Quick & Easy Pumpkin Chocolate Chip Muffins

This post is in partnership with Moms Meet. All opinions stated in this post are my own.

Happy September friends!
It's going to be 90 degrees here in Virginia today, but it will soon be time for warm cozy
drinks, hearty soups and all things pumpkin, so I'm sharing a quick and easy recipe AND
a fabulous new product to help get you prepared for fall.

Introducing the new Keurig K-Duo Essentials Single Serve & Carafe Coffee Maker...make
a single cup or an entire carafe of coffee with the same coffee maker! You can find it
exclusively at Walmart  - retailing for $99.

Mini Pumpkin Bread Loaf

This post is in partnership with Silpat. All opinions are my own.

Happy October! Time to break out all of the pumpkin recipes!!

Baking mini sweet treats is my favorite, especially during the fall, so when I found out
that Siplat was introducing the Silpat Patisserie Baking Collection , I just had to have
at least one!

It was a hard decision, but I chose the mini loaf pan to start with. I can't wait to add
the mini fluted cake, muffin, mini muffin and madeleine pan's to my baking collection!
The molds are coated in food grade silicone that offers effortless release and there's no
need to grease the molds. They are light weight, flexible and clean up beautifully.

Pumpkin Muffins {Small Batch}

Hey friends! Happy November!
We've been pretty lucky here in Virginia with the weather - it's been pretty warm for
this time of year, but that's all beginning to end this week. It's supposed to get down in
the 20's Thursday night - yikes!

I haven't been doing too much fall baking yet, besides our favorite pumpkin chocolate
chip cookies and pumpkin cheesecake bars, but I did take some time to bake a small
batch of pumpkin muffins with pepitas (pumpkin seeds) over the weekend. I don't have
a lot of freezer space, so small batches work best for us. I like to take them to work to
enjoy as a mid-morning snack, so six muffins work out perfectly.

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are a fall favorite around here. I've been making
these delicious cookies for years because everyone loves them and they are
perfect for this time of year!

Pumpkin Cheesecake Bars

I finally broke out the pumpkin. I waited until October - aren't you proud of me!
My sister-in-law made these pumpkin cheesecake bars for my mom's birthday celebration
two weeks ago and they were so delicious I immediately asked her to share the recipe.
Lucky for me and you, she emailed me the recipe the next day. These bars are defintely
going to become a fall favorite!

Pumpkin Yogurt Breakfast Parfait & Superfood Toast

As you probably know by now, oatmeal is my go-to breakfast, but every now and then I
like to switch things up. Through my partnership with Stonyfield Organic I was able to
try two new Nature's Path Organic products - Qi'a Superfood Chia, Buckwheat & Hemp
Cereal and Flax Plus Pumpkin Flax Granola.  I can definitely say that both of
these products will be on my shopping list in the future and the best part is that
both of them pair nicely with my morning oats too! Granola and the Qi'a cereal
make great toppings for oatmeal as well as toast!

Pumpkin Dark Chocolate Cookies

Since breaking out the pumpkin puree for the White and Dark Chocolate Pumpkin Cake
I made last week, I can't seem to get enough!
I've been adding pumpkin to my smoothies, cupcakes and morning oatmeal too.
I guess it's that time of year :)

My daughter asked me to bake her some pumpkin cookies and I was happy to fill her
request.  Most of the time I bake pumpkin cookies with cream cheese frosting, but
I thought I would switch things up and use dark chocolate this time.
Good decision.

White and Dark Chocolate Pumpkin Cake

Happy Fall!
Time to break out the pumpkin!

When I spotted this recipe a few weeks ago I knew that I wanted it to be my first
pumpkin dessert of the season.
Pumpkin cake with a mixture of white and dark chocolate chips.
I'm in!


The recipe did not disappoint!
The cake is flavorful, moist and delicious.
It's definitely a keeper in my book!

DIY Pumpkin Pie Spice

I'm back with another do-it-yourself spice mix :)
Tuesday was DIY All-Spice, today is DIY Pumpkin Pie Spice.

If you're anything like me you either have 3 or 4 jars of pumpkin pie spice in your pantry or none.
As of right now I don't have any, so let's whip some up!

Soon I will be baking pumpkin pie, pumpkin spice granola, pumpkin pie bites and pumpkin pancakes, so a girl needs some pumpkin pie spice mix!

Happy Thursday my pumpkin loving friends :)



DIY Pumpkin Pie Spice Mix

Mini Pumpkin Pie Shooters with Maple Whipped Cream

I love mini desserts!
They are super cute and since they're so small, you don't have to feel guilty when you try more than one :)

Mini pumpkin pie shooters would be perfect on a Thanksgiving dessert buffet.
A pre-baked pumpkin pie makes them super easy to put together and the maple whipped cream adds just the right amount of sweetness.

You could also make my cheesecake shooters or chocolate eclairs in a jar and have a variety of mini desserts to serve.  Everyone would LOVE you!

I serve the dessert shooters in small glass votive holders I find at the Dollar Store.

They're just the right size for mini desserts.

Mini Pumpkin Pie Shooters

1 frozen pumpkin pie, baked, cooled and refrigerated overnight (I use Mrs. Smith's)
maple whipped cream
toffee bits

Layer small slivers of pie, maple whipped cream and toffee bits.
Top with crushed pie crust and toffee bits.
Keep refrigerated until serving time.

Maple Whipped Cream
1 cup heavy cream

2 T cold maple syrup

1 T sugar

1/2 tsp.vanilla extract

 

For best results, chill mixing bowl and beaters 30 minutes before making whipped cream.

Beat the heavy cream on high until slightly stiff.

Add the maple syrup, sugar and vanilla and whip until it forms soft peaks.

Pumpkin Toffee Chocolate Chip Muffins

Sorry I'm still posting pumpkin recipes, but these muffins are just too good not to!
They combine three of my favorite things in baked goods - pumpkin, toffee bits and chocolate chips!

I decided to make these muffins for a special co-worker's birthday.
She loves pumpkin, so I thought Pumpkin Toffee Chocolate Chip muffins would be perfect for her.
I changed the recipe slightly by using half whole wheat flour and half all-purpose flour.
Just trying to make them a little healthier :)
They were delish!

I've gone a little crazy lately with the buntings, but they make things look so much more festive don't you think?

Pumpkin Toffee Chocolate Chip Muffins

Muffins:
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup pumpkin puree
3/4 cup sugar
1/2 cup canola oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

toffee streusel topping:
3 T all-purpose flour
2 T brown sugar
2 T cold butter
1/4 C toffee bits
1/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
In a medium mixing bowl, whisk together flour, spices, baking soda and salt.
In a large bowl, combine the pumpkin, sugar, oil, eggs and vanilla.  Stir until smooth.
Add dry ingredients to the wet, stirring just until combined.
Fold in toffee bits and mini chocolate chips.
Using a cookie scoop, fill liners 3/4 full.

To make the topping - combine all of the streusel ingredients into a small bowl.  Using a fork or your fingers, combine until mixture is crumbly.  Sprinkle one tablespoon over each unbaked muffin.

Bake muffins for 20 minutes, or until a toothpick inserted comes out clean.
Cool on a wire rack.
Makes 12 muffins.

Recipe from Two Peas & Their Pod

Fall Smoothies to Celebrate #Smoovember and a Giveaway

When I'm in the mood for a healthy snack or a quick breakfast, I often whip up a smoothie.
By keeping banana slices and other frozen fruit in my freezer, I usually have everything I need to make a healthy smoothie in no time. 

I was recently given the opportunity to try two Smoothie Blenders from Hamilton Beach.
Hamilton Beach has been making blenders for over 100 years, so I was excited to give them a try!

The Smoothie Smart blender has a dedicated smoothie button to help take the guess work out of making a perfect smoothie.  The Single Serve blender makes it easy to take your smoothie on the go.
I loved how the single serve cup fit perfectly into my cup holder!
Both blenders worked great and were easy to clean.
Check out the mess-free spout on the Smoothie Smart blender - I loved that feature.

I definitely use the single serve blender more often, but I can't wait to have my girlfriends over for Girl's Night wine smoothies using the Smoothie Smart blender :)

Here are two of my favorite fall smoothie recipes.
Hope you like them too!

Pumpkin Pie Smoothie

1 very ripe banana (or 1 cup frozen banana slices)
1/2 cup pumpkin puree (I use Libby's)
3/4 cup almond milk
1/2 tsp. pumpkin pie spice
1 cup ice

Combine all ingredients into the Hamilton Beach Single Serve Blender.
Blend until smooth.
Serves 1.

Apple Almond Smoothie

1 apple, peeled and diced
1 cup frozen banana slices
1 T almond butter
1 T ground flax seed
sprinkle of ground cinnamon
3/4 cup almond milk

Combine all ingredients into the Hamilton Beach Single Serve Blender.
Blend until smooth.
Serves 1.

Note - I prefer my smoothies not to be too sweet.  You may want to add honey or Truvia to sweeten.

Now for the giveaway!

Hamilton Beach has offered to giveaway a Single Serve Blender and a Smoothie Smart Blender
to one of my readers.  How nice is that!!

HOW TO ENTER
To enter to win, simply leave a comment on this post and answer the question:

“What is your favorite smoothie?”

You can receive up to FIVE additional entries to win by doing the following:

1. Become a fan of Me and My Pink Mixer on Facebook. Come back and let me know you became a fan in an additional comment on this post.

2. Pin an image from this post on Pinterest. Come back and let me know that you did in an additional comment on this post.

3. Follow @meandmypinkmixer on Instagram. Come back and let me know you’ve followed in an additional comment on this post.

4. Follow @mypinkmixerblog and @HamiltonBeach on Twitter and tweet about the giveaway. Come back and let me know you’ve followed in an additional comment on this post.

 

5. Subscribe to Me and My Pink Mixer by email. Come back and let me know you’ve subscribed in an additional comment on this post.

Deadline to enter: Thursday, November 7, 2013 at 11:59pm EST.

Winner: The winner will be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

 

Disclosure - I was sent two Hamilton Beach blenders to review. I was not compensated for this post and as always, all opinions are my own.

Contest is now closed.
Congratulations to Comment #7 - Missy McDaniel!

 

 

 

Bisquick Pumpkin Pancakes

I was in the mood for pancakes this weekend, but had used all of the flour in the house last time I had baked snickerdoodle cookie tarts.  Note to self - add flour to the grocery list.

Anyway, after searching around the pantry I did find some Heart Smart Bisquick - score!
The pancakes turned out delicious and I will definitely make them again soon.
Who knew Bisquick could be so handy to have around :)

Bisquick Pumpkin Pancakes

1 1/4 C Heart Smart Bisquick
1 1/2 T brown sugar
1 1/4 tsp. pumpkin pie spice
1 egg
1 C buttermilk
1 T canola oil
1/2 C pumpkin puree (I used Libby's)

Heat pancake griddle to medium heat (I put mine on 350).
In a medium mixing bowl, combine Bisquick, brown sugar and pumpkin pie spice.
In a small bowl whisk together egg, buttermilk, oil and pumpkin puree.
Add wet ingredients to dry, stirring just until combined.

Spoon batter onto the hot griddle, using approximately 1/4 cup per pancake.
Brown on both sides and serve.
Makes 6-7 pancakes.

Pumpkin Cornbread

Hi there!
Have you missed me?
I've missed you!!

We have been doing a major kitchen renovation around here, which I am VERY excited about!!
I was without my kitchen for about 5 weeks, but I'm back in action now and will be sharing my shiny new appliances with you soon :)

It has been raining here in Virginia all day, so I thought soup and cornbread would be a perfect dinner for this dreary evening.  Since it is pumpkin season, I decided to add a little spice to the cornbread. 
I also wanted to make it a little healthier, so I used freshly ground whole wheat flour and whole grain cornmeal.  It was so good!

I can't wait to have it for lunch again tomorrow!

Pumpkin Cornbread

1/2 cup all-purpose flour
1/2 cup whole wheat flour (I used soft white wheat in my wheat grinder)
1 T baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup whole grain cornmeal (I used Bob's Red Mill)
2 eggs
1 cup pure pumpkin
1/2 cup brown sugar
1/4 cup coconut oil
1 T molasses

Preheat oven to 400 degrees.  Spray 9-inch square bake dish with cooking spray.
Whisk together flours, baking powder, salt, cinnamon and nutmeg.  Add cornmeal and whisk again.
In a medium bowl, lightly beat eggs.  Whisk in pumpkin, brown sugar, oil and molasses.
Add wet ingredients to dry, mixing just until blended. 
Pour batter into bake dish.  Bake for 30 minutes or until lightly browned.
Cool on a wire rack for a few minutes before serving.

Recipe slightly adapted from Recipe Girl.

Mini Pumpkin Cheesecakes

I was brave and tried three new recipes for Thanksgiving.
Two of them are going to become a new Thanksgiving tradition in our house.
Mini pumpkin cheesecakes are one of them.
Bite size pumpkin goodness topped with piped whipped cream.
Cute, easy to make and delish!
What more could you ask for.





















Mini Pumpkin Cheesecakes

I use this mini cheesecake pan to make my mini cheesecakes.

Crust:
3/4 cup crushed graham crackers ( I crushed 6 crackers in my food processor)
1 T light brown sugar
1 1/2 T butter, melted
1/4 tsp. ground cinnamon

Filling:
1 (8oz) package cream cheese
1/2 cup plus 1 T canned pure pumpkin
1 egg
2 T sour cream
1/2 cup sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
pinch of cloves
1 T flour
1/2 tsp. vanilla

Preheat oven to 350 degrees.
Prepare crust by combing crust ingredients in a small bowl.  Mix to combine with a fork.
Add one rounded tablespoon of moist crumbs into each mini cheesecake space.  Use a small bottle or Pampered Chef mini tart shaper to press down the crumbs to form a crust.

Prepare the filling by beating the cream cheese until smooth.  Add pumpkin, eggs, sour cream, sugar and spices.  Blend until combined.  Add flour and vanilla and beat until well combined.
Pour filling into prepared crusts, dividing amoung the 12 spaces. 

Bake mini cheesecakes for 20 minutes.  Remove from oven and cool for about 15-20 minutes.
Cover lightly with plastic wrap and refrigerate for at least 2 hours before serving.
Top with piped whipped cream.

Recipe from Glorious Treats

Pumpkin Cake with Whipped Cream, Salted Caramel and Toffee Bits

Sorry, but I still haven't had my fill of pumpkin yet :)

I made this cake on Halloween for our special Trick or Treat visitors, but it would also be great for Thanksgiving or pretty much anytime you need a fall sweet treat!

Pumpkin Cake with Whipped Cream,

Salted Caramel and Toffee Bits

1 box yellow cake mix

1 cup pumpkin puree

4 eggs

1/3 cup oil

1/2 cup milk

1 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. cloves

8 oz. Cool Whip or Whipped Cream (recipe below)

Salted Caramel Sauce

Heath Toffee Bits

Preheat oven to 350 degrees.  Grease and lightly flour 9 x 11 cake pan.

In a large mixing bowl sift cake mix and spices together.  Add pumpkin, milk, oil and eggs.

Beat with an electric mixer until well blended.  Pour batter into cake pan and bake for 28-30 minutes, or until toothpick inserted comes out clean.

Cool on wire rack.

Top individual slices with whipped cream, salted caramel sauce and toffee bits.

Whipped Cream

1 cup heavy whipping cream

3 T confectioners sugar
1/2 tsp. vanilla extract

With an electric mixer, whip cream, sugar and vanilla together until stiff peaks form.

Follow Me and My Pink Mixer on Facebook, Twitter, Pinterest and Instagram (meandmypinkmixer).

Classic Pumpkin Pie

We're still on a pumpkin kick around here and probably will be for a while.
It is fall after all!

I found this recipe in an old Cooking Light magazine.
Not sure what issue, since I am a recipe hoarder and tear them out of magazines like crazy.

I cheated and used a thawed frozen pie crust and it turned out great.

Classic Pumpkin Pie

recipe from Cooking Light

3/4 cup packed brown sugar

1 3/4 tsp. pumpkin pie spice

1/4 tsp. salt

1 (12oz.) can low-fat evaporated milk

2 large egg whites

1 large egg

1 (15 oz.) can unsweetened pumpkin (I used Libby's pure pumpkin)

1 unbaked pie shell (I used deep dish)

Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.






















Looking for more pumpkin recipes? 
Here are some of my faves:

Pumpkin Chocolate Chip Cookie Pie
Whole Wheat Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins with Cinnamon Cream Cheese Butter
Pumpkin Angel Food Cake
Pumpkin Spice Granola
My Favorite Pumpkin Bread
Pumpkin Pie Bites
Mini Caramel Pumpkin Cheesecakes
Mini Pumpkin Whoopie Pies
Pumpkin Cobbler
Frosted Pumpkin Cookies

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range.

Frosted Pumpkin Cookies

I love, love, love pumpkin!
If you don't believe me, just check out my Pinterest boards.
I have an entire board just for pumpkin recipes.

I have to make these cookies at least once every fall.
Give them a try and you'll see why :)

Be a nice friend and drop some off to some of your favorite people :)

They will love you for it!

(Fall printable by Thirty Handmade Days)

Pumpkin Cookies with Cream Cheese Frosting

2 1/2 cups flour

1 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 cup unsalted butter, at room temperature

1 cup white sugar

1/2 cup brown sugar

1 1/4 cup pure pumpkin (I used Libby's)

1 egg

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line baking sheets with a Silpat mat or parchment paper. 

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

In another bowl cream together the butter and sugars with an electric mixer.  Add pumpkin, egg and vanilla and beat until creamy.  Stir in the dry ingredients by hand just until combined, do not over mix.

Using a cookie scoop, drop dough onto your baking sheet.  Bake for 13-15 minutes. 

Cool cookies on wire rack.  Frost them once they have completely cooled.

Cream Cheese Frosting

4 oz. cream cheese, softened

1/4 cup butter, softened

2 cups confectioner's sugar

1 tsp. vanilla extract

Beat cream cheese, butter, and vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and creamy. Frost cooled cookies.

Pumpkin Chocolate Chip Cookie Pie

Chocolate Chip Cookie. 
Pumpkin.
Pie.
What a combination!

This pie is so easy to make and tastes sooooo good. 
Make it today.  Seriously.

Pumpkin Chocolate Chip Cookie Pie

makes one 9-inch pie
Recipe from How Sweet It is

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1/3 cup pureed pumpkin (I used Libby's)
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon pumpkie pie spice
1 cup chocolate chips
1 unbaked 9 inch pie shell
whipped cream or ice cream

Preheat oven to 325 degrees F.

In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is set.
Serve warm with ice cream or whipped cream.

“Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Pumpkin Chocolate Chip Muffins Part II - The Healthier Version

The pumpkin chocolate chip muffins I posted on Sunday were delicious, but I knew I wanted a healthier version to pack in my lunch for work.  I switched out the white flour for a combination of fresh ground soft and hard white wheat.  I use a Wonder Mill to grind my wheat and I used a Magic Bullet for the flax seed.
I replaced the white sugar with sucanat and used coconut oil instead of butter.

These small changes make a big healthy difference and they still taste great!
Now I don't feel as guilty when I eat them :)























Whole Wheat Pumpkin Chocolate Chip Muffins

1 1/4 cup whole wheat flour (I used a combination of soft and hard white wheat)
1/4 cup freshly ground flax seed
3/4 cup sucanat or sugar (I used sucanat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 eggs
1 cup pureed pumpkin
1/2 cup melted coconut oil or butter (I used coconut oil)
1/2 cup chocolate chips

In a large mixing bowl, whisk together all of the dry ingredients.
In a small bowl add eggs, pumpkin and oil.  Combine all ingredients and mix well.
Scoop batter into a sprayed 12-cup muffin tin.  Bake in a 400 degree oven for 16-20 minutes or until they are golden brown.