Pumpkin Spice Cinnamon Buns

The scrumptious flavors and colors of autumn! I’m enjoying every minute of it! If you like everything pumpkin spice, you will most likely love these pumpkin spice cinnamon buns as much as we did!

Super simple recipe, it’s really just a cinnamon bun dough with a pumpkin spice filling that includes pumpkin puree. So delicious!

Pumpkin Spice Cinnamon Buns

For the dough:

• 500 g spelt flour
• 1 1/2 tbsp quick instant yeast
• 1 tbsp salt
• 150 g butter, melted
• 3 tbsp maple syrup
• 300 ml milk

For the filling:

• 150 g coconut sugar
• 1 tbsp cinnamon
• 1 tbsp pumpkin spice
• 250 g pumpkin puree

-Line the bottom of a 28 cm Springform pan with parchment paper, you can also use a different baking form or sheet.

-In a large bowl, mix the flour, yeast and salt. In a small saucepan melt the butter with the milk and maple syrup and the mix is warm to the touch. Add to the flour and stir well. On a lightly floured surface knead the dough for about 3 minutes. Place back in a lightly greased bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size.

-In a small bowl combine coconut sugar, pumpkin puree, cinnamon and pumpkin spice.

-On a lightly floured surface roll the dough out in a rectangle. Spread the filling evenly all over the dough. Roll up the dough to form a log. Cut into 8 -10 even rolls and arrange in the prepared baking form. Cover again and let rise until doubled in size.

-Preheat oven to 375 F.

-Place a few small pieces of butter evenly over each bun. Bake for about 40 minutes or until golden brown.

-Spread maple butter evenly over the still hot buns. Let cool completely or eat while they are still warm.

Enjoy!

Ursula

xo

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Maple Sweet Potato Bread

We love everything pumpkin spice and while I have already made pumpkin spice and butternut squash bread, I have never baked a cake with sweet potatoes before!

My son was helping me bake; we doubled the recipe to make two loafs. It turned out to be super delicious, with all the lovely fall flavors, and tastes best a few days later.

Maple Sweet Potato Bread

• 1/4 cup unsweetened almond or cashew milk
• 1/4 cup butter, melted
• 2 eggs, room temperature
• 1/2 cup maple syrup
• 1/2 cup organic cane sugar
• 1 cup sweet potatoes, cooked and pureed
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 cups spelt flour
• 2 tsp baking powder
• 1/2 tsp baking soda

-Line a loaf pan with parchment paper, or grease and flour. Preheat oven to 350 F (convection setting).

-Whisk together the butter, sugar, maple syrup and vanilla, add the eggs and the milk. Then add the sweet potato puree, mix well.

– Mix together the flour, baking powder, soda, salt, pumpkin spice and cinnamon. Stir into the wet ingredients until well combined.

-Fill into prepared loaf pan and bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely.

Happy baking!

Ursula

Butternut Squash Spice Cake

Happy Weekend!

We’ve been growing a lot of pumpkins and squash in our garden this year. I have actually never used butternut squash in baking before, but I was very happy with the result! This cake was so delicious! My son and I have been baking a lot together and this was a fun experiment! The recipe is like a zucchini bread, just using grated butternut squash instead of zucchini. We’ll be definitely making this cake again!

Butternut Squash Spice Cake

• 3 cups spelt flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 2 tsp vanilla extract
• 1 cup olive oil
• 2 cups coconut sugar
• 2 lg eggs
• 2 cups shredded butternut squash
• optional: chocolate chips, raisins or chopped nuts

-Combine flour, baking powder, soda and salt.

– Whisk together, the oil and sugar then add the eggs. Add the spices, vanilla extract and the butternut squash. Add the flour and stir until well combined.

– Fill into prepared loaf pan of about 28 cm.

-Bake in preheated, 350 F oven for about 60 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Pumpkin Spice Muffins

Happy 1st November!

Time sure has gone by fast since I posted my last recipe here. I hope you’ll forgive my lack of responding and also reading and commenting on blog posts.

We’ve been having a beautiful fall. I just love the colorful leaves and pumpkins and everything pumpkin spice!

Pumpkin Spice Muffins

Yields: 12

Ingredients:

• 1/2 cup butter, melted
• 1 cup milk
• 2 eggs
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup coconut sugar
• 2 cup spelt flour
• 1/2 cup oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon
• pinch salt
• Optional, add raisins, choc chips…
• Extra topping:
• 4 tbsp butter, melted
• 3 tbsp maple syrup
• 1/2 tbsp pumpkin spice
• 2 tbsp spelt flour
• 2 tbsp ground walnuts

-Preheat oven to 375F

-Mix together butter, milk, eggs, pumpkin puree, vanilla and coconut sugar. Add the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt. Stir until well combined.

-Fill into 12 muffin tins.

-Mix together the butter, maple syrup, pumpkin spice, flour and ground walnuts.

-Spread the mixture evenly onto the muffins. Bake in preheated oven for 10 minutes, then lower temperature to 350F and finish bake the muffins for about 20 minutes or until tester inserted into centre of muffins comes out clean.

 

Enjoy!

Ursula 

 

 

 

 

 

Streusel Cake with Apple Pie Filling

Hello everyone, happy Wednesday!

I’ve made this lovely and delicious cake with yummy homemade apple pie filling and lots of streusel on top!

And of course I used local apples from Crunican Orchards as well as flour from Arva Flour Mills of London Ontario.

 

Streusel Cake with Apple Pie Filling

Cake:

• 2 1/4 cup unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 cup butter, soft
• 1 cup sugar or maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1 cup sour cream

Streusel:

• 40 g unbleached all-purpose flour
• 60 g sugar
• 60 g ground almonds
• 50 g butter, soft

Apple Pie Filling:

• 5 small apples, peeled and chopped
• 2 tsp cinnamon
• 2 tsp lemon juice
• maple syrup to sweeten, if desired

 

For the Apple Pie Filling:

-In a medium saucepan add the chopped apples, lemon juice and cinnamon. Let simmer on low heat until apples are tender. Remove from heat and let cool slightly.

For the Streusel:

-Combine all ingredients and mix until crumbly.

For the Cake:

-In a medium bowl, combine flour, baking powder and salt.

-In a large bowl, cream butter with sugar until well mixed. Add eggs, one at a time, beating well. Stir in dry ingredients alternately with the sour cream. Fill batter into a 24 cm Springform pan, greased and floured. Spread the apple pie filling evenly on to the batter then top with the streusel.

-Bake in preheated 350F oven for about 45 minutes or until golden brown and tester inserted into middle comes out clean.

 

Happy Baking! Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. 

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

 

Thurgauer Apfeltorte

• 150 g butter, soft
• 150 ml maple syrup
• 1 organic lemon, zest and juice
• pinch salt
• 3 eggs
• 150 g spelt flour or unbleached all-purpose flour
• 1 tsp baking powder
• 3 apples, peeled, cored, cut in half
• 3 tbsp coconut sugar

 

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 350F/180C.

-Whisk together the butter, maple syrup, half of the lemon juice, lemon zest and salt. Add eggs one at the time, mixing well.

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

-Let cool completely, dust with some icing sugar if desired.

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

 

Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula