In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pretty sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Mini Loaves are a perfect little celebration of the season. They have just the right amount of pumpkin spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.
I call them loaves because I originally made them in mini loaf pans. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even a 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.
Pumpkin Spice Mini Loaves with Caramel Filling
Mini loaves of tender pumpkin bread with caramel filling and luscious cream cheese frosting
Preheat oven to 350ºF. Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any loaf pans of your choice.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
In a large bowl, cream butter and brown sugar together with an electric mixer until light and fluffy.
Beat in eggs, one at a time, until well combined.
Beat in pumpkin and vanilla until combined.
Divide batter evenly into prepared ramekins. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Do not overbake. (Mini loaves or muffins bake for 15-25 minutes, depending on size. 9-inch loaf bakes for 40-50 minutes)
Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
Make 3/4-inch well in the center of each loaf. Fill with caramel sauce. (For the 9-inch loaf, make multiple holes with a skewer. Fill with caramel.)
Top with cream cheese frosting and pumpkin seeds
Cream Cheese Frosting
In a large bowl, beat cream cheese and butter together with an electric mixer until smooth.
Add vanilla extract and salt and beat until combined.
Gradually add powdered sugar and beat at medium speed until combined.
Add heavy cream and beat at low speed until combined.
My dad used to take me on walks in the woods to look for fairy rings when I was a child. I wanted to see a real fairy so badly! I got a book about fairies, hoping to learn more about them. Fairies love little cakes, milk, honey and butter so I’m sure these Fairy Puffs would be fairy approved.
My Fairy Puffs recipe is loosely based on an old favorite mini muffin recipe. I tweaked it quite a bit, including the addition of pink dragonfruit powder. Dragonfruit has a subtle flavor, so the bright fuchsia powder is mostly for color. But oh what a beautiful color it is! You can find dragonfruit powder in healthy food stores or online. To find the dragonfruit powder , also known as pink pitaya powder, I used, click here.
Decorating these little cuties was so entertaining! After sampling multiple variations of sparkling sugar and cinnamon sugar, I decided that dipping the bottoms of the muffins in butter and cinnamon sugar, then dipping the tops in butter and sparkling sugar gave them the perfect balance of sugar and spice. I had purchased some edible flowers a couple of days prior, and they added a pretty, magical touch. The flowers I used are called bachelor’s buttons and I got them at a local gourmet flower seller.
We’ve all needed a little cheering up at times, especially this past past year. These cute, happy tarts won’t take your problems away, but they can certainly make you smile, especially if you make them for someone else. They’re super easy to make and they taste better than the ones in the box we ate as kids. You can use store bought pie dough if you want to streamline the process. Any flavor of jam or preserves you have on hand works too!
Feel free to have fun decorating these little cuties. The possibilities are endless. You can use edible glitter, purchased candy eyes or even add mustaches. Happy baking!
Have you noticed the strawberry shortcake crumble topping trend? I recently noticed many people have been sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries. This topping is irresistible on these tender strawberry muffins.
Since strawberry season is in full swing, I used fresh strawberries for the puree in the muffins. Feel free to use frozen, defrosted strawberries if you cant get fresh ones.
Strawberry Shortcake Crumble Muffins
Strawberry muffins topped with strawberry shortcake crumble
I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.
If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.
In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here.Note: The above pictured orange ranunculus flowers on the table are not edible.
Lemon Buttermilk Donuts with Honey Cream Cheese Icing