King Arthur Flour Pumpkin Muffins Food

KING ARTHUR PUMPKIN BRAN MUFFINS

Steps:

• In a large mixing bowl, combine pumpkin, bran cereal, butter, and sugars. Stir in the eggs and yogurt. In a separate bowl, whisk together the flour, salt, spices, baking soda and baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
• Preheat the oven to 375°F Lightly grease muffin pan. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Bake in for 25-28 minutes. Remove the muffins from the oven and cool in pan for five minutes. Take them out of the pan and finish cooling on a rack.

PUMPKIN CHOCOLATE CHIP COOKIES - KING ARTHUR FLOUR

Steps:

• For the cookies: Preheat the oven to 375°F Spray baking sheets with cooking spray or line with parchment paper. Set aside.
• Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
• With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
• Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
• Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
• While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
• For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern.