#PumpkinSpice

Pumpkin Muffins

Super Jenn Things to Eat! , , , , , ,

Anyone who knows me knows that I can’t get enough of anything pumpkin! I know over the years it has become a growing tend and most people feel the market is over saturated with all things pumpkin. I will say that I liked Pumpkin ice cream before it was cool, and I always loved pumpkin pie.

Anyway, I finally got around to making some pumpkin muffins and they are absolutely delicious! In this recipe I again reduced the amount of sugar so I feel a little better about eating glorified cupcakes for breakfast! Of course you can make your own Pumpkin Pie spice and I use my own vanilla extract. It really makes a difference!

Ingredients:

  • 3 Cups Flour
  • 1 Tbl plus 2 tsp Pumpkin pie spice (4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 Cups sugar ( I used 2)
  • 15 oz Pure pumpkin Puree
  • 4 large eggs
  • 1/2 Cup Vegetable oil
  • 1/2 cup water or OJ (since I reduced the sugar, I used OJ)

Directions:

  • Preheat oven to 350 and prep muffin pans
  • In a large bowl combine flour, spice, soda and salt (It’s easiest to just sift it all together and makes mixing easier later too)
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  • In a large mixing bowl blend sugar, pumpkin, eggs, oil and juice. Beat until just blended
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  • Add flour mixture to pumpkin mixture stir until just moistened
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  • Spoon into muffin cups filling about 3/4 full
  • Bake 25-30 mins or until wooden pick inserted in the center comes out clean

Enjoy!

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Pumpkin Spice EVERYTHING!!!

Super Jenn Things to Eat! , ,

During the time of year, Pumpkin spice is Everywhere. Among with the posts about how yummy it is, comes equal posts about how many fake ingredients major manufacturers put in it. In my attempt to eat a cleaner life, I sought out a way to have a Pumpkin spice that I knew all the ingredients put into it. No corn syrup of any kind, so it does have an expiration date!

Ingredients

Ingredients:

  • 1 and 1/2 cups water
  • 3/4 cup light or dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup pumpkin puree
  • 1 and 1/2 tablespoons vanilla extract

Directions:

  • In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
  • Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Once you add the pumpkin the mixture will thicken quite a bit, don’t be fooled! Continue to let it reduce a little.
  • Almost ready
  • Remove from the heat and strain through a mesh strainer lined with cheese   cloth or a very thin, clean tea towel
  • Cheesecloth and strainer set up
  • Allow the syrup to cool to room-temperature before stirring in the vanilla extract. It’s important to note that it won’t really taste right until the Vanilla is added. If you are using a real vanilla extract and plan on giving the syrup as gifts, be aware that there will be alcohol (very small percentage) in it since it’s added after the cooking is done. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.
  • Pumpkin Spice Syrup