I grew up with this recipe in chocolate form as a very common dessert in our school lunches. I loved them, so when I found a pumpkin version I was very excited. I added a few twists to the original recipe, but the general idea …
Colin experimented with this pumpkin butter and enjoys it for a variety of things. You can use it on toast, bagels or anywhere you would use jam or other spreads. You can also use it in these delicious pumpkin cinnamon buns which we would highly …
Like a lot of deliciously baked items on this blog, this one was dreamt up and produced by Colin. These pumpkin cinnamon buns were a definite win and while it takes a bit more effort than some recipes it is well worth the extra time. We took these to a recent BBQ supper for dessert and the guests couldn’t stop raving about them.
Author: Colin Martin
As autumn approaches, the menu in our home fills up with root vegetables, squash, and all things pumpkin. Typically, with seasonal desserts, we have more varieties that we want to try than what our appetites can accommodate so Trish and I jockey for menu space. I managed to squeeze this sugary recipe into the lineup, using a pumpkin butter I found last year.
The actual cinnamon roll and pumpkin butter aren’t excessively sweet, but pair nicely with the brown sugar butter frosting. The dough has a nice soft texture and a great pumpkin orange colour to boot! Though the pumpkin butter really completes these cinnamon rolls, you could stick with the traditional butter, sugar, and cinnamon filling if you choose.
Happy baking!
24
servings1
hour20
minutes⅔ cup milk
1/3 cup lard
1 cup pumpkin purée
¼ cup sugar
1 tsp salt
1 tsp cinnamon, plus extra
½ tsp nutmeg
2 eggs, beaten
2 Tbsp yeast
4-5 cups flour
½ cup butter
1 cup brown sugar, packed
¼ cup milk
½ tsp vanilla
Dash of salt
1-1 ½ cups powdered sugar
Follow us on Instagram @cookingthroughgenerations or subscribe to this blog to never miss a new recipe or update! We love to hear feedback as well so please tag us in your creations.
Like a lot of first time moms, I gave my baby girl’s first birthday a bit of thought. However, I wasn’t planning a huge bash with massive decorations or extravagant food. The plan was to just have a few of her uncles and aunts over …
Colin generally makes the breakfast in our house. There are a few reasons that this has worked for us best since we are married, but one of the main ones is that if it was left up to me, breakfast would generally just be coffee. …
I was part of a conversation once where some people were discussing what kind of muffins they could make. They were sick of the two to three that they would switch between but didn’t know what other ones to try. This was an interesting problem to me, as I generally feel like I have more kinds I want to try than space in my freezer or tummy!
I recently made a dessert that used cranberries and because of that had some leftover ones in my freezer. I instantly thought of muffins and that I would like to try some cranberry chocolate chip muffins.
Generally when I am looking at a muffin recipe, I will try to find one that has some sort of good moisturizer in it because I believe that makes a great muffin. This could include sour cream, applesauce, buttermilk, zucchini, or in this case pumpkin!
I make my own pumpkin by roasting pie pumpkins in the fall and freezing them. I freeze the pumpkin in muffin tins, which makes about 1/2 cup portions, making it easy for different amounts in different recipes. If you don’t freeze or can your own pumpkin, you can buy canned pumpkin at the store and still freeze the leftovers if needed.
These muffins have a great flavour and are moist. Muffins are generally quick and easy to make, so there is no reason that you can’t make yourself some muffins during this time of social-distancing!
To begin, preheat your oven to 350 degrees Fahrenheit.
Then you will want to mix your pumpkin puree, eggs, sugar, and vegetable oil to smooth. With muffins, after you add your dry ingredients, it is important to not over mix them, so you want to make sure things are whisked well at this point to avoid over mixing later.
Mix your dry ingredients together and then add that to your wet ingredients. Fold with a spatula until all the flour is mixed in. Do not over mix.
If you are using frozen cranberries, I would advise sprinkling them with flour. This helps them from bleeding all over in the muffin. This trick works with frozen blueberries as well.
Stir the cranberries and chocolate chips into the batter gently.
Fill your muffin cups with batter. There should be 24 muffins.
Bake in your preheated oven for 25 minutes or until a toothpick comes out clean.
Cool and enjoy!
24
servings15
minutes25
minutes180
kcalA moist and delicious muffin to go with your morning coffee!
2 cups of pureed pumpkin
4 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all purpose flour
2 tsp baking soda
3/4 tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 1/2 cups frozen or fresh cranberries
1 cup chocolate chips
