Pumpkin Muffins


I had pumpkin that needed to be used, so searched web and found some muffins that can be frozen at shugarysweets. They are very good even without the glaze..I haven’t tried the glaze yet. I plan to freeze them in two serving per pack. Nothing like a muffin for a quick breakfast.
For the Muffins:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin puree
3 large eggs
2 1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp kosher salt

For the Streusel:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted
1/4 cup toffee bits

For the Glaze:
1 cup powdered sugar
1 tsp maple flavoring
1-2Tbsp milk

Preheat oven to 350 degrees F. Grease 24 cupcake pans.
In a large mixing bowl, beat the butter and sugar until combined, about two minutes.
Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg,
cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
For the glaze, whisk the powdered sugar, maple and milk together until desired consistency.


No Knead Sourdough Pizza Crust

No Knead Sourdough Pizza Crust. The only thing bad about this is you have to think really far ahead. 18 hours or more. Image10292014164340

In a large bowl add-

1 cup active, bubbly sourdough starter (any hydration level)

1 cups warm water

Beat with a whisk to completely dissolve the sourdough in the water, then add:

3 cups all purpose flour

2 tsp salt

Mix with a wooden spoon until it comes together in a shaggy, wet mass. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double. Cover it with plastic and let it sit at room temperature for about 18 – 24 hours until doubled in size. Dump dough onto a floured board and with floured hands fit into pizza pan. The dough will be soft and you may have to spray it with cooking spray as you work to keep it from sticking to your hands.

Cover with toppings. Bake 425 degrees about 20 minutes.