Pumpkin Bread Muffins

Ever since I moved home, my chances of cooking or baking has been slim to none. I tried to bring as much of my own tools, but my mom lacks in everything. No joke. My mom doesn’t read my blog, let alone use a computer. She doesn’t cook delicious food, She doesn’t bother to learn to cook good food. Come to think of it, she could care less that her food tastes bland. Im not trying to slam her on here or anything, but our views in life are completely opposite and when it comes to food, we are definitely from different worlds. Anyways, enough about that.

October here is nowhere as beautiful as when I lived in upstate New York, with the leaves changing, you can start feeling the cold (actually it was freezing up there), you can just smell it. Over here in SoCal it’s still warm, slightly nice breeze through the daytime and at night, its cool. Wait, i think my mom said sometime this week, its suppose to be its 90’s? Ouch. So, in order to celebrate Fall, i decided i want to make Pumpkin bread, which led me to use these halloween cupcake liners and the halloween sprinkles i bought from crateandbarrel.com. I’ve never made pumpkin bread before, but i remember reading in the past that if you add yogurt, it’ll make it more moist. It was probably unneccessary to add it, but i have a fear of overmixing heh Also, my crazy mother either threw away or hid my granulated sugar, which never made it into the mix. So i mixed some brown sugar with cinnamon and sprinkled on top before baking. Plus, i made a simple cream cheese frosting which totally balanced out my mistake of not adding the sugar.

The bread-muffin-cupcake-like goodies was delicious!! You should definitely give it a try if you like to test out different pumpkin recipes.

Pumpkin Bread
Original recipe from Peabody

2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fresh ground nutmeg
1 cup plain pumpkin puree
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar

Preheat oven to 325F.
Line muffin pan with cupcake liners.
In a bowl, sift together flour, baking soda, salt, and spices; set aside.
In another bowl, mix pumpkin puree, vegetable oil, eggs and sugar for about 1 minute.
Add flour mixture into the pumpkin mixture and mix just until combined.
Pour batter into each cup.
Bake for 22-25 minutes or until the middle is done.
Cool completely before frosting- optional of course :)

Cream Cheese Frosting

1/2 cup Butter (1 stick), room temperature
8oz. Cream Cheese, room temperature
1 tsp Vanilla extract
2-3 cups Powdered Sugar

Cream butter and cream cheese til creamy. Mix in the vanilla. Add 1 cup of sugar (i used 2 1/2) at a time to desired sweetness.

Simple Chili with Cheese-Corn Muffins

I found a recipe in the recent Rachel Ray magazine (keep the nasty comments away) for Chile-Cheese-Corn Muffins and it made me crave for some Chili. So, i set out to find a pretty simple recipe that i knew wasn’t going to take hours and hours to make. I found a recipe on Recipezaar that seems easy enough to make, even for me and it only took 1 hour and 10 minutes or so! Since i’ve been really sick the last week (coughing, lots of phelgm), yesterday seemed like a good day to sit down to a nice and hot bowl of chili. I cheated and used one of those pre-made Chili seasonings from the Baking/Spice aisle since we’re on a tight budget this paycheck and my neighbor was away for the weekend. I also added a can of Rotel diced tomatos with chile which i think gave it an extra (more like tiny) kick to it.

Simple Chili
Original recipe here

1 lb ground turkey
1/2 cup chopped onion
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 can Rotel diced Tomatoes with Chile
1 Original Chili Seasoning Packet
1/4 teaspoon salt
1/4 teaspoon pepper
2 (15-16 ounce) cans kidney beans, rinsed and drained

Cook beef, onion and garlic in saucepan until turkey is brown.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans.
Heat to boiling, reduce heat to low.
Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Cheese-Corn Muffins
Recipe from September 2009 Rachel Ray Magazine

2 1/3 Cups Flour
1 TBsp plus 2 tsps baking powder
1 tsp Salt
1/2 tsp Cayenne Pepper
3/4 Cup frozen corn, thawed
1/2 Cup plus 1 TBsp grated parmesan cheese
1 Cup milk
1/2 Cup Mayonnaise

Preheat oven to 425F. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 12-cup muffin pan.

Bake for 15 minutes, then sprinkle with the remaining 1 TBsp cheese. Bake until golden-brown, about 10 minutes more.