• Pumpkin and chocolate pumpkin mini cupcakes

    In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!

     

    16 mini cupcakes

     

    Ingredients:

    • ¾ cup sugar
    • 1/3 cup all purpose flour
    • 1/3 cup buckwheat flour
    • ¼ cup spelt flour or whole flour
    • 1/8 cup chia seeds
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 2 eggs
    • ½ can (8 oz) pumpkin puree
    • ½ cup canola oil
    • ½ cup toffee pieces
    • 1 tablespoon dark cocoa
    • 1 tablespoon milk

     

     

    Grease and line mini muffin pan. Preheat oven to 350°F.

    In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.

     
     
     

    The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

    Category: Cupcakes/muffins.

    Tags:chocolate, cocoa, pumpkin, toffee.

  • Pumpkin coffee cake with fluffy caramel frosting

    This is a perfect cake for all autumnal occasions such birthday or family dinners. Autumnal tastes and colours merge together and as a result is the bonus of pretty decoration on the table. Four layers of cake and everyone velvety, moist and strong in colour. Pumpkin sponge is lightly spicy and coffee sponge is intensive and aromatic. Very fluffy frosting based on Swiss meringue binds everything with clear caramel taste in perfect autumn whole. Enjoy!

     

    2 x 2 round sandwich pan 8 inch

     

    Coffee sponge:
    • 1 ¼ cups + 1 tablespoon cake flour
    • 7 tablespoons plain malted drink (powder)
    • 1 tablespoon cocoa
    • ½  teaspoon baking soda
    • 1 2/3 teaspoon baking powder
    • 2/3 teaspoon salt
    • 100 ml  canola oil
    • 1 ½ cups granulated sugar
    • 1 egg yolk
    • 1egg
    • 1i ½  teaspoon vanilla ekstract
    • 240 ml milk
    • 160 ml strong hot brewed coffee

    Pumpkin sponge

    • 1 ½ cups + 1 tablespoon cake flour
    • 2/3 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/3 teaspoon salt
    • 140 ml  canola oil
    • 1 cup firmly packed brown sugar
    • ½ cup granulated sugar
    • 1 egg yolk
    • 2 eggs
    • 320 ml pumpkin puree

    Frosting:

    • 5 white eggs
    • 1 1/3 cup dark brown sugar
    • 500 g mascarpone cheese at room temperature

     

    Coffee sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, malted drink powder, cocoa, baking powder, soda and salt.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Pumpkin sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add eggs and egg yolk, one at the time. Mix until combined. Add flour mixture in two batches, mix together. Add the pumpkin puree, mix until incorporated. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Frosting: place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand electric mixer until the mixture reaches the temperature of 168°F. Transfer the bowl to the stand mixer and beat meringue on high speed until the bowl returns to the room temperature (about 8-10 minutes). The mixture should be stiff and glossy. Add mascarpone cheese, one tablespoon at the time, still mixing. When the frosting is ready set aside 2 tablespoons of meringue buttercream. Place the first layer of the cake on the serving plate and spread ¼ of the frosting on it. Cover with second cake layer alternate coffee and pumpkin sponges. Repeat with the remaining frosting and sponges. Last ¼ part of the frosting spread on the top and sides of the cake. Place in a piping bag previously hold 2 tablespoons of frosting and make decorations on the top. The bottom part of sides finish with chopped pecans or walnuts.


     

    Category: Layered.

    Tags:caramel, coffee, pumpkin.

  • Pumpkin roll cookies with nut filling

    These are shortbread cookies with interesting look interesting composition with pumpkin puree. Pumpkin and yeast change the structure of dough and cookies are not so crunchy like classic but it is still shortbread. The nut filling diversifies the taste and texsture. It is lovely and yummy dessert for autumn afternoon. Enjoy!

     

    30 cookies

     

    Ingredients:

    • ½ cup + 2 tablespoons butter, softened
    • 4 oz pumpkin puree
    • ¾ cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups + 2 tablespoons all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon active dry yeast
    • ¼ teaspoon salt

     Filling:

    • 3 tablespoons finely chopped walnuts or pecans
    • 3 tablespoons turbinado sugar

     

     

    In a small bowl mix together filling ingredients and set aside.

    In the bowl of a stand mixer place butter, pumpkin puree and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Sprinkle each rectangle with filling and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours.

    Preheat oven to 350°F and line a large cookie tray with parchment paper.

    Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for 10 minutes until light brown on bottoms. Just after baking they will be still soft and start to be hard when cooling. Cool on a wire rack.


     

    Category: Cookies.

    Tags:pecans, pumpkin, walnuts.