Pumpkin Poppers

5 stars from everyone.  I think that there was a little too much cinnamon in the cinnamon/sugar mixture but that's all I would change.  : )

Pumpkin Poppers

For the Poppers:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoons cinnamon

1/2 teaspoons nutmeg

1/2 teaspoon allspice

1/8 teaspoons ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

3/4 cup pumpkin (fresh or canned, just not pumpkin pie filling)

1/2 cup low-fat milk

For Coating

1 stick of unsalted butter, melted

2/3 cup granulated sugar

2 tablespoons cinnamon

Preheat your oven to 350 and spray your muffin pans.  Combine all the dry ingredients in one bowl and whisk till combined.  In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).  Fill your mini tins till almost full.  Bake for 10-12 minutes.  While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.  Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath. If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.  

Recipe from Domestically-Speaking.com

Buttermilk Banana Bread Scones

You know when you only have 1 extra banana that has gotten too ripe and it's not enough to make bread or muffins? I found the solution! The original recipe said to use  2/3 c. of banana but I only used 1 banana (about 1/2 c.) and it worked great! It also called for 3/4 c. of butter (gasp!) but I only used 5 T. and they baked up super soft and big and delicious. But you can use 3/4 c. if you want to...

Buttermilk Banana Bread Scones

3 c. flour
1/3 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
pinch of salt
5 T.  cold butter
2/3 c. buttermilk
1 tsp. vanilla
1 ripe banana, mashed

 Heat oven to 425.
Combine dry ingredients in a bowl and whisk together.
Take the butter from the fridge and cut into small pieces. Add to the dry ingredients and use your fingers to rub and smash them all together. You should have some bigger little hunks of butter still.
Make a well in the center and add the wet ingredients. Mix together just until it forms a dough.
Place on a floured surface and form the dough into a ball (no kneading). Flatten the ball and cut into 8 wedges.
Place on a parchment lined baking sheet and cook for 10 or so minutes.

Makes 8 large scones

Adapted from TwiggStudios.com