These pumpkin muffins are delicious to have in the house for a snack or for feeding company, especially around Thanksgiving. The green pistachio topping works well with the cinnamon and cardamom spices in the frosting, and also adds a bright pop of color. Enjoy!

Pumpkin muffins with cinnamon cardamom frosting

Pumpkin muffins with cinnamon cardamom frosting

Ingredients

  • 1 cup 1 all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin purée (8 ounces)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted shelled pistachios, finely chopped

Ingredients for the cinnamon cardamom frosting

  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom powder
  • 1/2 teaspoon pure vanilla extract
  • 1 to 1 1/2 cups sifted confectioners' sugar

Instructions

  1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners. 

  2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

  3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a test knife inserted in the centre comes out clean. Set aside to cool completely.

  4. Spread with cinnamon cardamom frosting and sprinkle with the chopped pistachios.

Directions for cinnamon cardamom frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the cinnamon, cardamom, and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

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—Jennifer Greene

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3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
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2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
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Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
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Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
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12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
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Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
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1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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