These pumpkin oatmeal cookies are made rich with butter, chewy with oats, decadent with chocolate chips, soft and flavorful with pumpkin and spices, and of course nicely sweet with two types of sugar.
They are a fun new take on a nostalgic childhood favorite. We know and love the traditional pumpkin chocolate chip cookie, but here we add some oat-y goodness for extra flavor and texture.
It's a tempting fall cookie that's easy to make, a fun treat for parties, and they're always sure to satisfy those seasonal pumpkin dessert cravings.
Make a batch this weekend then save the recipe for the holidays to impress your guests!
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Easy Strawberry Rhubarb Crisp Recipe
Have you ever tasted the strawberry rhubarb flavor combination before? Once you do you'll instantly fall in love! It's reminiscent of a strawberry lemon combo but with more uniqueness and depth to it.
My favorite way to eat rhubarb is baked into a dessert, paired with fresh strawberries of course. There are so many things I want to try with this combination like a strawberry rhubarb compote for angel food cake, a strawberry rhubarb crumb cake, or combining the two together for a syrup to serve over buttermilk pancakes.
Someday I'll get there, but for now it's all about this truly delicious strawberry rhubarb crisp.
This strawberry rhubarb crisp is deliciously saucy with just the right amount of sweetness, and the contrast in textures is spot on. You get a tender and juicy fresh fruit filling blanketed with a crispy oat crumble highlighted with butter and sweet brown sugar notes.
This fruit crisp is a must try spring and summer dessert recipe! Just don't forget the ice cream, because it's the ultimate finishing touch for this.
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Mini Vanilla Cupcakes
These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.
You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.
They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.
If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!
Mini Cupcake Recipe Ingredients
- All-purpose flour: If you want an even more delicate crumb you can use cake flour.
- Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
- Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
- Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
- Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
- Milk: I like to use whole or 2% milk for the recipe.
- Egg: The egg helps to bind ingredients together and assists in rising.
- Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
- Milk: This is used for the moisture for the cupcake.
- Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
- Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.
Mini Cupcake Baking Equipment Used
How to Make Mini Cupcake Batter
Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.
- Heat oven and prepare a mini muffin pan with paper liners.
- Whisk dry ingredients together.
- Separately whip butter with sugar until pale.
- Mix in egg and vanilla extract to sugar mixture.
- Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
- Fill prepared cupcake liners 2/3 full with batter.
- Bake until set.
How Long to Bake Mini Cupcakes
- Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
- For this recipe they will likely only need about 9 to 10 minutes.
How to Make the Frosting
- This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
- To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
- Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.
Other Frosting Flavors to Try
If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:
Helpful Tips
- Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
- Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
- Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
- Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.
Storage
- Cupcakes should be stored in an airtight container.
- They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.
More Delicious Cupcake Recipes to Try
- Carrot Cake Cupcakes
- Chocolate Cupcakes
- Coconut Cupcakes
- Lemon Cupcakes
- Strawberry Cupcakes
- Vanilla Cupcakes (similar recipe to these but standard size)
Mini Cupcakes
A bite size decadent dessert that includes a fluffy, tender, sweet vanilla cake topped with a rich buttercream swirled atop. They're one of the cutest treats you can make!
Cupcakes
- 3/4 cup (108g) all-purpose flour ((scoop and level to measure))
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp (71g) unsalted butter, (brought to room temperature)
- 6 Tbsp (77g) granulated sugar
- 1 large egg, (brought to room temperature)
- 1 tsp vanilla extract
- 1/3 cup milk, (brought to room temperature)
Vanilla Buttercream Frosting
- 1 3/4 cups (210g) powdered sugar
- 1/2 cup (113g) unsalted butter, (brought to room temperature)
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
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Preheat oven to 350 degrees. Line a 24 well mini muffin pan (or two 12 well) with paper liners.
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For the cupcakes: In a medium mixing bowl whisk together flour, baking powder, and 1/4 tsp salt. Set aside.
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In a large mixing bowl using an electric hand mixer (or with a stand mixer and paddle attachment) cream together 5 Tbsp butter with the granulated sugar until combined on a lower speed, then increase to high heat and whip until very pale and fluffy, about 3 to 4 minutes. Scrape down bowl.
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Mix in egg and vanilla extract.
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Add in half of the flour mixture and mix on low speed just until combined, then mix in milk until just combined, then finish by mixing in last half of the flour mixture until just comibned.
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Scrape down bowl and fold mixture with a rubber spatula to ensure ingredients are evenly incorporated.
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Scoop batter into prepared mini muffin pan filling paper liners 2/3 full.
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Bake in preheated oven until cupcakes are just set and a toothpick inserted into center comes out clean, about 9 to 10 minutes.
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Let cool in pan for a few minutes then transfer to a wire rack to cool completely, about 30 minutes.
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For the frosting: Add all frosting ingredients to the bowl of an electric stand mixer fitted with the paddle attachment (or use a mixing bowl and an electric hand mixer). Cream on low speed until combined then increase to high speed and whip until light and fluffy, about 4 to 5 minutes.
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Transfer frosting to a piping bag fitted with a star tip and pipe frosting over cupcakes or simply spread frosting over with an offset spatula or butter knife. Store the cupcakes in an airtight container at room temperature or in the fridge.
Plan on about 3 to 4 mini cupcakes per person, 4 mini is equal to a standard size 1 cupcake.
Try pairing them with homemade fresh strawberry syrup or blueberry syrup and billowy sweetened whipped cream for a glistening crowning finish!
Easy Oven Pancakes!
A modern approach and streamlined practical way to make a big batch of homemade pancakes! Once you try this method for preparing pancakes it may be hard for you to return to the old method of standing and tending to individual pancakes. This sheet pan pancake is just a one and done type recipe.
You just prepare the simple homemade pancake batter (that calls for basic ingredients), pour it all into one big baking sheet, throw it in the oven and you've got a generous family size serving of pancakes!
They are also great for make-ahead breakfasts too and can even be frozen for a quick weekday breakfast for those hectic mornings.
With these sliceable pancakes you still get all the cozy homestyle goodness and satisfying flavor of traditional pancakes without all the extra effort!
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This cozy soup is everything you love about a cheese laden baked potato and more. You get all those layers of flavor built into the goodness of a soul warming, homestyle, sip-able soup.
This soup recipe begins with actual baked potatoes. Many recipes will just go the route of chopping and boiling the potatoes but I prefer the baked method so we can skip the step of peeling and chopping the potatoes, and rather just scoop the interiors out after baking and mash them into the soup. Plus it just feels more authentic if we are going to call it "baked potato soup" lets use the real deal.
The potato skins are chopped up into small pieces (after baking) and then pan fried for extra crispiness. They are a favorite ingredient to the soup among family members, everyone just likes to eat them on their own because they are so good!
Just be sure to load up on all of those various toppings when serving the soup as it will add a lot of the flavor. And don't drain the fat from the bacon as this also builds up flavor and adds richness to the soup.
Crispy Baked Chicken Strips with the Best Sauce
Sweet and sticky, peppery and bold, this hot honey chicken will be an absolute hit for spicy food loving fans.
To make it it's a simple process of dredging chicken pieces through a trio of coatings then baking them all at once. And the final finish of tempting hot honey sauce couldn't be easier to make. It only requires 3 ingredients that together create the most crave-able sauce. Honey, Sriracha, and butter.
The honey of course brings the sweetness, the hot sauce perfectly enhances it with striking brightness, and the butter balances and tones it out as well as bringing in a layer of richness. You'll want to add this sauce to everything!
This hot honey chicken can be served as a party appetizer, a game day favorite, or as a main dish entree paired with the classic sides (see ideas below).
My few tips with this recipe are to generously coat the chicken with the finely crushed up corn flakes, which will offer plenty of crunch. And wait to add the sauce until immediately before serving or even use it as a dip to keep the chicken strips extra crisp.
Why You'll Love This Easy Homemade Cake
This humbly simple French style yogurt cake is perfectly fit for entertaining or a birthday celebration, yet it's mildly sweet also making it ideal for a weekend breakfast.
It's a tender cake thanks to its high yogurt content and the taste has a nice faint tang and depth of flavor.
And you wouldn't believe how effortless it is to make. It's a cake that doesn't require a mixer at all, it's a simple batter mixed by hand.
The other great thing about it is that you don't need to wait for it to cool completely before slicing and serving. It can be served a bit warm which is great during cooler months, or when you simply don't have the time to wait hours for a decadent homemade cake.
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Soft Cake-Like Cinnamon Roll Cookies
I made many batches of these cookies until I finally perfected them and achieved that true cinnamon roll flavor and a similar soft texture to what you get from a real cinnamon roll. The secret was to add a whole brick of cream cheese into the cookie dough (rather than making a thick sticky frosting that only covers the pretty design of the cookies). It added great flavor and improved overall texture.
These super tender, melt-in-your-mouth cookies have a fluffy Lofthouse cookie style softness. And their flavor is light tangy, deeply cinnamony, richly buttery, and highlighted with vanilla.
The cookie dough itself isn't very sweet but once you layer it with brown sugar and cinnamon and finish them with a sweet icing it has just the right level of sweetness you hope to get from a cookie.
Just plan ahead with these cookies. You'll need some time for the dough to chill so it's not overly sticky to work with and time to allow the icing to set. They'll make a great weekend baking project.
And fortunate tasters will be smitten with their reminiscent cinnamon roll flavor!
Easy Jam Thumbprint Cookies
Thumbprint cookies are a simple, richly buttery cookie much like shortbread cookies. They are however even more tender (like butter cookies) thanks to the egg yolks in the dough and also the jam which slightly soaks in and creates more softness.
They have a unique texture differing from most other cookies because of this.
You can use just about any flavor of jam. The most commonly used are raspberry jam, strawberry, apricot, or peach. You can't go wrong with blueberry, blackberry or fig either.
I think you'll appreciate the fact that they use so few ingredients (only six plus salt) and they are fun and easy to make. Though a small and humble cookie they are also such a pretty cookie with a purely delicious taste!
These are a delightful treat that can be adapted to include other flavors, other fillings and even can be rolled in various coatings before baking (see ideas below).
A simple cookie that proves old fashioned favorites are often the best!
Tempting Oatmeal Cookies Cookies with Icing
These are a cookie people won't forget! Like Mother's Iced Oatmeal Cookies but a far better homemade version.
They have a deliciously oaty flavor, a tempting texture, a fair amount of those inviting warm spices, and the crisp icing that finish over the top that makes a crowning highlight.
The soft and chewy texture of these frosted oatmeal cookies comes from brown sugar and partially ground oats, it's key to these delectable, homestyle cookies.
These iced oatmeal cookies can be baked up more chewy or more crisp, whichever you prefer. If you'd like them to be more soft and chewy, then bake them near the lesser amount of time, and for a crispier cookie bake them for the greater amount of time.
