pumpkin smoothies

I'm popping in this morning to share a delicious Fall-inspired pumpkin smoothie with you.

This easy-to-make treat offers a taste of pumpkin pie in a glass . . . perfect for when you're short on time.

Like most smoothies, this Fall version is versatile, too.

You can substitute the milk base with yogurt, rice milk, or even almond milk, depending on your dietary restrictions.

And if you like your smoothies extra sweet, then add an extra Tablespoon of brown sugar. You can also substitute the brown sugar for honey, if you prefer a more natural sweetener.

I add vanilla protein powder (and a little extra milk) when I'm making one for my little ones.

And for an extra special treat, I serve it with graham crackers or cinnamon graham crackers . . . so yummy!

I hope you enjoy it as much as we do!

pumpkin smoothies

serves 2

.     .     .     .     .     

1/2 cup canned pumpkin

3/4 cup milk or vanilla yogurt

1/2 teaspoon pumpkin spice

1 Tablespoon brown sugar (2 Tablespoons if you like extra sweet)

4 ice cubes 

for garnish nutmeg, whipped cream. or sprinkles, optional

In a blender, combine pumpkin, milk or vanilla yogurt, pumpkin spice,  

brown sugar, and 4 ice cubes and puree until smooth.

Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped cream. 

For a fun touch, top with a dash of nutmeg, or a few Fall-colored sprinkles.

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pumpkin coffee cake with brown sugar streusel

We entertained house guests last week . . . and with our home extra busy, I turned to my recipe binder for easy-to-prepare hearty meals and delicious Fall-inspired desserts.

After we put the kids to bed the first evening, I prepared Caramel Pumpkins for the adults. It was fairly late, so the warm and cozy dessert was a welcome treat.

I also baked a Pumpkin Coffee Cake with a brown sugar streusel another evening.  It came out of the oven just as we finished dinner; and even though we were all full, the aroma couldn't keep us away from enjoying a slice.

It's the true pumpkin version of the Chocolate Pumpkin Coffee Cake that I shared last week.

It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin. I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . .  and a glaze that further moistens every nook and cranny.

I just love simple and delicious desserts . . . and this is one of them!

Ingredients
⅓ cup water 
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin 
2 x-large eggs
1 Tablespoon pure vanilla extract 
2 teaspoons Pumpkin Pie Spice 
1 teaspoon baking soda
1 18-ounce box Butter (or Yellow) Cake Mix 

BROWN SUGAR STREUSEL

1 cup brown sugar

1 cup flour 
pinch of salt

8 Tablespoons unsalted butter, room temperature

preparation

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

*     *     *     *     *     *     *

GLAZE

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

preparation

Combine the 1 cup brown sugar, granulated sugar, 1 teaspoon vanilla, 

and heavy cream in a saucepan and bring to a simmer. 

Remove from heat and stir until all sugar is dissolved.

Preparation
Preheat the oven to 350F.

In a large bowl mix together the water, oil, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. 
Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
Using your hands, crumble the streusel evenly over the top.

Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.

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Simply Suzannes at Home

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Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

pumpkin and chocolate chip muffins with toffee streusel

One of my favorite easy Fall bakes is pumpkin and chocolate chip muffins.

I think that most bakers (and even non-bakers) bake pumpkin muffins in the Fall.

A few years ago, I spent the better part of a Fall season, creating (what I feel is) the perfect basic pumpkin muffin recipe.

They're moist and rich with Fall spices, like cinnamon, nutmeg, and pumpkin spice . . . and the best part is that the recipe calls for 1 full can of pumpkin. 

Although I like this recipe with just chunks of chocolate . . . I thought it would be fun to create an absolutely deeeelicious pumpkin muffin by adding toffee bits (along with the chocolate) to the batter, as well as the streusel.

The toffee bits give this (already yummy) muffin a warm, buttery finish.

And the topping . . . well, who doesn't love streusel!?! Add toffee bits to the streusel too . . . and you have a bakery worthy muffin!

I baked them in large muffin tins, so that they would resemble the ones seen at big, popular bakeries. And I'm so glad that I did! One muffin was so satisfying, that it made it easier to share the others with friends and neighbors (smile).

These muffins make the perfect addition to a Fall-inspired brunch.

         

Ingredients
3 ½ cups flour,  sifted
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
2 cups sugar
1 cup brown sugar
1 cup oil
4 eggs, lightly beaten
1 teaspoon vanilla
2/3 cup water
1 15-ounce can of pumpkin
3/4 cup toffee bits
1 cup chocolate chips

Directions
Combine oil, sugar, pumpkin, eggs, vanilla, and water in a large bowl.  Mix until well combined
Sift together flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice; add to wet mixture and stir until well combined. Do not over mix.
Fold chocolate chips and toffee bits into batter.
Pour into prepared greased pans.
Sprinkle desired amount of streusel on top of batter.
Sprinkle 1 teaspoon (more, if desired) of toffee bits over streusel.
Bake at 350 degrees F for about 45-50 minutes for large loafs, 20-25 minutes for mini loafs, and 15-18 minutes for muffins, and 12 minutes for mini muffins.
Allow to cool 10 minutes;  remove and let cool on rack.

Streusel Topping

1 cup all-purpose flour

1/2 cup packed light-brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

DIRECTIONS

In a medium bowl, combine flour, sugar, cinnamon, and salt. 

Using a pastry blender or fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps. 

a simple pictorial . . .

Top with streusel and toffee bits, and then bake.

 

ENJOY!

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

Sharing with . . .

Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here