Recipes tagged with « Pumpkin Spice »
Pumpkin Peanut Fudge
Creamy white chocolate fudge with pumpkin and peanut butter gives a fall twist. Uses coconut oil to keep texture rich but soft. Honey sweetens naturally, cinnamon and pumpkin pie spice add warmth and spice depth. Quick melt, cool and freeze until firm. Topped with mini chocolate chips for texture contrast. Easy to slice chilled, store frozen. Substitute maple syrup for honey or almond butter for peanut butter depending on allergies or preference. Watch heat carefully to avoid burning chocolate mixture. Fudge sets in freezer, not fridge. Ready to cut once firm, about 3-4 hours frozen.
Flourless Pumpkin Muffin Bites
Oats ground fine take place of flour here. Pumpkin gives moisture, natural sweetness, earthiness. Chocolate chips lend melty pockets, pepitas add crunch. Baking’s at high temp initially for lift, then watch toothpick test, not rigid time. Replace rolled oats with quick oats but pulse less to avoid powder. Swap pumpkin puree with sweet potato mash for subtle flavor shift. Coconut oil stands in for neutral oil adding slight richness. Blend all except mix-ins; fold gently. Batter thick but spoonable. Use cookie scoop for even portions. Sprinkle toppings for texture contrast. Muffins deepen in color, firm edges, toothpick emerges with crumbs, never wet. Rest a bit before serving. Smell of warm spices, roast pumpkin rises from oven, pepitas toast lightly on top. A practical approach guarded from overmixing or drying out.