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.

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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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Pumpkin Cream Cold Brew

If there’s one thing that signals the arrival of fall, it’s the return of Pumpkin Cream Cold Brew. The combination of rich cold brew coffee, velvety pumpkin cream, and a touch of seasonal spice is enough to make anyone crave that first sip.

Related: How to Make Cold Brew Coffee

And it couldn’t be simpler to enjoy this autumn treat without leaving the comfort of your home.

Why I Love This Recipe

Customization: Making your own Pumpkin Cream Cold Brew lets you tailor the sweetness, spice, and coffee strength to your preference. When you tweak the ratios, you’ll discover the perfect blend that satisfies your taste buds.
Cost-Efficiency: Let’s face it, the coffeehouse treats can get heavy on the wallet. Crafting your seasonal coffee at home not only saves you money, but also gives you a sense of satisfaction when it comes to mastering a favorite beverage.
Year-Round Indulgence: Who says pumpkin-flavored treats are reserved for fall? Not me. Enjoying this homemade version lets you indulge in the taste of autumn any time of the year.

INGREDIENTS

1. Half and Half: The secret behind the creamy goodness lies in the perfect blend of half and half. This combination of equal parts milk and cream gives the pumpkin cream its luxurious texture, adding a layer of mouthfeel to your homemade version.
2. Vanilla Syrup: Sweetness is a key player in this cold brew recipe. Vanilla syrup not only adds sweetness, but also enhances the overall flavor profile. To achieve that “coffeehouse taste” opt for a high-quality vanilla syrup or consider making your own with vanilla extract and simple syrup.
3. Pumpkin Puree: Pumpkin is the star of the show here. Incorporating pumpkin puree into your recipe ensures the authentic autumn flavor. Don’t be tempted to skimp on this ingredient; its earthy notes are what make the Pumpkin Cream Cold Brew so distinctive.
4. Pumpkin Pie Spice: A dash of pumpkin pie spice is the spice blend that ties everything together. Comprising cinnamon, nutmeg, ginger, and cloves, this mix adds warmth and complexity to your homemade pumpkin cream. Feel free to experiment with ratios to find your perfect balance.
5. Vanilla Extract: For an extra layer of depth, add vanilla extract. This subtle addition enhances the overall richness and ties the beverage together harmoniously.
6. Cold Brew Concentrate: Pumpkin Cream Cold Brew wouldn’t be complete without a strong foundation of cold brew coffee. Whether you buy it pre-made or brew your own, ensure it’s concentrated for that robust coffee kick. Cold brew’s smoother, less acidic nature is perfect for this drink.
7. Ice: Last but not least, ice is the element that transforms this drink into a refreshing, chilled beverage. It not only cools down the bold coffee but also complements the creamy pumpkin topping.

Find the full recipe at the end of this post.

How To Make Pumpkin Cream Cold Brew

1. Whip Up the Pumpkin Cream: In a milk frother or blender, whip pumpkin cream ingredients on high until light and fluffy.
2. Prepare the Cold Brew Mix: In a small pitcher, combine the remaining vanilla syrup, cold brew concentrate, and water.
3. Assemble the Cold Brew: Fill two cups with ice and pour the cold brew mix over the ice.
4. Top with Pumpkin Foam: Add a generous dollop of the whipped pumpkin cream on top of the cold brew. For an extra touch, sprinkle a bit of pumpkin spice on the foam.

Alternative Dairy Options

While half and half provides a rich and creamy base for the Pumpkin Cream Cold Brew, there are several alternative dairy options that can be used to suit different dietary preferences or restrictions.

• Whole Milk: For a slightly lighter option, you can substitute half and half with whole milk. This will still provide a creamy texture, but with a lower fat content.
• Heavy Cream: If you’re looking to intensify the creaminess, consider using heavy cream instead of half and half. Keep in mind that heavy cream is richer, so you might want to adjust the quantity accordingly.
• Almond Milk: Almond milk is a popular dairy-free alternative that adds a subtle nutty flavor. Choose the unsweetened variety to control the sweetness of your Pumpkin Cream Cold Brew.
• Coconut Milk: Coconut milk will introduce more of a tropical twist to the recipe. It has a distinct coconut flavor that can complement the pumpkin and spice notes. Opt for canned coconut milk for a creamier texture.
• Soy Milk: Soy milk is another dairy-free option. It has a neutral taste and a texture similar to dairy milk, making it a versatile choice for the pumpkin cream.
• Oat Milk: Oat milk has gained popularity for its creamy consistency and natural sweetness. It’s a great plant-based alternative that works well in coffee beverages.
• Cashew Milk: Cashew milk is creamy and has a mild flavor, making it a good substitute for half and half if you’re not concerned with nut allergies.

Expert Tips

• Achieve that signature frothiness by whipping the pumpkin cream mixture until it’s genuinely light and fluffy. This step is crucial for creating the delightful layer on top of your cold brew.
• Splitting the vanilla syrup between the pumpkin cream and cold brew mix ensures a balanced sweetness throughout the drink. Experiment with the amount to find your sweet spot.
• The strength of your cold brew matters to you. Make sure you’re using concentrated for a robust coffee flavor that can stand up to the rich pumpkin cream and then water it down according to your taste. If brewing your own, aim for a longer steeping time for that bold kick.
• The quality of your ice can make a difference in taste as it melts into the drink.
• If you’re feeling extra fancy, consider garnishing with a cinnamon stick or a dollop of whipped cream.

FAQs

Can I Make this low carb? You can use sugar-free vanilla syrup, and if you are doing keto, you can change out the half and a half for heavy cream.
Do I use the milk frother with heat or without? With heat or it won’t foam up the same. The heat that is produced while making the foam isn’t even warm enough to melt any ice.
I made my foam in the blender, but the foam isn’t foamy. What did I do wrong? Nothing, it’s because the blender isn’t putting off heat while it’s foaming up, so you will end up with some extra liquid and larger bubbles in the foam. If you don’t want the liquid, you can scoop the foam off the top and re-whip the rest of the liquid.
Can pumpkin cream cold brew be decaf? Yes! Just use a decaf version of cold brew concentrate.

Variations 

There are two variations of this drink I love.

1. Maple Pecan Twist: Swap the vanilla syrup for maple syrup in the pumpkin cream, and sprinkle chopped pecans on top for a nutty flavor.
2. Chai Infusion: Steep chai tea bags in the cold brew concentrate for a spiced twist, and replace pumpkin spice with a pinch of cardamom and cloves in the pumpkin cream.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Cinnamon Orange Sweet Tea
• Candy Cane Frappe

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Pumpkin Cream Cold Brew

Velvety, energizing (because caffeine), and indulgently rich, my homemade version of Pumpkin Spice Cold Brew is a match for this fall-themed coffeehouse treat. With only 6 ingredients and 5 minutes of your time, this autumn-infused, mood-boosting drink is not only quicker, but also more budget-friendly than purchasing it from the store.

Course Drinks

Cuisine American

Keyword Starbucks Pumpkin Cream Cold Brew (copycat)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 65kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• milk frother

Ingredients

Pumpkin Cream Cold Brew:

• 1/2 cup half and half
• 2 tbsps. vanilla syrup divided
• 1/2 tbsp. pumpkin puree
• 1/2 tbsp. pumpkin pie spice
• 1/2 tsp. vanilla extract
• 1-1/2 cups cold brew concentrate
• 1/2 cup water
• ice

Instructions

Pumpkin Cream Cold Brew:

• In a milk frother or blender, combine half and half, 1 tbsp. vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Whip on high until light and fluffy.
  1/2 cup half and half, 2 tbsps. vanilla syrup , 1/2 tbsp. pumpkin pie spice, 1/2 tsp. vanilla extract
• In a small pitcher, combine the remainder of the vanilla syrup, cold brew concentrate (store-bought or use my cold brew recipe) and water.
  1-1/2 cups cold brew concentrate, 1/2 cup water
• Fill two cups with ice, pour the cold brew over the ice.
  ice
• Top the cold brew with the pumpkin foam, and if you want, you can sprinkle a more pumpkin pie spice on top.

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make this dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations, dependent on the recipe.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 75g | Calories: 65kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6.1g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 33.3mg | Potassium: 747mg | Fiber: 0.4g | Sugar: 12.3g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 47.1mg | Iron: 0.2mg

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Who does not love soup? This recipe is as satisfying as my Creamy Tomato Chipotle, Skinny Italian Vegetable and Kicked-Up Broccoli Cheese Soups.

Soup season is upon us, except for those few states who either never really cool off or just haven’t gotten there yet. However, I do know lots of us never stop eating soup, regardless of the season. If you’re inside with air conditioning I guess it really doesn’t matter all that much. Luckily this Spicy Low Carb Hamburger Soup is going to fit into your lifestyle regardless of the weather. Enjoy it now or a month down the road.

How many of of you like to enjoy low carb eating while at home and save all the indulgent eating for when you’re out or on vacation? I know once I became forty years young, sugary food or carbohydrate loading really does play a role when it comes to weight gain. Life is truly unfair sometimes. Meals like this Low Carb Bacon Cheeseburger Salad or an appetizer like Dill Pickle Dip do help when it comes to not loading up with carbohydrates.

However, life is short so I also subscribe to the notion of eating all the things within moderation. Including this delicious soup!

WHY MAKE A HOMEMADE SEASONING BLEND:

Homemade seasoning blends tend to be lower in carbs than store-bought, especially when it comes to taco seasoning.

You can absolutely use premade taco seasoning in this soup if you choose, however they tend to be high in carbohydrates. I’ll leave it up to you. It will taste good either way.

This is the perfect sized dice when it comes to the celery for this soup. It cooks quickly and that’s what you want.

WHAT DO I SERVE WITH SPICY LOW CARB HAMBURGER SOUP:

I know a lot of you will ask if this soup tastes like pumpkin. It does not. Make sure you use a can of one hundred percent pure pumpkin and not pumpkin pie mix. The soup has a very savory flavor that pairs nicely with the hamburger in the soup and other ingredients.

If you could care less about carbs, I would serve this soup with this easy to make artisan bread. If you are really watching your carbohydrate intake, this is my favorite low carb bread.

WHAT KIND OF GROUND BEEF DO I USE FOR SPICY LOW CARB HAMBURGER SOUP:

That’s really up to you and is dependent on the type of diet you might be following. If you are observing a low fat nutrition plan you might want to use ground beef with a 93/7 fat percentage. If you are on a keto diet, ground chuck or an 88/12 fat percentage will be a better choice.

The ingredients and beef choice for this soup were made with ground chuck and the keto diet in mind.

WHAT DO I GARNISH MY SPICY LOW CARB HAMBURGER SOUP WITH:

As indicated in the recipe, don’t forget to garnish your soup with extra cheese, chunks of avocado and swirl in a dollop of sour cream, it’s the best. I also can’t imagine this soup without my favorite hot sauce!

Have you joined our cooking community yet? I’d love to see you there.

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Spicy Low Carb Hamburger Soup

Easy, delicious and ready in under thirty minutes, this Spicy Low Carb Hamburger Soup is a hearty and warming dinner. Since it makes a large batch, there will be enough leftovers for lunches and dinners that week. This soup is keto friendly.

Course Soup

Cuisine American

Keyword Spicy Low Carb Hamburger Soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 14 cups

Calories 278kcal

Author Cathy Pollak

Ingredients

• 1 tbsp chile powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 3/4 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp table salt
• 2 lbs ground beef chuck
• 1-3/4 cups (8 oz/229 g) chopped celery
• 8 cups beef broth or beef bone broth
• 1 (12 oz) can nacho sliced pickled jalapenos
• 1 (15 oz) can pure pumpkin
• 1 medium ripe avocado (about 6 oz when whole), peeled and seeded
• 3 cups pre-shredded Mexican Style cheese blend
• garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce

Instructions

• In a small bowl, combine chile powder, paprika, cumin, garlic, onion powder, cayenne and salt. Set aside.
• In a large Dutch oven (7 quart), brown ground beef until almost done and add previously made seasoning blend, stirring to incorporate fully into the meat. Add celery and continue to saute for about 2 minutes more. Pour in beef broth and bring to a boil.
• Meanwhile, in a blender, puree jalapenos, pumpkin and avocado until smooth. Add puree to boiling liquid and stir until fully incorporated and smooth. Turn off heat. Stir in cheese.
• Garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 5.6g | Protein: 18.4g | Fat: 19.9g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 760mg | Potassium: 115.9mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 3810IU | Vitamin C: 5.4mg | Calcium: 170mg | Iron: 1.7mg

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Pumpkin Chocolate Chip Cookies

Pumpkin added to baked goods should not be left to just the Fall season. Pumpkin adds this magical quality to desserts unlike other vegetable additions we often throw into our baking creations. It’s just so good.

One of my favorite baking tricks is adding pumpkin to brownies, because pumpkin and chocolate are just the best pairing on the planet. Pumpkin also turns your coffee cake into perfection and has the best impact on breakfast muffins too. I won’t even mention how good pumpkin is in a smoothie. I need to use it more throughout the year.

For those of you who have been around this blog for a while, you know I am obsessed with making the best looking and tasting cookies, which is why I bake my cookies in whoopie pie pans. They turn out perfect every time; round, pretty, tasty and soft.

I weigh every single one of my cookie balls with a baking scale so they all cook evenly and fill each well of the pan. Perfect rounds! I also press on extra chocolate chips to the surface of each raw cookie ball as these chips do not sink inside while baking. Presentation is everything right?

These cookies are delicious enough to be served throughout the season (even Christmas) and will make the perfect addition to the holiday, dessert buffet table. They are also rustic enough to make an appearance at all your tailgating festivities this Fall.

All three dozen of these cookies disappeared at a little teenage study party that was happening over here the other night. I just can’t seem to keep them in stock once they emerge from the oven.

1. Pumpkin Cheesecake Cookies
2. Pumpkin Snickerdoodles
3. Pumpkin Sugar Cookies
4. Gooey Butter Pumpkin Cookies
5. Pumpkin Maple Cookies

• One Year Ago: Epic Grilled Ham and Cheese Sandwich
• Two Years Ago: Bacon-Avocado Cheeseburger
• Four Years Ago: Quick and Easy Pickled Sandwich Onions
• Six Years Ago: Peanut Butter, Celery and Raisin Sandwich

The post Soft Baked Pumpkin Molasses Chocolate Chip Cookies appeared first on Noble Pig.

The sun is rising and turning the sky a beautiful pink hue. No rain today, a small miracle since it has been pouring for at least the last two weeks. Maybe I will get my garden cleaned up for its winter sleep. But maybe I won’t. The decks also need some cleaning up. There is always a pull of whether to work inside (laundry) or out, but I think the sunshine will win today since it’s a rarity.

My oldest son has joined the speech and debate team this year for his high school. Today is his first tournament and we had to have him at school at 5:45 am, dressed in a suit. This is a child who sleeps until 1 pm on the weekends and lives in athletic wear…but he got up, got dressed and off he went.

Thank goodness we had this coffee cake to comfort us after the early wake-up call. I have to hand it to him for having the courage as a freshman to get up there and debate a difficult subject in front of all kinds of people. And his topic today….GMO’s, however, he does not know if he will be put on the pro or con side of the argument. He has done so much research and has had team practice three nights a week for almost two months. Hopefully it all goes well. Fingers and toes crossed.

I used my favorite baking pan to make this coffee cake. Nothing ever gets stuck to this pan and I also use it to make one of my favorite pound cakes. I can’t say enough good things about it. There are notes in the recipe about other pans that would also work well for this cake.

This type of pan means you have to turn out the cake and will lose a bit of the topping; just sprinkle it right back on ~ not a big deal). A springform and angel food pan will also work.

I made just a small amount of glaze to drizzle over the cake. It’s hard to imagine coffee cake without a bit of drizzle.

How beautiful is this cake with a little sunshine on it? I hope it inspires you to get in the kitchen and whip it up..

And since I used pumpkin puree in place of any added butter, this is almost diet food right? I think I’ll have another slice.

While it’s tempting to increase the chocolate chips, I wouldn’t. It’s really the perfect amount and you won’t end up with the chips sticking to the bottom of the pan.

Two Years Ago: Rustic-Multigrain Stuffing with Nuts and Dried Fruit
Four Years Ago: Goat Cheese with Cranberry and Pistachios
Five Years Ago: Cashew Kung Pao Chicken

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Whoopie Pies

Did you know the “Whoopie pie” is the State Treat of Maine? I had no idea states had designated treats. I’m dying to know what the state treat is here…it better be candy bacon.

While making these I started thinking about why these tasty little cakes have such a silly name. I did a little research and found Whoopie pies to be a Pennsylvania Amish and New England phenomenon. I suppose this is why I never had them as a child.

Apparently the Amish women would bake up these little desserts (likely with leftover cake batter) and put them in their husband’s lunches. The men would pull out these treats and yell, “whoopie”. So…this is where I laughed out loud. I just don’t see a bunch of guys yelling out, “whoopie” for cake. Do you?

Oh well, maybe they did. It was a different time. It just sounds funny. There are also three states that claim to be the birthplace of the Whoopie pie; Maine, New Hampshire and Pennsylvania. This little dessert has quite a history!

When I saw this Whoopie pie pan…I had, had, had to have it. Is it not the cutest? Perfect for Fall! But, I also found this one, which will be perfect for gingerbread. And check out the price…it’s super cheap!

You barely need to add any batter to the whoopie pie pan cavity, these guys puff right up during baking.

They come out of the pan perfectly. No sticking, no fuss. You could even serve them like this. They are really beautiful and have a very nice pumpkin flavor.

I used maple extract in my filling. If you don’t like maple, you can just use vanilla extract. Some people are really picky about the look of their filling, meaning they want it to remain as white as possible. In that case, you can use a clear vanilla extract. I also used my favorite offset spatula to frost the inside of the Whoopie pies. I like it because it’s small and easy to work with. It works great with cupcakes too.

Enjoy these festive little cakes! We sure did.

Two Years Ago: Homemade Microwave Lasagna

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