the food blog rounds for a few years.  To make the batter in the traditional manner, you add a can of pumpkin puree to a box of dry cake mix.  By all means, feel free to do that if you like, but if you want to make a homemade version of the boxed cake mix, try this recipe.

Use a #50 scoop to make all your mini muffins exactly the same size for professional results!

Use a professional quality mini muffin pan too - no more burnt bottoms!!

Items used to make this recipe:

(affiliate links)

Mini Pumpkin Spice Muffins

Printable Recipe

Ingredients

Muffins:

  • 2 1/3 cup all purpose flour

  • 1/3 cup nonfat dry milk powder or buttermilk powder

  • 1 tablespoon baking powder

  • 3/4 teaspoon fine salt

  • 1 1/2 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1/2 cup shortening

  • 15-ounce can 100% pumpkin puree

Topping:

  • 4 tablespoons melted butter

  • 1/2 cup granulated sugar

  • 2 tablespoons ground cinnamon

Directions

For the muffins:

  1. Place a rack in the center position of the oven and preheat to 375F.

  2. Spray mini muffin pan with baking spray; set aside.

  3. In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.

  4. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.

  5. Add the pumpkin puree and beat just until all the ingredients are fully incorporated.

  6. Use a #50 scoop to portion half of the batter into prepared mini muffin pan.

  7. Bake muffins for 12-15 minutes; cool completely.

For the topping:

  1. In a small bowl, combine sugar and cinnamon.

  2. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar. Recipes makes 48 mini muffins.

5 Comments
categories breakfast recipes, snack recipes, fruit recipes
tags pumpkin recipes, pumpkin spice recipes, breakfast recipes, muffin recipes

Individual Plum Crisps

Patricia @ ButterYum

The outdoor temperatures have begun to drop and plums are in season.  That means I can start cooking and baking more comfort foods.  Crisps fall into that category for me.  They're so simple to make, and let's be honest, who doesn't love sweet bubbling fruit covered in a blanket of crisp crumb topping?  

Start with 2 pounds of beautiful plums - these organic beauties were in my last CSA delivery.

Cut them in half and remove the pits.

Then slice them 1/4-inch thick - the plum skins will give the finished crisps a lovely rosy color.

Put the sliced plums in a large bowl and add the sugar.

And the cornstarch.

And the vanilla bean paste.

Now stir it all together until everything is well combined.

In a separate bowl, use a pastry blender to combine the ingredients for the crumb topping.

Divide the crumb topping evenly among the pie dishes.

Bake and enjoy!

Items used to make this recipe:

(affiliate links)

Individual Plum Crisps

makes 4 servings

Printable Recipe

Ingredients

  • 2 pounds ripe plums, pitted and sliced 1/4-inch thick

  • 1/2 cup granulated sugar

  • 2 tablespoons corn starch

  • 1 teaspoon vanilla bean paste

  • 6 tablespoons all purpose flour

  • 6 tablespoons packed light brown sugar

  • 6 tablespoons old fashioned rolled oats

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon fine salt

  • 4 tablespoons unsalted butter, cut into small pieces

Directions

  1. Preheat oven to 375F.

  2. In a medium bowl, toss the sliced plums with sugar, corn starch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.

  3. In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.

  4. Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.

  5. Place four 5-inch diameter individual pie dishes on a half sheet pan.

  6. Divide the plums evenly among the pie dishes.

  7. Likewise, divide crumb topping evenly among the pie dishes.

  8. Bake in the center of preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.

We like to enjoy these crisps drizzled with heavy cream.

3 Comments
categories fruit recipes, dessert recipes
tags pie recipes, fruit recipes, desesrt, crisp recipes, individual recipes