PumpkinBakers Royale | Bakers Royale

Pumpkin Muffins with a Candied Walnut Streusel

I know, I know-pumpkin muffins are hardly original and what can I offer that the other 500 dozen recipes out there haven’t done already? Nothing really, so I set out to make a pumpkin muffin with a crumb that would fall on the lighter side rather than the more traditional heavy crumbed version. I stayed with the classic for flavoring and kept the deep fall spices, but finished my muffins with a crunchy streusel that I kicked up with some candied walnuts.

I also made me these for my little guy, who specifically requested them. Now the kid has never requested any dessert, at least not unsolicited. He doesn’t even like desserts, so he was quick to explain that a pumpkin muffin is breakfast food, not dessert—”Whatever, son.” Continue reading Pumpkin Muffins with a Candied Walnut Streusel

Pumpkin Pie Streusel Bars

Pumpkin Pie Streusel Bars ~ Like a favorite scarf or a cozy hat, this is a comfort dessert for Fall that returns year after year in my home.

This is a simple treat that my family loves and I love to make. These Pumpkin Pie Streusel Bars are extremely easy to whip up and delicious for days. Layered with a shortbread like bottom and a warm velvety pumpkin cheesecake center, the bars are finished with a crisp praline topping made of toasted pecans, oats, butterscotch and brown sugar.

Matt will tell you I threw the oats in so I could justify having it for breakfast, but I don’t ever need an excuse to have dessert for breakfast—especially one like this.

That said, I hope you enjoy this recipe as much as my family and I do. Continue reading Pumpkin Pie Streusel Bars

Pumpkin Caramel Mousse Cake

Pumpkin Caramel Mousse Cake ~ A Fall dessert that is elegant enough for your Thanksgiving or holiday dinner.

Like most of you, I’m on a pumpkin kick. This latest pumpkin caramel mousse recipe is turning out to be my favorite so far. I love the caramel flavor paired with the pumpkin and the texture is just right, light, smooth and full of flavor. Along with that, it’s versatile enough to use as a component to many other desserts, like frosting for cupcakes or a Fall trifle.

For the recipe and the remainder of this post, head on over to Endless Simmer where you can find my recipe for the Pumpkin Caramel Mousse and how to make the joconde cake (recipe by Bo Friberg).