Lovin' From the Oven

Pumpkin Muffins

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You know what sucks? This daylight savings ish. I was just getting comfortable to having a good amount of sunlight when I got off work at 6PM that I never worried about taking pictures of my food. I can always make dinner and still have plenty of time to get that golden picture.

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Now, by the time 6PM rolls around, it’s pitch dark outside. I’m talking, bring my mace out, pay attention to my surroundings, be careful of people walking around you, dark. Not only do I not have any time for food blog pictures, I now have to think twice about walking around outside by myself.

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I’ve always taken my pictures by natural light for my food blog, so now it’ll be a lot harder (if not impossible) to take pictures of the dinners that I make. Or, I guess I can just make my DB eat dinner at 4PM. That’s normal, right?

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Oh, the things I do for the sake of blogging.

We’re at day four of my week of pumpkin recipes. Are you starting to get tired of them yet? This one’s an absolute winner. Extremely moist, unlike my last recipe, and the cinnamon sugar topping puts it over the top. It’s simple, yet pleasing. Recipe from Cilantropist.

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Pumpkin Muffins

Ingredients

  • 1 cup canned solid-pack pumpkin
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp cinnamon (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • About 1 tbsp turbinado sugar for sprinkling on top (optional)
  • About 1/2 tsp extra cinnamon for sprinkling on top (optional)

Directions

  1. Preheat oven to 350 degrees and line muffin cups.
  2. In your mixer, mix together the pumpkin sugar, vegetable oil, eggs, all spices, baking soda, and salt. Whisk in flour until just smooth.
  3. Pour the batter into lined muffin cups just over 3/4 of the way full. Sprinkle the top with turbinado sugar and bake for 18-20 minutes, or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-muffins/

Pumpkin Bundt Cake with Cinnamon Glaze

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Hmmm… looking at that picture makes me think that I should probably get a prettier bundt pan. Mine kind of looks like it came out of the oven, ate some tamales, and then was shoved into a sausage casing. No? You don’t see it?

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Maybe I should get a new pan with pretty spirals like this, stick to an original like this, or just get this one since I’m so indecisive. Can you tell I’m partial to Nordic Ware pans? They last the longest and bake the most even cakes.

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In this case, I just sprinkled some glaze on top in hopes of making my overweight bundt cake a bit easier on the eyes.

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Did it work? No? Well, shucks.

For me, this cake was just a tad bit dry. Perhaps I overbaked it. Next time, I’d add half a cup of yogurt or sour cream to the batter to really trap in that moisture. This is pretty much a doctored up cake mix that could pass for a spice cake. From Pinch of Yum.

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Pumpkin Bundt Cake with Cinnamon Glaze

Ingredients

    For the cake:
  • 1 package yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
    • For the glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 tablespoon milk

Directions

  1. Preheat oven to 350.
  2. Stir together all the cake ingredients until mixed well. Pour into a greased bundt pan. Bake for 45 minutes.
  3. While the cake is cooling, mix together the ingredients for the glaze until smooth. Drizzle over the cooled caked.
https://lovintheoven.com/pumpkin-bundt-cake-with-cinnamon-glaze/

Pumpkin Chocolate Chip Bars

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In case you were wondering, the top half of that stack has no chocolate chips. I did half the batch with chocolate, half the batch without.

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They’re equally delicious, although some chocolate lovers may disagree.

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Are you a chocolate with pumpkin kind of person? Or do you prefer things plain and simple?

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Personally, I’m all about the plain and simple. No need to complicate a good thing.

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With all that election mumbo jumbo people are bickering about, I’m happy to sit in silence with a plate of these pumpkin bars. I’ll stay away from Facebook, Instagram, and TV if I can help it so that I don’t have to deal with all the negativity and attacking back and forth. And to think…. for someone that was a political science major, I sure dislike politics. Hah!

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I’ve never been one to really strongly voice my opinions, and I’m not about to start anytime soon. All I’m saying is let everyone make up their own minds about things. Stop trying to shove opinions down other peoples’ throats.

Now let’s all hold hands and sing kumbaya.

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Alright, I’m over it. This is recipe number two for my week of pumpkin.

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They make enough to bring to a party or gathering, and people will love you for doing so. They’re dense, moist, and pack well. Recipe from Bake at 350.

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Pumpkin Chocolate Chip Bars

Ingredients

  • 2 c all-purpose flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1 tsp baking soda
  • 3/4 tsp coarse salt
  • 1 c unsalted butter, room temp
  • 1 1/4 c sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 c pumpkin puree
  • 12 oz chocolate chips

Directions

  1. Preheat oven to 350. Line a 13x9" pan with foil, leaving an overhang on all sides.
  2. Cream together the butter and sugar. Mix in the egg, vanilla, and pumpkin puree.
  3. Slowly add the flour, spices, baking soda, and salt until just combined. Stir in the chocolate chips.
  4. Evenly spread the batter into the pan and bake for about 35-40 minutes or until a toothpick comes out clean. Cool completely before cutting.
https://lovintheoven.com/pumpkin-chocolate-chip-bars/

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