Pumpkin Spice Sugar Cookies & Muffins

It was exactly a year ago that my husband and I shared with the world that we were expecting a little one. I've always loved Thanksgiving but this year it was that much more special having our looooooooooong awaited little peanut with us. I have so much to be thankful for; a beautiful home, food in our tummies, a loving and supportive family and husband, loyal friends, and a precious little daughter. I am so, so, so, so, so grateful and thankful.

Speaking of full tummies, there was way too much eating this weekend and it was awesome. Pumpkin spice anything is basically Thanksgiving in your mouth so I decided to make pumpkin spice sugar cookies to take a long to a family dinner and pumpkin spice muffins to have for breakfast or snacks this week. I was very happy with how both turned out.

Yield: 48 cookies
Pumpkin Spice Sugar Cookie Ingredients
1 1/2 cups butter, softened                       

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon clove

                                           

Method

Preheat oven to 375 degrees. Beat butter and sugar until creamy. Add eggs and vanilla and mix until combined. In a separate bowl combine remaining ingredients. Slowly incorporate dry ingredients to wet ingredients. Roll dough into Tim Bit sized balls and place onto a greased cookie sheet. Flatten slightly with a cup (if the cup stick you can spray the bottom with pam). Bake for 7-ish minutes until cookies are light brown on the bottom. Don't over cook these - you want them slightly chewy.

 

Yield: 24 muffins

Pumpkin Spice Muffins Ingredients

3 1/2 cups flour

1 1/2 cups brown sugar

1 tablespoon baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon nutmeg

4 eggs

1 1/2 pumpkin puree

1/2 cup oil (I used olive oil because it's all I had - you could also sub with apple sauce)

2 teaspoons vanilla

1/2 cup milk

1/2 cup roasted green pumpkin seeds for top of muffin (got mine in the bulk section at the grocery store)

 

Method

Preheat oven to 375 degrees. In one bowl mix together all of the dry ingredients excluding pumpkin seeds. In another bowl mix together all of the wet ingredients. Slowly incorporate dry ingredients with the wet ingredients (do not over mix!). Spoon into muffin tin with paper liners. Sprinkle tops with pumpkin seeds and a little brown sugar. Bake for 19-24 minutes until tops are slightly brown and a tooth pick comes out clean.