Whole Wheat Pumpkin Cinnamon Muffins
Yum! Delicious AND Nutritious as we like to say in my family. 🙂
Wonderful for the large family also- as this recipe makes 24 muffins.
2 cup sugar
1/2 cup canola oil
1 15 ounce can pumpkin puree
1/2 cup water
4 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup raisins (optional)
Preheat oven to 400 degrees. Line 24 muffin cups with liners or grease cups. Combine sugar, oil, eggs, pumpkin and water. Add flour, baking powder, baking soda, salt, and cinnamon. Blend together until smooth. Do not over blend. Add raisins if desired. Bake for 15 minutes.
Wait til cool enough to eat. 🙂 Enjoy!!!
Pumpkin Cinnamon Rolls With Maple Cream Icing
My family really enjoyed these. They earned a great rating from Todd. Personally, I like my original rolls better. They are a fun fall treat due to the mild pumpkin flavor and the unique Maple Syrup Icing.
Load Bread Machine with the following ingredients and place on dough cycle.
1 Cup Warm Vanilla Soy or Rice Milk
2 ½ tsp. yeast
2 eggs (room temp.)
1 cup pumpkin puree
1/3 cup olive oil
2 cups whole wheat flour
2 ½ cups unbleached all purpose flour
1 tsp. salt
½ cup white sugar
¾ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
Prepare filling. Mix until combined nicely.
1 cup brown sugar
2 ½ TB cinnamon
1/3 cup margarine
Roll dough out into a rectangle. I like to split the dough and half and roll twice. Roll on a well-floured surface and spread filling. Roll up, making a long tube. Pinch ends together and cut into rolls. Slice the rolls to your preference. 1 inch is a nice size. Place on baking sheet with swirl facing “up.” Let Rise one hour.
Bake at 400 degrees for approximately 10-15 minutes.
6 oz. cream cheese ( I use Toffutti Soy)
3 TB margarine
¼ cup maple syrup
½ tsp. vanilla
2 cup powdered sugar
Drizzle Glaze over warm rolls.
Sweet Bread with Pumpking Filling found here.
My recipe with dairy free adjustments ( and I changed the name because Pumpkin Cinnamon Rolls is too confusing too me- suggesting true cinnamon “buns”…)
Bread Machine ingredients. Load into Bread Machine in this order and place on dough cycle.
2/3 cup Vanilla Rice Milk or Vanilla Soy Milk
1 Large Egg
3 TBS fleishmann’s unsalted margarine cut into small pieces
2 TB water
1/4 cup white sugar
3/4 tsp salt
1 1/4 tsp yeast
1 cup pumpkin
1/4 cup brown sugar
2 tsp. cinnamon
1 egg separated ( I had to omit this on because we ran out of eggs while doing all our cooking!!! It was still delicious.)
1/4 cup powdered sugar mixed with 1 TB water or milk substitute (we found this too be un-necessary- and think we prefer this delicious bread withOUT the glaze
1.) When dough cycle is finished, remove dough and punch down (or punch down in the bread machine “bowl). Prepare filling.
2.) Mix filling ingredients until well blended.
3.) Roll out dough into a large rectangle. I roll out on a well-floured surface. I use my gigantic Pampered Chef cutting board. The recipes says to roll out into a 12 x 14 rectangle. Spread the filling evenly over surface. Roll dough up, jelly roll style, from the long end (like cinnamon rolls). Pinch ends together to seal. Place on foil on a cookie sheet in a circle(ring). Cut slits around the circle in approximately 1 inch increments. Cover with a towel and let rise one hour. They should double in size. (Mine did not- I think my yeast is on its way out- but they were still delicious!!!)
4.) Preheat oven to 350. Just before baking, brush dough with egg white. (or not). Bake 25- 30 minutes. After cooled, drizzle with glaze if desired. This is fabulous warm. It can also be made the day before and served cold the next morning (which is what we did.)
I first encountered part of this poem in the book by Marilyn Boyer: Parenting from the heart.
I was pondering it while I rocked our twins and went searching for it in several places. I found the quote in her book to be just an excerpt- and was quite shocked when I discovered it in its entirety. Simply- because it is so absolutely fitting for this season of my life. I absolutely feel like my house is shocking sometimes and I am completely in love with my two blue-eyed wonders. O the bliss of this season of motherhood! O the hullabaloo that can occur amonst the rest of the crew! Having been so blessed with eight precious babies- and now having the seasoned experience of big children who are no longer babies- I am so very aware of how fast it all does go. “Babies don’t keep…”
I was at a meeting the other night and a sweet seasoned mother encouraged me again with this poem. It is hard to rock guiltlessly- but o how important it is to form strong bonds with children.
So- here it is: “I’m rockin’ my baby and babies don’t keep…”
Mother, O Mother, come shake out your cloth,
Empty the dustpan, poison the moth,
Hang out the washing, make up the bed,
Sew on a button and butter the bread.
Where is the mother whose house is so shocking?
She’s up in the nursery, blissfully rocking.
Oh, I’ve grown as shiftless as Little Boy Blue,Lullaby, rockabye, lullaby loo.
Dishes are waiting and bills are past due
Pat-a-cake, darling, and peek, peek-a-boo
The shopping’s not done and there’s nothing for stew
And out in the yard there’s a hullabaloo
But I’m playing Kanga and this is my Roo
Look! Aren’t his eyes the most wonderful hue?
Lullaby, rockaby lullaby loo.
The cleaning and scrubbing can wait till tomorrow
But children grow up as I’ve learned to my sorrow.
So quiet down cobwebs; Dust go to sleep!I’m rocking my baby and babies don’t keep.
– Ruth Hulbert Hamilton
Precious baby girls turned four months old on November 13th.
As time goes by, the Lord reveals to me more and more what a miracle our precious babies are. Baby girl twins are just plain fun, too!
Aymee (Baby A) 8 pounds 2 ounces at birth. 15 pounds 12 ounces at four months.
Melodee (Baby B) 7 pounds 13 ounces at birth. 15 pounds even at four months. And yes, I am so proud, happy and thankful!
It has not been easy- but it has been amazing and also intense!
We have not started solid food yet and I have not had any trouble with my milk supply. It is truly amazing.
She is just so, so sweet with them.
Oh- these pictures make me just want to kiss their precious little cheeks! How we love them! I am so blessed that many people have commented to me about how peaceful and content they are and seem well- cared for. This makes my heart happy.
The babies were three months old on October 13th.
Aymee on the left, Melodee on the right. 🙂
Give thanks to the Lord, for He is good; His love endures forever. Psalm 107:1; Psalm 118:1
How precious to cling to the unending, enduring love of the Lord… He goes before me, He is behind me, He’s round about me… He is my Lord. From age to age, outside the scope of time, His mighty love endures.
Micah and Aymee
Aymee Christiana-Faith and Melodee Hope-Evangeline
Pumpkin "Pie" Cake
Thanksgiving Feasting 2011
Sweet Bread with Pumpkin Filling
Pumpkin Swirl Brownie Bites
Veggies, Pretzels and Dip
Hard Boiled Eggs
The Feast Itself:
Green Leaf Salad
Holiday Cranberry Relish
Sweet Potato Bake with Marshmallows
Sweet and Sour Coleslaw
Steamed Green Beans
Home-made Mashed Potatoes
Pumpkin Pie in graham cracker crust
Three layer Pumpkin “Pie” Cake