The Muffin Tin Cookbook (34 page)

1. Preheat oven to 350°F and prepare 18 regular muffin cups with foil or silicone liners.

2. Mix pumpkin, milk, sugar, eggs, salt, and spice with a mixer until blended.

3. Place 1 gingersnap in each muffin cup.

4. Divide pumpkin mixture among the cups, filling about ¾ full. The pumpkin mixture will be absorbed into the cookie and you’ll need to go back and add more filling to each cup.

5. The ginger snaps should float to the top. If any do not, simply nudge them with a fork and they will float up (and if they don’t, depending on the density of the brand you use, that’s okay, let them be the bottom crust instead of the top).

6. Bake for 30 minutes until pumpkin is set. Serve with whipped cream.

Regular

1. Preheat oven to 350°F and prepare 20 regular cupcake tins with paper liners.

2. Place pecans on a baking sheet. Drizzle with the melted butter. Toast, tossing occasionally, about 5–7 minutes, until lightly browned.

3. Cream butter and sugar in a large bowl. Beat in eggs.

4. Add half the flour and all of the baking powder, salt, and vanilla and beat.

5. Add sour cream and beat.

6. Add remaining 1 cup flour and beat.

7. Add milk and beat.

8. Stir in 1 cup of the nuts. Divide among cupcake tins, filling each ¾ full.

9. Bake for about 20 minutes until a cake tester comes out clean. Allow cupcakes to cool.

Frosting

1. Melt butter and brown sugar in a bowl in the microwave, stirring occasionally until the sugar is dissolved.

2. Pour into a food processor and add powdered sugar, milk, and cream.

3. Pulse until combined and smooth.

4. Add remaining ¹⁄³ cup nuts and pulse to combine completely.

5. Spread frosting on cooled cupcakes.

Jumbo

1. Preheat oven to 350°F and prepare 4 jumbo muffin cups with foil or silicone liners.

2. Mix all ingredients together.

3. Divide among muffin cups.

4. Bake for 20 minutes until the dessert is set and golden on top.

Mini

1. Preheat oven to 325°F and prepare 24 mini muffin cups with paper, foil, or silicone liners.

2. Beat eggs until foamy, then beat in sugar and vanilla.

3. Mix in flour, baking powder, and salt, then stir in walnuts and dates.

4. Divide among muffin tins and bake for 25 minutes until a cake tester comes out clean.

Regular

1. Preheat oven to 350°F and prepare 6 regular muffin cups.

2. Cut 6 circles out of the pie crust using the method described in “Using Pie Crust” in the Introduction.

3. Place the pie crust circles in the muffin tins, pushing down into the cup.

4. Place 1 cup of the blueberries, the sugar, water, cornstarch, lemon juice, salt, and cinnamon in a medium saucepan and heat until boiling. Then cook about 2 minutes until thickened.

5. Stir in remaining 1 cup blueberries and divide mixture among muffin cups.

6. Bake about 20 minutes until pies are set and crust is golden. Serve with whipped cream.

Regular

1. Preheat oven to 350°F and prepare 4 regular muffin cups by lining with silicone cups.

2. Place 1 teaspoon cream in the bottom of each cup.

3. Top with 2 tablespoons chocolate chips.

4. Top with 2 teaspoons cream.

5. Bake for 8−10 minutes, removing from the oven every 3−4 minutes to stir each cup to combine.

6. Serve with bite-size dipping morsels.