Tuesday, September 11, 2012

Pumpkin Monkey Bread Muffins

Fall Baking is here to stay.

























Fall is by far my favorite season and the past couple days it has begun to feel like Fall here in DC.  The morning low today was only 50 degrees today and the afternoons are beautiful.   I will definitely be taking my little man for a walk today. With the change in seasons comes baking with pumpkin.  I could not wait to break out the pumpkin so in addition to these muffins, I also made pumpkin pancakes for dinner one night last week.  These muffins are a little time consuming, but are incredibly delicious. They perfectly embody everything about the season.  I think they would be perfect with a Pumpkin Spice Coffee.

Pumpkin Monkey Bread Muffins
recipe from Baked Perfection

recipes makes 18 - 20 muffins

3 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon fresh  nutmeg
1 cup milk
1 cup canned pumpkin
1 egg
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
2 teaspoons maple extract

For cinnamon coating:

6 tablespoons melted unsalted butter
1 cup sugar
1 tablespoon +  teaspoon cinnamon

Preheat oven to 425 degrees Fahrenheit.  Line 2 muffin pans with paper or foil liners. 

Mix flour, sugar, salt, baking powder, baking soda, cinnamon, mace, and nutmeg in a large bowl.  In a separate bowl whisk together the milk, pumpkin, egg, 2 tablespoons melted butter, vanilla, and maple extracts.   Add the wet ingredients to the dry ingredients until combined.  Batter will be a moist dough.

Meanwhile combine 1 cup up sugar and the 1 tablespoon + 1 teaspoon cinnamon.  Drop rounded teaspoons of batter into the 6 tablespoons of melted butter.  Once coated in butter, drop and roll in the cinnamon sugar mixture.  Drop four coated dough balls into each prepared muffin cup, pressing down slightly.  Bake in preheated oven for 10-12 minutes until tops of muffins spring back when touched.



Tuesday, September 4, 2012

Chocolate Banana Muffins and an Early Arrival

Delicious.

























I apologize for the lack of posts recently.  I have been a little busy and rather distracted with my newborn son, Noble.  He was not due until the end of August, but decided to make an appearance a few weeks ago.  Due to an unplanned last minute c-section, I have not been able to spend much time in the kitchen, but am finally ready to be baking again.  I decided my first attempt baking post baby would be these Chocolate Banana Muffins.  You may think this is an odd choice if you have followed Baked Perfection for any amount of time, as you know that I do not like bananas one bit.  Well, apparently giving birth can also change your food preferences.  I did not have a single craving during pregnancy and yet here I am a couple weeks post delivery, eating a banana almost everyday.  

As for Noble, he is absolutely perfect and Zack and I are completely in love with him.  In fact, it seems just about everybody we know loves our son as much as we do.  We are lucky to have such wonderful family and friends to be part of our and Noble's life.

Chocolate Banana Muffins
recipe slightly adapted from hotpolkadot.com

makes one dozen muffins

3 large bananas
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/3 cup vegetable oil
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chocolate chips (optional)
1/2 cup peanut butter chips (optional)

Preheat oven to 375 degrees Fahrenheit.  Line a muffin tin with baking cups and set aside.

In a large bowl mash the bananas with a fork then mix in the sugar, vanilla, egg, and oil. In a separate bowl whisk together the flour, cocoa, salt, baking soda, and baking powder.  Gently fold the flour mixture into the banana mixture.  The batter should be just moistened, do not over mix.  Gently stir in the chocolate and peanut butter chips.

Divide the batter between the prepared muffin cups and bake for 18-20 minutes until a toothpick inserted into the middle comes out clean.  Transfer to wire rack to cool.