Pumpkin Muffins(Easy)

 Easy Pumpkin Muffins **

1 1/2 cups All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 - 2 teaspoons pumpkin spice(any combination of the following with cinnamon being the most or only one if necessary - cinnamon, nutmeg, cloves, ginger.

2 eggs

1/3 cup oil

2 cups pumpkin puree

1 1/4 cups brown sugar(I used 7/8 cup)

Cinnamon sugar to sprinkle on top before baking.

Bake at 350 F for 22 to 25 minutes, or until a toothpick in the center returns clean.

**I found the recipe on google, but lost it just as I was finishing mixing all the ingredients together, so make up your own way of mixing it as you would any other muffin.  Makes 12 large muffins. My recollection is that the recipe called for 2 dozen muffins(they would have been very small). I did 3 recipes and got 2 dozen muffins, but then I did just one recipe, and they were a nice size muffin.

Calamondin(mini ornamental orange) Curd by Gerry & Rosemary Okimi

 

Calamondin Curd (Small‑Batch, Smooth & Tangy)

Makes: ~1 cup

Ingredients

• 2 large eggs
• ½ cup sugar
• ½ cup calamondin juice (usually 12–20 fruits) (I did not juice them, but removed the seeds and then whizzed them in the blender until it was smooth).
• 4 tbsp butter, cut into small cubes
• Pinch of salt
• Optional: zest from 4–6 calamondins (adds deeper citrus aroma)

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Instructions

1. Prepare the calamondins

• Halve the fruits and squeeze out the juice.
• Strain to remove seeds.
• If using zest, finely grate before juicing.

2. Whisk the base

In a small saucepan or double boiler(off heat), whisk together:

• Eggs
• Sugar
• Calamondin juice
• Salt
• Optional zest

Whisk until smooth.

3. Cook gently

• Place the saucepan over medium‑low heat.
• Stir constantly with a silicone spatula or whisk.
• After 5–8 minutes, the mixture will thicken enough to coat the back of a spoon.
  • Do not let it boil — that can scramble the eggs.

4. Add the butter

• Remove from heat.
• Add butter cubes and stir until fully melted and the curd becomes glossy.

5. Strain (optional but recommended)

• Pour through a fine mesh sieve into a clean bowl or jar.
• This removes zest bits and ensures a silky texture.

6. Chill

• Press plastic wrap directly onto the surface to prevent a skin.
• Refrigerate at least 2 hours.
• It thickens beautifully as it cools.

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How to Use It

• Spread on toast, scones, or muffins
• Fill cupcakes, tarts, or crepes
• Swirl into yogurt
• Spoon over cheesecake or ice cream
• Mix into whipped cream for a citrus mousse

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Adjusted Ingredients for ¾ Cup Calamondin Juice

Multiply everything by 1.5

Original Amount	×1.5	New Amount
2 large eggs	1.5	3 large eggs
½ cup sugar	1.5	¾ cup sugar
½ cup calamondin juice	1.5	¾ cup calamondin juice
4 tbsp butter	1.5	6 tbsp butter
Pinch of salt	—	Slightly larger pinch
Zest from 4–6 fruits	1.5	Zest from 6–9 fruits

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Final Ingredient List (Ready to Use)

• 3 large eggs**
• ¾ cup sugar
• ¾ cup calamondin juice (about 18–30 fruits)
• 6 tbsp butter, cut into cubes
• Pinch of salt (a generous pinch is fine)
• Optional: zest from 6–9 calamondins

      **See note below

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NOTE: I wanted to add some zest, but I did not want to grate it, so I put it in the blender with a little water to get finely chopped/liquefied to add the extra flavour. That increased my liquid by i/2 a cup.  I didn't change any other ingredients, but it was taking longer to thicken than I thought it should, so I beat up another egg and slowly stirred it in.  Then it was perfect.

Rule:1 egg for every 1/2 cup of liquid. Otherwise, the other ingredients were perfect for the flavour.  I found that before I added the liquified zest, the mixture was quite acid. Not unpleasant, but definitely acid.  When I added the zest, it really softened the acid tones so they were muted and the result was very nice.

ENJOY

We are definitely enjoying the small batch that I made, and are considering trying some other fruit curds, though with more readily available fruit. 

Easy pumpkin cake

 Ingredients You’ll Need

For the cake:

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the cream cheese frosting:

8 ounces cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

Pinch of salt

Ground cinnamon for topping

Step-By-Step Instructions

Preparing Your Baking Pan

Begin by preheating your oven to 350 degrees Fahrenheit. While the oven heats, prepare a 9-by-13-inch baking pan by lining it with parchment paper. This step is crucial for easy cake removal. Grease both the baking pan and the parchment paper with cooking spray. Greasing between the baking dish and parchment ensures that your parchment adheres properly and stays in place when you pour the batter.

Mixing Dry Ingredients

In a medium bowl, combine all your dry ingredients. Whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger until everything is evenly distributed. This pre-mixing ensures that the leavening agents and spices distribute evenly throughout your cake, guaranteeing consistent flavor and texture in every bite. Set this mixture aside.

Creaming Butter and Sugar

Using either a hand mixer or a stand mixer, beat the softened butter and granulated sugar together. Continue mixing until the mixture becomes light, fluffy, and pale in color. This process, known as creaming, typically takes about 2 to 3 minutes. During this stage, you’re incorporating air into the batter, which helps the cake rise properly and achieve a tender crumb.

Adding Eggs

Add the eggs one at a time to your creamed butter and sugar mixture. After adding each egg, beat well to ensure it’s thoroughly incorporated before adding the next one. Make sure to scrape down the sides of the bowl frequently as you work. This ensures that all ingredients are evenly combined and prevents any egg from sneaking unincorporated into your batter.

Incorporating Wet Ingredients

Add the vanilla extract and pumpkin puree to your mixture and beat until everything is well combined. At this point, your wet ingredients are ready. The pumpkin puree not only adds moisture and subtle sweetness but also contributes to the cake’s distinctive flavor and beautiful color.

Combining Wet and Dry Ingredients

Add the dry ingredient mixture to the wet ingredients and mix until everything is just combined. Be careful not to overmix at this stage. Overmixing develops too much gluten, which can result in a dense, tough cake. Mix only until you no longer see dry streaks of flour in the batter.

Preparing the Batter

Pour your finished batter into the prepared baking pan and smooth the top with a spatula. Ensuring an even layer helps the cake bake uniformly. The batter should spread easily and create a level surface.

Baking the Cake

Place the pan in the preheated 350-degree oven and bake until a toothpick inserted in the middle comes out clean. For most ovens, this typically takes about 30 minutes. However, baking times can vary depending on your specific oven. If you’re using a glass baking dish, the cake might need an additional 5 minutes since glass heats differently than metal pans. The cake is done when the toothpick emerges clean and the edges begin to peel away slightly from the pan.

Cooling Your Cake

Remove the cake from the oven and allow it to cool completely. This is an important step that shouldn’t be rushed. Let the cake cool in the pan first, then lift it out using the parchment paper to transfer it to a serving platter or cutting board. Cooling completely ensures that the frosting won’t melt when applied.

Making the Cream Cheese Frosting

Preparing Your Frosting Ingredients

While your cake cools, prepare the frosting. Using a hand mixer or stand mixer, beat the softened cream cheese and butter together until the mixture is smooth and well combined. The softness of these ingredients is crucial—cold cream cheese and butter will be difficult to mix and can result in a lumpy frosting.

Adding Powdered Sugar

Gradually add the powdered sugar to the cream cheese and butter mixture. Beat until no lumps remain. This step creates the smooth, spreadable consistency that makes cream cheese frosting so irresistible. If you add the powdered sugar too quickly, it can create a cloud of sugar, so add it gradually while mixing.

Finishing Touches

Add the vanilla extract and a pinch of salt. The salt enhances the flavor of the frosting and balances the sweetness. Beat everything together until the frosting is light, fluffy, and ready to spread.

Frosting and Serving

Once your cake has cooled completely, transfer it to your serving platter or cutting board. Using an offset spatula, spread the cream cheese frosting evenly over the top of the cake. Sprinkle the top generously with ground cinnamon for both visual appeal and an extra hint of warm spice flavor.

Slice and serve your pumpkin cake immediately, or store it in an airtight container in the refrigerator for up to 4 days. The cake actually tastes even better the next day as the flavors have time to meld together.