Healthy Pumpkin Streusel Muffins

Today was the first day it started to feel like Fall around here. There was light rain all day so I stayed cuddled up inside with my babies wearing knit slippers and sipping on a warm cup of herbal tea.

These muffins are a perfect addition to any crisp fall morning. Lightly sweetened with maple and a touch of honey and packed full of pumpkin flavor these have quickly become a favorite at our house. And the best news? Those girls of mine devoured them!

Begin by mixing up your wet ingredients...

Then in a separate bowl toss together your dry ingredients.

And finally mix together that yummy streusel topping.

Divide the pumpkin batter between twelve muffin cups and sprinkle with your topping.

And bake that batter up into big beautiful muffins!

Healthy Pumpkin Streusel Muffins
Recipe adapted from: Whole Wheat Banana Bread Muffins
Streusel Topping from: Greens & Chocolate
Yield: 12

Batter
1/2 c. pure maple syrup
1/4 c. raw honey
2 large eggs
1 can puree pumpkin, 15oz
1 tsp. vanilla extract
2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/2 c. coconut oil, melted

Topping
1/4 c. rolled oats
1/2 c. white whole wheat flour
2 Tbsp. pure maple syrup
2 Tbsp. coconut oil, melted
1/4 tsp. ground cinnamon

Directions: Preheat your oven to 350 degrees F. Lightly grease a 12 cup muffin tin with nonstick spray and set aside.

In a large bowl or stand mixer, combine syrup, honey, eggs, pumpkin puree, and vanilla extract. In a seperate bowl whisk together 2 cups of white whole wheat flour, the baking soda, salt, cinnamon, nutmeg, and cloves.

Slowly add the dry ingredients to the wet ingredients and mix on low, using a rubber spatula periodically to scrape the sides. Once all of the dry ingredients have been added, slowly pour in the coconut oil and mix until totally combined.

Divide the batter among the muffin tin, adding a heaping 1/4 cup of batter to each cup.

Next in a small bowl combine all the ingredients for the streusel topping. Evenly sprinkle over the batter.

Bake for 20 minutes and insert a toothpick into the center of the muffin. If the toothpick, when removed comes out clean the muffins are done, if there is still wet batter on the toothpick, leave the muffins in the oven for an additional 3-5 minutes, until cooked through. Enjoy!

Shared HERE.

Honey Whole Wheat Poppyseed Bread

While we were in Maui we ate at this yummy restaurant right on the ocean called Mama's Fish House. EVERYONE told us we had to go, and let me tell you it did not disappoint.

At the start of our meal our wait staff brought out these miniatures loaves of warm wheat bread speckled with poppyseeds. Tyson and I gobbled them right up (as we do with all bread fresh from the oven) and vowed to make some of our own once we got home.



Start by getting that yeast going and then get your dry ingredients combined.

Once you have your initial dough all set, continue to add flour 1/2 cup at a time, until the dough hardly sticks to your finger. This is still too sticky... 

You can also tell when your dough has enough flour when it begins to pull away from the sides of bowl.

Once its done, divide it up...

And let that yeast do its magic...

Bake them in the oven and brush them with some butter.

And enjoy!

Honey Whole Wheat Poppyseed Bread

Recipe adapted from: Whole Wheat Bread

Makes 4 mini loaves or 1 regular loaf

4 Tbsp. butter,  divided
1/2 c. honey
2 cups warm water
1 Tbsp. + 3/4 tsp. dry active yeast
1 + 1/3 c. white whole wheat flour, measured correctly
2 + 2/3 c. whole wheat flour, measured correctly
1 + 1/2 tsp. salt
1 Tbsp poppyseeds
6 Tbsp. vital wheat gluten

Directions: In the bowl of a stand mixer combine 3 tablespoons of melted butter, the honey, water and yeast. Gently give the mixture a few stirs to combine all of the ingredients and set aside for about 10 minutes, until foamy.

In a separate bowl combine the white wheat flour and 1 cup of the whole wheat flour along with the salt, poppyseeds, and wheat gluten.

Once the yeast has had enough time, slowly add the dry ingredients. Mix on medium using a dough hook until incorporated. Continue to mix and add the remaining whole wheat flour, about 1/2 a cup at a time until the dough begins to pull away from the edges of the bowl. Continue to knead for about 5 minutes until the dough is smooth.

Spray 4 mini loaf pans with nonstick spray. Evenly divide the dough into 4 equal pieces. Shape in loaves and place into prepared pans. Preheat your oven to 350 degrees F. Allow the dough to rise for 30 minutes. Bake for about 25 minutes or until the bread has reached an internal temperature of 190 degrees F.

Melt the remaining tablespoon of butter and brush the top of each loaf. Eat warm or allow bread to cool completely and store in a plastic bag.

Shared HERE.

Rosemary Sea Salt Soft Butter Pretzels

Guys can we please just talk for one second about where the time has gone?! I do not understand how my little monkey went from this to this....

Ugh! She kills me she's so cute! And she gets so excited to help me in the kitchen!

Soft pretzels are one of my all time favorite things to make with kids. It's like bread turned playdough. Cover them in sugar and cinnamon and those kiddos will love you for life.

But today we are going more the savory route. We didn't have any fresh rosemary on hand this time around but if you do, use it! You won't regret it!

Rosemary Sea Salt Soft Buttered Pretzels
Slightly adapted from: King Arthur Flour

Dough
1 c. warm water
2 1/4 tsp dry yeast
1 tsp. salt
1 tsp. sugar
1 tsp. dried rosemary or 1 Tbsp fresh rosemary
2 - 2 1/2 c. all-purpose flour

Topping
1 c. boiling water
2 Tbsp baking soda
2-3 Tbsp melted butter
sea salt

Directions: In a large bowl or stand mixer combine warm water, yeast, and sugar. Set aside for about 10 minutes until the mixture begins to foam. If your mixture does not foam, it is likely that your water was too hot and it killed the yeast, simply discard it and start again.

Next add salt, rosemary and 1 1/2 cups of flour. Mix until combined, Continue to add flour until dough is still very soft but just enough that it doesn't stick to your fingers. Knead by hand or in stand mixer for about 5 minutes.

Place dough in a large, lightly greased bowl and allow the dough to rise for 30 to 45 minutes.

Meanwhile bring 1 cup of water to a bowl. Remove from heat and immediately add baking soda. Stir until the baking soda has dissolved. Place the water in a 8x8 baking dish and set aside, allowing the water to cool.

Once the dough has had time to rise preheat your oven to 425 degrees F. and divide the dough into 8 equal pieces for small pretzels or 4-6 pieces for large pretzels. Roll each piece into a long thin rope and twist into a pretzel, or create another shape if desired. The rope can also be cut into smaller pieces for pretzel bites.

Next take your pretzel and carefully place it in the baking soda water bath for approximately 2 minutes. This will give the pretzel a nice golden crust.

Finally place pretzels on a parchment lined or lightly greased baking sheet. Allow the dough to rest for 10 minutes and then bake for 8-9 minutes.

Once the pretzels are done baking coat liberally with melted butter and top with sea salt and enjoy!

Shared HERE.

Three Favorite Pumpkin Recipes

This year I have been resisting Fall... and I feel a little guilty about it. Fall is my favorite. I love everything about the crisp Autumn air, changing leaves, and picturesque pumpkin patches. But this year I just feel the weight of the ever-approaching first snow... and I'm dreading it. Fall doesn't last long enough around here. The worst. So moral of the story is I guess I better capitalize on all the reasons to love the season while I still can. So this week we are gonna pack it in when the cousins come to visit!

To me nothing says Fall like coming home and baking up a yummy pumpkin treat after a long day spent outside enjoying the Autumn breeze. So here are my current three favorite pumpkin recipes.

Pumpkin Pie Oatmeal Muffins

Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Pumpkin Snickerdoodles 

Shared HERE.

Zucchini Banana Chocolate Chip Muffins

Fruit, veggies, whole grains, and chocolate...gotta love when you can get four major food groups in one muffin.

This girl has been really into helping in the kitchen these days, and by helping I mean taking over. "By self Mama, by self!" Shes an independent girl that one. 

And heaven knows I love nothing more than baking up some breakfast with her while sissy sucks on cheerios and the sun is poring in our kitchen window.

Zucchini Banana Chocolate Chip Muffins

Recipe from: How Sweet Eats

Yield: 12

2 c. white whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1/3 c. brown sugar, packed 

1/3 c. milk

1 1/2 tsp vanilla extract

1/4 c. butter, melted and cooled

1 1/3 c. grated zucchini

1/3 c. mashed banana 

1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and set aside. 

In a medium bowl combine flour, soda, salt, and cinnamon. Whisk together. 

Next in a large bowl whisk together the egg and brown sugar until smooth. Add milk, vanilla extract, and butter. Add the zucchini and banana.Slowly add the dry ingredients to the wet ingredients. Mix until all ingredients are just incorporated and have made a thick batter. Finally, fold the chocolate chips into the batter. 

Distribute batter evenly and bake for 15-17 minutes. Cool and enjoy.

Shared HERE

Everything Brioche Burger Buns

Don't I have just the cutest baking assistant ever?? Each time this little monkey would toss an ingredient in the mixer she would announce, "I did it! I did it!"

And she sure didn't mind helping herself to a little taste here and there.

Homemade burger buns have been on my list of things to try for a few months now and they sure didn't disappoint! I don't think we will ever be able to go back now!

Everything Brioche Burger Buns
Adapted slightly from: Annie's Eats

Yield: 8 Buns

3 Tbsp milk
1 c. warm water
2 tsp yeast
2 1/2 Tbsp sugar
1 1/2 tsp salt
1 egg
3 1/3 c. flour
2 1/2 Tbsp butter, softened

For topping:
1 egg
1 Tbsp water
sesame seeds
poppy seeds
dried minced onion

Directions: Begin by heating the milk in the microwave on high for about 25 seconds. Add warm milk, warm water, yeast, and sugar to a mixing bowl and combine. Set aside for 5-10 minutes or until beginning to foam.

Add salt and egg to yeast mixture and mix until combine. Slowly add the flour about a cup at a time. Once all the flour is incorporated knead with a dough hook for about 6 minutes. The dough will be pretty sticky. Transfer to a lightly oiled bowl and cover with plastic wrap. Set aside until doubled in size. (1-2 hours.)

Line a baking sheet with parchment paper. Divide dough into 8 equal parts and gently form each into a ball and place on prepared baking sheet. Cover loosely with oiled plastic wrap. Allow dough to rise again until doubled in size - about an hour.

Preheat oven to 400 degrees. Combine egg and water in a small bowl. Carefully brush the top of each bun with the egg wash. Sprinkle with sesame seeds, poppy seeds, and dried minced onion. Bake for 15 minutes flipping half-way though baking.

Transfer to a rack and allow buns to completely cool before slicing.

(We love to toast ours a little in the oven before using.)

Apple Cinnamon Scones

Our story begins with cinnaburst bread and my mother-in-law. She saw this recipe and decided to give it a try... only one problem. She couldn't find cinnamon chips anywhere. So where did she turn?? Amazon of course! Only one problem... she accidentally placed the same order twice and ended up with a whole lot more cinnamon chips than she bargained for. So she pawned a few bags off on us and we happily accepted. But then I got to thinking... what in the world am I gonna do with all these cinnamon chips?!

So the last few weeks I've been on a hunt. A scone hunt.

Because I decided that the one thing better than a warm buttery scone is warm buttery scone chocked full of fresh cut apples and cinnamon chips

Apple Cinnamon Scones
Adapted from: allrecipes
Makes 8

1 c. flour
1 c. whole wheat pastry flour
1/3 c. + 2 tsp sugar
1 tsp. baking powder
1/4 tsp baking soda
1/2 c. butter, cold
1/2 c. vanilla yogurt
1 egg
2/3 c. cinnamon chips
1 granny smith apple, peeled and diced

Directions: Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

In a medium bowl combine flour, pastry flour, baking powder, and baking soda. Cut the butter into tablespoons (or smaller) and toss in the flour mixture. Using a pastry cutter, 2 knives, or your hands, incorporate the butter until it resembles coarse meal. Stir in the cinnamon chips and the diced apples.

In a bowl mix together the yogurt and egg with a whisk. Slowly add the yogurt mixture and mix together just until all ingredients are combined (be careful not to over-mix.)

On a floured surface shape the dough into a circle about 3/4 of an inch thick. Sprinkle with 2 tsp of sugar and very lightly press the sugar onto the top of the dough. Next using a sharp knife cut the dough (as if you were cutting a pizza) into 8 triangles and space on the cookie sheet about 1 inch apart. Bake for 15-17 minutes or until light golden brown. Serve warm.

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Cinnaburst Bread {Great Harvest Copy}

After eating about a million and half different treats over the holidays it seemed appropriate to have a little sugar detox for the month of January. So I decided to wean myself off of the need for treats this month... it turns out this is easier said than done. So instead of eating cookies I make hot chocolate every. single. day. [That doesn't count as dessert right??]

And when hot chocolate doesn't do the trick.. I whip up a loaf of this cinnaburst bread.

Cinnaburst Bread

Recipe adapted from: Jewish Sweet Bread

Makes: 2 loaves

1 1/4 c. warm water
1/4 c. sugar
1 Tbsp yeast
1 tsp salt 
1/4 c. oil 
2 eggs 
4 1/2 c. bread flour
1 c. cinnamon chips

Directions: Begin by mixing the salt, yeast, sugar and water together. Set aside for about 10 minutes. Next add the oil and eggs. Mix until combined. Finally begin adding the flour. While the dough is still sticky add 1 cup of cinnamon chips. Combine in a mixer with a dough hook, or kneed by hand until smooth and elastic. 

Place the dough in a greased bowl and allow it to rise until it has doubled in size. Next punch it down and cut in half. Form both sections of dough into a small ball - making two loaves. Allow to rise again for about 30 minutes on a greased cookie sheet. 

Preheat your oven to 350 degrees F. Bake for about 15-20 minutes or until the top is an even golden brown. 

Apple Muffins

We are headed out to visit our family in Connecticut for the holidays so we have been trying to use up all of our produce before we head out... so apple muffins seemed like the perfect solution.

Apple Muffins
Recipe adapted from: thegirlwhoateeverything
Makes: 10

3/4 c. granulated sugar
1 egg
1/2 c. applesauce
1 1/2 tsp vanilla
3/4 c. flour
3/4 c. whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 apple, peeled, cored, and diced
1/2 c. brown sugar (for topping)

Directions: Preheat the oven to 350 degrees F. Line a cupcake tin with 10 paper liners. In a bowl combine the flour, pastry flour, baking soda, cinnamon, and salt. Set aside. In a separate bowl combine granulated sugar, egg, applesauce, and vanilla.

Slowly add the dry ingredients to the wet ingredients. Next mix in the diced apples. Evenly distribute the batter among the muffin tin. Top with about 1 tablespoon of brown sugar. Bake for about 20 minutes.

Whole Wheat Banana Bread Muffins

Okay so baby girl is obsessed .. and I mean OBSESSED... with muffins. She can throw down when it comes to food. So lately we have been making banana bread into muffins.

And don't let the whole wheat and applesauce fool you. These muffins are healthy AND full of flavor!

Whole Wheat Banana Bread

Recipe from: kingarthurflour

Makes 12 muffins or 1 loaf

1/2 c. applesauce
1/2 c. brown sugar
1 teaspoon vanilla extract
3/4 tsp. baking soda
1/2 tsp. salt
3 medium to large bananas, about 1 pound
1/4 cup honey
2 large eggs
2 c. whole wheat flour
1/2 c. chopped walnuts (optional)

Directions: Begin by preheating your oven to 350 degrees F. Grease your muffin tin and set aside.

Next in a large bowl beat together the applesauce and brown sugar. Add the vanilla, baking soda, salt, and bananas and mix until combined. Next add the honey and eggs. Finally add the flour and walnuts (optional).

Place batter into prepared pan by dividing evenly among 12 muffin tins. (The batter will fill each tin to the top.) Bake the muffins for 20 minutes.

Pumpkin Pie Oatmeal Muffins

Pumkin. Oatmeal. Streusel topping. Really where could you go wrong?? This recipe is everything I love about Fall flavors all in a muffin.

Baby girl even loved them. Although before I gave her one I stole the top... the part with all the sugar. At least for now she doesn't know what shes missing.  

Serve it warm with an ice cold glass of milk and it makes for a perfect breakfast... especially when you wake up to snow like we did this morning.

Pumpkin Pie Oatmeal Muffins
Source: simplylovefood
Makes: 12

Muffin batter ingredients
1 1/4 c. whole wheat flour
1/2 tsp. sea salt
1/2 c. brown sugar
1 tsp. baking soda
2 tsp. baking powder
1 heaping Tbsp. pumpkin pie spice
1 c. old-fashioned oats
2 eggs
1 c. pumpkin puree
1/4 c. milk
1/4 c. plain yogurt
1/2 c. applesauce


Streusel topping ingredients
1/4 c. whole wheat flour
1/2 c. old-fashioned oats
1/4 c. brown sugar
2 tsp. cinnnamon
1/4 c. butter, softened

Directions: Evenly coat 12-cup muffin tin in non-stick cooking spray. Preheat oven to 350 degrees F.

In a medium mixing bowl combine flour, salt, sugar, baking soda, powder, pumpkin pie spice, and oats for the muffins. Set aside. In a large mixing bowl combine eggs, pumpkin puree, milk, yogurt, and applesauce. Slowly fold in dry ingredients mixture to wet ingredients. Evenly divide the batter between 12 muffin cups and prepare the streusel topping.

Place all streusel ingredients in a bowl and combine until all ingredients are well incorporated. (You may have to use your hands.) Sprinkle evenly over the top of each muffin. 

Bake for 17-20 minutes or until inserted toothpick comes out clean.

Whole Wheat Bread

I'm dying a little inside.

Baby girl is mad at me because I want her to take a nap and she is emphatically saying "NO!" by screaming her little lungs out. Its the worst part about being a mom for me. I hate the inner battle between trying to be consistent and just wanting to be a softie and go snuggle until shes happy again. I keep telling myself... just 5 more minutes and then if she still isn't calming down then I'll go get her....

I've done this about 3 times now. And each time I go get a slice of the whole wheat bread I made this morning to try and kill some time. This girl better go to sleep quick or before I know it I will single-handedly eat half of the loaf....  

Whole Wheat Bread

Source: Sheri

Makes: 1 loaf

3 Tbsp olive oil

3 Tbsp honey

1 Tbsp + 1 tsp yeast

2 c. warm water

1 1/2 tsp salt

4 heaping Tbsp wheat gluten

3 1/4 c. whole wheat flour

Directions: In a medium-large bowl combine olive oil, honey, yeast, water, and 2 cups of whole wheat flour. Combine and set aside for about 10-15 minutes. 

Next add salt and wheat gluten to the mixture. Mix until combined. Finally add the remaining 1+1/4 cup flour. Add more if needed. Dough should be sticky. Knead in a stand mixer for about 5 minutes or by hand for 10 minutes. 

Place kneaded dough in a greased bread pan. Allow it to rise for 30 minutes. Bake at 350 for 30 minutes.

Easy Cinnamon Rolls

Ever heard that the quickest way to a man's heart is through his stomach?? Well that's especially true at our house. If I get the "Tyson Approval" on a new recipe... I know its a keeper. Now Tyson loves cinnamon rolls, I on the other hand am neutral, they aren't usually my first choice but I'll eat them if they are around.

Well, that being said we BOTH had to force ourselves to stop eating these yummy treats. Thanks Sara over at Our Best Bites for the awesome and easy recipe!!


Easy Cinnamon Rolls
Source: ourbestbites
Makes: 12

Dough Ingredients
1 c milk
4 Tbsp butter
3 1/4 c flour
2 1/4 tsp yeast
1/4 c white sugar
1/2 tsp salt
1 egg

Filling Ingredients
1 c brown sugar
1 1/2 Tbsp cinnamon
1/2 c butter, softened

Icing Ingredients (If you are an icing LOVER I would recommend doubling this portion of the recipe... we tend to like more of a glaze on our cinnamon rolls)
3/4 c powdered sugar
1 Tbsp melted butter
1/4 tsp vanilla
1 Tbsp milk


Directions: Begin making the dough by placing the milk and 4 Tbsp of butter in a microwave safe bowl. Heat for 1 minute and 30 seconds. Stir and set aside. Whisk together yeast, white sugar, salt, and 2 cups of flour in a large mixing bowl. Add milk/butter mixture and egg. Mix until combined.

Using a dough hook (if you have one) add the remaining 1 + 1/4 cup flour. Dough will still be slightly sticky. Continue to knead in your stand mixer (or on a floured surface by hand) for 5 minutes. Allow kneaded dough to rest for about 10 minutes.

Next make the filling by combining the softened butter, brown sugar, and cinnamon.

Now roll the dough into a large rectangle roughly 12 x 14 inches. Spread filling evenly across the dough carefully with the back of a spoon. Roll up from the longer (14 inch) side of the rectangle. Pinch the edges closed. Score the roll into 12 equal pieces. Cut using thread or dental floss by slipping the floss under the roll, crossing over the top and pulling tight across.  Place the rolls in a greased 9 x 13 inch pan. Cover with a towel and allow the rolls to rise about 1 to 1 1/2 hours until they look like this --->>>

Bake at 350 degrees F for 15-20 minutes or until lightly golden on the top. Combine the icing ingredients in a small bowl and spread over the rolls while they are still warm. Enjoy!