Pumpkin Streusel Muffins

We carved up some pumpkins for our annual “Creature Double Feature” party, and you know what that means… fresh pureed pumpkin for use in all sorts of goodies! Not to mention roasted pumpkin seeds. I love how many cool things a simple pumpkin can do. Our Creature Double Feature party was a success again this year. We watched the (terrible, awful) movie Dead Alive, followed by (awesome, fun) movie Near Dark – both the selections from my husband the horror and movie enthusiast. At the party we served deviled eggs made to look like pumpkins, apple cider with different alcohols to spike it with, and a DIY s’mores bar. The decor ideas for the snake wreath and painted Jack-o-lantern planter came straight from Pinterest, of course. I’m sorry I didn’t click through the links so I don’t recall who the idea originators were.

So far with the pumpkin puree left over from just two carved pumpkins I have made these pumpkin cream cheese rolls, pumpkin pancakes, and now the pumpkin streusel muffins below. My husband is carving one more jack-o-lantern just before Halloween proper so hopefully all the kids in the neighborhood know we’ve got plenty of candy to give out, so I’m sure more pumpkin goodies will happen. I don’t think anyone around here is complaining!

Pumpkin Streusel Muffins

15 minutes

Cook Time: 28 minutes

45 minutes

Yield: 12 muffins

Pumpkin Streusel Muffins

Quick and easy pumpkin streusel muffins recipe using pumpkin puree. Great treat for the Halloween, Thanksgiving and Christmas season!

Recipe Ingredients

  • 1/3 cup melted butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/8 cup flour
  • 1/8 cup quick rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon cinnamon

Recipe Directions

  1. 1. Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
  2. 2. In a large bowl, combine the melted butter, white sugar, eggs, pumpkin puree and vanilla extract.
  3. 3. In a separate bowl, whisk together cinnamon, ginger, cloves, salt, flour and baking soda.
  4. 4. Add the dry ingredients mixture into the wet ingredients mixture a bit at a time, mixing just until blended.
  5. 5. In a separate bowl, mash together the quick rolled oats, brown sugar, butter and cinnamon with your hands until you get a crumbly streusel mixture.
  6. 6. Scoop about 1/4 cup of muffin batter into each cup, or until the cups are 2/3 full. Sprinkle the streusel topping across the tops.
  7. 7. Bake the pumpkin streusel muffins at 350 degrees for 28 to 30 minutes. Cool completely on a wire rack.

Notes

I like a heavy-handed spice mixture, feel free to scale back if you prefer less spice and more pumpkin. If you have pumpkin pie spice, you could sub a teaspoon and a half of that for my cinnamon/cloves/ginger mixture.

Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!

Recipe Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Greek yogurt
  • 1 egg, beaten
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 15-ounce can blueberries in light syrup, rinsed

Recipe Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cookie 24 – Mint Chip Cookies

I saw Guittard green mint chips at the new grocery store near our house so I snagged a bag and decided to make a fairly classic chocolate chip cookie with mostly green mint chips and to polish off the half-bag of miniature semi-sweet chocolate chips I had sitting in the freezer. These would have been good cookies in March, wouldn’t they?

Green Mint Chip Cookies

15 minutes

Cook Time: 11 minutes

Yield: 4 dozen

Green Mint Chip Cookies

Green mint chip cookies. Quick and easy recipe for cookies using green mint chips and optional chocolate chips.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups green mint chips
  • 1/2 cup chocolate chips (optional)

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the green mint chips (and chocolate chips if you decided to add those)
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 23 – White Chocolate Mocha Cookies

My husband turned 33 last week and I promised the man cookies. He requested white chocolate and coffee to put together a white chocolate mocha cookie, so I whipped these little guys up to share with all his friends at his birthday party at a very cool little bar in Kansas City called the 403 Club. I have to say, these are pretty high up on my list of the best cookies I’ve done so far. I’d like to tweak them a touch more in the future to get even more of a coffee taste to come through because it seems to mellow out on the second day. Either way, these are really excellent cookies. Hope you enjoy them as much as we did! For the coffee and grounds I just used my husband’s leftovers from this morning’s pot of coffee. Too easy! Feel free to scale up or down on the white chocolate chips to however much you like. A regular 10-ounce bag tasted perfecto to me.

White Chocolate Mocha Cookies

Rating: 51

15 minutes

Cook Time: 8 minutes

1 hour

Yield: 4 dozen

White Chocolate Mocha Cookies

White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp brewed coffee
  • 2 tsp fine coffee grounds
  • 1/2 cup cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 ounces white chocolate chips

Recipe Directions

  1. Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix softened butter, white sugar, brown sugar until light and fluffy.
  3. Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
  5. Add to the cookie dough in parts mixing just until blended.
  6. Incorporate the white chocolate chips.
  7. Bake in a 350-degree oven for 8 to 10 minutes.
  8. Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.

 

Cookie 22 – Coffee Chocolate Chip Cookies

I saw coffee extract in the grocery aisle. I didn’t know there was such a thing. I’m quite sure the 2 tsp of coffee extract and the 2 tbsp of milk could be swapped out easily for just extra strongly brewed coffee instead. I’m really glad I baked these last week. I was able to trade them with a kind neighbor to borrow their snow shovel to dig ourselves out from under Nemo, the first of two blizzards here in Kansas City. We just got pummeled by blizzard round two today, cutely named Rocky this time.

Coffee Chocolate Chip Cookies

Yield: 3 dozen

Coffee Chocolate Chip Cookies

Chocolate chip coffee cookies. Quick and easy recipe for cookies using mini chocolate chips and coffee extract OR strongly brewed coffee.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons coffee extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups mini chocolate chips

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the miniature chocolate chips.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

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