Sweet And Crumby

Baking, a Love Story


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A Parade of Posts of Pumpkins Past {Dessert Edition!}

Hi All,

With Fall upon us, it’s definitely time to pull out the deliciously spicy pumpkin recipes. I hope you enjoy this parade of my favorites!

Try these Pumpkin Whoopie Pies stuffed with Cream Cheese Butter Cream frosting…

Pumpkin Whoppie Pies

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A Parade of Posts of Pumpkins Past {Breakfast Edition}

Until I run out of past posts of pumpkin, I will be featuring a Pumpkin Parade on Thursdays. Today’s Parade features Breakfast in all its Pumpkin Glory.

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Personally, I think you need to go all out and make these oh-so-soft-and-fluffy Pumpkin Pancakes with Cream Cheese Dipping Sauce (aka frosting for breakfast)…I guarantee everyone in your household will be singing your praises when they bite into a stack of these babies.

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Soft and Fluffy Pumpkin Whoopie Pies with Maple Buttercream

If you are afraid to try something new with pumpkin for the sheer and utter fear that you will soon be addicted to yet one more pumpkin recipe, then run now while you still can.  This recipe for these soft and fluffy pumpkin whoopie pies might totally take the cake (pun obviously intended), may be the big pumpkin Kahuna, and will in one bite convince you that perhaps pumpkin is the new chocolate!

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A Sweet Escape {Pumpkin Mousse and Ginger Snap w/Bourbon Parfaits}

Escapism. Everyone needs it now and then. A time and place to let go of what’s on your mind and just be in the moment. For a lot of people, it’s running…that feeling of being “in the zone”, for others it’s a hot bath and wine.  For me it’s baking. And when Friday rolled around, I knew I needed to get cooking so I broke out a can of  pumpkin puree and began my escape.

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Take a Walk on the Wild Side with a Pumpkin Apple Crumb Cake

I am not confused. It is not fall here nor most likely where you are either which is especially apparent if you are under five feet of snow. But who says that pumpkin anything must be reserved for Fall? We don’t reserve wonderful things like chocolate nor vanilla beans for one season. Yes, the argument perhaps is that pumpkins are not growing right now, and ideally we should use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10…I stockpile) of organic pumpkin puree that needs to be used.

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Pumpkin Pie for One Anyone?

No this post is not about a single gal’s lonely Thanksgiving for one…and if I have just insulted you…I am sorry.  Instead, this is one of those brilliant accidents.  Although, it’s not quite as good as the accidental invention of Ivory soap, but it’s a great idea nonetheless.

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Bet You A Million Bucks Pumpkin Muffins

I will bet you a million bucks that if you make these soft and spicy pumpkin muffins you will get “ooh’d” and “ahh’d” at from anyone you share them with, and you will never crave that bad boy coffee house pumpkin muffin again.

These muffins are full of warm autumn spices and molasses to make your taste buds very happy and the Greek yogurt gives them their moist and spongy texture without the fat.

See? Beautifully soft and fluffy!

Now I can’t promise that you will only eat one. They are kind of addicting, and if you are like me you tend to tell yourself that another one couldn’t hurt since they are good for you.

So here these little beauties are in all their glory, with their nutritional information.

Bet you a Million Bucks Pumpkin Muffins
Recipe has been mushed together from so many sources that it actually is legistically All Mine!
Makes a dozen regular sized muffins
Nutrional Info from Cook. Eat. Share. (Serving Size = 1 Muffin): Cal. 144  Total Fat 3.9 g. Sat Fat .59g Fiber 1.5 g Carb 22.8 g Chol 25 mg Protein 3 g Sodium 313 mg Potassium 223 mg

Ingredients
3/4 c. all purpose flour
3/4 c. wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 t. ground nutmeg
1/4 c. dark molasses
2 T. maple syrup
1/3 c. nonfat Greek yogurt
1/4 c. canola oil
3/4 of a 15 0z. can of pumpkin puree (not pumpkin pie spiced)
1/4 c. of nonfat milk
2 eggs
1/2 c. chopped almonds
1/2 c. raisins

To make the muffins: Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with muffin liners.  In a large bowl, whisk together flours through nutmeg.

In another large bowl, whisk together molasses through eggs. Add 1/2 of the dry ingredients to the wet ingredients and combine. Then add the last 1/2 of the dry ingredients and combine. Don’t over mix, just stir together until flour has dissolved into batter.

Add your chopped almonds and raisins and stir to disperse. Using an ice cream scoop (because it makes it very easy) fill your muffin cups 2/3 full.  Bake for about 20-25 minutes or until slightly firm to the touch and a toothpick comes out clean.

Cool in pan for 10 minutes.  Serve with coffee…it’s really the perfect pairing.


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Legendary Pumpkin Bread Pudding and My Favorite Gongoozler

First of all, you are probably now asking yourself two things…1)What makes THIS pumpkin bread pudding so extraordinary?and 2) What the HECK is a gongoozler? I will proceed to explain both if you are patient.

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Pumpkin Insanity Featuring Pumpkin Citrus Cupcakes with Cinnamon and Nutmeg Spiced Buttercream

Lately, I am concerned about my sanity or rather lack there of.  I can’t seem to stop the pumpkin posts. Yes, I know you are done with them and I know I should be done with them but I’m not, and I don’t think I CAN stop.

This photo provided to you by Zoie, my 13 year old daughter.

These soft, citrus-y pumpkin cupcakes with cinnamon and nutmeg spiced butter cream are definitely worth squandering my sanity over. No question about it, but I DO have to wonder….WHY can’t I seem to pull myself AWAY from the pumpkins?! It’s odd at best. Continue reading

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