Tag Archives: pumpkin

Mini Pumpkin Scones

Mini+Pumpkin+Scone

One of my favorite things about fall is the reintroduction of Starbucks Pumpkin Scones.  I’m not a huge pumpkin fan but those things are flavorful and spiced just right.  Like pumpkin pie without the baby food like constancy (I’m a texture person).  The bad thing about it not being “pumpkin season” is that it’s not easy to find.  Out of desperation I Googlized the recipe and came across a ‘clone’ recipe and have to say that it is fairly spot on.  I wish I could give credit to whoever made up this recipe but like a lot of my giant pile of printed out recipes (this was before Pinterest) I have no idea where it came from.  A few minor tweaks and you have the perfection seen above.

The best part of this recipe?  You can make a whole batch for the price of one scone at the coffee shop.  Bonus!

I made these pretty small which was a perfect size for a tea party with my 3 year old.  They fit right onto the little plates.  It also makes for a great grab and go snack straight out of the freezer (they freeze beautifully).

Mini Pumpkin Scones
adapted from somewhere on the internet

Scones
2 cups all-purpose flour
1/2 cup sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
6 Tbs cold butter
1/2 cup canned pumpkin
3 Tbs heavy cream
1 large egg

Glaze
1 cup powdered sugar
4 Tbs heavy cream
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:

1.  Preheat oven to 425 deg F.  Line 2 baking sheets with parchment paper.

2.  Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a fork or food processor, cut the butter into the dry ingredients until all the butter in no longer noticeable.

3.  In a separate bowl, whisk together the pumpkin, cream, and egg.  Mix the wet ingredients in the dry just until incorporated.  Do not over mix.  Form the dough into a ball.

4.  Pat the dough onto a lightly floured surface into a 6″ x 10″ rectangle.  Using a large knife or pizza cutter slice the dough into 1/2″ squares.  Place on the prepared baking sheets.

5.  Bake for 10 -12 minutes or until the scones are light browned.  Place on a wire rack to cool.

6.  Combine the ingredients of the glaze together.  Drizzle the glaze over the scones and allow to dry.

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Filed under Breakfast, Recipes, Scone

Pumpkin Banana Muffins with Chocolate Chips and Pecans

IMG_7754_edited-1
I know these are delicious because Rose can’t pass any where near them without frantically signing ‘please, food, please, food’ and pointing with a slight look of panic on her face.  I don’t know if it’s the banana, the pumpkin, the pecans or the chocolate that puts the big grin on her face when she gets a piece of it in her hand but whatever it is, it keeps me in the kitchen making more.
Pumpkin Banana Muffins with Chocolate Chips
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 cup butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 cup toasted pecans, roughly chopped
1 cup semi-sweet chocolate chips
1 medium banana, chopped
Preheat oven to 375F.  Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time, then the pumpkin puree and vanilla extract.
Gradually add the flour mixture into the pumpkin mixture, stirring just until everything is combined.  Fold in the pecans, chocolate chips and banana.
Divide batter evenly into prepared muffin cups.
Bake 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.
adapted from Baking Bites

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