Vegan Pumpkin Pie Brownies

Oh man, it’s a total shame I haven’t posted this recipe sooner. This is totally the equivalent to a “#latergram” on Instagram type status. I made this back toward the beginning of the year for a dinner party and was too busy to post the recipe. So here we are, and it’s in perfect time to add to this wonderful pumpkin season!

Can’t decide if you’re in the mood for something chocolatey or with pumpkin? Brownies? Pumpkin? Why not have both?! This is absolutely luscious. Think of a pumpkin pie with a brownie crust/base. It’s literally thee perfect combination. My friends definitely seemed to think so. (And no one knows it’s vegan! Shhh…)

I think this would be a great addition to a Thanksgiving feast!

Makes 8 brownies

Adapted from Vegan Cookies Invade Your Cookie Jar

For the brownie layer:

• 4 ounces bittersweet chocolate, melted
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the pumpkin layer:

• 3/4 cup canned pumpkin puree
• 2 tablespoons cornstarch
• 1/2 cup almond milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• pinches of nutmeg and allspice

For decoration: a handful of chocolate chips

1. Preheat the oven to 350ºF. Grease a 9 in. springform pan (or use a 9 in. square pan lined with parchment paper).

To make the brownie layer:

1. Melt the chocolate.
2. In a large mixing bowl, mix together the pumpkin, sugar, oil and vanilla. Sift in flour, cocoa powder, cornstarch, baking soda, and salt. Stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

1. Mix all the ingredients in a large bowl, stir until thoroughly combined.

To assemble:

1. Use a spatula to spread the brownie layer mixture into prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can.
2. Bake for 30 minutes, until pumpkin layer looks fairly firm (slight jiggling is ok), and has cracked at the edges a bit.
3. Let the brownies cool for 20 minutes, then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve!

 

Drunken Pumpkin Chocolate Chunk Cookies

Are you drunk enough on pumpkin yet? Yeah, I didn’t think so. At least, your answer should have been no. I am here to change that.

Yes kitten! I made this batch of cookies just for you!

This is the second batch of cookies I have baked with a stout beer in the mix. It gives the batter an interesting fluffy texture and makes the cookies poof up in the end. You can smell a hint of it when you bite into these, especially with the added in fleur de sel to enhance the chocolate notes. Think of a pillowy pumpkin raisin cookie but with chocolate chunks, pumpkin seeds, and salt chunks instead.

I had to do quite a bit of tweaking with this batch, but it all worked out in the end (as it usually does). I had to be conservative on the liquid, and add in a bit of whole wheat flour to soak up the excess moisture. Additionally, I would recommend sticking the bowl of batter in the fridge for about a half hour to make it easier to scoop up the batter and form the shape you want. I obviously didn’t do that, but feel free to do whatever you please. I’ve become way less OCD as of late.

Eat these with a glass of pumpkin beer! You’ll get drunk off of drunken pumpkin goodness for sure!

Makes 30 cookies

• 3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons pumpkin flavored syrup (optional)
• 1 cup stout (ie. Guinness, Samuel Smith’s Oatmeal)
• 1 1/4 cup pumpkin seeds
• 2 cups dark chocolate chunks
• fleur de sel, for topping

1. Preheat oven to 325° with rack in the oven’s center. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
3. Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
4. Add eggs, vanilla and pumpkin syrup, and beat on low speed until combined. Add dry mixture until combined, then add stout in small amounts. Mix in seeds and chocolate chunks.
5. Spoon onto cookie sheet. Sprinkle a few chunks of fleur de sel on top of the cookies and bake about 14 minutes or until golden brown.

Pumpkin Apple Streusel Cake

Sometimes I can be an indecisive gal. Trying to figure out where to go for dinner, deciding what to order on a menu, deciding what to drink, deciding what to bake… I just now realized that these are all food related.

I think I love food too much.

After looking at Pinterest and foodie magazines for hours upon hours, sometimes the pressure to make up my mind what to make becomes crippling. And then I won’t make anything at all. Sound familiar?

So when it comes to fall baking and trying to decide between a pumpkin cake and an apple pie, it’s so hard to choose. Why not have the best of both worlds at once? It’s like a buy one, get one free deal. Two in one. Double duty. You get the picture.

Imagine a pumpkin coffee cake but with sauteed apples on top. Delicious, yes? Pretty much exactly what this is. I was really happy with how it turned out, and it was relatively easy. However, I feel like something was missing. It was a little dry (maybe because of the whole wheat flour? such a conundrum, the white vs. whole wheat situation), and needed a bit more flavor, spice, and moisture. I think the recommended baking time was a bit too long (1 hour), and I took it out after 50 minutes. I would check it after 40-45 if I ever make it again. I must say, it is quite delicious with a scoop of lavender (or vanilla bean!) ice cream, or a nice cold glass of milk. It’s a perfect fall dessert or breakfast snack!

Serves 6-8

Adapted from The Vintage Mixer

Ingredients

Sauteed apples:

• 3 tablespoons unsalted butter
• 3-4 large Granny Smith apples peeled and thinly sliced
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom

Streusel topping and cake (made together then divided):

• 1 1/4 cups whole wheat pastry flour
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 3 tablespoons granulated sugar
• 2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 cup canned pumpkin puree
• 1/3 cup pumpkin Greek yogurt
• 2 large eggs

1. Butter and flour (or spray) an 8-in Springform Pan and preheat oven to 350°.
2. Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
3. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well. Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar, pumpkin spices and cinnamon to this separate bowl, blend and set aside. Add the baking soda, pumpkin, pumpkin Greek yogurt and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 minutes.
4. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
5. Bake, uncovered, for about 1 hour (although, like I said. I’d do it for no more than 50 mins or so. Keep your eye on it). Allow to cool in the pan and then remove the springform. Serve with ice cream or milk!

The Side Yard: Portland, OR

This last Sunday morning I had the great pleasure of being able to photograph and take part in (aka. devour) the beautifully crafted autumnal brunch dishes of Stacey Givens, owner of the Side Yard farm. Stacey began her organic urban farm in 2009, and ever since has been a supplier for local restaurants (Ned Ludd, Veritable Quandary), and regularly holds brunch supper clubs featuring her homegrown seasonal produce. In addition, she provides cooking classes and workshops on occasion. See previous and upcoming events here!

It was a beautiful fall rainy day and we were protected by a white sheet tent in the side yard (yep) of her farm, accompanied by warm and bubbly beverages and lovely company. I met some really wonderful people. I was spoiled with fantastic food. Everything was awesome. A great time was had by all.

The three course meal was absolutely spectacular. I was in foodie photography heaven.Let me lay it out for you.

1. Sweets

Pumpkin hot cakes. Pomegranate. Poached pear. Bacon fat cream cheese. Spice maple syrup.

2. Fall Hash

Hard cider braised pork. Yukons. Celeriac. Collard greens. Horseradish mustard seed creme. Farm fried egg.

3. Farm Benedict

House made crumpet. Charred brussels. Chanterelles. Braised escarole. Hollandaise. Poached farm egg.

*Not to forget the mimosas and the best coffee I’ve ever had by Ristretto Roasters (and I never drink caffeine)!

You guys, it was to die for. I’m telling you. I had such a blast taking these pictures! If you live in PDX, you must go. Please support her awesomeness and all of the awesomeness she does.

Here’s a sneak peak of the upcoming brunch next weekend!

fall crepes.
mike’s figs. chevre. local walnuts & honey

farm hash.
sweet potatoes. braised short ribs. roasted quince. shrooms. sorrel. jus

breaky sando.
buttermilk cheddar biscuit. dad’s fried chicken. farm egg. green tomato jam. spicy greens

 And it looks like I’ll be the “official” farm photographer! Will take pictures for food!

Pumpkin Chocolate Milkshake

You might be able to get an idea by now that pumpkin time is my favorite time. I will do anything to get my hands on anything related to the notion of pumpkin. To get an idea, this was me one year ago raiding Target:

Pumpkin eggos, almonds, cookie mixes, cream cheese, yogurt, puree… you name it, I found it. Definitely a pumpkin extravaganza made in heaven.

So basically, what I’m saying is don’t get too surprised if all I talk about is pumpkin around here for the next few months (and until the end of time). I will pumpkin your face out.

This milkshake is exactly what your heart desires. Vanilla bean, pumpkin spice, that earthy, comforting squash flavor, and a bit of chocolate. And whipped cream. Hello!

Makes 1 shake for you and you only! but of course make them for your friends, too 😉

• 3/4 cup vanilla bean ice cream
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 1 teaspoon pumpkin pie spice
• pre-made chocolate syrup (such as Hershey’s)
• whipped cream, optional
• cacao nibs, optional

1. In a decently sized tall glass, drizzle some of the chocolate syrup around the glass to make a random, “spiderwebbed” look.
2. Blend together the ice cream, pumpkin puree, milk, and spice until smooth.
3. Pour into glass. Top with whipped cream and nibs! I hope you enjoy!

Owl Pumpkin Cakes

What happens when you combine owls and pumpkins? A massive explosion of love and goodness happens.

At least in my eyes…

More like these mini owl pumpkin cakes. But really, a massive explosion of love and goodness, too.

Owls and pumpkins are meant to be together. Especially at this time of year. And they happen to be two of my favorite things that exist on this planet.

When I found this owl mold “muffin” tin at Cost Plus last week, I was ecstatic. I had no idea what in the world I would do with it, but I knew it would be something good. Chocolates? Cakes? Muffins? Jello? The possibilities are endless.

It’s hard to beat hand-held bite-sized pumpkin bread loaves shaped into a little owl, though…

Perfect for a Halloween party, crafting party, owl-themed birthday party, or any reason at all!

Adapted from BHG Pumpkin Bread, Fall Baking 2012 Issue

Makes 24 mini loaves

• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, packed
• 1/2 cup canola oil
• 2 eggs
• 1 2/3 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 3/4 teaspoons salt
• 1/3 cup almond milk
• 7-8 oz. (about half a 15 oz. can) pumpkin puree

1. Preheat oven to 350°F. Spray cooking spray on the owl pan; set aside. In an extra-large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well combined. Add eggs; beat well. Set aside.
2. In a large bowl combine flour, soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Alternately add flour mixture and the water to the sugar mixture, beating on low speed just until combined. Beat in pumpkin.
3. Drop batter evenly into pans, about 2/3 full (will puff up a lot!). Bake 15-18 minutes, or until a toothpick inserted near the center comes out clean. You will only be able to make 12 the first time, and then make the remaining after the first batch is done (that is, of course, if you only buy one pan).
4. Flip pan over onto wire racks and let cool. Store in an air-tight container!

Pumpkin Spice Macarons

Have you ever wanted to make homemade macarons but were too intimidated to try? Don’t let all that here say about how difficult they are to make scare you. Honestly, sometimes I think people try to make things more complicated than they really are. In this case, making macarons definitely falls under that category. If you do enough research about them like I did (because I was afraid I would screw them up… see “10 Signs of a Bad Macaron” and “Parisian Macaron Crimes and Misdemeanors“), you’ll find several variations as to how to tackle them and the many things that can go wrong.

Some recommend you separate your egg whites at least 24-72 hours prior, sitting in your fridge and then setting out a few hours before incorporating them in your meringue. Some swear that you have to weigh all of your ingredients–almond flour, egg whites, and sugars (I went out and bought a kitchen scale just for that, I’ll admit). Some swear that the secret to the perfect shell is to sift the ground almond flour and powdered sugar to “weed out” all of the big nut and sugar chunks. Some emphasize the folding of the food coloring into the egg whites, to handle them gently so as to not ruin the structure of the egg protein. Some recommend you tap the cookie sheets after they’ve sat for a few minutes to remove some of the air bubbles.

Well let me tell you something. Don’t worry about any of that.

When I picked up BHG’s special magazine edition of Fall Baking, the first spread I opened to was one of these pumpkin spice macarons. It was the selling point. I hadn’t made macarons since January of this year, and I’m in a new (very small) kitchen, but I knew I’d find a way to make them happen. Reading over the recipe, they made it seem too easy. No mention about being gentle with the meringue or separating the egg whites days beforehand. Nope. None of that. I thought it was too good to be true. But I trusted them anyway and went for it.

I seriously will not ever deviate from this basic recipe again. They turned out absolutely perfect. At least to me. Maybe it’s my oven now, but the first two macaron attempts I tried came out too gooey in the center and didn’t puff up as much as I hoped. These didn’t do me wrong. And they shouldn’t do you wrong, either.

The perfect shell and “foot”.

Plus, hello! Pumpkin spice! You’ll impress all your friends and they’ll be the perfect autumn treat to “spice up” your dining room table. You will love them, and you’ll love making macarons. I’m telling you, you’ll get addicted.

Makes about 28-30 macarons (14-15 total when you sandwich them together)

Recipe from BHG’s Fall Baking

• 1 1/2 cups finely ground almonds
• 1 1/4 cups powdered sugar
• 1 teaspoon pumpkin pie spice
• 3 egg whites
• 1/2 teaspoon vanilla extract
• dash of salt
• 1/4 cup granulated or caster sugar
• 8 drops yellow food coloring
• 2 drops red food coloring (I used a mix of gels: red, orange, and yellow until I got the color I wanted)
• 1/2 cup pumpkin butter

 

1. Line 2 large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar and spice; set aside.
2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring (I added the food coloring first, but I’m not sure it really matters which one you add first).
3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1 1/2-inch circles, 1 inch apart, onto the prepared cookie sheets. Let stand for 30 minutes before baking.
4. Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9-10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
5. Spread about 1/2 teaspoon of the pumpkin butter onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. You did it!

Chocolate Pumpkin Icebox Cake

This 3rd semester of dental hygiene school has been gnarly. GNARLY. Unable to bake hardly anything at all, maybe a few boxes of pre-made pumpkin cake mix for a bake sale here and there. When I finally had a few minutes of downtime, I had a chance to open up the latest issue of Sunset magazine and they had a whole spread of three pumpkin chocolate recipes.

My goal is to make them all at some point, but this particular one stood out to me first:

No-Bake Pumpkin Chocolate Icebox Cake

I’ll admit, it was the stenciled fall leaves that got me.

But hey, this was AMAZING guys. Super easy and super delicious and tastes just like a pumpkin version of tiramisu. You just stick it in the fridge and let it do its thing. I used neufchatel cheese instead of regular cream cheese and I think it’s much more tolerable that way. It would be way too rich with regular. I also only had an 8×8 pan (not 9×9) and that worked out totally fine. My version didn’t turn out as pretty as Sunset’s–my fall leaves came out a bit indiscernible. So that’s why you get their picture instead. It’s way more inspiring. 

No-Bake Pumpkin Chocolate Icebox Cake

Serves 12

Ingredients

3 packages (8 oz. each) neufchatel cream cheese, at room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 can (15 oz.) pumpkin

2 tablespoons half-and-half or whole milk

1/8 teaspoon salt

3/4 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

28 chocolate graham cracker sheets (12 oz. total)

Unsweetened cocoa powder, for dusting

Preparation

1. Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

2. Lay enough graham crackers in a 9×9 in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.

3. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

Pumpkin Gingerbeer Scones

Sometimes the unfortunate mishaps that occur in daily life can end up being a positive thing in the long run. One in particular led me to these pumpkin scones. Let me explain.

Take, for instance, the day I fumbled and dropped my iTouch in a sink half full of water at the gym. No biggie, right? It would dry and be okay. Apple has to make these things at least somewhat waterproof, right? To say the least, that was end of that iPod’s life. In a sink in the gym’s bathroom. (I guess somewhat appropriate since it did spend most of its time there… the gym, I mean.)

Anyhow, the Apple Genius guy broke the news that the battery had most likely already corroded and that was the end of that puppy so yes, I ended up having to buy a new one. A brand new generation 4 iTouch… $300. BUMMER. But, looking on the bright side, this one has a camera and can take videos or whatever and you could even “use it as an iPhone”. Whaaa?! Yes, so he said. That was enough to sell me but I still think he’s a liar. Anyhow, I ended up stumbling upon an awesome new app for Foodgawker as I was going gaga over the endless possibilities of new applications I could download. Dangerous techy foodie land territory. Uh oh.

As you could imagine, over the first few days of playing with this new toy and drooling over foodie pics, I ended up with a hefty list of saved favorite recipes that I would hopefully someday have the opportunity to make. And one morning, I went ahead and made these, because pumpkin and I need to frequent each other on a semi-regular basis when it isn’t officially Autumn.

Simple little pumpkin biscuit scones. I had some gingerbread beer sitting around from the holidays and so booze alone is enough to get me motivated to bake. Yes yes. Really quick and simple to make, and of course I added in a little something extra to pimp it up–crystallized ginger and a chai-spiced sugar glaze on top. And then made it into a really yummy breakfast dish by topping one with some plain greek yogurt and freshly sliced strawberries. Because that’s what you should do. Pumpkin ginger strawberry shortcake for breakfast… you know you wanna.

So yeah, hi, happy Autumn in Spring! And thanks to being clumsy and dropping iTouches in water because apparently you can end up with some pretty awesome pumpkin scones that (kinda) make up for it!

Pumpkin Gingerbeer Scones

adapted from here

2 cups self-raising flour, sifted1/2 cup powdered sugar, sifted

2 tsp ground ginger

A pinch of fresh nutmeg

1/2 cup cream

1/2 cup canned pumpkin puree

1/3 cup chopped crystallized ginger1/2 cup ginger beer

Milk, for brushing

Optional chai glaze:

1/3 cup powdered sugar

1 teaspoon chai spice

splash of water (adjust to make a “glazey” consistency)

Preheat oven to 425 degrees F. Sift flour, powdered sugar, nutmeg and ginger together in a large mixing bowl. Form a well in the centre and add cream, pumpkin puree, and crystallized ginger. Using a flat bladed knife, begin to cut wet ingredients into dry ingredients. Gradually begin to add ginger beer until there is enough to form a soft dough. The mixture should hold together but not be sticky. (You may not need to use all the ginger beer.)

Working quickly and gently, gather dough together on a floured surface. Try to handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 2-3cm thick. You can lightly knead the dough with your hands for a smoother appearance but overknead it and your scones will be tough and hard. Cut out rounds using a 5-6cm scone cutter (push the cutter into the dough, don’t twist) and place next to each other in a lined/greased heavy based baking dish that has sides (scones baked close together will rise higher and thus be lighter). Brush tops with milk then bake for 12-15 minutes, or until scones are cooked through and golden on the top. Remove from the oven and cool on a wire rack for 5 minutes, then cover with a tea towel (to stop them going hard) until you are ready to serve. You may also make the simple chai glaze to drizzle on top if you so desire!

Pumpkin Cheddar Muffins

Sweet and savory.

Salty and spicy.

Cheesy and pumpkin-y.

Yes. You heard that right. Pumpkin. IN APRIL. Go ahead and shoot me.

This is my dream muffin.

But really, pumpkin in spring time for me, is that really such a surprise? If I could have it my way, I would make it autumn every day. Autumn every day is my idea of a utopia. Baking something with pumpkin in it every day is my idea of a utopia. Combining pumpkin with cheddar cheese, cayenne, black pepper, and brown sugar is my idea of a utopia (muffin).

In my defense, at least 8 lonely, neglected cans of pureed pumpkin have been in my stockpile since last fall, and they called my name.

My father called me out on the can of pumpkin puree sitting on the kitchen counter this evening as I was gathering my ingredients to make these. “Yeah, so?” “It’s not Halloween!”, he exclaimed. “Hah, dad, you should know me by now. I’m the pumpkin queen! Is it really that much of a surprise?” Didn’t think so.

Um, so, yeah, Matt Lewis and Renato Poliafito have done it again. I’m quite impressed. You make any recipe out of a bakery baking book and it’s pretty much bound to be bomb. I can’t wait to make these again and again and again. K, thanks guys.

Pumpkin Cheddar Muffins

adapted from Baked Explorations: Classic American Desserts Reinvented

makes 12 muffins

1 cup canned solid-pack pumpkin puree

3 tablespoons plain low-fat yogurt

2 large eggs

1/2 cup (1 stick) unsalted butter, melted and cooled

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon cayenne pepper

1 1/2 teaspoons fleur de sel

1 1/2 teaspoons freshly ground black pepper

1/2 cup firmly packed dark brown sugar

1 1/4 cups (about 4 oz) grated sharp cheddar

2 tablespoons pumpkin seeds

Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray.

In a large bowl, whisk together the pumpkin and yogurt. Add the eggs and butter and whisk until combined.

In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

Divide the batter among the muffin cups. Sprinkle the remaining cheddar and pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before removing the muffins. Serve them warm or reheat later!

Surprisingly I found these to be quite a delectable fare alongside a scoop of “old tyme” vanilla ice cream and some sliced strawberries. Just sayin’. That’s what I ended up doing with mine and I thought it was the shit. They would also probably do pretty well alongside some creamy tomato bisque or something of that nature… this is better than that grilled cheese sandwich. A THOUSAND TIMES BETTER.