Vampire Chocolate Halloween Bark with Gummy Teeth and Edible Blood

I used to make this vampire chocolate bark for Halloween parties when my boys were at the age where scary and gross were basically the same thing as fun. I wanted vampire teeth, visible blood, and something they could grab without me having to bake another dessert. I’d serve these right next to my kitty litter cake, which truly is the ultimate gross Halloween dessert. With this bark, white chocolate was the perfect creepy background, and gummy fangs and red decorating gel took care of the rest.

The teeth are obviously the important part. I made sure every piece had its own set because try handing a kid chocolate bark without vampire teeth when everyone else got them. Not happening. I wasn’t going to spend the party explaining why somebody got the sad fangless piece.

It’s only three ingredients, but this bark has a lot of personality. The white chocolate is covered with gummy vampire teeth, with red gel dripping out from underneath them. It’s gross enough for Halloween without being so disgusting that nobody wants to eat it. There’s no baking or candy thermometer involved, either. You’re basically putting vampire teeth and edible blood on melted chocolate, which is about as complicated as this recipe gets.

The Decisions Behind This Recipe

• I use white melting chocolate because it’s easier to work with than regular white chocolate chips. It melts smoothly enough to spread across the pan, and the white color makes the gummy vampire teeth and red gel easy to see. White chocolate chips can be weird in the microwave and don’t always melt into something spreadable across a pan. Candy melts or melting wafers are made for this kind of thing and they harden quickly in the fridge.
• I spread the chocolate about ¼ inch thick. If it’s too thin, it breaks into tiny shards when you try to cut it. If it’s too thick, it gets awkward to bite into with a gummy mouth sitting on top.
• Every piece needs its own set of vampire teeth. Full stop. That means spacing the gummy fangs out while the chocolate is still melted, with enough room around each one to cut the bark later. The pieces don’t need to match in shape. They just need to have teeth.
• The red decorating gel goes under the fangs first, then I add a few more drips across the top. I don’t try to make every drip look the same because blood art is not supposed to be precise. The blood should look like it’s coming from the teeth, not like somebody dropped a tube of red gel onto the counter.
• Five minutes in the refrigerator is enough to harden the chocolate. Then I cut and break it around the gummy teeth instead of trying to slice directly through them. The portions won’t all be the same size, which doesn’t matter when everyone gets their own vampire teeth.

Ingredients

• White melting chocolate – Use white candy melts or melting wafers instead of white chocolate chips. They’re made for melting and will firm up quickly once refrigerated.
• Gummy vampire teeth – Look for the soft gummy fangs with white teeth and pink gums. You’ll want 18 sets if you’re making 18 servings. You can usually find them in stores during Halloween season, but ordering online is probably your best option the rest of the year.
• Edible red decorating gel – Use the red gel that comes in a squeezable decorating tube, sometimes called writing gel. It makes the blood drips under the fangs. Don’t use liquid food coloring because it won’t drip the same way, and it can make melted chocolate seize.

How to Make Vampire Chocolate Halloween Bark

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Line a sheet pan with parchment paper so the chocolate comes off easily once it hardens. There’s no reason to grease the parchment or cover the whole pan with chocolate. This is chocolate bark, not a full sheet cake.
• Step Two (melt the chocolate)
  Put the white melting chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring well after each one. It’s not going to look completely melted at first, but stir it before sending it back in. White chocolate can go from fine to scorched in a hurry, and once it burns, it’s game over.
• Step Three (add the vampire teeth)
  Pour the melted chocolate onto the parchment and spread it into an even slab about ¼ inch thick. Work quickly because you want the gummy teeth in place before the chocolate starts setting. Arrange all 18 sets of fangs across the chocolate, leaving room around each one so you can cut individual pieces later. Remember, everyone needs a mouth.
• Step Four (add the vampire blood)
  Place the tip of the red decorating gel tube under each set of gummy teeth, squeeze, and pull it away so the gel drips out from under the fangs. Add a few more drips directly on the teeth and across the white chocolate. Don’t make yourself crazy trying to get them identical. Messy is part of the look.
• Step Five (chill and cut the bark)
  Put the pan in the refrigerator for about 5 minutes, until the chocolate is firm. Use a sharp knife to cut and break the bark into irregular pieces, working around the gummy teeth instead of forcing the knife through them. The pieces won’t all be the same size, but make sure every one has its own vampire fangs.

Recipe Tips

• Have the gummy vampire teeth unwrapped and the red decorating gel ready before you melt the chocolate. Once the chocolate is spread out, you need to get the fangs on before it starts setting. This is not the moment to be messing with tiny candy wrappers.
• Make sure you buy edible red decorating gel in a squeezable tube, sometimes called writing gel. Liquid food coloring won’t give you blood drips, and mixing it into melted chocolate can make the chocolate seize. Red frosting could work in an emergency, but it won’t have the same creepy drip look.
• Don’t force a knife through the gummy teeth when you cut the bark. The candy is chewy, and cutting right through it can pull the fangs off the chocolate. Make another cut next to the teeth and let each mouth keep some dignity.

Storage and Make-Ahead

• Store the vampire bark in an airtight container in a cool, dry place for up to 1 week. Put parchment paper between the pieces so the red gel doesn’t end up decorating everything around it.
• I’d make this the day before a party or the morning you’re serving it. The chocolate holds up well, but the gummy teeth and decorating gel look best when they haven’t been sitting around for days.
• You don’t need to refrigerate the bark after it sets unless your kitchen is warm. If it is, keep it in an airtight container in the refrigerator, then let it sit out for a few minutes before serving. I wouldn’t freeze it because condensation during thawing can leave moisture on the chocolate and gummy teeth.

FAQs

• Can I use white chocolate chips instead of melting chocolate?
  You can, but they’re more temperamental. White chocolate chips are made to hold together in cookies, so they don’t always melt smoothly enough for bark. White candy melts or melting wafers are the easiest to use.
• Where can I find gummy vampire teeth?
  Look in the seasonal Halloween candy section at grocery stores, party stores, or online. They may be labeled gummy vampire teeth or gummy fangs. Check the package size before buying so each piece of bark gets a set.
• Can I make this without a microwave?
  Yes. Melt the white melting chocolate in a heatproof bowl set over a saucepan of barely simmering water. Keep the bottom of the bowl above the water, stir until smooth, and don’t let steam or water get into the chocolate.
• Can I double this recipe for a Halloween party?
  Yes. Double every ingredient and use two parchment-lined sheet pans instead of making one thick slab of chocolate. Melt and spread the chocolate for one pan at a time so it doesn’t harden before you finish arranging the teeth and adding the blood drips.
• Does the red decorating gel harden?
  Usually, it stays a little soft or sticky instead of hardening like the chocolate. Different brands can act differently, so use parchment between the pieces and don’t stack them directly on top of each other.

From My Kitchen Notes

Small observations from the margins.

• I know when someone is showing teeth and when they’re trying to bite.
• I don’t think that everything red is an emergency.
• I’ve stopped mistaking a good-looking surface for proof nothing happened underneath.
• I know when someone has all their teeth and still can’t tell me the truth.
• Some things look sweet until you get close enough to see the blood.
• I’ve never been interested in being handed the piece without teeth.
• I can make room for a mess without making a home in it.
• Blood on the surface doesn’t always mean the wound is new.
• Some things need five minutes alone in the refrigerator before anyone gets their hands on them.

Keep Halloween Creepy

• Bloody Band-Aid Cookies – Graham crackers, frosting, red gel.
• Blood Red Punch – Cranberry-raspberry punch, spider ice cubes.
• Mason Jar Graveyard Spooky Cakes – Chocolate cake, cookies, gummy worms.
• Ghosts on a Stick – Pears, white chocolate, chocolate chips.

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Vampire Chocolate Halloween Bark

Vampire Chocolate Halloween Bark is a three-ingredient Halloween candy made with white melting chocolate, gummy vampire teeth, and edible red decorating gel. Each piece has its own set of fangs with blood drips, making it a fun treat for Halloween parties.

Course Candy, Dessert

Cuisine American

Keyword gummy vampire teeth, halloween candy, Halloween chocolate bark, three ingredient Halloween dessert, vampire bark, Vampire Chocolate Halloween Bark, white chocolate bark

Prep Time 15 minutes minutes

Cooling Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 18 pieces

Calories 90kcal

Author Cathy Pollak

Equipment

• baking sheet Holds the chocolate while it sets.
• parchment paper Keeps the chocolate from sticking to the pan.
• offset spatula Spreads the chocolate to an even thickness.
• Knife Helps divide the bark around the vampire teeth.
• microwave safe bowls For melting the white chocolate.

Ingredients

• 10 oz (283 g) white melting chocolate
• 18 gummy vampire teeth
• 1 tube edible red gel

Instructions

• Line a sheet pan with parchment paper.
• Place the white melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. Avoid overheating, as white chocolate can scorch.
  10 oz (283 g) white melting chocolate
• Pour the melted chocolate onto the prepared sheet pan and spread into an even layer about ¼ inch thick. Immediately arrange the gummy vampire teeth across the chocolate while it's still soft, leaving enough space between them for individual servings.
  18 gummy vampire teeth
• Before the chocolate sets, insert the tip of the red decorating gel tube slightly beneath each gummy tooth. Squeeze the tube while pulling the tip away to create a blood drip beneath the fangs. Repeat with the remaining teeth, then add additional drips across the white chocolate and directly onto the teeth for a bloody Halloween appearance.
  1 tube edible red gel
• Refrigerate the sheet pan for about 5 minutes, or until the chocolate is completely hardened.
• Use a sharp knife to cut and break the chocolate bark into irregular portions, working around the gummy teeth so each piece contains one set of vampire fangs.

Notes

• Have the gummy vampire teeth and decorating gel ready before melting the chocolate so you can decorate it before it hardens.
• Use white melting wafers or candy melts for the most reliable results. Regular white chocolate chips may not melt or set the same way.
• Store in an airtight container in a cool, dry place for up to one week, separating the portions with parchment paper to prevent the decorating gel from transferring. For the best appearance, prepare the bark the day before or the day of serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 5mg | Sugar: 12g | Calcium: 5mg

Have you made this Vampire Chocolate Halloween Bark? I’d love to hear how it turned out – leave a comment below and let me know.

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Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

• I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
• There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
• Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
• The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
• The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
• A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

• Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
• Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
• Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
• Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
• Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
• Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
• Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the skillet and pumpkin filling)
  Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
• Step Two (make the oat and pecan topping)
  In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
• Step Three (cover the pumpkin filling)
  Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
• Step Four (bake the pumpkin crisp)
  Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
• Step Five (let it rest and serve)
  Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

• The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
• The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
• Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

• Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
• For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
• I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

• Can I make pumpkin crisp without a cast-iron skillet?
  Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
• Can I make pumpkin crisp ahead of time?
  Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
• Can I leave out the pecans?
  Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
• Is pumpkin crisp the same as pumpkin dump cake?
  No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
• Can I use fresh pumpkin instead of canned pumpkin purée?
  You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between being covered and being chosen.
• I don’t need something to stay perfectly still before I know it’s done.
• I’ve learned not to press down on what deserves room to become itself.
• A little sweetness doesn’t make up for what isn’t there.
• I can let something soften without letting it fall apart.
• A crumbly surface is not the same as real texture.
• I’m aware when something has gone cold, even under a beautiful topping.
• I’ve never needed a perfect slice to know what I’m being served.
• I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

• Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
• Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

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Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 450kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
• mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
• whisk For mixing the pumpkin filling until smooth.
• pastry cutter or fork. For incorporating cold butter into the topping.
• measuring cups and spoons For measuring the ingredients.

Ingredients

• cooking spray

Pumpkin Filling:

• 1 (15-oz / 425 g) can pumpkin purée
• ½ cup (107 g) packed dark brown sugar or light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) evaporated milk
• 1 tsp (5 ml) vanilla extract
• 1½ tsps (3 g) pumpkin pie spice
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

• 1 cup (90 g) old-fashioned rolled oats
• ¾ cup (90 g) all-purpose flour
• ¾ cup (160 g) packed dark brown sugar or light brown sugar
• 1 tsp (2.6 g) ground cinnamon
• pinch of salt
• ½ cup (113 g) cold unsalted butter cubed
• ½ cup (55 g) chopped pecans

Optional For Serving:

• vanilla ice cream
• whipped cream
• caramel sauce
• additional chopped pecans
• ground cinnamon

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
  cooking spray
• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
  1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
• Pour the pumpkin mixture into the prepared skillet and spread evenly.
• In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
  1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
• Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
  ½ cup (55 g) chopped pecans
• Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
• Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
  vanilla ice cream, whipped cream

Notes

• Use 100% pure pumpkin purée, not pumpkin pie filling.
• Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
• The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
• If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
• A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
• Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   
   

Nutrition

Serving: 170g | Calories: 450kcal | Carbohydrates: 61g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 160mg | Potassium: 350mg | Fiber: 4g | Sugar: 42g | Vitamin A: 17000IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 3mg

Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Crisp appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

• I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
• I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
• I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
• I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

• Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
• Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
• Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
• Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
• Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
• Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
• Step Two (mix the dry ingredients)
  In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
• Step Three (finish the batter)
  Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
• Step Four (add the walnuts)
  Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
• Step Five (fill the pan)
  Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
• Step Six (bake the pumpkin bread)
  Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
• Step Seven (cool before slicing)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

• Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
• Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
• An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
• Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

• Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
• For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
• You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
• Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

• Is this pumpkin bread really lower in calories than regular pumpkin bread?
  This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
• Can I make this pumpkin bread without Splenda Brown Sugar Blend?
  You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
• Can I use all whole wheat flour?
  You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
• Can I leave out the walnuts?
  Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
• Can I use fresh pumpkin purée instead of canned pumpkin?
  You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
• Can I make this into pumpkin muffins?
  I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between making something different and leaving something out.
• I’ve never confused being lighter with being easier to carry.
• Some things need a different kind of sweetness than the one I’m used to.
• I can keep the good parts without keeping all of it.
• Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
• I’ve learned to not mistake less for absence.
• Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

• Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
• Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
• Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
• Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
• Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
• mixing bowls Large enough to hold the dry ingredients and finished batter.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes removing the loaf easier without damaging the top.
• whisk Distributes the leavening and spices through the flour.
• kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
• rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
• cooling rack Allows air to circulate as the loaf cools.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin purée not pumpkin pie filling
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
  cooking spray
• Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
  2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Fold in the chopped walnuts, distributing them throughout the batter.
  1 cup (120 g) chopped walnuts
• Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
• Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
• You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Pumpkin Brown Sugar Crunch Ice Cream with Buttermilk and Pecan Streusel

I didn’t want pumpkin ice cream that tasted like frozen pumpkin pie filling, which is why I use buttermilk with the milk and cream. It adds acidity to the custard, which is what keeps the dark brown sugar from tasting so sweet. Without the acidity, the sweetness overwhelms the pumpkin and spices, and it’s not the same contrast with the molasses flavor of the dark brown sugar. It’s more of a food science decision, than a “this just tastes better” option.

The brown sugar pecan streusel was always going into the ice cream, not something I planned to sprinkle over the top. I bake it separately, break it apart, and add it during churning so the pecans and buttery streusel are mixed in. Some of the crunch softens as the ice cream sits in the freezer, and I really do like it that way.

Making custard-based ice cream does take more effort than stirring together a few ingredients and putting them in the freezer. It’s cooking the custard, chilling it, churning the ice cream, and waiting for it to firm up. But I don’t mind spending that time on ice cream when there’s homemade pecan streusel involved. I’d happily serve this on Thanksgiving right next to the pumpkin pie, but it’s also pretty devastating on a sugar or waffle cone. Fair warning.

The Decisions Behind This Recipe

• Pumpkin, cream, and dark brown sugar get pretty rich together, so I put buttermilk in the custard. I don’t want sour ice cream, just enough tang that it’s not cloying. What’s important when you’re eating it is that you can taste the pumpkin, the spices, and the brown sugar without the sweetness being the focus. I think I got there.
• I wasn’t interested in using light brown sugar when dark brown sugar has way more molasses flavor. It’s good with the pumpkin and the streusel.
• As much as I love cooking from scratch, I’m not roasting a pumpkin to make ice cream. Canned pumpkin purée is consistent, tastes good, and saves time. Use pure pumpkin purée, not pumpkin pie filling with sugar and spices already added.
• Five egg yolks aren’t unusual in a custard-based ice cream and pumpkin purée changes the situation somewhat. There’s extra water and starch in the mix. A good custard is how I still get creamy, scoopable ice cream, not something that feels like it belongs in a square baking dish.
• The pecan streusel is for the inside of the ice cream. You could sprinkle extra on top, but it was made to be inside. Baking it first gives the butter, brown sugar, and pecans time in the oven to develop their flavor, and adding it toward the end of churning keeps the machine from breaking it apart too much. Some of the crunch will soften in the freezer, which doesn’t bother me at all. I still get the pecans and the buttery streusel mixed into the custard. It’s one of the best parts of this ice cream.
• I save the turbinado sugar for serving because I like the coarse sugar crunch when I’m eating the ice cream. And it looks good. There’s already brown sugar in the custard and streusel, and mixing turbinado into either doesn’t give the same result as sprinkling it over a scoop.

Ingredients

• Whole milk, heavy cream, and buttermilk – All three go into the custard, but the buttermilk is what keeps the pumpkin ice cream from tasting like a frozen bowl of heavy cream.
• Pumpkin purée – Straight from the can. Make sure you’re buying pure pumpkin and not pumpkin pie filling.
• Dark brown sugar – I want that stronger molasses flavor in both the ice cream and the streusel. If you’re out, make a batch of my homemade brown sugar.
• Granulated sugar – Homemade ice cream needs enough sugar to stay scoopable in the freezer, so this isn’t the place to start cutting it back because the custard tastes sweet before it’s frozen.
• Pumpkin pie spice – I use the prepared blend instead of measuring out several individual spices.
• Egg yolks – You’ll need five for the custard. Save the whites for my angel food cupcakes instead of letting them sit in the refrigerator.
• All-purpose flour – This goes into the brown sugar pecan streusel, where it helps the butter and brown sugar bake into something that can be broken apart and mixed into the ice cream.
• Butter – I use unsalted butter for the streusel.
• Pecans – Chop them, but leave some larger sized ones. You want the pecans noticeable when eating the ice cream.
• Cinnamon – There’s pumpkin pie spice in the custard, but the streusel also needs it.
• Turbinado sugar – Optional for serving, but I like the coarse sugar crunch over the ice cream. And it looks good.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pumpkin custard base)
  In a medium saucepan, whisk together the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice. Warm the mixture over low heat, stirring now and then, until you see small bubbles around the sides of the pan. Don’t let it boil. I want it hot enough to warm the egg yolks without cooking them the second they hit the pan.
• Step Two (temper the egg yolks and cook the custard)
  Whisk the egg yolks in a separate bowl, then slowly drizzle in about ¼ cup of the warm pumpkin mixture while whisking the whole time. Do that again with another ¼ cup, then pour the warmed yolks back into the saucepan. Keep the heat low and stir constantly, scraping the bottom of the pan as you go. Cook the custard until it coats the back of a spoon and reaches 175–180°F. I use a thermometer because there’s a very clear line between cooked custard and scrambled eggs, and I prefer not to find it by accident.
• Step Three (chill the custard)
  Pour the custard through a fine-mesh strainer into a bowl. I strain it even when everything looks fine because it catches any bits of cooked egg before they get into the ice cream. Set the bowl in an ice bath until it has cooled down, then cover and refrigerate it for at least 8 hours or overnight. Don’t rush this part. Warm custard takes forever in the ice cream maker, and nobody needs that kind of afternoon.
• Step Four (make the brown sugar pecan streusel)
  Preheat the oven to 350°F. Mix the dark brown sugar, flour, and cinnamon, then cut in the cold butter until the mixture is crumbly. Stir in the chopped pecans and press everything into a greased 8 × 8-inch or 9 × 9-inch baking dish. Bake for 12–15 minutes, until it’s golden and smells toasted, then let it cool completely before breaking it apart. Leave some larger pieces in there. The ice cream maker will take care of enough of the rest.
• Step Five (churn the ice cream)
  Pour the cold pumpkin custard into your ice cream maker and churn it according to the manufacturer’s instructions. When it looks like soft serve and is nearly finished, add the cooled pecan streusel. Let the machine run long enough to mix it through. I want buttery pecan streusel in the ice cream, not a bunch of crumbs floating around.
• Step Six (freeze and serve)
  Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze it for at least 6 hours or overnight. It will still be soft when it comes out of the ice cream maker, so it needs that time before it’s ready to scoop. Sprinkle turbinado sugar over the top before serving if you want the extra crunch. I like it with the softer streusel that’s been sitting in the custard.

Recipe Tips

• If you have a metal loaf pan, put it in the freezer before you churn the ice cream. I like transferring the freshly churned ice cream into an already cold container because it helps keep the ice cream from warming up while I’m transferring it. It’s not required, but it’s an easy thing to do while the ice cream maker is running.
• Check the capacity of your ice cream maker before pouring in the custard. The mixture needs room to expand as it churns, and some machines have smaller capacities than others. If your machine can’t accommodate everything, divide the custard into batches and keep the second batch refrigerated until you’re ready for it.

Storage

• Store the ice cream in a freezer-safe container with a tight-fitting lid. Press a piece of parchment directly against the surface before sealing to help limit ice crystals. For the best texture and flavor, I recommend eating it within two weeks. You can also make it a few days ahead of an event without worrying about dessert.
• If the ice cream is too firm to scoop straight from the freezer, leave it at room temperature for 5–10 minutes. Homemade custard ice cream can freeze pretty hard, and a short wait makes scooping much easier.
• If you’re serving this for Thanksgiving, you can scoop individual portions ahead of time and freeze them on a parchment-lined baking sheet until firm. Transfer the scoops to a covered freezer-safe container until you’re ready to serve. It’s a lot easier than standing over a container of ice cream trying to scoop dessert for everyone while the pie is getting cold.

FAQs

• Can I use light brown sugar instead of dark brown sugar?
  You can, but the ice cream won’t have as much molasses flavor. Light brown sugar is good in other pumpkin forward desserts like my pumpkin brown sugar muffins, but for this ice cream, I like dark brown sugar.
• Can I make pumpkin brown sugar crunch ice cream without an ice cream maker?
  This recipe needs an ice cream maker. Churning incorporates air and helps keep large ice crystals from forming as the custard freezes. Without it, you’d end up with something much denser and icier than ice cream should be.
• Can I make the brown sugar pecan streusel ahead of time?
  Yes. You can bake the streusel a day or two ahead, let it cool completely, and store it in an airtight container at room temperature. Keep it separate from the custard until you’re ready to churn the ice cream. There’s no advantage to putting it into the custard early and letting it soften before it even reaches the ice cream maker.

From My Kitchen Notes

Small observations from the margins.

• I don’t need things to stay frozen to keep them from changing.
• I can let something soften without calling it ruined.
• Sweetness is better when it knows when to stop.
• I don’t have to keep things separate for them to be mine.
• I can wait until something cools down before I decide what it needs.
• I know when to save texture for the end.
• I can let something sit with me without expecting it to stay the same.

Pumpkin Has More Dessert Plans

• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• Pumpkin Tiramisu – Pumpkin mascarpone, coffee-soaked ladyfingers, cocoa powder.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.
• Mini Pumpkin Tarts – Pumpkin filling, gingersnap crust, individual tarts.
• Mini Pumpkin Pies – Pumpkin custard, flaky pastry, individual portions.

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Pumpkin Brown Sugar Crunch Ice Cream

Pumpkin Brown Sugar Crunch Ice Cream is a homemade custard-style pumpkin ice cream made with buttermilk, dark brown sugar, and pumpkin pie spice. Baked brown sugar pecan streusel is mixed in during churning, giving the finished ice cream buttery pecan pieces throughout.

Course Dessert

Cuisine American

Keyword brown sugar pumpkin ice cream, buttermilk ice cream, fall ice cream, homemade pumpkin ice cream, pecan streusel ice cream, pumpkin brown sugar crunch ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, pumpkin ice cream with pecans, Thanksgiving ice cream

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chilling + Freezing: 14 hours hours

Total Time 15 hours hours

Servings 10

Calories 373kcal

Author Cathy Pollak

Equipment

• ice cream maker For churning the chilled pumpkin custard and incorporating the pecan streusel.
• large fine mesh sieve For removing any small amounts of cooked egg from the custard.
• loaf pan 9x5 (metal) or freezer-safe container or 9 × 5-inch (23 × 13 cm) for freezing the churned ice cream until firm.
• baking dish 9x9 (23 x 23 cm) or an 8 × 8-inch (20 × 20 cm) or for baking the brown sugar pecan streusel.
• Saucepan (medium). For heating and cooking the custard.
• whisk For mixing the custard and tempering the egg yolks.
• instant-read thermometer For checking the custard temperature before removing it from the heat.
• mixing bowls (large-heatproof) For cooling the strained custard in an ice bath.

Ingredients

Custard:

• 1½ cups (360 ml) whole milk
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) buttermilk
• 1 can (15 oz / 425 g) pumpkin purée
• ½ cup (100 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1½ tsps (3 g) pumpkin pie spice
• 5 large egg yolks lightly beaten

Streusel:

• ⅓ cup (65 g) packed dark brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp (1.5 g) ground cinnamon
• 3 tbsps (42 g) cold unsalted butter cut into pieces
• ½ cup (60 g) chopped pecans

Garnish:

• turbinado sugar for sprinkling

Instructions

• Whisk the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice in a medium saucepan. Heat over low heat, stirring occasionally, until small bubbles appear along the sides of the pan. Do not boil.
  1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
• Whisk the egg yolks in a separate bowl. Slowly whisk in ¼ cup (60 ml) of the warm pumpkin mixture, followed by another ¼ cup (60 ml). Pour the tempered yolks into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan, until the custard coats the back of a spoon and reaches 175–180°F (79–82°C).
  5 large egg yolks
• Strain the custard through a fine-mesh strainer into a heatproof bowl. Cool the bowl in an ice bath, then cover and refrigerate for at least 8 hours or overnight, until thoroughly chilled.
• Preheat the oven to 350°F (175°C). Mix the dark brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until crumbly, then stir in the chopped pecans. Press into a greased 8 × 8-inch (20 × 20 cm) or 9 × 9-inch (23 × 23 cm) baking dish. Bake for 12–15 minutes, until golden. Cool completely and break into pieces, leaving some larger pieces together.
  ⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Add the cooled pecan streusel toward the end of churning, when the ice cream has reached a soft-serve consistency. Churn until the streusel is distributed throughout.
• Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 6 hours or overnight, until firm enough to scoop. Sprinkle with turbinado sugar before serving, if desired.

Notes

• Use pure canned pumpkin purée, not sweetened pumpkin pie filling.
• Chill the custard thoroughly before churning. If your ice cream maker has a freezer bowl, make sure it's fully frozen according to the manufacturer's directions.
• Check your ice cream maker's capacity before churning. Work in batches if necessary.
• Store covered in the freezer for best quality within two weeks. Let stand at room temperature for 5–10 minutes if too firm to scoop.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 128g | Calories: 373kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 146mg | Sodium: 50mg | Potassium: 242mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7436IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

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Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze is made with roasted sweet potato purée, restored brown butter and dark rum, then brushed with a warm buttered rum soak and finished with cooked rum caramel and toasted pecans.

Course Dessert

Cuisine American

Keyword brown butter Bundt cake, buttered rum cake, holiday bundt cake, roasted sweet potato cake, rum cake glaze, rum caramel glaze, sweet potato Bundt cake, sweet potato cake, sweet potato dessert, sweet potato rum cake, Thanksgiving Bundt cake

Prep Time 45 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Cooling and Finishing: 2 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 14 slices

Calories 520kcal

Author Cathy Pollak

Equipment

• 12-cup Bundt pan Provides enough capacity for the batter to rise without overflowing.
• baking sheet Used for roasting the sweet potatoes and toasting the pecans.
• parchment paper or foil. Makes cleanup easier after roasting the sweet potatoes.
• food processor or immersion blender. Purées the roasted sweet potato flesh until completely smooth.
• kitchen scale Important for measuring the sweet potato purée and restoring the browned butter to its original weight.
• light-colored saucepan Makes it easier to see the milk solids change color while the butter browns.
• Saucepan (small) Used for preparing the buttered rum soak and caramel glaze.
• Stand Mixer with paddle attachment or electric hand mixer. Mixes the batter thoroughly while providing good control over mixing speed.
• mixing bowls Keep the dry ingredients, sour cream mixture and other components separate until needed.
• whisk Mixes the dry ingredients, dairy mixture and restored browned butter evenly.
• rubber spatula Scrapes the bowl thoroughly and finishes the batter by hand without unnecessary mixing.
• microplane grater Finely grates the nutmeg directly into the dry ingredients.
• cooling rack Allows air to circulate around the cake while it cools and while the rum soak is applied.
• skewer (long) Reaches far enough into the thickest part of the Bundt to check for doneness.
• instant-read thermometer Provides an additional doneness check when inserted into the center of the cake.
• pastry brush Applies the buttered rum soak gradually so it has time to absorb.

Ingredients

Roasted Sweet Potato:

• 2 medium-large Garnet or Jewel sweet potatoes enough to yield 1½ cups (340 g) smooth roasted sweet potato purée.

Brown Butter:

• 1⅓ cups (285 g) unsalted butter
• room temperature water as needed to restore the browned butter to 285 g total weight.

Sweet Potato Cake:

• baking spray with flour
• 1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above (reserve the extra tablespoon for the rum soak)
• 3 cups (360 g) all-purpose flour
• 2 tsps (5 g) ground cinnamon
• 2 tsps (8 g) baking powder
• 1 tsp (6 g) fine sea salt
• ½ tsp (2.5 g) baking soda
• ½ tsp (1 g) freshly grated nutmeg
• ¾ cup (180 g) full-fat sour cream room temperature
• ¼ cup (60 ml) whole milk room temperature
• 3 tbsps (45 ml) dark rum
• 1 tbsp (15 ml) vanilla bean paste
• 4 large eggs room temperature
• 1½ cups (340 g) roasted sweet potato purée cooled
• 1¼ cups (250 g) granulated sugar
• ¾ cup (150 g) packed light brown sugar

Buttered Rum Soak:

• 2 tbsps (30 ml) dark rum
• 2 tbsps (25 g) packed light brown sugar
• 1 tbsp (15 g) restored browned butter reserved from above
• ½ tsp (2.5 ml) vanilla bean paste
• pinch fine sea salt

Buttered Rum Caramel Glaze:

• ⅓ cup plus 1 tablespoon (75 g) packed light brown sugar
• 3 tbsps (42 g) unsalted butter
• 2 tbsps plus 2 teaspoons (40 ml) heavy cream
• 1½ tbsps (22.5 ml) dark rum
• ½ tsp (2.5 ml) vanilla bean paste
• ⅛ tsp (0.75 g) fine sea salt

Toasted Pecan Finish:

• ½ cup (45 g) pecan halves or pieces

Instructions

• Preheat oven to 400°F (204°C). Scrub sweet potatoes and prick several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, until completely tender.
  2 medium-large Garnet or Jewel sweet potatoes
• Cool sweet potatoes until comfortable to handle. Remove skins and purée flesh until completely smooth. Weigh 340 grams purée and cool completely to room temperature.
• Place 285 grams unsalted butter in a light-colored saucepan over medium heat. Cook, stirring and scraping the bottom frequently, until the milk solids are very golden brown and smell toasted and nutty.
  1⅓ cups (285 g) unsalted butter
• Immediately transfer browned butter and all browned milk solids to a heatproof bowl. Cool for 2 to 3 minutes, then weigh. Add enough room-temperature water to restore the total weight to 285 grams and whisk until fully incorporated.
  room temperature water
• Reserve 15 grams restored browned butter for the soak. Cool the remaining 270 grams until warm or room temperature but still fluid.
• Reduce oven temperature to 350°F (177°C). Thoroughly coat a 12-cup Bundt pan with baking spray containing flour or cake goop.
  baking spray with flour
• Whisk flour, cinnamon, baking powder, salt, baking soda and nutmeg together in a medium bowl.
  3 cups (360 g) all-purpose flour, 2 tsps (5 g) ground cinnamon, 2 tsps (8 g) baking powder, 1 tsp (6 g) fine sea salt, ½ tsp (2.5 g) baking soda, ½ tsp (1 g) freshly grated nutmeg
• Whisk sour cream, milk, dark rum and vanilla bean paste together in a separate bowl until smooth.
  ¾ cup (180 g) full-fat sour cream, 3 tbsps (45 ml) dark rum, 1 tbsp (15 ml) vanilla bean paste, ¼ cup (60 ml) whole milk
• Beat 270 grams restored browned butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, scraping the bowl as needed, until smooth, cohesive and slightly lightened.
  1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above, 1¼ cups (250 g) granulated sugar, ¾ cup (150 g) packed light brown sugar
• Add eggs one at a time, mixing well after each addition. Mix in cooled sweet potato purée on low speed until evenly incorporated.
  4 large eggs, 1½ cups (340 g) roasted sweet potato purée
• On low speed, add one-third of the flour mixture, followed by half of the sour cream mixture. Repeat, then add the remaining flour mixture and mix only until no visible flour remains.
• Scrape the sides and bottom of the bowl and fold the batter several times with a rubber spatula. Spoon batter evenly into the prepared Bundt pan, smooth the top and tap the pan firmly against the counter several times to release large air bubbles.
• Bake for about 60 minutes, until the top springs back when lightly touched and a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs. The center should register approximately 200 to 205°F (93 to 96°C).
• Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and remove the pan.
• While the cake is warm, heat dark rum, brown sugar, reserved 15 grams browned butter, vanilla bean paste and salt over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.
  2 tbsps (30 ml) dark rum, 2 tbsps (25 g) packed light brown sugar, 1 tbsp (15 g) restored browned butter , ½ tsp (2.5 ml) vanilla bean paste, pinch fine sea salt
• Place parchment or a baking sheet beneath the cooling rack. Gradually brush the warm soak over the top and sides of the cake, allowing it to absorb between applications. Cool cake completely.
• Toast pecans at 350°F (177°C) for 7 to 10 minutes, stirring once, until fragrant and lightly darkened. Cool completely and roughly chop.
  ½ cup (45 g) pecan halves
• Cook brown sugar and butter for the caramel in a small saucepan over medium heat for about 2 minutes, stirring constantly, until the butter is melted and the mixture looks smooth.
  ⅓ cup plus 1 tablespoon (75 g) packed light brown sugar, 3 tbsps (42 g) unsalted butter
• Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking frequently, until smooth and slightly thickened.
  2 tbsps plus 2 teaspoons (40 ml) heavy cream
• Remove caramel from heat and stir in dark rum, vanilla bean paste and salt. Cool for 10 to 20 minutes, stirring occasionally, until thickened but still pourable.
  1½ tbsps (22.5 ml) dark rum, ½ tsp (2.5 ml) vanilla bean paste, ⅛ tsp (0.75 g) fine sea salt
• Transfer the completely cooled cake to a serving plate. Spoon caramel over the top and allow it to run down the sides. Add toasted pecans while the caramel is wet and let stand for at least 20 minutes before slicing.

Notes

• Use exactly 340 grams of cooled sweet potato puree. Too much purée or purée with excess moisture can make the cake dense or gummy.
• Browning the butter removes water. After browning, weigh the butter and add enough room-temperature water to return the total weight to 285 grams before dividing it between the cake and rum soak.
• Because the browned butter is fluid, the butter and sugars will not become pale and fluffy like traditionally creamed butter. Beat until smooth and lightened.
• Apply the buttered rum soak gradually while the cake is still warm, allowing each addition to absorb before adding more.
• Let the caramel cool until it falls from the spoon in slow, substantial drips. If it becomes too thick, warm it over low heat and add heavy cream 1 teaspoon (5 ml) at a time. If it's too thin, let it cool longer.
• The finished cake is not alcohol-free. Rum is added to the caramel after it's removed from the heat.
• The cake can be baked and soaked one day ahead. Add the caramel and toasted pecans before serving.

 

 

If you’re making this Sweet Potato Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 140g | Calories: 520kcal | Carbohydrates: 62g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 335mg | Potassium: 230mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5460IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg

Have you made this Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze appeared first on Noble Pig.

Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

The Decisions Behind This Recipe

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

This post may contain affiliate links. Please read my disclosure policy.

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

Have you made this Crockpot Apple Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

Mulled Cider That Brings the Fire to Every Occasion

I used to throw these over-the-top Halloween parties. Every inch of the house was decked out, from the pool to the porch, and it took an hour just to get all the candles lit before anyone even arrived. The food was catered, the bar was stacked, cocktails were batched, beer and wine flowed. It. Was. Lit. Honestly, I don’t know where I found the energy to pull it off, but looking back, a massive batch of this mulled cider would have been the perfect addition to those nights.

This spiced version is just boozy enough to warm you, layered with maple, honey, vanilla, and red wine that turns the apples and oranges a ruby glow. Cinnamon, cloves, star anise, and spiced rum push it deep into holiday territory. It isn’t just Halloween night fuel, it carries straight through Thanksgiving, Christmas, New Year’s Eve, après ski or any night you want to sit by the fire and admit life is good.

Why I Love This Recipe

• Sweet, but not church-lady sweet.
• Apples and oranges soaked with red wine – squint and it’s stained glass.
• Star anise pods are the gateway to it’s the holidays.

Ingredients

The whole point of spiked mulled apple cider is to make the kitchen smell incredible without a lot of efforting.

• Apple cider – the base, the boss.
• Dry red wine – I recommend a full-bodied Syrah, Shiraz, or Red Zinfandel.
• Spiced rum – this is the mischief. It’s okay to go for the cheaper stuff like Captain Morgan’s since the nuance of an aged dark spiced rum gets lost here.
• Maple syrup and honey – woodsy and sweet.
• Vanilla extract – the dessert flavor. Vanilla bean paste, regular, or bourbon-flavored works too.
• Cinnamon sticks, cloves, and star anise – the spice trio that signals fall. I use the same warm spices in my pumpkin spice Moscow mule, where star anise and a cinnamon stick show up as the garnish that makes the whole thing feel like fall in a glass.
• Apples and oranges – soak up all the spice.

How to Make Mulled Cider

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start with the base)
  Grab a big pot and pour in the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Give it a good stir so everything blends together. The smell alone at this stage is already worth it.
• Step Two (add the spices)
  Drop in the cinnamon sticks, cloves, and star anise. They’re what take the cider from sweet to something you’d actually sip by choice. Give it another quick stir so the spices start mingling.
• Step Three (float the fruit)
  Lay the apple and orange slices right on top. They’ll float as the pot warms up, soaking in the color and flavor while they perfume the whole kitchen.
• Step Four (simmer low and slow)
  Set the pot over medium heat until you see a gentle simmer, then turn it down to low. Let it bubble quietly for about 30 minutes, stirring every now and then so nothing settles.
• Step Five (serve and keep it warm)
  Ladle the mulled cider into mugs and make sure everyone gets a slice of fruit. If you’re serving it for a party, pour it into a slow cooker and keep it on warm so it’s always ready for another round.

Recipe Tips

Warm mulled cider is apple cider, red wine, and rum in one simmered pot of maple-spiced comfort. A couple things to keep in mind:

• Use good apple cider, not apple juice. The real stuff has body and just enough tartness to stand up to the wine and rum. I prefer an unfiltered version.
• Don’t splurge on the rum. The spices and wine take over, so save your 10-year spiced bottle for another night.
• Keep the heat low once it starts simmering. You want warmth, not a rolling boil that drives off the alcohol and dulls the flavor. Partially cover the pot to keep it low if your stove doesn’t have a simmer setting.
• For a party, pour it into a slow cooker and keep it on warm so guests can self-serve without babysitting it. If you’re not using a slow cooker, go rescue one of the fifty crystal punch bowls your local Goodwill has on its shelves year-round.
• To make it non-alcoholic, skip the wine and rum, add a splash of orange juice, and double down on the spices. It still tastes incredible, just lighter.
• If your guests are into bourbon, my wassail bourbon cocktail is a great partner for this one – spiced, citrusy, and made for cold nights.

How to Store and Reheat It

If there’s any cider left, it keeps well for a few days and tastes just as good reheated or cold straight from the fridge.

• Pour any leftover mulled cider into a pitcher or glass container and refrigerate for up to 3 days.
• To reheat, warm it in a crockpot or in a large pan over medium heat until it’s steaming but not boiling.
• You can also serve it chilled, the flavors evolve even more after a night in the fridge. I like to serve it cold alongside something festive like my cranberry spiced martini, which has similar warming spices but a crisp edge from the vodka and cranberry juice.

FAQs

• Can I make this in a slow cooker from start to finish?
  Yes. Add everything to the slow cooker, set it on low, and let it go for about three hours. Switch it to warm when it’s ready so it stays at the perfect serving temperature.
• Can I use white wine instead of red?
  You can, but it changes the flavor completely. Red wine gives it depth and color, while white wine makes it lighter and fruitier. If you go that route, cut back on the maple syrup a little.
• How do I make this ahead of time?
  Simmer it as written, cool it to room temp, and refrigerate it for up to three days. Reheat gently when you’re ready to serve.
• What if I don’t have star anise?
  Skip it or add a pinch of ground allspice or a few extra cloves. It won’t be exactly the same, but it’ll still taste like the holidays.
• Can I serve this cold?
  Yes. Chilled mulled cider has a mellow, spiced sweetness that works surprisingly well over ice – especially if you’re making it ahead for a party.
• What if I don’t like rum?
  Use a rye bourbon instead, it has the right spice profile for this cider recipe.

Of course you’re serving this with glazed doughnuts, why wouldn’t you? Warm cider and fried sugar were meant to hang out together. I know this for a fact.

More Seasonal Drinks to Sip and Celebrate

If you’re stocking the bar for the season, a few other drinks fit right alongside this one – the creamy Pumpkin Pie Martini when you want something dessert-level rich, the Cherry Martini for something red and glittery, or my New Year’s Eve Countdown Cocktail for when the clock’s about to strike midnight. You can also browse them all together in 20 New Year’s Eve Cocktails to Help You Celebrate.

This post may contain affiliate links. Please read my disclosure policy.

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Mulled Cider

Spiked mulled cider made with apple cider, red wine, and spiced rum, simmered with maple syrup, honey, and warm spices. A bold batch cocktail for Halloween night, fall gatherings, or any cold evening with friends.

Course Beverage, Cocktail

Cuisine American

Keyword apple cider with rum, Christmas cocktail, fall cocktail, Halloween drink, holiday cocktail, hot alcoholic drink, maple mulled cider, maple spiced cider, mulled apple cider, mulled cider, mulled cider recipe, red wine cocktail, spiked mulled cider, stovetop mulled cider, warm cider recipe

Prep Time 3 minutes minutes

Cook Time 30 minutes minutes

Total Time 33 minutes minutes

Servings 10 cups

Calories 155kcal

Author Cathy Pollak

Equipment

• large pot For simmering everything together.
• Ladle To serve and grab slices of fruit with each pour.
• slow cooker (optional) For keeping warm during parties.
• punch bowl For storing or serving room temp or chilled.

Ingredients

• 10 cups (2.4 L) apple cider
• ½ cup (120 ml) dry red wine Syrah, Shiraz, Red Zinfandel
• 4 oz (120 ml) spiced rum
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) honey
• 3 tsps (15 ml) vanilla extract
• 5 whole cinnamon sticks
• ½ tbsp (4 g) whole cloves
• 1 tbsp (6 g) star anise
• 2 apples thinly sliced
• 2 oranges thinly sliced

Instructions

• In a large pot, combine the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Stir to mix everything together.
  10 cups (2.4 L) apple cider, ½ cup (120 ml) dry red wine, 4 oz (120 ml) spiced rum, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) honey , 3 tsps (15 ml) vanilla extract
• Add the cinnamon sticks, cloves, and star anise, giving it another quick stir to distribute the spices.
  5 whole cinnamon sticks, ½ tbsp (4 g) whole cloves, 1 tbsp (6 g) star anise
• Lay the sliced apples and oranges on top of the liquid so they float as it heats. Set the pot over medium heat and bring it to a gentle simmer. Once it starts to simmer, lower the heat and let it cook for about 30 minutes, stirring occasionally to keep the flavors moving.
  2 apples, 2 oranges
• When it’s ready, ladle the mulled cider into mugs, making sure each one gets a slice of fruit. Keep it warm on low heat, or transfer it to a slow cooker on the “warm” setting if you’re serving it for a party.

Notes

• Make sure to taste before serving, cider varies, and you might want a touch more maple or honey depending on the batch.
• If your wine’s on the dry side, add an extra teaspoon of honey; if it’s sweeter, skip it.
• Slice the fruit thin enough that it floats easily, but thick enough to hold up through simmering.
• If you don't like rum, use a rye bourbon instead.
• Star anise brings a lot of character, so if you’re unsure, start with one or two pieces and taste again halfway through.
• Once cooled, strain out the spices before refrigerating to keep the flavors balanced instead of bitter.
• Leftovers poured over ice the next day hit differently, in a good way.

 

 

If you’re making this mulled cider, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240ml | Calories: 155kcal | Carbohydrates: 26g | Sodium: 5mg | Potassium: 230mg | Fiber: 1g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 0.3mg

Have you made this Mulled Cider recipe? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mulled Cider appeared first on Noble Pig.

Pumpkin Buttermilk Muffins: Dessert With a Morning Alibi

Let’s be honest, muffins pretend to be a practical breakfast solution. It’s a subtle gaslight, but really they’re dessert with better branding. They’re cake dressed as business casual, cupcakes without the frosting, and the “healthy” ones taste like whole wheat hockey pucks, heavy on the bran dust and regret.

My pumpkin buttermilk muffins remind you why all the lies work. Buttermilk adds a tang and lift that plays right into the pumpkin’s richness, while the streusel topping doesn’t let you forget what lane you’re in: indulgent. The result is simple. Muffins that taste like the reason we all play along with the disguise in the first place. I think you’ll love them as much as I do.

Why I Love This Recipe

• Nutmeg and ginger spotlight with a cinnamon snub.
• Streusel isn’t an afterthought, it’s the strategy.
• Thick batter = bakery dome flex. Not too high, but enough.

Ingredients

What you’ll need to make these tender buttermilk pumpkin muffins with a sweet, crunchy armor of streusel.

• All-purpose flour – the base behind the rise.
• Baking powder, baking soda, salt – the lift and the edge in one.
• Nutmeg and ginger – spice with purpose.
• Butter – flavor insurance that makes it cake-adjacent.
• Granulated sugar – makes it dessert. if you want that deeper brown sugar flavor instead, my pumpkin brown sugar muffins do exactly that.
• Eggs – the binding contract.
• Pumpkin purée – the reason we’re here.
• Buttermilk – tang, tenderness, and dome power.
• Vanilla extract – background.
• Pumpkin pie spice – streusel spice.

How to Make Pumpkin Buttermilk Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and dry mix)
  Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Getting the dry mix ready first makes sure everything bakes evenly later.
• Step Two (cream and combine)
  Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. The batter should look thick and creamy.
• Step Three (mix and fill)
  Add the dry ingredients and mix just until combined. The batter will be thick, which is what gives those tall muffin tops. Spoon it into the liners, filling each about two-thirds full.
• Step Four (make the streusel)
  Combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Rub it together with your fingers until it feels like damp sand with a few small clumps. Scatter the streusel evenly over each muffin.
• Step Five (bake and cool)
  Bake for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes, then move to a wire rack. They’re great warm, but even better once they’ve settled.

Recipe Tips

These tips keep homemade pumpkin muffins tall, tender, and full of flavor.

• Room-temperature butter mixes faster and traps more air for that fluffy texture.
• Don’t skimp on the butter-sugar whip time. Three minutes of mixing makes all the difference.
• Don’t overmix once the dry ingredients go in. A few streaks of flour are better than tough muffins.
• Cold butter in the streusel is non-negotiable. It’s what makes the crunchy, buttery clumps.
• Streusel ingredients can be doubled if you want more. if you like that kind of thick, buttery crunch baked over a cake instead of muffins, my pumpkin crumb coffee cake is the one.
• Bake on the center rack so the tops rise evenly and the streusel doesn’t brown too fast.
• Let them rest for ten minutes before lifting out of the tin. They set as they cool.

Storage

Here’s what to do with any extra pumpkin muffins.

• Keep them covered at room temperature for 2 to 3 days; they’ll stay tender.
• For longer storage, stash them in the fridge. They’ll firm up a bit, but a quick microwave blast brings them back.
• Freeze in a single layer, then bag once solid. They’ll hold for up to 2 months.
• Thaw on the counter or warm straight from frozen if you’re impatient like me.

FAQs

• Can I use regular milk instead of buttermilk?
  You can, but the texture and flavor won’t be the same and the exaact reason I also use buttermilk in my pumpkin brown sugar crunch ice cream – the tang effect. Also, buttermilk reacts with the baking soda to give these muffins their lift and subtle tang. If you’re out, make some by stirring a teaspoon of lemon juice or vinegar into regular milk and letting it sit for about 5 minutes. It’s not quite the same, but it works in a pinch.
• Can I add cinnamon or other spices?
  You can. I skip cinnamon here so the nutmeg and ginger stay in charge, but if you want that full pumpkin spice flavor, add a little. A pinch of clove or allspice fits too, as long as it doesn’t drown out the pumpkin or buttermilk.
• Why is my streusel melting instead of staying crunchy?
  That happens when the butter gets too soft. Keep it cold and rub it in until the mix feels like damp sand with a few little clumps. If you’re nervous about it, make the streusel first and stash it in the fridge while you mix the batter.
• Can I double the recipe?
  Yes. The batter handles it fine, just mix gently once the flour goes in so it stays thick and airy. If you’re baking two pans, switch their spots halfway through so everything rises and browns evenly.

If you’re into these but want to switch things up, my sweet potato muffins with cinnamon sugar coating have the same soft middle and spiced edge, just in a different key.

Pumpkin Season, Continued

Pumpkin season never really ends around here.

• Two-Ingredient Pumpkin Cake – shortcut recipe with apple cider glaze.
• Lightened-Up Pumpkin Bread – honey and walnuts are the move.
• Pumpkin Cake Donuts – cake in donut form.

This post may contain affiliate links. Please read my disclosure policy.

Print Pumpkin Buttermilk Muffins Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast. Course Breakfast, Brunch, Dessert, Snack Cuisine American Keyword brown sugar pumpkin muffins, buttermilk pumpkin muffins, fall muffin recipe, pumpkin buttermilk muffins, pumpkin muffin recipe with buttermilk, pumpkin muffins with streusel, Streuseled Pumpkin Buttermilk Muffins Prep Time 15 minutes minutes Cook Time 20 minutes minutes Cooling Time 10 minutes minutes Total Time 45 minutes minutes Servings 18 muffins Calories 227kcal Author Cathy Pollak Equipment 2 12-Count Muffin Tin Standard size for baking. mixing bowls One for dry, one for wet ingredients. hand mixer or stand mixer. For creaming the butter and sugar. paper liners keeps muffins from sticking. Ingredients Muffins: 3 cups (375 g) all-purpose flour 1 tbsp (14 g) baking powder 1 tsp (5 g) baking soda ¼ tsp (1 g) table salt ¼ tsp (0.5 g) ground nutmeg ⅛ tsp (0.25 g) ground ginger ½ cup (113 g) butter 1 cup (200 g) granulated sugar 2 large eggs 1 can (15 oz / 425 g) pumpkin puree ¼ cup (60 ml) buttermilk ½ tsp (2.5 ml) vanilla extract Streusel: ½ cup (100 g) granulated sugar ¼ cup (30 g) all-purpose flour 1 tsp (3 g) pumpkin pie spice 3 tbsps (42 g) cold butter cut into small pieces Instructions Preheat the oven to 350°F (177°C) and line muffin tins with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices. 3 cups (375 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1 tsp (5 g) baking soda, ¼ tsp (1 g) table salt, ¼ tsp (0.5 g) ground nutmeg, ⅛ tsp (0.25 g) ground ginger In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. ½ cup (113 g) butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 can (15 oz / 425 g) pumpkin puree, ¼ cup (60 ml) buttermilk, ½ tsp (2.5 ml) vanilla extract Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes. Spoon the batter into the muffin cups, filling each about two-thirds full. For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin. ½ cup (100 g) granulated sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) pumpkin pie spice, 3 tbsps (42 g) cold butter Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool. Notes Buttermilk and pumpkin purée balance each other. One brings tang, the other richness. The batter will be thick before baking. That’s what gives it lift, not what slows it down. Muffin height depends on not overfilling. Two-thirds full is the sweet spot. Mixing the streusel by hand gives the best texture. A food processor makes it too fine.   If you’re making these pumpkin buttermilk muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.   Nutrition info is an estimate and will vary depending on the brands you use.   ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 95g | Calories: 227kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2263IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Have you made these Pumpkin Buttermilk Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Pumpkin Buttermilk Muffins appeared first on Noble Pig.

The Thing About Pumpkin Brown Sugar Muffins

I’m just going to say it: pumpkin burns for brown sugar. They’re the hot and heavy pairing that makes these pumpkin brown sugar muffins taste like they should have their own mixtape. Brown sugar doesn’t just sweeten, it melts into pumpkin and drags those earthy notes up where plain sugar leaves them behind. Stir it in and the batter turns caramel orange and smells like you just lit a candle called October.

Then comes the walnut crumble, heavy on the brown sugar again, and suddenly the deal’s sealed. It bakes into a toasty crown that makes the pumpkin spice show off a little. These are the pumpkin muffins you want to wake up for, the ones that make you forget pumpkin started out as a vegetable.

Why I Love This Recipe

• It’s pumpkin, with grown up flavor.
• Brown sugar and pumpkin have an undeniable chemistry.
• Perfect morning bite, even better for late night kitchen raids.
• Made for cold air, strong coffee, and sharing.

Ingredients 

Pumpkin and brown sugar carry the flavor, everything else is just a supporting role.

• All-Purpose Flour – Holds the crumble and crumb together.
• Baking Powder + Baking Soda – The rise team.
• Pumpkin Pie Spice – Keeps the fall vibe.
• Butter – Soft in the mix, flavor on top.
• Granulated Sugar – Adds sweetness.
• Brown Sugar – Pumpkin’s everything with a molasses edge. If you’re after something a little lighter with tang, check out my pumpkin buttermilk muffins. Both are packed with brown sugar for that deep caramel flavor. You can also make it fresh with my how to make brown sugar guide.
• Eggs – The binder.
• 100% Pure Pumpkin – The real stuff, no pie mix.
• Walnuts – The chunky, crunchy crown jewels on top.

How to Make Pumpkin Brown Sugar Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crumble)
  Toss the flour, brown sugar, walnuts, melted butter, and pumpkin pie spice in a bowl until it clumps together. Nothing fancy. Set it aside while you get to the good part.
• Step Two (mix the dry stuff)
  Whisk the flour, baking powder, baking soda, and pumpkin pie spice so everything’s evenly spread. A quick whisk now means no uneven rise later.
• Step Three (cream the base)
  Beat the butter with both sugars until it looks pale and whipped. This step builds air into the batter, which keeps the muffins soft and light.
• Step Four (bring it together)
  Add the eggs, then the pumpkin, scraping down the bowl so everything mixes evenly. Add the dry ingredients and stop once the batter looks smooth. Overmixing knocks out the air you just built.
• Step Five (fill and top)
  Scoop about ½ cup (120 ml) of batter into each cup, just shy of the rim. Too full and they’ll bake right over. Use paper liners if you want larger muffins or easier cleanup. Add the crumble on top and press it lightly so it sticks.
• Step Six (bake and cool)
  Bake at 350°F (180°C) for 25 to 30 minutes, until the tops are golden and a toothpick comes out clean. Let them rest in the pan for a bit before moving them to a rack so the crumble sets and stays crisp.

Recipe Tips

Even these simple brown sugar pumpkin muffins have a few rules of play.

• Room-temperature butter makes all the difference when creaming with the sugars. Cold butter won’t whip right and you’ll lose that soft texture.
• Don’t overmix the batter once you add the flour mixture. Stop right when it comes together.
• Let the muffins cool in the pan before lifting. The crumble sets as it rests.
• Walnuts toast as they bake, no need to pre-toast.
• Paper liners help if you’re going for larger muffins or just want an easier cleanup.
• I haven’t done it, but I think browning the butter for the crumble would add some serious depth.
• If you love how brown sugar melts into everything here, my brown sugar apple cinnamon cake does the same thing with butter and apples.

Storage and Freezing

Pumpkin and brown sugar don’t lose their spark. Even days later, a warm reheat pulls it right back.

• Keep muffins in an airtight container at room temperature for 2 to 3 days.
• For longer storage, refrigerate up to a week. Rewarm before eating.
• Freeze in a single layer, then move to a freezer bag. They’ll hold for about 2 months.
• Thaw at room temperature or give them a quick oven reheat to bring the crumble back to life.

FAQs

• Can I use dark brown sugar instead of light?
  Yes. It gives a stronger molasses flavor and a darker color. Dark brown sugar also adds a bit more moisture, so you might need to bake the muffins a minute or two longer. If that deeper flavor is your thing, try it in my pumpkin crumb coffee cake where dark brown sugar does its best work. I also use dark brown sugar in my pumpkin brown sugar crunch ice cream recipe, where the darker sugar flavor is key.
• What if I don’t have walnuts?
  Pecans work, or you can leave the nuts out completely. The crumble still bakes crisp from the butter and brown sugar. If you skip the nuts, sprinkle a little coarse sugar on top before baking for texture.
• Why use both white and brown sugar?
  Brown sugar is pumpkin’s match, white sugar keeps the texture light.
• Can I use pumpkin pie mix instead of pure pumpkin?
  No. Pumpkin pie mix already has sugar and spice, which throws off the balance of the batter. Stick with 100% pure pumpkin so the brown sugar and spice mix come through clean.
• How do I keep the muffins soft after a day or two?
  Cream the butter and sugar until it’s pale and fluffy before adding anything else. That step builds the texture that lasts. Once cooled, store them airtight so moisture doesn’t settle on the topping.

More Pumpkin Recipes Worth Firing Up The Oven For

If you’re still in a brown sugar and pumpkin mood, these keep it going.

• Air Fryer Pumpkin Donut Holes – brown sugar, pumpkin purée, spice trifecta.
• Pumpkin Cake Donuts – cake mix, pumpkin purée, easy magic.
• Pumpkin Caramel Bars With Bacon – brown sugar meets bacon fat.

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Pumpkin Brown Sugar Muffins

Soft, golden pumpkin brown sugar muffins made with real pumpkin purée and warm spice. Each one’s topped with a brown sugar–walnut crumble that bakes into a crisp crown. Simple ingredients, deep flavor, and a texture that stays soft for days.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, easy pumpkin brown sugar muffins, fall muffin recipe, pumpkin brown sugar muffins, pumpkin muffins from scratch, pumpkin muffins with walnut crumble, pumpkin spice muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 18 muffins

Calories 279kcal

Author Cathy Pollak

Equipment

• 2 12-Count Muffin Tin For even baking.
• hand mixer For creaming butter and sugar.
• mixing bowls Medium and large sizes for wet and dry ingredients.
• cooling rack Lets the crumble set and muffin bottoms cool.

Ingredients

• cooking spray

Walnut Crumble Topping:

• ¼ cups (30 g) all-purpose flour
• 3 tbsps (42 g) butter melted
• ¼ cup (50 g) packed light brown sugar
• ½ cup (60 g) chopped walnuts
• ½ tsp (0.5 g) pumpkin pie spice

Pumpkin Batter:

• 2 cups (240 g) all-purpose flour
• ½ tsp (2.5 g) baking powder
• 1 tsp (5 g) baking soda
• 1 tbsp (5 g) pumpkin pie spice
• ¾ cup (170 g) butter softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 2 large eggs room temperature
• 15 oz (425 g) pumpkin puree

Instructions

• Preheat the oven to 350°F (180°C) and spray two standard muffin tins with nonstick spray.
  cooking spray
• To make the crumble, combine the flour, melted butter, brown sugar, chopped walnuts, and pumpkin pie spice in a small bowl. Mix until the butter is fully absorbed and the mixture forms clumps that hold together when pressed. Set aside while you make the batter.
  ¼ cups (30 g) all-purpose flour, 3 tbsps (42 g) butter, ¼ cup (50 g) packed light brown sugar, ½ cup (60 g) chopped walnuts, ½ tsp (0.5 g) pumpkin pie spice
• In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. This step helps distribute the leavening evenly.
  2 cups (240 g) all-purpose flour, ½ tsp (2.5 g) baking powder, 1 tsp (5 g) baking soda, 1 tbsp (5 g) pumpkin pie spice
• In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about three minutes. Creaming properly here gives the muffins lift and structure.
  ¾ cup (170 g) butter, ¾ cup (150 g) granulated sugar, ¾ cup (150g) packed light brown sugar
• Add the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl, then mix in the pumpkin until smooth and consistent.
  2 large eggs, 15 oz (425 g) pumpkin puree
• Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the batter comes together to keep the muffins tender.
• Scoop just under a ½ cup (120 ml) of batter into each prepared muffin cavity, filling them just below the top. Avoid overfilling, as the batter will rise and can bake over the edge. If you prefer, line the tins with paper liners, which work well for larger muffins. Evenly divide the crumble mixture over each muffin, pressing it lightly so it adheres. If any cavities remain empty, fill them halfway with water to promote even baking.
• Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 to 20 minutes before transferring them to a wire rack. The crumble sets as they cool, so let them rest before removing.

Notes

• Use 100% pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice that throw off the texture and flavor balance.
• Creaming softened butter with the sugars is worth the extra minute. It traps air that gives the muffins a light, even crumb.
• Dark pans bake faster, so start checking at 25 minutes and look for golden edges and a clean toothpick.
• If the crumble looks too dry, stir in a teaspoon of melted butter until it clumps and holds together.

If you’re making these pumpkin brown sugar muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 90g | Calories: 279kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2885IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Have you made these Pumpkin Brown Sugar Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Muffins appeared first on Noble Pig.

Mini Pumpkin Tarts for the Thanksgiving-to-Christmas Stretch

I like to think of my mini pumpkin tarts as living in the in-between, a dessert with one foot in two seasons. They’re perfect for the Christmas-obsessed types who want a taste of gingerbread but are being dragged through pumpkin patches and Thanksgiving pies first. You know who you are.

The gingersnap crust is your loophole (your portal), that first bite that tastes like the gingerbread man showed up early, but the pumpkin filling keeps everyone at the table happy. It’s basically holiday multitasking in tart form and keeps the Thanksgiving purists happy in the most diplomatic way.

Why I Love This Recipe

• Feels like a shortcut, tastes like tradition.
• Pumpkin at the front, gingerbread in the wings.
• Perfect for October, November, and December.
• They’re cute.

How to Make Mini Pumpkin Tarts

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Pulse gingersnaps in a food processor until fine and sandy. Stir the crumbs with sugar and melted butter until evenly moistened. Press into 4-inch (10 cm) tart pans with removable bottoms, using a measuring cup to pack and smooth.
• Step Two (bake and cool)
  Bake the crusts at 350°F (177°C) for 7 minutes until lightly fragrant and set. Cool so the butter firms up and the crust holds together.
• Step Three (mix the filling)
  Whisk the egg, sugar, salt, cinnamon, ginger, and cloves in a bowl. Add the evaporated milk and pumpkin purée until smooth and pourable. You’re aiming for a mixture that pours easily but still feels a little thick, like custard before baking. Same viscosity as my pumpkin chai pots de crème before they are set in a water bath.              
• Step Four (fill and bake)
  Pour the filling into cooled crusts and bake about 25 minutes, until the centers are set with a slight jiggle. The filling will puff up a bit while baking, then settle as it cools, totally normal.
• Step Five (chill and serve)
  Cool on a rack, then chill 2 hours or overnight. Once they’re cold, pop the tarts out of their pans and finish with a big spoonful of whipped cream.

Storage and Freezing

Here’s how to keep these individual pumpkin pies tasting fresh after the party’s over.

• In the fridge: Cover and refrigerate for up to 3 days. The pumpkin filling stays creamy and the gingersnap crust keeps its texture when stored cold.
• For leftovers: Slide any extras into an airtight container and keep them cold. Skip stacking if they’re topped with whipped cream.
• In the freezer: Freeze the tarts (without whipped cream) on a baking sheet until firm, then move them to a sealed container or freezer bag. They’ll keep about 2 months. Let them thaw in the fridge overnight before serving.

FAQs

• Can I use a graham cracker crust instead of gingersnaps?
  You can. It changes the flavor, though, with less spice and more sweetness. The texture holds up fine either way, but the gingersnap crust gives these mini pumpkin tarts that hint of gingerbread that makes them feel seasonal.
• How will I know when the pumpkin filling is done baking?
  The edges should look set, and the center should have a slight jiggle when you nudge the pan. If the surface cracks, they’ve gone a bit too long, but the flavor won’t suffer.
• What if the pumpkin filling cracks while baking?
  It happens, especially if the oven runs a little hot or the tarts stay in too long. Just let them cool, chill as usual, and cover the top with whipped cream. No one will ever know.
• Can I make these tarts in a muffin tin?
  No, you really want a tart pan with a removable bottom so they slide out easily. Otherwise you’ll be digging them out and disrupting the crust. If a muffin tin is your only option, consider making my mini pumpkin pies that work perfectly in a muffin tin, but use refrigerated pie dough.
• Can I make these mini pumpkin tarts without whipped cream?
  Yes. They’re plenty rich on their own, but a little cinnamon dusted on top or a spoon of lightly sweetened sour cream adds a nice finish.

More Ways to Use Pumpkin Purée Beyond the Pie

Pumpkin purée isn’t just pie filling. These recipes give that can a whole new job description.

• Pumpkin Cheesecake Dip – Scoopable, creamy, and simple.
• Pumpkin Tiramisu – No bake, coffee-kissed layers.
• Two-Ingredient Pumpkin Cake – Spice cake, apple cider glaze.

This post may contain affiliate links. Please read my disclosure policy.

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Mini Pumpkin Tarts

Mini pumpkin tarts with a spiced gingersnap crust that bridge pumpkin pie season and gingerbread season in one easy dessert. The creamy pumpkin filling sets perfectly after chilling, and the gingersnap crust adds a warm spice that fits anywhere between Thanksgiving and Christmas.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, gingersnap crust pumpkin tarts, holiday pumpkin dessert, individual pumpkin pies, make-ahead pumpkin dessert, Mini Pumpkin Tarts, pumpkin purée recipe, pumpkin tart recipe, Thanksgiving pumpkin dessert

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 6 mini tarts

Calories 410kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For consistency and to press and smooth the crust evenly.
• mixing bowls For making the pumpkin filling.
• food processor To pulse the gingersnap cookies into crust.
• whisk To combine the custard filling.
• 6 mini tart pans (4-inch / 10 cm) With removable bottoms.

Ingredients

• cooking spray

Gingersnap Crust:

• 2 cups (200 g) ginger snaps cookie crumbs (or graham cracker or other favorite cookie)
• 3 tbsps (38 g) granulated sugar
• 6 tbsps (85 g) unsalted butter melted

Filling:

• 1 large egg
• ½ cup (100 g) granulated sugar
• ¼ tsp (1.5 g) table salt
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground cloves
• ¾ cup (180 ml) evaporated milk whole
• ½ can (7.5 oz / 213 g) pumpkin purée

Garnish:

• whipped cream

Instructions

• Preheat the oven to 350°F (177°C). Lightly coat 4-inch (10 cm) mini tart pans with removable bottoms with cooking spray.
  cooking spray
• For the crust, place the gingersnap cookies in a food processor and pulse into fine crumbs until you have 2 cups (200 g).
  2 cups (200 g) ginger snaps cookie crumbs
• Transfer the crumbs to a medium bowl and stir in the granulated sugar and melted butter until evenly moistened.
  3 tbsps (38 g) granulated sugar, 6 tbsps (85 g) unsalted butter
• Divide the mixture evenly among the tart pans, pressing it firmly into the bottoms and up the sides. Use the bottom of a measuring cup to create a compact, uniform crust.
• Set the pans on a baking sheet and bake for 7 minutes, or until the crusts are lightly fragrant and set. Remove from the oven and let cool slightly.
• For the filling, lightly whisk the egg in a medium bowl, then add the granulated sugar, salt, cinnamon, ginger, and cloves.
  1 large egg, ½ cup (100 g) granulated sugar, ¼ tsp (1.5 g) table salt, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground cloves
• Whisk in the evaporated milk and pumpkin purée until smooth and fully combined.
  ¾ cup (180 ml) evaporated milk, ½ can (7.5 oz / 213 g) pumpkin purée
• Pour the filling into the cooled crusts, dividing it evenly among the tart pans. Place the filled tarts on a baking sheet and bake for about 25 minutes, or until the filling is set but still slightly jiggly in the center. The filling will puff slightly as it bakes, then settle as it cool
• Transfer the tarts to a wire rack and let cool completely at room temperature.
• Once cooled, refrigerate for at least 2 hours or overnight to allow the filling to firm.
• Carefully remove the chilled tarts from their pans before serving. Top each tart with whipped cream.
  whipped cream

Notes

• You’ll need about 32–36 gingersnap cookies (roughly 2 ½ to 3 sleeves, depending on brand and thickness) to get 2 cups (about 200 g) of fine crumbs once crushed.
• Store-bought gingersnaps (like Nabisco or Anna’s) → ~16–18 cookies per cup of crumbs
• Homemade or thicker cookies → closer to 12–14 cookies per cup
• Bake and chill the tarts up to two days ahead.
• Use 100% pure pumpkin, not pie filling.
• The gingersnap crust can also be made with graham crackers for a milder flavor.
• The filling will puff slightly while baking and settle as it cools.
• I find that homemade whipped cream is always the best. I personally like using a piping bag with a large open star tip for a decorative touch, but you can also just dollop it on with a spoon. If you're short on time, store-bought whipped cream is a quick and convenient alternative.
• Whipped Cream Recipe: Whip heavy cream for about 1 minute until soft peaks form. Then, add 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract. Continue beating for another 2 minutes, or until it reaches a pipeable consistency, but be careful not to overbeat.

 

If you’re making these mini pumpkin tarts, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 185g | Calories: 410kcal | Carbohydrates: 48g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 220mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5600IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

Have you made these Mini Pumpkin Tarts? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mini Pumpkin Tarts appeared first on Noble Pig.