Pumpkin Caramels

As you may have previously guessed ... I'm a little obsessed with all things squash come the cooler months. I've been on a HUGE squash kick lately. You may have noticed by all the recent pumpkin recipes ... heck, I've had squash for dinner the last two nights! Last night was spaghetti squash with pasta sauce. Easy, delicious, healthy. Tonight was just the opposite ... butternut squash risotto (recipe to come...)

And, Thanksgiving is seriously around the corner (we're in the home stretch!!) which means even more pumpkin. So, I've got a taste for pumpkin. Sue me.

For years upon years, I was terrified to make candy. It seems like a really daunting task. Everybody says that candy is difficult. Last year, however, my squash brain and curiosity got the best of me. Pumpkin caramels? I had to try it! These are DELICIOUS. Chewy, pumpkin-y, caramel-y. A nice crunch with the pumpkin seeds. Honestly, what's not to love?

So ... they aren't the easiest thing to make. Not because they are difficult, though. Just because you have to keep your eye on them. And it takes some time to cut them up and wrap them all. But overall, they're pretty easy to make.

If you feel like you have some time, and want to wow your friends (or have something sweet and delicious), then I'd recommend giving these a go.

Pumpkin Caramels

Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 45 Mins
Yields: Approx 30 candies.

Ingredients:

• 1/2 cup toasted pumpkin seeds
  
• 1 cup maple syrup
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 1 tsp pumpkin or apple pie spice *
• 1 tsp fresh lemon juice
• 1/2 tsp fine salt
• 2/3 cup canned pumpkin puree, room temperature (NOT pumpkin pie filling)
• 1 TBS unsalted butter, at room temperature
• 1 tsp pure vanilla extract

Special Tools: Candy Thermometer

Directions:

1. Line an 8" x 4" loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom, lightly with butter and sprinkle the pumpkin seeds in the bottom.
2. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball sage, 248 degrees F, about 18 to 20 mins.
3. Carefully stir in the pumpkin puree.
   
4. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes. Remove from the heat and stir in butter and vanilla.
5. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
6. When full cooled, peel from the waxed paper or foil and cut into 30 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

*NOTE: As I've stated before and will probably state again, I just don't use pie spice. So I use my own mixture of cinnamon, nutmeg, cloves & ginger.


Give as a gift or enjoy on your own!!

Pumpkin Chocolate Chunk Muffins

I don't think I've adequately lauded just how much I love fall. It's my favorite season. Sometimes I miss the longer days and the sunlight, but there's nothing like a good cup of tea (coffee, hot chocolate, apple cider...) while sitting under a blanket, with a good book and perhaps a cat. Maybe a fire place in the background, crackling away. I love apples. I love squash. And I love all things pumpkin.

So, this morning we were getting ready to head to some friends to meet their new baby (A. Dorable.) and I really just couldn't show up empty-handed. So, I found this recipe and made some changes and this is what we got. Pumpkin-y, chocolatey goodness.

Pumpkin Chocolate Chunk Muffins

Adapted from Smitten Kitchen

Prep time: about 5 minutes

Cook time: 20 - 25 minutes

Yields: 12 medium-size muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned solid-pack pumpkin (from a 15 ounce can)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin-pie spice*
• 1 cup plus 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• approx 3/4 cup chocolate chunks or chips
• 1 teaspoon cinnamon

Instructions:

1. Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour until just combined. Stir in the chocolate chunks.
   
3. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
4. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

*Okay, I don't really "believe" in pumpkin pie spice. It's just one more thing to clutter my spice cabinet with. I mixed cinnamon (which was the major spice included), nutmeg, cloves & ginger together ... which, is essentially pumpkin pie spice. So ... if you don't have any on hand, make your own!

Enjoy with some coffee or a nice glass of milk!!