The library has a new cookbook in the children’s collection that is my current favorite. It’s The Big, Fun Kids Baking Book. It’s full of fun recipes and information to help new bakers master the basics. It caught my attention when it was checked out by a couple of our younger patrons. When they returned the book, they were excited to share with me pictures of the Rainbow Cookies (page 90) they made. I chose to include two recipes this month, both for pumpkin muffins. Whenever you bake with pumpkin, there’s always leftover and these are both good options to finish it off. They’re pumpkin without being too pumpkin spicy. So, thank you, Etta and Leo, for sharing this book with me!
Caramel-Pumpkin Muffins (adapted from The Big, Fun Kids Baking Book)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs
- ½ cup jarred caramel sauce, plus more for brushing on top
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup packed light brown sugar
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl with a whisk.
- In a medium bowl, whisk the eggs, caramel sauce, pumpkin puree, sour cream, melted butter, and brown sugar. Add the caramel mixture to the flour mixture and stir with a rubber spatula or wooden spoon, just until the flour is moistened. Do not overmix.
- Spoon the batter evenly into the muffin cups. Bake until the muffins are golden, about 30 minutes. Remove the pan from the oven with oven mitts. While the muffins are still warm, brush the tops with additional caramel sauce with a pastry brush. Let the muffins cool 5 minutes in the pan, then remove from the pan and let cool completely on a wire rack.
Apple-Pumpkin Muffins (adapted from The Big, Fun Kids Baking Book)
Muffins:
- 2 Granny Smith apples
- ½ cup plus 1 teaspoon granulated sugar
- 8 Tablespoons unsalted butter, melted, divided
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon plus a pinch of salt
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 cup milk
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 large eggs
Glaze:
- ½ cup powdered sugar
- 1 ½-2 ½ teaspoons milk
- ¼ teaspoon vanilla extract
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Peel the apples and cut into 12 wedges, then slice the wedges into small triangular pieces. Combine the apple pieces, 1 teaspoon sugar, 1 Tablespoon melted butter, ½ teaspoon cinnamon, and pinch of salt in a large nonstick skillet.