Blueberry Pumpkin Muffins with an Almond Oat Streusel

Wonderful bakery style crowd-pleasing confections that you can make at home!

Happy Saturday my friends!

I'm soooo ready for some fall weather.  I'm craving cozy blankets and fluffy sweaters but the weather here in Southern California just doesn't want to cooperate. UGH!  In fact, we are actually having warm, hot, windy & dry weather which means FIRE SEASON.  And yes, you may have heard that we are having some fires right now.  

Thursday was a pretty bad day because the Tick fire up in Canyon Country broke out and then another one in the Sepulveda Basin started only minutes later.  The wind had blown all the smoke from Canyon Country down towards us and it smelled like a chimney outside and ashes were flying all around.  Luckily neither of these fires was in close proximity to our house but we seem to go into FIRE crisis mode anytime a fire occurs.  

So today I'm feeling sorry for myself that I can't enjoy some nice cool fall weather and I decided to make a nice hot breakfast treat that at least reminds of fall.  It will certainly turn cool soon but in the meantime...I can dream!

BLUEBERRY PUMPKIN MUFFINS WITH AN ALMOND OAT STREUSEL

Are you craving pumpkin yet?  I know you love pumpkin as much as I do, but I have a hard time picking a winner between pumpkin and apples.  So I won't!  I'll just enjoy both!  Cake and eat it too and all that.

Today it's all about these Blueberry Pumpkin Muffins with an Almond Oat Streusel.  That's a mouthful but man are these babies good!  Tender savory pumpkin flavored muffins bursting with bright blueberries and topped with the most decadent almond oat streusel.  I think I've died and gone to heaven.  And, if you are thinking about leaving off that streusel, don't! It really makes the muffin and takes it from good to dang that's a really GOOD muffin!

As usual I make a small batch of muffins so I don't have a dozen tempting treats staring at me.  That means I usually make 6 muffins but with the addition of the pumpkin this batch came out to about 8 muffins.  The addition of blueberries brighten up the savory pumpkin flavors and I think you will enjoy the twist.  You don't see this combination to often, but give it a try and you will be so glad you did!

No fancy paper liners needed here!  These muffins look beautiful with their rustic, straight-from-the-oven form.  So enjoy the fall weather (I'm dreaming of it now while I eat a muffin!) and I hope everyone is safe from the fires and any climate change weather related extremes.  

Enjoy!

Items used to make this dish:

• 6 cup standard muffin pan

• Fall cakelette baking pan

• Large Ice Cream Scoop

• Mixing Bowl

• Measuring Spoons

• Measuring Cups

• Rubber Spatula

Blueberry Pumpkin Muffins with an Almond Oat Streusel

yield: 8 muffins

Muffins:
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 fresh blueberries

Almond Oat Streusel
2 Tbsp. brown sugar
1 Tbsp. rolled oats
1 Tbsp. slivered almonds
2 tsp. flour
1/4 tsp. cinnamon
pinch of salt
1 1/2 Tbsp. melted butter 


Preheat oven to 400 degrees.  Spray a 6 tin muffin pan with cooking spray and set aside.  

In a small bowl stir together the almond oat streusel ingredients and set aside.

In a small bowl whisk together pumpkin puree, oil, egg, and vanilla.  Set aside.

In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice.  Stir to combine.  Add wet ingredients and mix until the flour is just blended.  Don't over mix.  Fold in the fresh blueberries.

Scoop batter into 6 muffin tin wells. If you have additional batter use another muffin tin or a fancy cakelette pan. Evenly distribute the streusel over the tops.  Bake for 18-20 minutes until golden brown and a toothpick comes out clean.  Remove from the oven an cool on a wire rack.  Serve with butter if desired.

Bacon Ranch Chicken Alfredo

The ultimate comfort pasta dish is made into a quick and easy weeknight meal, bursting with gooey cheese and bacon!

Yum

This creamy Bacon Ranch Chicken Alfredo is a dish for all those weeknight days when nothing but a creamy pasta will do. It’s totally indulgent, and loaded with all the goodness you can get from food– gooey cheese, Alfredo sauce (cream=yum!),  chicken and BACON. With very little prep, this can be on the table in less than 30 minutes!

BACON RANCH CHICKEN ALFREDO

This is a great dish to make when you have some leftover cooked chicken and you want some comfort food to fill your tummy on a cold autumn evening.  With the help of a pre-made sauce and your leftover chicken this comes together in a flash.  All you need to do is cook the pasta and throw this in a pan and bake until hot, bubbly and gooey!

The flavors of ranch and BACON give this chicken Alfredo pasta bake some extra zip.  This is a dish you can really sink you teeth into and one the whole family will love!  It's the perfect weeknight meal.

Enjoy!

Bacon Ranch Chicken Alfredo



Serves: 4


4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups whole wheat penne noodles (cook according to directions)
2 cups Alfredo sauce
1/2 cup plain Greek yogurt
2 Tablespoons ranch dressing mix
5 slices bacon, cooked and chopped
1/2 cup shredded Mozzarella cheese

Preheat the oven to 350 degrees.

Spray a 9 x 9 inch baking dish with non-stick cooking spray. 

Add the shredded chicken and penne pasta to the baking dish. Mix together to evenly distribute the pasta and chicken.  In a medium bowl combine the Alfredo sauce, yogurt and ranch dressing mix.  Stir until combined.  Pour over the chicken and past and spread so that everything is covered.  Sprinkle with cheese and bacon.  

Place in the oven and bake for 15-20 minutes until cheese is melted.  Switch oven to broil and broil for about 1 minute or until the cheese starts to brown.  Remove from the oven and serve warm.   

Orange Spice Muffins

Warm and toasty spices mixed with vibrant orange bring in the flavors of fall to your morning meal!

I have to admit, although I sort of resisting it, the weather is changing and fall is coming.  Summer is my true season and I dare say I didn't get enough of the long warm days and the abundance of fresh fruits and vegetables.  But Mother Nature is telling me to look toward the cool crisp air, leaves, and warm cozy nights.

So while I may still bring you a few fresh "summer-ish" recipes over the next few weeks today I'm all about fall baking!

ORANGE SPICE MUFFINS

One bite and your suddenly in a mountain cabin, with a nice low fire going to take the chill off, leaves falling outside, and the smell of warm spices filling the air.  Boy, this muffin is all that and more! 

I took the warm notes of pumpkin pie spice and the vibrancy of orange juice and added it to my Basic Muffin Recipe which makes a small batch of 6 that you can easily whip up on a crisp fall morning.  The spices bring you that warm cozy feeling and the orange mixed in brings a light citrus pop to the muffin.  To add a little more of an earthy flavor I used coconut palm sugar but you can certainly use plain white sugar.  Add a little chopped pecans to the top and the end result is a fabulously comforting fall flavored muffin!  

Be sure to make some soon and....

Enjoy!




Orange Spice Muffins

yield:  6 muffins

1 egg
1/4 cup milk
1/4 cup orange juice
1/4 canola oil
1 1/2 cups all purpose flour
1/2 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans

Preheat oven to 400 degrees.

In a large bowl add the egg, milk, orange juice, and canola oil and whisk until light.  Add in all the dry ingredients with the exception of the nuts.  Mix batter just until incorporated.  Do not over mix.  Batter should be thick.

Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray.  Top with chopped pecans.

Bake for 15-18 minutes until tops are brown.  Remove from the oven and allow to cool on a wire rack for 10 minutes.  Serve warm.