tuyen 🍓

recipe for pumpkin cream cheese muffins 👼🫶 ¾ cup all-purpose flour (90g) 1 tbsp milk powder 1¼ tsp pumpkin pie spice ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 1/2 cup pumpkin puree (140g) 2 tbsp sour cream ¼ cup packed light brown sugar (55g) ¼ cup granulated sugar (50g) ¼ cup vegetable oil (60mL) 2 tbsp whole milk (30mL) 1 large egg 1 tsp vanilla extract or paste Cream Cheese Filling: 1/2 c of cream cheese (100 g) 1 tbsp sugar 1 tbsp heavy cream Splash of vanilla extract Pinch of Salt Combine flour, milk powder, baking soda, baking powder, pumpkin pie spice, salt in a bowl, set aside Combine pumpkin puree, sour cream, both sugars, oil, milk, egg, vanilla extract and mic until well combined. Mix the dry and wet ingredients until just combined— don’t overmix or it’ll be dense and hard! Let the batter sit for 15 minutes. Combine room temp cream cheese, sugar, vanilla extract and heavy whipping cream until smooth. Divide batter into muffin cups and pipe or scoop on the cream cheese filling. Bake in a preheated oven at 400f for ~20 minutes. Check with a wooden toothpick to see if it’s clean. Remove muffins from pan and let cool. Remember to store muffins in ziploc bags to remain moist! #baking #homecafe #fallbaking #fall #autumn

homemade banana bread syrup, toffee bits, and lots of cinnamon 👼 #homecafe #coffee #banana

made brown butter pumpkin bread w/ salted maple brown butter glaze 👼🍁🍂 brown butter pumpkin bread recipe: 190g brown sugar 90g white sugar 15oz pumpkin puree— a can 2 large eggs 100ml whole milk 30ml brown butter 80ml neutral oil ~1 tbsp vanilla paste and/or extract ~1/2 tsp salt, to taste 240g all purpose flour 1 tsp baking soda 1-2 tsp pumpkin spice, preference salted maple brown butter glaze: brown butter maple syrup powdered sugar salt milk Brown your butter and let it cool, measure out 30ml. Combine all of your wet ingredients together, ideally all ingredients should be around room temperature. Sift all of your dry ingredients together over the wet ingredients. Whisk everything together until combined but don’t overmix the batter or it’ll be dry. Prep baking tin with brown butter before pouring batter into tray. Bake in a preheated oven at 350f for ~40 - 50 minutes. Check often around the 40 minute mark by sticking a toothpick in and very little sticks to it, it will continue cooking in the tin when you take it out. Pumpkin Puree: I use Libby’s pumpkin puree. If using other pumpkin puree brands make sure the texture is correct, I’ve found most other brands are liquidy so I’d place the puree in the middle of a paper towel and gently squeeze out some of the water using a paper towel until the right consistency. Salt: I like adding the salt in with the wet ingredients and then tasting it a bit to see if I like it and adjust from there. BUT it is still uncooked batter in it so if you get sick doing this don’t quote me :* POSTED EVERYTHING TO I G AS WELL 🧡🍂 #baking #muffins #homecafe #fall #Recipe