Pumpkin Spice Pecan Muffins

Amandas Plate pumpkin spice pecan muffins

It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan MuffinsAmanda's Plate Pumpkin Spice Pecan Muffins

I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.

I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!

Amanda's Plate pumpkin spice muffins

When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here

It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out! 

Pumpkin Spice Pecan Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1½ cups all purpose flour
  • ¾ cup packed brown sugar
  • 2 cups pumpkin puree
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon vanilla bean pasta or vanilla extract
  • ½ teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 3 tablespoons chopped pecans, toasted
Crumble
  • 4 tablespoons melted butter, unsalted
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • ⅓ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. Prep baking tins by spraying with non stick spray or lining with cupcake liners
  3. Make crumble my mixing melted butter, flour, brown sugar, granulated sugar and pecans. Set aside.
  4. In a small bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. In a large bowl, mix together pumpkin, vegetable oil, eggs, brown sugar and vanilla.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. *Do NOT over mix*
  7. Gently fold in toasted pecans
  8. Divide muffin mix evenly between 12 cavities
  9. Sprinkle over the crumble and press down into the muffins
  10. Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean
  11. Allow to cool on a wire rack
  12. Enjoy 🙂

 You can use 1 1/2 teaspoons pumpkin pie spice inlace of the cinnamon, nutmeg, cloves and ginger. You can also make these muffins without the crumble topping, but I highly recommend it 😀

Make this dish? I’d love to see it! Tag me using #CreateAmandasPlate or @AmandasPlate

Xoxo, 

 

Amanda

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Butternut Squash Soup

I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).

What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀

I created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. By roasting the squash whole, you don’t have to peel it or dice it first! 

amandas plate butter nut squash soup

This soup doubles nicely and can be kept in the freezer in an airtight container (stores up to 2 months), for those busy, cold weeknights!

While this recipe is vegetarian, it can also be made vegan, by omitting the heavy cream. You can substitute the cream for more vegetable broth. 🙂 

 

butternut squash soup

There are a number of toppings you can add to this soup! My favorites are fried sage, as it adds a deep, earthy flavor and homemade croutons! 

 

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large butternut squash (3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 5 large garlic cloves
  • 1 red bell pepper, quartered
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream
Toppings
  • Croutons, fried sage, pomegranate arils, olive oil, goat cheese (all optional)
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
  3. After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
  4. When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
  5. If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
  6. Transfer the soup into a pot and heat thru.
  7. Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
  8. Enjoy 🙂

Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth. 

Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate

 

xoxo, 

 

Amanda

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Pumpkin Cheesecake with Marshmallow Meringue Topping

pumpkin cheesecake, Amanda's Plate cheesecake

Cheesecakes are my absolute favorite desserts! They were the first recipe I learned to make on my own. I was in fourth grade and was looking for a book to purchase at the book fair. I selected a cookbook and I couldn’t wait to get home and start baking!

I made my cheesecake first at age 11 and ever since then, I have been tweaking and perfecting the recipe. I created this pumpkin cheesecake after multiple requests from Hussein! 😀

pumpkin cheesecake with marshmallow meringue topping

Tips For Cheesecake Baking: 

  1. Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
  2. Whip your batter far on low speed. You want the batter to be super smooth, but you do not want to introduce a ton of air in. The air will create pockets that will crack when cooling. 
  3. Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
  4. Bake in a water bath. This means placing your cheesecake pan in a large pan and surrounding the cheesecake with water. *be sure to wrap your spring form pan in foil to prevent the water from ruining your crust.
  5. Allow the cheesecake to cool in the oven, with the oven door cracked. Do this for about 20 minutes for a slow cooling process to prevent cracking.

The cheesecake can be made a day ahead of time. Make the marshmallow meringue the same day you will be serving it!

marshmallow meringue pumpkin cheesecake

I mean, look at that topping!!!! 

 

Pumpkin Cheesecake with Marshmallow Meringue Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Pumpkin Filling
  • 3 (8oz) packages of cream cheese
  • 1¼ cups white sugar
  • 1½ cups pumpkin puree
  • 3 whole eggs
  • ¼ cup all purpose flour
  • ½ tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch of salt
Ginger Snap Crust
  • ½ cups finely ground ginger snap cookies
  • ½ cup graham cracker crumbs
  • ¼ cup brown sugar
  • 1 tablespoon all purpose flour
  • 4 tablespoons butter, melted
Meringue Topping
  • 4 large egg whites, at room temperature
  • ½ cup sugar
  • ½ teaspoon clear vanilla extract
  • ½ teaspoon cream of tartar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Wrap 9 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
  3. Combine ginger snap & graham cracker crumbs, flour, brown sugar and melted butter.
  4. Using back of measuring cup, press crumbs onto sides of your pan.
  5. Bake crust for 10-12 minutes. Remove and set aside.
Cheesecake Batter
  1. Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
  2. Add in eggs, one at a time, mixing well between each addition. Mix in flour.
  3. Pour batter into crust.
  4. Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
  5. Bake for 55 minutes or until the center no longer jiggles when you shake it.
  6. Allow to cool in the oven, with the door open for 15 minutes.
Make your Meringue
  1. Place egg whites and sugar in a glass bowl. Set over a pot of simmering water (not boiling and do not bowl touch the water). Whisk for 2 -3 minutes, until sugar is completely dissolved and egg whites are fluffy.
  2. Transfer to stand mixer, or using an electric whisk, whisk eggs on medium speed.
  3. Add cream of tartar and vanilla extract. Continue whisking and increase speed.
  4. Continue to whisk mixture until shiny, stiff peaks form.
Assemble
  1. Be sure to cool cheesecake completely. Dab off any moisture off the top of the cheesecake with a paper towel.
  2. Pipe or scoop meringue onto the top of cheesecake.
  3. Use a torch the toast the marshmallow meringue
  4. Enjoy 🙂

pumpkin cheesecake

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

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Mini Pecan Tarts

I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it. 

pecan tarts

I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy! 

For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious. 

mini pecan pies

I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀

5.0 from 1 reviews
Mini Pecan Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
Crust
  • 12 tablespoons cold unsalted butter
  • 2 cups all purpose flour
  • ⅓ cup brown sugar
  • 1 tablespoon ice water
  • pinch of salt
Filling
  • 2 whole eggs
  • ⅔ cup Light Corn Syrup
  • ⅔ cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅔ cup pecan halves
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
  3. Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
  4. Place the tartlet pans on a baking sheet and bake for 10 minutes.
  5. While the dough is blind baking, make the filling.
  6. Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
  7. Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
  8. Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
  9. Remove from oven and enjoy!

amandas plate mini pecan pies

 

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

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Candy Corn Cupcakes

One of my favorite Halloween candies are candy corn! I know many people dislike them, but when they come around I can’t resist their super sweet marshmallow like flavor! And they are perfect color trilogy of colors in my Candy Corn Cupcakes!

 

candy corn cupcakes

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Pumpkin Goat Cheese Crostini

amandas plate pumpkin goat cheese crostini

During the weekends, I am often looking for a quick and easy appetizer to go with dinner. One of our family favorites are crostini! One really can’t go wrong with toasted bread and some kind of cheese. 

Pumpkin Goat Cheese Crostini are the perfect fall crostini as they capture all of the delicious flavors of fall. The crostinis are topped with sage leaves that are perfectly crisp from brown butter-YUM!

pumpkin goat cheese crostini

I also added pumpkin seeds to the top for added

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Pumpkin Spice Cupcakes

pumpkin spice cupcakes amandas plate

I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀 

Pumpkin Patch

For this special holiday, I am sharing my pumpkin spice cupcakes! 

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