White Chocolate Cranberry Pumpkin Muffins

Traditionally, I always make pumpkin chocolate chip muffins as soon as the fall hits. The flavors of the muffin just epitomize the season for me, making me feel ready to get warm and cozy during the crisp weather. This year, I decided to take that same recipe and change it up a little bit, just to try something new. Instead of mini chocolate chips, I stuffed the muffin with white chocolate chips and cranberries, before topping it off with a few pepitas. I ended up loving the combination of flavors and will definitely be making them again in the future! I just wish they sold mini white chocolate chips, since the smaller chips spread out in the batter  bit better.

For this recipe I ended up making a pan of 12 regular muffins, and used the rest of the batter to make a pan of 12 mini muffins. I also used some leftover Halloween muffin tins that I had sitting around. 

Pan: Muffin tin

Yield: about 16 regular muffins

Oven prep: Bake at 400˚ F

What You’ll Need:

• 2 eggs

• 1 cup sugar

• 1/2- 16 oz. can pumpkin

• 3/4 cup oil

• 1 1/2 cups flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. cinnamon

• 1/2 cup white chocolate chips

• 1/2 cup dried cranberries

• (optional) pepitas to put on top of the muffins

Directions:

1. Using a large mixing bowl, mix the eggs, sugar, pumpkin, and oil until smooth.

2. Combine the flour, baking soda, baking powder, and cinnamon in a separate bowl.

3. Slowly add the mixture to the pumpkin mixture and stir well, until all clumps are dissolved. 

4. Fold in the white chocolate chips and cranberries.

5. Line the muffin tin with muffin cups. Pour the mixture into the cups about 3/4 full.

6. If you want to add pepitas to the tops of the muffins, press in about 5-8 into the tops of each muffin prior to putting into the oven.

7. Bake for 16-20 minutes, or until they are golden brown.

8. Cool in the pan for 10 minutes before removing.

Here are some photos of the final product:

Pumpkin Cookies with Maple Cream Cheese

My mom was in the mood for a soft and flavorful pumpkin cookie, so we picked up a few fall ingredients and put together these very festively fall cookies. I was inspired to add the maple cream cheese (topped with some pecans) after having the new Maple Pecan Latte at Starbucks. Still being a bit pumpkin-ed out from last year, I liked having a different option, and thought it was a welcome change to the lineup of fall flavors. My mom said this was her favorite cookie we have ever made, and I think they more than beat the latte on the flavor combination. These really melt in your mouth and make you feel like autumn is giving you a slightly-spiced hug.

Pan: A cookie sheet, with parchment paper lining the pan
Yield: About 2-3 dozen cookies

Oven prep: Bake at 350˚ F

What You’ll Need:

• 1/2 cup softened butter

• 1 cup granulated sugar

• 1/2 cup powdered sugar

• 1/2 cup vegetable oil

• 1/2 cup canned pumpkin

• 1/2 tsp vanilla

• 2 eggs

• 4 cups flour

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• Dash of salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cloves

Frosting:

• Can of cream cheese frosting

• 1 tsp maple extract

• (optional) cinnamon

• (optional) pecan pieces

Directions:

1. Begin by preheating the oven to 350˚ F and prepare a cookie sheet with parchment paper.

2. Using a large bowl, mix together the butter, sugars, oil, pumpkin, vanilla, and eggs until fully blended.

3. Continue by slowly adding the flour, baking soda, cream of tartar, salt, and spices until a smooth dough forms. 

4. Form the dough into balls and place onto the baking sheet. Each ball should use about 1 1/2 tablespoons worth of dough. Slightly flatten each ball using a glass or the bottom of your palm. Bake for 8-10 minutes.

5. After 5 minutes, transfer the cookies from the pan to cool. Allow the cookies to cool completely before starting the frosting. 

6. To begin your frosting, scoop about 1/2 of the canned cream cheese frosting to a small bowl. Add your maple extract and stir until incorporated (you can taste to see if you want more maple flavor). Use a knife or spoon to put a small dollop on each cookie and smooth around until a nice circle forms.

7. You can also add a sprinkle of cinnamon and/or pecan pieces on top of each cookie. I poured some cinnamon into a small bowl, and pecans in another. This made it easier to have a system of decorating them.

8. Once frosted, the cookies are ready to eat! The cookie remain soft and the frosting stays quite creamy for quite a few days. You can also freeze them and they taste good right out of the freezer!

Here are some photos of the final product:

Halloween Time M&M Cookies

I really wanted to try one of the new M&M flavors for this season,“Cookies & Screeem.” As soon as I saw that they were available at Target, I knew I had to try them as cookies and cream is one of my top favorite flavors. As much as I wanted to try them though, I didn’t really want to just eat them on their own, so I opted to put them in some Halloween-themed cookies. The black with white speckles pattern on the candies worked perfect for a spooky cookie, and so I thought a pretty plain cookie dough would work best so the flavor of the chocolate candy could stand out. The best part of this cookie is how super fluffy and soft it is!

Pan: A cookie sheet, with parchment paper lining the pan
Yield: About 12 cookies

Oven prep: Bake at 375˚ F

What You’ll Need:

• 1 package M&Ms

• 1 cup butter (softened)

• 1 cup granulated sugar

• 2 eggs

• 2 tsp vanilla extract

• Yellow and red food coloring

• 1 tsp baking soda 

• 1/2 tsp salt

• 2 1/2 cups flour

Directions:

1. Begin by preheating the oven to 375˚ F.  

2. Cream together the butter and sugar using a mixer. 

3. Add the eggs and vanilla and blend until combined.  

4. Put a few drops of both yellow and red color and blend again. Add more color until you get the desired shade of orange you want. 

5. Mix in the salt, baking soda, and flour to the finish creating the dough.

6. Take a large scoop of cookie dough (about a tablespoon) and roll it into a ball. Continue forming the dough into balls, remembering to keep each cookie about 2″ apart on the cookie sheet.  

7. Using the back of a spoon or the palm of your hand, slightly flatten the cookie dough. 

8. Press the M&Ms into each dough ball, making sure to press them deep enough where they will stay secure. I used about five or six M&Ms per cookie. 

9. Bake the cookies for 10-11 minutes and allow to cool before eating. The bottom of the cookies should be slightly golden.  

10. If you want to add a few more M&Ms to the cookies, you can press them in as soon as you take them out of the oven. You can also freeze the cookies, and they remain just as soft!

Here are some photos of the final product: