pumpkin pie smoothie

When the leaves change color and I bask in that special, dusky light on the way home from an evening run, I get a crazy craving for pumpkin pie. So urgent, I can’t even grab a fork, much less defrost a pie crust! That’s where this recipe comes in handy. Pumpkin pie through a straw.
Since this recipe is pretty healthy to start, I like to crumble some graham crackers or gingersnaps on top… to balance it out a bit 😉
With love, 
Erica

 Serves 4
Ingredients

  • 1/2 cup quick oats
  • 1/2 cup water
  • 1 cup fat free milk (vegans use almond milk)
  • 1 cup ice
  • 1/2 cup pumpkin puree
  • 3 tbsp brown sugar
  • 1-2 tsp cinammon
  • pumpkin pie spice to taste

Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and ice. Blend on high until very smooth.

pumpkin cupcakes with cream cheese frosting

I can’t get enough of fall baking, and nothing screams fall baking quite like canned pumpkin! I have been dumping it into bars, smoothies, cakes, loaves and everything else I can get my hands on — because I know that before long, I will have to move on to gingerbread, peppermint and Christmas cookies.

I was planning on making pumpkin spice latte cupcakes; however, something didn’t seem right about pumpkin cupcakes without cream cheese frosting. So I ditched the whipped cream frosting and used my absolute favorite cream cheese frosting recipe. I left the espresso powder in the cupcakes — and it added a subtle, warm flavor to the finished product. The pumpkin, cinnamon, and clove create a tickling, spicy aroma that is uniquely autumnal.


I frosted them with a cute little swirl, and garnished each one with a candy corn. I plan on bringing these to my first baking club meeting on Thursday!
What’s your favorite fall flavor?
With love, Erica

pumpkin spice cupcakes
 
2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp espresso powder
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, melted
1/2 Cup vegetable oil
4 Eggs
 
Preheat oven to 350 F. Line 24 cupcake tins with paper liners.

Whisk the flour, espresso powder, baking soda, baking powder, cinnamon,
nutmeg, cloves and salt together in a medium bowl. In the bowl of a
stand mixer fitted with the paddle attachment, combine the pumpkin, both
sugars. melted butter and the oil. Beat on medium-low speed until well incorporated
and smooth. Add the eggs one at a time, beating well after each
addition. With the mixer on low speed, add the dry ingredients in 2
additions, beating just until incorporated.

Divide the batter evenly among the liners, filling each about 3/4-full.
Bake for 18-22 minutes, or until the tops of the cupcakes spring back
when lightly pressed, and a toothpick inserted in the center comes out
clean. Transfer the pans to a wire rack and let the cupcakes cool for
5-10 minutes before removing them to the rack.

my favorite cream cheese frosting

  • 1/2 cup of shortening
  • 1/2 cup (one stick) unsalted butter @ room temp
  • 1 8oz bar cream cheese @ room temp
  • 1 Tbs. white vanilla extract
  • 2 lbs powder sugar
  • 1/2 tsp salt
  • 1 tsp white vinegar

Instructions

Cream together shortening, butter, and cream
cheese until nice and smooth. Add vanilla and vinegar into mixture and combine. Sift
together sugar and salt, and slowly add to shortening, butter &
cheese mixture. Make sure that all sugar is incorporated. Enjoy!

pumpkin spice bread

Yesterday I woke up, and things felt different. The air was crisp, the sky was cloudy, and the air smelled a bit like spearmint.  It was the first morning of autumn. I have been waiting for this day for a while now. The kind of cool crisp day that requires a chunky sweater and a warm scarf.  I bought the first can of canned pumpkin of the year. Fall baking has officially begun. 



I wanted to kick off my fall baking with the quintessential pumpkin loaf. This recipe is by no means original, but it is arguably the best. With a whopping 5000+ five star ratings on All Recipes, this pumpkin bread is a surefire winner. It makes your house smell like pumpkin-cinnamon heaven. It’s great eaten warm with a pat of butter and a drizzle of honey. It’s also divine when eaten standing up out of the freezer. 

This bread stays moist for days and
keeps well in the freezer (it tastes even better after it sits for a day or two). Therefore it’s perfect for autumn gift giving. Toss together a few extra loaves to give to friends, neighbors, colleagues, classmates, family, frenemies, hygienists, strangers, dog walkers, teachers and
anyone else who may like a slice of fall. 
Happy Autumn!

With love,
Erica

 Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  •  

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

  2. In a large bowl, mix together pumpkin puree, eggs,
    oil, water and sugar until well blended. In a separate bowl, whisk
    together the flour, baking soda, salt, cinnamon, nutmeg, cloves and
    ginger. Stir the dry ingredients into the pumpkin mixture until just
    blended. Pour into the prepared pans.

  3. Bake for about 50 minutes in the preheated oven.
    Loaves are done when toothpick inserted in center comes out clean.