Showing posts with label muffin tops. Show all posts
Showing posts with label muffin tops. Show all posts

Tuesday, October 11, 2016

Pumpkin Muffin Tops from Cleo Coyle


I am not ashamed to say it. I am a lover of muffin tops. The kind you eat and the other kind, because mangia means love in Italian and love handles make it easier to hold on to the ones you love.

Of course, as a writer, I spend most of the day sitting on my assets. So, while I love indulging for the holidays (butter and I have a longstanding relationship), when it comes to daily eating, I'm always looking for recipes that taste good but aren't crazy-high in calories. This recipe does that for me. 


At the start of the week, I'll make a double batch of these babies and store them in the fridge. Each day I'll pop two in the microwave, spread a little butter on top, pour a fresh cup of coffee (of course!), and I'm good to start writing.

Cleo's Pumpkin 

Muffin Tops


Here is a lighter, healthier alternative to fried doughnuts or syrup-laden pancakes yet just as filling and satisfying with a hot cuppa joe, and it has the added nutrition and fiber of pumpkin...

Servings: about 12 muffin tops

Ingredients:

2 large eggs

1/4 cup vegetable oil (I use canola)

1 cup whole milk

1/2 cup canned pumpkin

1/4 cup + 2 Tablespoons granulated sugar

1/2 teaspoon vanilla

1 and 1/2 teaspoons pumpkin pie spice 

Pinch of salt

2 teaspoons baking powder

1 and 3/4 cups all purpose flour 

NOTE: For higher, prettier muffin tops, you can increase the flour by 1/4 cup, but in my opinion they don't taste as good.

METHOD:


(1) One bowl mixing method: Preheat oven to 425° Fahrenheit. Place eggs in bowl and whisk. Add oil, milk, canned pumpkin, sugar, vanilla, pumpkin pie spice, salt. Whisk until blended. Finally, sift in baking powder and flour. 

NOTE: Sifting the flour lightens it for better rising and texture. Sift after measuring for correct amount. Stir well to blend in the flour. Batter should be smooth but don't over mix. Now chill that batter for 15 to 30 minutes in the refrigerator. This batter really needs to rest and hydrate for best results.






(2) Prep pan and drop: For best results, line baking sheet with parchment paper. Drop batter onto baking sheet, about 2 tablespoons per muffin top (simply drop one tablespoon of batter right on top of the other). These will double in size so leave room between. On the 2nd batch, allow pan to cool before dropping batter or tops will spread too flat.






(3) Bake: Oven should be well pre-heated to 425° F. Bake muffin tops about 10 to 12 minutes (depending on oven). Rounds will rise slightly in center, resembling muffin tops. Serve warm with butter or dust with powdered sugar. Do not allow muffin tops to cool on hot pan. Bottoms may steam and become tough. Be sure to store in refrigerator (either wrapped in plastic or placed in an airtight container).


*HOW TO MAKE YOUR OWN PUMPKIN PIE SPICE

Pumpkin pie spice can be found wherever other spices are sold. Spice mixes like this (and apple pie spice) are good to keep in mind when looking for economical shortcuts to your holiday baking. If you would rather not use pre-made pumpkin pie spice, here are the ingredients to mix your own...

For 1 teaspoon Pumpkin Pie Spice mix...


1/2 teaspoon cinnamon 
1/4 teaspoon ginger 
1/8 teaspoon allspice or cloves 
1/8 teaspoon nutmeg





Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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Tuesday, November 9, 2010

A Writer's Breakfast: Pumpkin Muffin Tops from Cleo Coyle



A lighter, healthier alternative to fried doughnuts or syrup-laden pancakes yet just as filling and satisfying with a hot cuppa joe...


Cleo Coyle,
lover of java, pumpkins,
stray cats (with attitude),
and author of the
Coffeehouse Mysteries
I'm a lover of muffin tops--the kind you eat and the other kind, because mangia means love in Italian and love handles make it easier to hold on to the ones you love. :)

Of course, as a writer, I spend most of the day sitting on my assets. So, while I love indulging for the holidays (butter and I have a longstanding relationship), when it comes to daily eating, I'm always looking for recipes that taste good but aren't crazy-high in calories. This recipe does that for me. I posted a version of it last November, but with so many new followers on our blog this year, I thought it might be nice to share it once more...

Now that Holiday Grind is released to bookstores, my editor is waiting for me to deliver my next Coffeehouse Mystery, which means Clare Cosi and Company are in the thick of it again. So the quicker my laptop gets fired up every morning, the better.

At the start of the week, I'll make a double batch of these babies and store them in the fridge. Each day I'll pop two in the microwave, spread a little butter on top, pour a fresh cup of coffee (of course!), and I'm good to start writing.

Nemo and the pumpkin!
To find out the title of my next book in the series and see an early draft of the cover, click here, jump over to my web site's message board and scroll down.










CLEO COYLE'S
PUMPKIN
MUFFIN TOPS




To download this recipe in a convenient PDF format that you can print, save, or share, click here.


Servings: about 12 muffin tops


Ingredients:

2 large eggs
¼ cup vegetable oil (I use canola)

1 cup whole milk
½ cup canned pumpkin
¼ cup + 2 Tablespoons granulated sugar
½ teaspoon vanilla
1-½ teaspoons pumpkin pie spice (*see end note on making your own)

Pinch of salt
2 teaspoons baking powder
1-3/4 cups all purpose flour (NOTE: for higher, prettier muffin tops, you can increase the flour by 1/4 cup, but in my opinion they don't taste as good
)


Method:

(1) One bowl mixing method: Preheat oven to 425° Fahrenheit. Place eggs in bowl and whisk. Add oil, milk, canned pumpkin, sugar, vanilla, pumpkin pie spice, salt. Whisk until blended. Finally, sift in baking powder and flour. NOTE: Sifting the flour lightens it for better rising and texture. Sift after measuring for correct amount. Stir well to blend in the flour. Batter should be smooth but don't over mix. Now chill that batter for 15 to 30 minutes in the refrigerator. This batter really needs to rest and hydrate for best results.


(2) Prep pan and drop: For best results, line baking sheet with parchment paper. Drop batter onto baking sheet, about 2 tablespoons per muffin top (simply drop one tablespoon of batter right on top of the other). These will double in size so leave room between. On the 2nd batch, allow pan to cool before dropping batter or
tops will spread too flat.

(3) Bake: Oven should be well pre-heated to 425° F. Bake muffin tops about 10 – 12 minutes (depending on oven). Rounds will rise slightly in center, resembling muffin tops. Serve warm with butter or dust with powdered sugar. Do not allow muffin tops to cool on hot pan. Bottoms may steam and become tough. Be sure to store in refrigerator (either wrapped in plastic or placed in an airtight container).



*HOW TO MAKE YOUR OWN
PUMPKIN PIE SPICE


Pumpkin pie spice can be found wherever other spices are sold. Spice mixes like this (and apple pie spice) are good to keep in mind when looking for economical shortcuts to your holiday baking. If you would rather not use pumpkin pie spice (or run out of it on occasion, like I do!) here is how you can make your own (this information is also included in the PDF of this entire recipe, just click here to get it for printing, saving, or sharing)...

1 teaspoon Pumpkin Pie Spice =

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or cloves
1/8 teaspoon nutmeg

----------------------------------------


Eat with joy!


~ Cleo Coyle, author of
The Coffeehouse Mysteries

HOLIDAY GRIND:
A Coffeehouse Mystery

The national
bestseller in hardcover
is now a bestseller
in paperback!







To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:
CoffeehouseMystery.com


HOLIDAY GRIND

“Fun and gripping…” —The Huffington Post


“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.”
Mystery Scene








Friday, November 13, 2009

Cleo Coyle's Dunkin' Pumpkin Muffin Tops



Just this week the towering old oak outside my Queens row house window turned from summer green to the burnished orange of "finally" fall. I took this photo as a tribute to our Iron Chef secret ingredient (pumpkin!) and to my cat Nemo, one of my beautiful New York strays.

Nemo and the pumpkin

BTW: If you're wondering what Nemo is up to, he is happily watching leaves randomly flutter from branch to earth. (No worries for Nemo. Cats don't know how to use rakes.)








And now for my Iron Chef
pumpkin recipe....



Cleo Coyle's Dunkin'
Pumpkin Muffin Tops

Servings: about 12 muffin tops

Recipe updated in a more recent post.

Link to come...




For more of my recipes or to find out more about the books in my Coffeehouse Mystery series, click this link to my virtual home at



Holiday Grind Now a National Bestseller!

My most recent Coffeehouse Mystery just hit #6 on on Bookscan's National Hardcover Mystery Bestseller List, and....

#9 on Barnes and Noble's Hardcover
Mystery List for the Chain Nationwide!!


WOOT!
Come help me celebrate
at my *virtual* home, and...




Eat with joy!



~ Cleo Coyle, author of 


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.