Pumpkin Streusel Muffins

https://www.seriouseats.com/recipes/2016/10/pumpkin-spice-streusel-muffins-recipe.html 

For the Streusel:

1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant

1 ounce light brown sugar (2 tablespoons; 30g)

1/2 ounce all-purpose flour (2 tablespoons; 14g)

1/4 ounce ground cinnamon (1 tablespoon; 7g)

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1 ounce unsalted butter (2 tablespoons; 30g)

1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)

For the Muffins:

6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)

5 1/2 ounces all-purpose flour (1 cup; 155g)

5 1/4 ounces sugar (3/4 cup; 150g)

1 tablespoon ground cinnamon (1/4 ounce; 7g)

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1/2 teaspoon ground cloves

1/4 teaspoon ground or grated nutmeg

6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F

8 ounces pumpkin purée, fresh or canned (1 cup; 225g)

4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)

2 large eggs, cold

1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions

1.

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

2.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

3.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Cheesecakes Jan 2020

My recipe, riffs on:

https://www.olivemagazine.com/recipes/baking-and-desserts/pbj-cheesecake/

https://www.seriouseats.com/recipes/2011/10/its-the-great-pumpkin-cheesecake-recipe-halloween.html

https://www.seriouseats.com/recipes/2012/08/bourbon-roasted-peach-cheesecake-recipe.html

https://www.olivemagazine.com/recipes/family/banana-bread-cheesecake/

Pumpkin waffles

http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

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Smells just like gingerbread 

Pumpkin Cheesecake

http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake/Detail.aspx

- for work