Pumpkin Applesauce Muffins

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I'm ready for fall.  And though the calendar says it is exactly two weeks away, I'm in denial and pretending it is here right now.  

In the spirit of all things fall, I baked Pumpkin Applesauce Muffins for an afternoon snack.  My middle Love is now eating vegan, so I tweaked a recipe in The Vegetarian Family Cookbook by Nava Atlas. 

Next time I will use gluten free flour as that is my newest adventure, eliminating as much gluten from the diet as possible.  I should have used gluten-free flour today, but I often cook on auto-pilot and I'm still accustomed to grabbing the big flour bin (maybe I'll switch out the contents and put gluten-free flour in it now).  

The muffins are tasty, not too sweet, and definitely fallish in nature.

Pumpkin Applesauce Muffins
vegan

Preheat oven to 350 degrees
Line a 12 cup muffin tin with liners (I had pretty fall ones left from last year)

Stir 1 tablespoon chia seeds into 1/3 cup water (let stand a few minutes to "gel")
If you aren't interested in making this vegan you can substitute an egg for the chia seeds (no water necessary).

In a large bowl combine:

2 cups flour
1/3 cup natural sugar (you may want a tad bit more if you like sweeter muffins)
2 tsp baking powder
1/2 tsp sea salt
1 heaping teaspoon pumpkin pie spice

In another bowl mix together:

chia seed mixture (or 1 egg, lightly beaten)
1 cup pumpkin puree
1 cup applesauce
1/3 cup almond, rice, soy or  "milk" of choice
2 tablespoons cooking oil of choice
1 tsp vanilla

Stir liquid mixture into dry ingredients just until combined.

Optional add-ins:
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
( I used walnuts this time only because someone had eaten all the chocolate chips! Next time I'll add both.)

Bake for 20 minutes or until a wooden pick comes out clean.
Cool on a wire rack.

Enjoy with a cup of your favorite tea!

I love all sorts of apple and pumpkin pastries and I've pinned a bunch of new things to try on my Autumn Ideas Pinterest Board.

What is your favorite fall treat to bake?

Love,
Catherine Ann

The Grace of Giving (and a recipe)

Grace is given to us freely by a loving God.  We extend grace when we freely, joyfully give to others. Giving love, friendship, hospitality, and sharing our own gifts and talents with others are ways we can share grace in today's world.

Since it is October, which means all things pumpkin to me, I'm sharing a recipe for Pumpkin Pie Bars with you today.
I'm thinking I'll bake a batch of these and share them with friends and family along with a note of grace and encouragement.

How and where are you sharing grace today?


PUMPKIN PIE BARS


Preheat oven to 375.

Crumb Crust:

1 ½ cups rolled oats
1 ½ cups unbleached flour
¾ cup sugar
½ tsp. baking soda
½ tsp. salt
dash of pumpkin pie spice
¾ cup butter, melted

Combine the above ingredients.
Pat ½ of the mixture into a greased 9×13 inch pan.
Bake 8 minutes.



Filling:

1 15 oz. can pumpkin
2/3 cup milk
1 tsp. pumpkin pie spice
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract (optional)

Blend well. Pour into the crust.
Sprinkle the remaining crust mixture over the top.
Bake 25 minutes .
Cool and then cut into bars.  Refrigerate.
Enjoy!


Grace and Peace.

Love,

Catherine Ann

Pumpkin Butterscotch Cookies

 A simple tasty treat from my Recipe Pile to suit the season.  Enjoy!

Pumpkin Butterscotch Cookies

Makes two dozen cookies

Ingredients:

½ cup butter, softened
¾ cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
2 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
½ nutmeg
1 ½ cup butterscotch chips

Instructions:

1. Preheat oven to 350°. In a mixing bowl, cream butter and sugar. Add pumpkin, egg, and vanilla, mixing thoroughly.
2. In a separate bowl, mix together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix well.
3. Add the butterscotch chips, mixing gently. Drop by rounded spoonfuls onto a well-greased cookie sheet. (You can also use parchment paper.) The cookies will not flatten while baking, so press them down with your fingers.
4. Bake for 8-10 minutes until lightly browned around the edges. Allow cookies to cool for one minute before moving them to baking rack.      

It's Pumpkin Time!

It's that time of year ...

Pumpkins ...

pumpkins ...

 pumpkins everywhere! 

Plethora of pumpkins  at one of our favorite spots to visit this time of year-

a wonderful shop filled with books (old books, my favorite kind), antiques, and pumpkins of course!

Tucked right behind the shop is St. Joseph's Chapel, a lovely place to spend a few quiet moments in prayer. 


My pumpkin is cooked and the seeds  are roasted.  Now to decide what to make ...  pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin pie bars ... so many delicious things you can make with a pie pumpkin!