Pumpkin Muffins with Streusel Topping

It’s fall here in Michigan – already! The summer flew by with little beach days. That’s a sad story in itself. With the beautiful leaves changing colors and the smell of crispness, I felt I should bake…..something pumpkin of course!

I used large cupcake papers for these, they make them look so lovely but makes only about 7 muffins!

Pumpkin Muffins

Recipe:

1 cup real, all natural pumpkin

1 cup cane sugar

1/2 cup organic canola oil

2 organic eggs – room temperature

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/8 tsp. ginger

1 1/2 cups organic flour

1 tsp. baking powder

1 tsp. baking soda

Topping:

1/2 stick cold organic butter

1/2 cup flour

1/4 cup brown sugar

1/2 tsp. cinnamon

Crumble together with fork.

 

In a medium bowl mix flour, baking powder, and baking soda.

Preheat oven 350 degrees

In a large bowl mix pumpkin, sugar, oil, eggs, cinnamon, nutmeg, salt, and ginger together until well combined.

Slowly incorporate flour mixture.

Scoop into cupcake papers and sprinkle streusel topping – I use a cupcake scoop like this.

Large cupcake papers – bake for 20-23 minutes

Regular cupcake papers – bake for 17-20 minutes

 

Enjoy! Happy Fall!

– Jessica xo

*Recipe adapted from one of my favorite ladies in the cooking world – Lacey, A Sweet Pea Chef. You can find her website here.

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Vanilla Cupcakes with Lemon Buttercream

Happy Easter! I decided to create a cute Easter cupcake today to share with you all.

Recipe – 

1 stick of real butter at room temperature

1 cup plus 2 tblsp. sugar

2 large eggs at room temperature

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

dash of salt

3/4 cup buttermilk

 

Directions – 

Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.

Preheat oven to 325 degrees

In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.

If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.

Alternate buttermilk and flour mixture, do not overmix.

Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.

Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.

I used the cadbury eggs and sifted cocoa on top.

Let cool, frost & ENJOY! I hope you all have a blessed Easter!

 

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Thank you for stopping!

– Jessica

Chocolate Organic & Vegan Cake

I wasn’t necessarily looking for a vegan cake but came across this recipe and fell in love. It’s so moist and even better a day or two after I bake it.

Organic baker Sarah Magid has a lovely book that I adapted this recipe from, Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look.

Recipe: 

2 1/4 cups organic all-purpose flour

2 1/4 cups organic cane sugar

1 cup unsweetened quality, fair trade cocoa

2 tsp baking soda

1/4 tsp salt

1 tblsp organic vanilla extract

2/3 cup organic canola oil

2 tsp organic white distilled vinegar

2 cups cold filtered water

Directions:

In a large bowl add dry ingredients and mix together until combined. Make a well in the middle.

In a medium bowl add wet ingredients, mix well.

Slowly add wet ingredients to dry using a whisk or whisk attachment. Batter will be pretty liquidy.

Preheat oven to 350 degrees – make sure oven is completely heated before putting in cupcakes

Using a cupcake scoop, fill liners about 1/2 full to 3/4 full.

Bake for 15-17 minutes depending on altitude. Use a toothpick to check. Let cool in pan for 10 minutes before removing.

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Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346?ref=hl

Purchase Sarah’s book on Amazon – http://www.amazon.com/Organic-Chic-Cakes-Cookies-Sweets/dp/0061673587/ref=sr_1_1?ie=UTF8&qid=1393682295&sr=8-1&keywords=sarah+magid+organic

 

Pumpkin Cupcakes

Tomorrow is Thanksgiving and I just felt compelled to make pumpkin cupcakes with cream cheese frosting. Who doesn’t love homemade cream cheese frosting?!? I was hoping that there would be some left over for dessert after dinner tomorrow but they are gone already!

Makes 12 cupcakes

1 cup pumpkin puree

1 cup sugar

2 eggs, room temperature

1/3 cup canola oil

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. all spice

1/4 tsp. salt

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

In a small bowl, mix 1/8 cup of sugar and 1 tsp. cinnamon to sprinkle on top of cupcakes before baking.

Preheat oven to 350

Mix pumpkin, oil, and sugar together. Add eggs one at a time. Add nutmeg, cinnamon, all spice, ginger, and salt. Mix well. In a separate bowl mix flour, baking soda, and baking powder then add slowly to wet mixture.

Scoop into cupcake liners and bake for 18-21 minutes depending on your oven.

Cream cheese frosting – https://rawbasil.wordpress.com/2013/11/28/cream-cheese-frosting/

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Cream Cheese Frosting

Another favorite! I think I love cream cheese frosting more than buttercream but they both are so good!

Frosts about 24 cupcakes

1/2 cup butter (1 stick) room temperature

8 oz cream cheese, room temperature

3 cups powdered sugar

1 tsp. vanilla

Dash of milk

* Make sure butter and cream cheese are at room temperature otherwise they will not cream properly.

Mix butter, cream cheese, vanilla, and 1 1/2 cups powdered sugar. Slowly add the remainder of the powdered sugar to your liking as well as the dash of milk. For firmer frosting, add powered sugar and for thinner frosting, add milk.

Enjoy!

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Chocolate Chip & Peanut Butter Cookies

I just love a good chocolate chip cookie then add peanut butter and it’s that much better! Last winter we had a cookie exchange at work and this recipe was given to me. I fell in love and use it as my go to recipe. I have changed a few things and cut it in 1/2 since I don’t need 10 dozen cookies too often!

2 sticks of butter

1 cup of sugar

1 cup of brown sugar

1 cup of peanut butter

2 eggs

1/2 tblsp. of vanilla

2 1/2 cups flour

1 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp salt

all natural chocolate chips – whichever type of chocolate you prefer

 

Cream together butter & sugars for about 2 minutes, add peanut butter, add eggs one at a time, add vanilla.

Mix together (sift or with a fork) flour, baking powder, baking soda, and salt. Add slowly into wet mixture just to incorporate. Add 1-2 cups of chocolate chips.

I use a cookie scooper but you can use a regular spoon also. Shape into a ball then roll into sugar.

Bake at 350 for about 9-10 minutes.

Enjoy =)