Don't Mess With Perfection, Where to Find the Perfect Sourdough Pumpkin Recipe {Recipe: Maple Browned Butter Glaze}

Often when I come up with an idea for some flavor combination, someone else has beat me to it. I had some sourdough discard and leftover pumpkin puree and thought of trying sourdough pumpkin cinnamon rolls. First, I searched Pinterest to see if there were other recipes for this combination, of course there are several. I still would have tried come up with my own until I saw there was one from here: https://littlespoonfarm.com/sourdough-pumpkin-cinnamon-rolls-recipe/. This is an excellent site for any one just starting out with using sourdough. Everything I have tried so far has had clear, user friendly instructions and the results are always perfect. I don't think I could come up with a better sourdough pumpkin cinnamon roll recipe,

The only thing I did that deviates from the original recipe is use a different glaze. While there is a good glaze that accompanies the cinnamon roll recipe, I thought a maple glaze would be fantastic on these and it is! However, Little Spoon Farm Sourdough Pumpkin Cinnamon Rolls would be good no matter if they are unglazed, glazed, or topped with Maple Browned Butter Glaze.

Maple Browned Butter Glaze

1 cup powdered sugar

1 tablespoon browned butter
1 tablespoons maple syrup
1/8 teaspoon maple extract (optional)
2-4  teaspoons milk

Whisk together all of the ingredients, except milk. If glaze is too thick, add milk 1/2 teaspoon at a time until desired consistency is achieved.

Update: I recently tried this recipe with adding heavy whipping cream before baking, it made for a wonderful texture! Add about 1-1/2 tablespoons heavy whipping cream on top of each cinnamon roll. 

Enjoy!

It's Pumpkin Spice Season Again! {Recipe: Bakery Style Pumpkin Pecan Crumb Topped Muffins}

It's that time of year again! Everything pumpkin spice season. I don't give into much pumpkin spice flavored stuff, but I do love a good pumpkin muffin! This is my favorite pumpkin muffin to date. Every time I have made these I've been told they are just as good, if not better, than bakery muffins. One person went as far to say they were as good as Costco's! My kids assure me that this is a good thing, apparently everyone loves Costco muffins. Someday I'll have to try one, but until then, I have these.

Bakery Style Pumpkin Crumb Topped Muffins

Preheat oven to 400ºF

Line a 12 well muffin tin with cupcake liners; set aside.

In a medium size mixing bowl, whisk together:

1 1/2 cups + 2 tablespoons pastry flour (all purpose will work)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt (1/4 teaspoon if using very fine sea salt)

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground clove

Set aside.

In a small mixing bowl, whisk together until well blended:

2 eggs

3/4 cup oil 

1 cup pumpkin puree

1 cup granulated sugar

Additional ingredient:

1/2 cup chopped pecans 

For crumb topping, blend together with a fork until crumbly:

1/4 cup melted butter, cooled

1/2 cup + 1 tablespoon all purpose flour

2 tablespoons brown sugar

1 tablespoon granulated sugar

2 tablespoons chopped pecans

Stir egg mixture into flour mixture until well combined, but do not over mix. Over mixing can cause a tough muffin. Fold in pecans. Using an ice cream scoop or spoon, divide the muffin batter evenly into the prepared muffing tin. Spoon crumb topping evenly over top of muffin batter, then very lightly press down on crumbs with fingertips to secure. Bake for 15-17 minutes, or until a tester inserted into the center of muffin comes out clean.  Cool muffins in tin for 10 minutes, then remove to cooling rack to cool completely. Dust with powdered sugar, before serving, if desired. 

Enjoy!