Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest...I decided to give them a try.  I adapted my tried and true pumpkin pie recipe...and we enjoyed the results.  They are like crustless mini-pumpkin pies. 

• 1 14 oz / 398ml can pumpkin purèe
• 3/4 cup brown sugar, packed
• 3 eggs
• 1 teaspoon maple flavouring (optional)
• 1 cup whole milk
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

1. Preheat oven to 350°F.  
2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
5. Beat until smooth.
6. Fill each muffin cup about 3/4 full.
7. Bake for 20 minutes.
8. Cool completely in pan before removing.
9. Chill.
10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.

 

Avocado Black Bean Salsa

With tomatoes still hanging on the vines...and plenty of fresh corn at my disposal...here is a salsa recipe we have enjoyed recently.  Serve with taco chips as an appetizer...as a side dish with chicken or on top of a bed of greens as a lunch salad.
  

• 2 avocados, pitted and cubed
• 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)
• 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)
• 2 cups cherry tomatoes, quartered
• 1/2 cup chopped red onion
• 1 teaspoon of minced fresh jalapeno pepper (optional)
• 4 tablespoons lime juice (2 limes squeezed)
• 1/2 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 1/4 cup chopped cilantro

1. Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.
2. Add remaining ingredients and toss.
3. Chill until ready to serve.

*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper.  
  

Peach Almond Scones

We are so enjoying the local peaches at this time of the year.  By local...I don't mean that they are grown in my neighbourhood...but that they are British Columbia peaches.  Peaches are grown in the southern areas of the Okanagan, Similkameen, and Kootenay valleys....by about 800 peach growers.  BC produces 7 million kilograms of peaches...about 20% of the Canadian production....mostly sold as fresh produce.  I'll be sad when the peach season ends.

Here's a recipe for fresh peach scones you might also enjoy!

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cold butter
• 1/2 cups sliced almonds, slightly toasted, divided
• 1 large egg
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 cup diced peaches

Glaze:

• 1/2 cup icing sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

1. Preheat your oven to 375°F. 
2. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
3. Cut in the butter, using a pastry blender...or grate with a coarse grater and combine with fingertips. 
4. Stir in 1/4 cup of toasted almonds. 
5. In a separate bowl, whisk together the eggs, buttermilk and the almond extract. 
6. Stir this mixture into the dry ingredients. 
7. Add the peaches and stir just until well-combined. (This is a somewhat wet and sticky dough, perfect for drop scones.)
8. Drop by large spoonfuls (ice-cream scoop) onto parchment paper lined cookie sheet.
9. Sprinkle with remaining 1/4 cup of sliced almonds.
10. Bake until golden...15 to 18 minutes.
11. While still warm, drizzle with glaze.

 Yield: 1 dozen large scones.