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

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 

 

 

 

 

 

Pumpkin Cookies

Happy Halloween!

I hope you are all having a fun and not too scary Halloween! Thinking back of those times when my kids were still little and impatiently waiting for this day to come. Such cute memories of my daughter mostly dressing up as a little princess, my son trying out different characters from cowboy to Star Wars Darth Vader 🙂

I’ve made these delicious, melt-in-your-mouth pumpkin cookies, all dressed up for Halloween, these are the perfect fall or holiday cookie, with a lovely pumpkin and spice flavor. Can be enjoyed with or without icing. I used maple butter as an icing.

 

 

Pumpkin Cookies

• 1/2 cup butter, soft
• 1 egg
• 1 1/2 cups maple syrup
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 2 1/2 cups white spelt flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg

-Preheat oven to 350F/180C. Line two baking sheets with parchment paper.

-Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt, set aside.

-Cream together the butter, egg and maple syrup. Add pumpkin puree and vanilla, beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.

-Bake for 15-20 minutes in the preheated oven or until lightly browned. Let cool completely. Drizzle with maple butter or icing.

Tip: -Use 3 teaspoons of pumpkin spice. – Substitute spelt flour with whole wheat flour or all-purpose flour.

 

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian