Pumpkin Pecan Muffins

Posted on by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors!  A simple yet flavorful muffin to satisfy your taste buds.  I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish.  These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

 

 

Wet

3 eggs

1 and 1/2  cups pumpkin puree

1 tsp vanilla extract

 Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Pumpkin Pecan Muffins

Directions

  1. Preheat Oven to 375 degrees
  2. Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin.  Or use 2 mini muffin tins 24 count each (for a total of 48).
  3. Sift all the dry ingredients into a large bowl.  Use a whisk to make sure it is mixed well.   IMG_3653
  4. Whisk together the wet ingredients.  IMG_3654
  5. Combine the wet and dry ingredients until well blended.  
  6. To make the pecan mixture, melt the butter in a small pot on the stove.  Sprinkle in flour, brown sugar and chopped pecans.  Mix well, until flour is not longer visible.  
  7. Carefully fold in 3/4 of the pecan mixture until evenly blended.  
  8. Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.  IMG_3742
  9. Sprinkle the rest of the pecan mixture over the tops of each muffin.  IMG_3741
  10. Bake in the oven for 20 to 25 minutes if using regular muffin tin.  Bake for 12 to 18 minutes if using mini muffin tins.  IMG_3665
  11. When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
  12. Plate them and enjoy!

 

Thanks for reading and hope you enjoy them!

Katie

Turkey Cranberry Pinwheels

Posted on by peachpearplumcafe

As we enter into October I have started to long for fall foods.  And not just your traditional pumpkin flavors but those amazing Thanksgiving flavors of turkey and cranberry.  It is such a lovely combo that I just had to make these delicious pinwheels. Trust me you’ll love them!

 

Ingredients

6 oz whipped cream cheese

½ cup of avocado cilantro dressing

2 lbs of Turkey meat

1 container of sprouts or spinach

10 large flour tortillas, spinach tortillas or flat bread

1 cup of dried cranberries

ClingWrap

 

Directions

  1. Mix together the whipped cream cheese and dressing until well blended.  
    Made with yogurt
  2. Layout the tortilla and spread the cream cheese dressing leaving ½ inch clear from the edge.  IMG_3673
  3. Sprinkle the dried cranberries evenly across the cream cheese dressing.    IMG_3674
  4. Lay the sliced turkey meat across the tortilla leaving a one inch area open (this is so the turkey isn’t wasted and sticks out the end when wrapping).  You can do one layer or more.    IMG_3505
  5. Spread your choice of sprouts or spinach over the sliced meat.   IMG_3501
  6. Carefully roll your tortilla tightly starting at the opposite end of the one inch opened area.  IMG_3679
  7. Wrap the rolled tortilla tightly in cling wrap and place in the frig for about one hour before slicing and serving.  IMG_3502

 

 

 

A nice, healthy snack or lunch item to satisfy the taste buds.

 

Add your favorite dressing to the cream cheese to make it your own.  I’ll be trying honey mustard dressing next.  

 

You can also leave it as a wrap and enjoy.  I highly recommend adding pecans or walnuts to give it some crunch and extra flavor.  Thanks for reading and that it was everything you were hoping for! 🙂  You can check out my sweet potato casserole dish that would pair well with this recipe.

Katie