Mini Fall Pumpkin Muffins

Mini fall pumpkin muffins are a wonderful treat this time of year.  I baked these muffins for my daughters 5 grade classes fall party.  The 5th graders loved the moist pumpkin muffins and I loved giving them a healthy snack for a party.   These muffins make great lunch box extras as well so make a double batch and freeze some to brighten up your kids next school lunch bag.  If you are feeling inspirational bake off some pie pumpkins and scoop out the filling with a spoon.  This way you get the best tasting pumpkin muffins you can find.

Fall Pumpkin Muffins:
Pre-Heat Oven:  350 degrees
Makes:  1 1/2 dozen mini muffins

2 1/4 cups King Arthur Whole Wheat White Flour
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups organic cane sugar
3/4 cups canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups pureed pumpkin fresh or canned **

1.  In a mixer with a paddle attachment, cream the oil and sugar together for 1 minute.  Add the eggs one at a time and mix together for 2 minutes.  Add the cinnamon, allspice, baking soda, baking powder, salt, vanilla, pumpkin and flour together until all ingredients have been incorporated.

Fresh Pumpkin Puree

Fall Pumpkin Batter

2.  Grease mini muffin tins and paper liners with cooking spray and fill the tins 3/4 of the way up the side.  Bake at 350 degrees for 20 minutes or until a tester comes out clean.  Allow the muffins to cool on a wire rack for 5 minutes.  If you want to make larger muffins cook them for 30 minutes or until a tester comes out clean.

Scooping The Batter Into The Muffin Tins

Mini Fall Pumpkin Muffins

 *If you want to freeze the muffins just place them in a freezer zip lock bag and freeze for up to 1 month.  Allow the muffins to thaw for 2 hours at room temperature.

** If you want to use fresh pumpkin in this recipe.  Cut 2 pie pumpkins in half and remove the seeds.  Place the pumpkins face down on a foil lined cookie sheet.  Bake the pumpkins for 1 hour at 400 degrees.  Allow the pumpkins to cool for 20 minutes then scoop out the pumpkin flesh with a spoon.  Puree the pumpkin for 3 minutes or until all the pumpkin has been pureed.

Farmers Market Apple Pecan Cake

Farmers market apple cake is a great fall dessert.  This cake uses 3 cups of delicious sweet golden delicious apples so it is extremely moist.  Apples this time of year are sweet and delicious so try to find some golden delicious apples or Pink Lady apples at your local farmers market or family apple tree.  My mother-in-law brought me a bushel of golden delicious apples this week so I prepared this apple cake.  The toasted pecans and King Arthur White Whole Wheat flour packs this cake with protein and fiber.  Try this cake for your next family movie night or school bake sale.

Farmers Market Apple Pecan Cake
Pre-Heat Oven:  325 degrees
Makes:  12 servings

Apple Cake:
3 cups golden delicious or pink lady apples, peeled and shredded
1 cup lightly toasted peans, chopped
2 teaspoons vanilla extract
2 teaspoons cinnamon
3 cups King Arthur Whole Wheat White Flour or all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups organic cane sugar
1 1/4 cups canola oil
3 eggs

1.  In a mixer with the paddle attachment, add the oil and sugar together and beat until combined.  Add the eggs one at a time and beat well between each addition.  Add the cinnamon, vanilla, baking soda, salt, chopped pecans, shredded apples and flour and mix until all the ingredients have been incorporated.

2.  Bake at 325 degrees for 1 hour or until tester comes out clean.  Allow the cake to cool on a wire rack for 20 minutes.  Then turn the cake out on a plate and allow to finish cooling.

Farmers Market Apple Pecan Cake Cooling

Honey Glaze:

1 cup confectionary sugar

3 tablespoons honey

1 teaspoon vanilla

2 tablespoons none fat milk

In a medium size bowl, mix the powder sugar honey, vanilla and fat free milk together with a wire whisk until glaze is smooth.  Pour the glaze over the cake after the cake has cooled.

Whisking the Honey Glaze

Farmers Market Apple Pecan Cake

Garlic Croutons

This garlic croutons will be the hit to your next caesar salad.  Croutons will never taste the same after you make your own.  These garlic croutons are easy to prepare and taste fantastic.  These are also fun to make with young children since they can cut or tare the bread pieces and toss the bread into the oil and garlic mixture.

Garlic Croutons:
Pre-Heat broiler:  High
Makes:  3 cups croutons

1 baguette loaf, either white or wheat
5 garlic cloves, peeled and crushed
1/2 cup good olive oil
1 teaspoon salt
1/4 teaspoon fresh black pepper


1.  Cut the baguette into small cube size pieces.

Cubed Baguette Bread

2.  In a small bowl, mix the olive oil, salt, pepper and crushed garlic together.

Garlic, Olive Oil And Salt And Pepper 

3.  In a large bowl, toss the cubed bread pieces in the olive oil mixture until all the bread has been coated with the olive oil mixture.

Placing The Croutons On The Cookie Sheet To Be Broiled

4.  Broil the croutons on a foil lined cookie sheet for 2 minutes then stir.  Broil croutons for an additional 2 minutes until toasted.  Be very careful because the croutons will burn very easily. Cool croutons for 5 minutes on a wire rack.  Eat immediately with your favorite caesar salad.  If you have extra croutons just save them in a zip lock back and reheat them under the broiler for 1-2 minutes on a foiled lined cookie sheet.

Garlic Croutons

Cranberry Almond Muffins

Cranberry Almond Muffins are sweet and juicy.  These muffins have a wonderful crimson color that will make any lunch or snack a treat for kids and adults.  These muffins freeze well so make a double batch so you are always prepared for those special friends who just stop by during the holiday season.  I use King Arthur White Whole Wheat flour so you still get all the taste you love and the fiber you need to keep your stomach full all day.

Cranberry Almond Muffins:
Pre-Heat Oven:  350 degrees
Makes:  12 regular muffins or 24 small muffins

2 cups King Arthur White Whole Wheat Flour
1 cup organic cane sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon lemon rind, diced
1 egg
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup toasted almonds, chopped


1.  In a mixer with the paddle attachment, cream the vegetable oil and sugar together.  Add the egg and continue to mix for 2 minutes.  Add the lemon rind, orange juice, baking soda, baking powder, salt and flour to the batter.  Stir in the almonds and chopped cranberries to the batter.

Coarsely Chopped Cranberries

Folding In The Cranberries And Almonds To The Batter

2.  Grease the muffin tins  or baking cups with cooking spray.  Fill the muffin tins or cups 3/4 of the way with batter.

3.  Bake the muffins in a 350 degree oven for 12 minutes for the small muffins and 20 minutes for the regular size muffins or until a toothpick comes out clean.

4.  Allow the muffins to cool on a wire rack for 10 minutes.  If you want to freeze the muffins just place them in a freezer in a zip lock bag and freeze them up to 1 month.  Allow muffins to thaw for 2 hours before serving.