Pumpkin Muffins (Yield 12 muffins)


12oz Cake Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2 tsp Ground Cinnamon

1 tsp Grated Nutmeg

1/4 tsp Ground Allspice

1/2 tsp Ground Cloves

8oz Unsalted Butter (Room Temp)

14oz Granulated Sugar

14oz Pumpkin Puree (Preferrably Libbys)

4 Whole Large Eggs

6oz Golden Raisins


Raw Pumkin Seeds

Muffin Preparation-

Preheat oven to 425F, line a muffin pan with 12 large muffin caps

Sift together baking soda, baking powder, and all spices into a bowl

Add salt and whisk all together

In a mixing bowl fitted with the paddle attachment add butter and cream on medium, high speed until smooth, add sugar and beat until light and fluffy

Add pumpkin puree and mix to combine

While mixing on low speed, add eggs one at a time scraping down sides and bottom of bowl.  Mix until just combined.

On low speed add dry ingredients in two additions and mix until incorporated

Remove bowl from mixer and fold in golden raisins with spatula

Using large portion scoop or spoon, evenly fill 12 large muffin cups (around 3/4 cups each)

Top each muffin with 2 tablespoons streusel and 1 tablespoon pumpkin seeds

Place muffin pan on a larger baking pan and place in preheated oven

Immediately reduce the temperature to 325F and bake for 45-50 minutes or until a toothpick inserted into the muffin comes out just clean

Remove from oven, when cool enough to handle, remove muffin cups from pan and allow to cool on a plate or platter

Store in an airtight container or cover in plastic wrap

Can keep 3-4 days


Pie Dough (Yield 4 shells)


13oz Butter

1/4 Tsp Salt

1.5 oz Granulated Sugar

4 oz Whole Milk

1 lb All Purpose Flour

Dough Preparation-

Allow butter and milk to sit out at room temp for 1 hour prior

On a mixer with paddle attachment beat butter and salt on slow/medium speed until smooth and no more lumps remain

With mixer running at slow speed, add milk in four increments, one ounce at a time until each addition is absorbed and mixture is creamy

Add sugar and mix briefly to combine

Add flour and mix slowly, stopping to

scrape down the sides, mix just until combined

Scrape dough out of bowl onto a workbench or board gently form dough into a log and divide into 4 pieces, each piece should weigh 7.5 ounces

Form each piece into a flat patty and refrigerate for at least 1 hour

Crust Preparation-

Remove pie dough from refrigerator and allow to sit at room temp for 5 minutes

Using a little all purpose flour and a rolling pin, roll pie shell from the center out while rotating a quarter turn each time until a pretty even circle has formed and dough is about 1/4 inch thick, brush any excess flour off of dough and place over a 9 inch aluminum pie tin, press center down onto tin

Bring edges up to form the crust while pressing down onto edge of pie tin

Use a crimper to pinch the edges to form a crimped edge, dip crimper in flour in between crimps to avoid sticking

At this point pie shells can be wrapped in plastic and frozen



4 whole eggs

8oz light brown sugar

4 oz light corn syrup

4 oz melted butter

1 tsp vanilla extract

1/4 tsp salt

3/4 cup fresh cranberries, roughly chopped (leave some whole)

3/4 cup walnut halves and pieces

zest of half and orange

Filling Preparation-

Melt butter and allow to cool slightly

Whisk eggs with salt and sugar

Add corn syrup and vanilla and whisk to incorporate

While whisking pour in melted butter to emulsify, scrap sides and and whisk again just so everything is incorporated

Pour mixture through a strainer into a container

If not using right away refrigerate, can be kept refrigerated one week

Pie Preparation-

Preheat oven to 325 degrees farenheit

Slightly warm filling in water bath until smooth, stir with spatula

Remove pie shell from freezer and place on a baking pan

Mix together in a bowl the cranberries, walnuts, and orange zest

Spread evenly over bottom of pie shell

Pour filling over mixture to fill pie shell around 3/4 of the way up

Bake at 325 degrees for 20 minutes

Rotate pan and bake for another 20 minutes until just set in center

If needed bake for an additional 5 minutes

Allow pie to cool and set at room temperature for 1 hour

Can be kept covered at room temp for 3 days