Milk Shop Blog Guest Post [Pistachio-Rosewater Cupcakes]
I’ve started doing bi-monthly sweet-treat posts on the Milk Shop Blog to bring you all a little something to up your cavity count (surprisingly, I am a cavity virgin - so I think you’ll be ok, too!)
This month, I’ve shared a recipe for Pistachio-Rosewater Cupcakes that bring the flavours of the Middle East and nestle them into a North American tradition. They are simple, delicately flavoured, and oh-so-very-pretty to look at.
Head on over and see the recipe here!
Pumpkin Week Recipe #1 [Pumpkin Cranberry Oat Muffins with Pecan-Pumpkin Seed Streusel]
I’m going to try and make today’s post rather quick. ‘Try’, being the oppertive word here, of course.
I’ve had quite the day. Lots of walking, lots of brain-mashing of numbers, which I was just not blessed with the god-given ability to do, lots of cooking, and now, a couch calling softly to me. “Psssst, Kelly. Keeeeellllllyyyyy. Come to snuggle. And drink tea and eat salty pumpkin seeds. You know you wannnnnt tooooooo”. Shut it, couch. Right this second. There are more important things at hand, here. Like muffins! Ones with pumpkin in them. And cranberries. And big flakey oats. And for those three reasons, I will hold off slothing out for just a wee bit longer.
I had a few pumpkins my best friend left at my place from Thanksgiving dinner (decorative, at the time), that I wanted to use rather than toss out. So I went to work breaking them both down and declared this to be Pumpkin Week!
The funny thing about that is that I really don’t care for super pumpkin-y flavoured things. Pumpkin pie is really not my favourite, pumpkin lattés are last on my list of things to purchase at a coffee shop, pumpkin soup… blech. So to declare myself a pumpkin week seemed a little off. But I had a plan. I always have a plan.
About keeping things short? Right. Muffins. I made muffins. Ones with pumpkin! And cranberries! And.. oh we’ve done this. But just so you know, these muffins are really good. Very wholesome (even though I used white flour… ahem), and filled with healthy bits and bites. And to make them even better, I topped them with a streusel made with pecans and pumpkin seeds! Double pumpkin! I’ve been having them for breakfast with my coffee and they are just so delicious together. You should make them. Right now! Get going! Scram!
Pumpkin Cranberry Oat Muffins with Pecan-Pumpkin Seed Streusel
1/4 cup toasted pecans
1/4 cup roasted pumpkin
4 tbsp brown sugar
2 tbsp large oatmeal flakes (not quick-cooking)
2 tbsp All Purpose flour
1/2 cup milk
1 can pumpkin puree (or 1 1/2 cups fresh pumpkin puree)
1/4 cup butter, melted
1 1/2 tsp vanilla
2 1/4 cups All Purpose flour
1 cup rolled oats
1/2 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/8 tsp nutmeg
pinch each of allspice & cloves (optional but delicious)
1 tsp salt
1 cup cranberries
Preheat oven to 375
Butter a 12-muffin tin or line with paper muffin cups.
For the Streusel:
Roughly chop pecans and pumpkin seeds. Combine all ingredients and set aside.
For the Muffins:
Combine all your wet ingredients and set aside.
Sift your dry ingredients together. Add cranberries and stir to combine. Pour wet ingredients into dry and stir until not more flour clumps remain. Be careful not to overmix.
Fill muffin tins about 3/4 full and top with about 1 1/2 tbsp of the streusel.
Bake for about 20-23 minutes or until the streusel is golden and a toothpick inserted into the muffin comes out clean.
Now go, brew some coffee and dip it in there! I dare you!
If need me, I’ll be on the couch. Eating muffins and seeds.