What is it about Fall baking that makes us swoon?
Is it the rich flavours, the aroma of spices, the comfort or the nostalgia…
For myself, I find it’s a little bit of everything;
The fruits and vegetables used in Autumn sweets are so wholesome,
delicious and nutritious – and I go nuts for cinnamon, nutmeg, and clove –
they’re my favourite spices…I have cinnamon with everything!
All these goodies are also a reminder that Thanksgiving is around the corner.
In this home, we celebrate twice – once in October, once in November…
Canadian & American – one really doesn’t need coerhsion for that.
Then comes Little A’s birthday, then Halloween, then mine and my sister’s birthdays
and before you know it, it’s December. Yep, we’re pretty much eating pumpkin
pie & apple crisp from September until Christmas.
Have you seen all the roadside pumpkin stands that popped up this week?
This is an easy-to-do recipe that everyone loves. I made it into Petits Gateaux (little cakes),
rather than one large one or muffins. I often whip these up into nine muffins, but for the
fun of it, I used twelve tartlet tins (the batter stretched, because they are shallower than filling the muffin molds).
They came out perfectly and looking so darn cute!
I added a swirl of whipped cream on top and decorated them with these fun cake picks
I made, using colourful striped paper and skewers.
The boys were happily surprised and didn’t take long to devour a few 🙂
I enjoyed mine with a glass of eggnog sprinkled with nutmeg.
Did I say eggnog? Yes, yes I did.
What seasonal treats have you been busy making these days?
I hope everyone has had a lovely week and
is ready for a great weekend! Any plans?
We’re looking forward to seeing Nana tomorrow. She’s
been away doing some charity work in the Dominican Republic –
and we’ve missed her!
P.S There are no apples in this recipe, those shown were purely for snacking purposes….
A girl needs sustenance while she bakes – and what’s better than organic apples dipped
1 cup gluten free oat flour (you can easily grind up GF oat flakes into flour)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup organic brown sugar
3/4 cup fresh or canned pumpkin
In a medium bowl, mix together flour, baking powder, baking soda and all spices.
In a separate bowl, whisk eggs and mix in sugar. Pour into dry mix and add
in the pumpkin. Mix well. Pour into twelve, non-greased, tartlet tins.
Bake at 375F for 15-18 minutes. Let cool & top with whipped cream. Enjoy!
* To make this recipe as muffins, use muffin papers or grease pan –
Bake at 375F for 18-20 minutes, or until when cut with a knife, it comes out clean.