Pumpkin Spice Coffee Cake with Amaretti Crumble

What better way to kick off the month of October than with the most delicious pumpkin coffee cake in all the land?

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.


So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
Print
Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
  • 1 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com

White Chocolate Rosewater Souffles

The ultimate finale to a romantic evening.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

Who doesn’t want airy, fluffy and decadent White Chocolate Rosewater Souffles for them and their honey on Valentine’s Day? I can really think of nothing better to tuck into after a romantic meal and a couple of bottles of wine (or cocktails, if they’re more your thing.)


I’ve been dreaming up a white chocolate and rosewater combo for quite some time now, but to be honest, I was originally aspiring to make more of a mousse-like concoction. After researching various mousse recipes online, I was surprised to find that most mousses are actually made with raw eggs. I had no idea! You learn something new every day.

Although I’ve made things with raw eggs before (like this eggnog) I really felt like playing it safe this time and started flexing my Googling muscles to find a mousse recipe with cooked eggs. I ended up finding this one on the New York Times website, but after trying to adapt it to make it my own, the “mousses” didn’t turn out quite as planned.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

For my first attempt, I (accidentally) omitted any sort of cream or milk, and also failed to boil my water before creating the bath around my ramekins for cooking. The “mousses” looked fine from the outside, but once I dug my spoon into them, I realized they were still quite runny and not set properly.

The second time around, I remembered to add some almond milk (I wasn’t sure it would work but I was out of cream, it ended up working just fine, and it’s healthier!) and I also boiled my water before creating the bath for the ramekins. This resulted in the desserts having an incredibly light and fluffy top layer, with a denser, pudding-like layer underneath. After conducting a very necessary taste test on both the hot-out-of-the-oven and chilled versions and including the hubs so he could weigh in with his opinion, we decided that these were more soufflé-like than mousse-like, and so these White Chocolate Rosewater Souffles were born!

White Chocolate Rosewater Mousse | CaliGirlCooking.com

You may be intimidated by the whole process of making any sort of soufflé, but I promise you it is not that difficult. Do you know how to whip egg whites to stiff peaks with a hand mixer? Then you’ll be fine, because that’s literally the hardest part.

Also, don’t let the two words “water bath” scare you off, it’s another technique that is ridiculously easy but makes you look like a complete pro. Promise.

The great thing about these White Chocolate Rosewater Souffles is that they come together fairly quickly, and can bake off in the oven while you’re enjoying your romantic dinner for two. The other great thing is, because they’re sort of halfway between a mousse and a soufflé, and have that thicker bottom layer, they won’t completely collapse if you don’t eat them right away, like many soufflés do.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

I also love that these soufflés satisfy that sweet tooth without being too incredibly sweet or indulgent. There is no sugar aside from what you use to coat the ramekins, the only sweetness comes from the white chocolate itself. You also get a nice floral note from the rosewater, and of course we can’t forget that signature vanilla extract that is necessary in just about any sort of baked dessert.

Want to take your White Chocolate Rosewater Souffles to the next level?  I highly suggest baking them in these super-cute heart-shaped ramekins and topping them with an assortment of fresh berries (or a berry compote, if you’re feeling really creative) and some fresh mint.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

So now that I have your whole menu planned out for you, I’d love to hear how you and your special man or woman are going to celebrate Valentine’s Day. The hubby and I decided to do our usual romantic night in, and I am so excited because he’s actually cooking ME dinner for once!

I hope your day is full of lots of love and laughter <3 xx

White Chocolate Rosewater Mousse | CaliGirlCooking.com
Print
White Chocolate Rosewater Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A delicate, airy white chocolate souffle with a fresh floral hint from a splash of rosewater. The perfect light dessert when topped with fresh berries and mint!

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons unsalted butter at room temperature
  • 4 teaspoons sugar
  • 4 ounces white chocolate chips
  • 3 egg whites
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/4 cup unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Coat four 6-8 ounce ramekins (bonus if they’re heart-shaped!) with the 1 tablespoon of melted butter. Sprinkle 1 teaspoon of sugar into each ramekin and shake to coat all sides. Place ramekins (with a little bit of space in between each one) on a rack in a roasting pan. 

  2. Using a double boiler (or a metal mixing bowl above a saucepan of simmering water,) melt the white chocolate. You’ll want to keep stirring the chocolate as it melts so it doesn’t burn, but if you’re good at multi-tasking, you can whip the egg whites with the pinch of salt while this is happening. In a small bowl, simply combine the whites and salt and beat with a hand mixer until stiff peaks form. 

  3. Once your white chocolate is melted, remove from heat and beat in the 2 tablespoons of butter that are at room temperature. Next, beat in the egg yolks, one at a time, then the vanilla and rosewater. The mixture should have a stiff pudding-like texture at this time. Finally, beat in the almond milk. 

  4. Using a spatula, gently fold the egg whites into the white chocolate mixture. Keep folding until the mixture is smooth (it will be fairly runny.) Pour the batter evenly into the four ramekins in the roasting pan.

  5. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins. Carefully transfer to the preheated oven and bake at 350 degrees for 25-30 minutes, until the top feels fairly firm. Remove from oven and serve immediately for best results. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pistachio Cake with Dark Chocolate Buttercream

I’m really not messing around with this one.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

This Pistachio Cake with Dark Chocolate Buttercream just MIGHT become the one and only “everyday” cake I make forever and ever and ever…It’s dense and moist, with REAL pistachios (none of that pistachio pudding or flavoring) and the richest, most decadent dark chocolate buttercream that has ever graced the bowl of my stand mixer. It is that good.


Let me tell you a little story about how this cake came to be. I often have people asking me if I ever run out of ideas, how I come up with my ideas, etc. The answers: no, I have not run out of recipe ideas (yet, I have two running lists that I am constantly adding to and working off of) and recipe ideas come to me every day, everywhere, at the most unexpected times (hence why I have a list of ideas on my phone and another list in my Google docs.)

This particular idea for Pistachio Cake with Dark Chocolate Buttercream was actually inspired by one of my favorite Trader Joe’s trail mixes, Happy Trekking, which is full of almonds, cashews, cranberries, cherries and, yes, pistachios and dark chocolate! Whenever I’d be mindlessly munching on the mix, I’d stop for a second and savor every bite I got that had that heavenly combo of pistachios and dark chocolate. So, I figured why not make a delicious baked good that featured those two perfectly partnered flavors?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

The result was AMAZING and I really hope this flavor combo takes the world by storm, because everyone should be exposed to life-changing things such as Pistachio Cake with Dark Chocolate Buttercream.

I originally thought about making this into a cupcake recipe (which you can certainly do, simply bring down the baking time to 18-20 minutes) but then I realized I haven’t really ever posted a full-on CAKE recipe on this here bloggy blog. There were times that I debated making this one of those fancy two- or three-layer cakes with thick slabs of frosting in between each layer, but in the end I decided to keep it simple and less intimidating. I wanted this to be a cake that you can enjoy a slice of (without guilt) every day, rather than having to save it for a special occasion.

The other thing was that a MUST for this Pistachio Cake with Dark Chocolate Buttercream was using real pistachios rather than the green pudding mix or other artificial flavoring. I wanted to keep the flavors as close to the trail mix as possible. I did some quick Internet research and found this method on AllRecipes for grinding toasted pistachios with a bit of sugar and then folding them into the batter at the end, which worked out perfectly! Highly recommend.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I then used a very similar method for both the batter and buttercream that I used for these Chocolate Stout Cupcakes with Irish Cream Buttercream, changing a few things up here and there to fit the flavor profiles I was looking for.

The cake comes out incredibly dense and moist which is, to me, the best kind. In fact, if you left off the Dark Chocolate Buttercream, I’m pretty sure you could get away with calling this a perfectly acceptable breakfast cake. Since we’re keeping it simple, I just used an 8-inch round cake pan which make the cake come out nice and thick.

The Dark Chocolate Buttercream comes together quickly and easily, especially if you have a handy-dandy stand mixer. You’ll end up having more frosting than you need for the cake, but is there a problem with that? I don’t think anyone ever objected to having a container of Dark Chocolate Buttercream sitting in their refrigerator for those late-night cravings.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I made both the cake and the buttercream a day in advance, and frosted it on the morning I wanted to serve it. Just be sure to let the frosting come to room temperature before you try and spread it, or else you’ll end up with a mess and a not-so-pretty Pistachio Cake.

This Pistachio Cake with Dark Chocolate Buttercream comes together fairly quickly and easily, which means it would be super easy for you to whip up as a special humpday treat. Who doesn’t need some pistachios and dark chocolate to get you through the week?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com
Print
Pistachio Cake with Dark Chocolate Buttercream
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

A perfectly dense and moist everyday cake made using real pistachios and topped with a decadent homemade dark chocolate buttercream.

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the cake:
  • 1 cup pistachio nutmeats, toasted
  • 1 1/2 cups sugar, divided
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 stick butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the buttercream:
  • 1 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup cocoa powder
  • 4 ounces dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan with cooking spray and cover the bottom with parchment paper. Set aside. 

  2. Next, make the cake. In a food processor, pulse together the pistachios and ½ cup of the sugar until very fine. Set aside.

  3. In the bowl of a stand mixer, combine 1 cup of sugar, almond milk, butter, eggs, Greek yogurt and vanilla using the paddle attachment until a thick paste forms. 

  4. In a separate bowl, whisk together the flour, baking soda and salt. 

  5. Add dry ingredients to wet ingredients and mix until well combined. Fold in pistachio mix.

  6. Bake in 350-degree oven for 50 minutes, or until a cake tester inserted into the center comes out clean. Set on a rack to cool for about 20 minutes, then turn out of pan onto rack to cool completely. You may need to use a butter knife or inserted spatula around the edges of the cake to loosen it from the pan. 

  7. While cake is cooling, make the buttercream. In a clean stand mixer fitted with a clean paddle attachment, combine all of the frosting ingredients. Mix until ingredients form the buttercream frosting texture. 

  8. Either frost the cake once it has cooled completely, or wrap the cake in plastic wrap and place the buttercream in a resealable container in the refrigerator until ready to serve. Be sure to bring the buttercream back to room temperature before attempting to frost the cake. Cake can be kept out at room temperature for up to two days, but for best preservation, keep it refrigerated, which will make it last up to one week.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

 

Little slice of heaven right here.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel

Are we ready to think about something other than turkey yet?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

I know, I know, I’m jumping the gun a bit seeing as Thanksgiving isn’t until tomorrow, but I bet you’ve already got the prep of your bird well under way, potatoes ready for mashing, and pumpkin pies baking in the oven. Time to start thinking about meals for the rest of the weekend, am I right?


We all know that the eating frenzy that is known as Thanksgiving does not end on Thursday night. No, no, no, it runs straight through Friday, Saturday and Sunday, whether you’re crazy enough to hit the Black Friday sales or digging out your Christmas decorations. Which is why we need something like these Cranberry Chocolate Chunk Muffins with Chocolate Streusel in our arsenal. A quick, easy, tasty breakfast loaded with a double dose of chocolate? I like it. I like it a lot.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

We’re heading up to the Bay Area tonight, so I’ve spent the last couple of days cooking up whatever we’d be able to transport easily. The hubs and I are lucky that we can drive to our Thanksgiving destination, so we usually load a cooler or two in the car with treats that we’ve made to help take some of the cooking pressure off of our parents. This time around, I’m bringing up some Sweet Potato Casserole Babka, a delicious Pumpkin-Walnut Pate I just whipped up (recipe coming to the blog soon!), Jessica’s White Cheddar, Toasted Almond and Crispy Sage Cheese Ball, and of course some of these Cranberry Chocolate Chunk Muffins with Chocolate Streusel!

Let me tell you a little bit about these muffins, because they are (sing it with me) “FAAAB-U-LOUSSS!!” They also happen to be the very first muffin recipe I’ve posted on this here blog. Can you believe it? I can’t, seeing as muffins (specifically, muffin tops) are one of my favorite types of baked goods. I kid you not, I’m that gal who will go buy a muffin strictly for its huge, crunchy top and discard the rest. My own special kind of balance, I guess?

The great news about these muffins, though, is that you are going to want to eat the whole. entire. thing. How can you not when they are laced with huge chocolate chunks, fresh cranberries, and an oh-so-perfect hint of orange? Um, yea, did I mention they’re also topped with the crunchiest, chocolatey-est chocolate streusel of all time?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Quick confession: I actually used the chocolate streusel recipe from this Pumpkin Chocolate Crumb Cake by Hungry Girl Por Vida, and just cut it in half to use on the muffins. I’ve made this Crumb Cake two years in a row (a rare feat in the life of a food blogger) and it is soooo delicious. I especially love that it involves both cocoa powder AND chocolate chunks, so you get a double dose of that rich flavor. I knew it would be the perfect accessory for muffins already laced with chocolate chunks and cranberries.

The batter comes together quickly and easily, with all of the basic ingredients. And although I used fresh cranberries in this recipe, you could easily sub in frozen, as sometimes those are a bit easier to come by.

These Cranberry Chocolate Chunk Muffins with Chocolate Streusel are truly so delicious and the perfect precursor to a day of chopping down your Christmas tree or watching football and chowing on leftovers. They’re also the perfect way to segue into the Christmas season, because Christmas means all things cranberry and chocolate, right?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

One final note: these muffins are perfect candidates for a little freezer action. Just be sure to freeze them in a solid container (and then transfer to something like a Ziploc if necessary afterwards) so as not to lose all of that delicious chocolate crumble on top!

Now, if you’ll excuse me, I’m hoping to start my holiday weekend a little early with a lunch date with my honey. I hope you all have a very Happy Thanksgiving, full of quality time with friends, family and other loved ones. In a time of such political upheaval and uncertainty, it’s important to remember all that we have to be thankful for! XO

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com
Print
Cranberry Chocolate Chunk Muffins with Chocolate Streusel
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A festive muffin for holiday breakfasts, loaded with chocolate chunks, fresh cranberries and topped with a double chocolate streusel!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: CaliGirl Cooking
Ingredients
For the chocolate streusel:
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely chopped semisweet chocolate
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cubed
For the muffins:
  • 2 sticks unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup milk (okay to use almond milk or other milk alternative)
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 3/4 cup chopped fresh (or frozen) cranberries
  • 3/4 cup semisweet chocolate chunks
Instructions
  1. First, make the chocolate streusel. In a small mixing bowl, combine all streusel ingredients. Blend using fingers (or a pastry blender) until mixture resembles wet sand and butter is at least in pea size chunks. Set aside.

  2. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners or spray with cooking spray and set aside. 

  3. Using a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until mixture is light and fluffy, about 2-3 minutes. Slowly add in the eggs, milk, vanilla and orange zest until well combined. Set aside. 

  4. In a medium mixing bowl, whisk together the flours, baking powder, spices and salt. Add these dry ingredients to the wet ingredients in the stand mixer and mix on medium speed until combined. Gently fold in the cranberries and chocolate chunks. 

  5. Scoop batter into prepared muffin tin, filling each cup about ¾ of the way up. Top each muffin with a generous amount of streusel.

  6. Bake in 350 degree oven for 23-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool for 10 minutes in pan before turning out onto a rack to cool completely. 

Recipe Notes

Streusel recipe from Hungry Girl Por Vida’s Pumpkin Chocolate Crumb Cake.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

 

Breakfast never looked so good.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting

Ain’t no party like a #virtualpumpkinparty!!

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

I hope you’re ready to be completely overwhelmed with all things pumpkin today, because boy have I got sooo much of it coming right at ya, starting with these completely indulgent and naughty Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting. Because ‘tis the season, right?


Sometime last year, I stumbled upon my friend Sara’s blog and immediately subscribed because, well, it’s called Cake Over Steak after all…My kind of woman! It was just shortly after I subscribed that Sara (along with a fantastic gaggle of other food bloggers) sent out the links and recipes for the 2015 #virtualpumpkinparty and I KNEW I had to be a part of it this year.

Well, I’m happy to report that this year’s #virtualpumpkinparty is bigger and better than ever, with just shy of 100 bloggers contributing recipes involving all things pumpkin. You can check out the links to all of the other recipes below, but first, let’s start with the amazingness that is these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

If you know me (or have been reading this blog for some time) you’ll know I’m all about that balance. There’s a time and a place for everything, and even though I enjoy healthy, whole foods 80-90% of the time, I REALLY take advantage of that 10% of the time that I leave for being indulgent. And what better time for being indulgent than for a #virtualpumpkinparty? To me, there seems to be no better excuse.

Even though this is the first time I’ve shared a cinnamon roll recipe on the blog, these warm, yeasty breakfast treats are nothing new to me. You see, my Dad’s been on a big cinnamon roll kick for, oh, the past year or so.

But we’re not talking any cinnamon rolls. No, that would be way too #basic for Dad. We’re talking the likes of Caramel Apple Cinnamon Rolls, Sticky Bun Cinnamon Rolls, etc. So I took advantage of the few days I spent up with them in Santa Cruz a couple of weeks ago and tapped into my Dad’s expertise to create the recipe for these ever-so-scrumptious Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

These rolls are the ultimate special treat for Halloween morning, or for coming out of your tryptophan-induced food coma the day after Thanksgiving. Even better, there’s no need to find a warm place in your house for these to rise, you simply form the cinnamon rolls, place them in whatever dish you’ll be using to bake them in, cover them and pop them into the refrigerator to rest overnight. In the morning, all you have to do it preheat your oven and pop them in for 35-40 minutes. Whip up the Bourbon Cream Cheese Frosting while they’re baking, and breakfast is ready!

Your family or significant other will wake up to the smell of freshly baked Pumpkin Praline Cinnamon Rolls and any worries of family drama or arguments or trying to avoid Aunt Jane will be gone.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

Now, this is a yeast bread, but don’t be scared off quite yet. If this gal (points to self) can make these fluffy bites of bourbon-glazed heaven, so can you. I highly recommend using a KitchenAid stand mixer for making the dough, but I suppose you could just as easily make it the old-fashioned way – using your hands! Even if you do use the stand mixer (this is the one I use) you’ll be turning the dough out onto a floured surface to finish kneading and roll out to spread on the filling.

Speaking of the filling – oh, the filling! This is absolutely my favorite part (well, aside from the pumpkin in the dough and the bourbon in the frosting 😉 We first make somewhat of a caramel by combining brown sugar and butter and just a dash of corn syrup in a saucepan on the stove. Once the mixture is well on its way to being a cohesive filling, we stir in chopped pecans to complete the “praline.” It’s the perfect sweet and crunchy accent to the rich pumpkin dough.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

Once you have the dough rolled out and the filling spread on, you’re nearly there! Simply roll up your dough into one long log, slice it into 1 ½-2 inch pieces, and tuck the pieces neatly into your baking dish. You might have some extra end pieces that you can’t fit into the 9×13-inch pan, I put the odds and ends into a separate loaf tin to bake (and nibble) on the side.

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

After you’re done baking the rolls and making the glaze in the AM, all there’s left to do is to put the two together. Don’t be shy here, you want that Bourbon Cream Cheese Frosting all over and around each and every one of your Pumpkin Praline Cinnamon Rolls. I won’t tell if you decide to double the recipe, we only have a #virtualpumpkinparty once a year after all!

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting

8 hours, 30 minutes

Cook Time: 40 minutes

Total Time: 9 hours, 10 minutes

Yield: Makes one dozen

The favorite baked breakfast good gets a fall makeover with pumpkin laced dough, praline filling and a spiked bourbon cream cheese frosting.

Ingredients

    For the dough:
  • 1 packet of active-dry yeast (1/4-ounce)
  • 1/3 cup lukewarm water
  • 8 tablespoons butter, melted then cooled
  • ½ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 3 eggs
  • 1 15-ounce can pumpkin
  • 4-5 cups all-purpose flour
    For the praline filling:
  • 5 tablespoons butter
  • ½ cup brown sugar
  • 1 tablespoon light corn syrup
  • 2 cups chopped pecans, toasted
    For the frosting:
  • 4 ounces cream cheese
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1 tablespoon bourbon
  • 2 cups powdered sugar, sifted

Instructions

  1. First, make the dough. Combine yeast and lukewarm water in the bowl of your stand mixer fitted with the dough hook. Let sit for about 5 minutes. Add butter, sugars, salt, nutmeg, cinnamon, eggs and pumpkin and stir (using the dough hook) to combine. Gradually begin adding in the flour, one cup at a time, stirring well after each addition, but not over-stirring (you just barely want all the flour incorporated in the dough before adding more.)
  2. Keep adding the flour until the dough can be removed from the mixer without sticking too much. It will be a little sticky, but feel free to put more flour on your hands to help you get it out of the mixer and onto a lightly floured surface. Knead the dough lightly on the floured surface, adding light dustings of flour as needed, until you feel you can roll the dough out into a large rectangle.
  3. Using a rolling pin (or pizza roller), roll the dough into a rectangle that’s large enough for the dough to be about ¾ of an inch to an inch thick. You’ll want one of the long sides of the rectangle closest to where you are standing.
  4. Once you have the dough rolled out, make the praline filling. In a small saucepan, combine the butter and brown sugar over medium heat. Stir until the two are coming together smoothly, then add in the corn syrup. Stir again, keeping the pan over medium heat, until all ingredients combine to a smooth mixture. Stir in the pecans.
  5. Spread the praline mixture evenly over the dough. Working from the edge of the rectangle that’s closest to you, start rolling the dough into a log. Do this slowly and carefully, using a rubber spatula and more flour to guide the dough as needed. Pinch the ends into the dough to prevent the log from falling apart.
  6. Using a sharp knife, slice the log of dough into 1 ½ - 2-inch pieces. Spray a 9x13-inch baking dish with nonstick cooking spray, and place each roll snugly side-by-side. If you have extra rolls that you can’t fit in the pan, place them in another, smaller baking dish coated with cooking spray, such as a loaf pan.
  7. Cover rolls with plastic wrap and place in refrigerator overnight.
  8. Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap from baking pans and bake at 350 degrees for 35-40 minutes. Keep an eye on the rolls towards the end, as you want to make sure the praline filling doesn’t burn.
  9. While the rolls are baking, make the frosting. Combine the cream cheese and butter in a small microwavable dish and melt for about 25 seconds, or until you can easily stir the two together. Add bourbon and milk (you can double up on the milk if you want to keep the frosting “virgin”,) stir to combine and microwave for another 10 seconds or so, until the ingredients are easily combined. Stir in the powdered sugar and microwave for 15 more seconds. Set aside.
  10. Once rolls are done baking, remove from oven and let cool for 10 minutes or so before drizzling on the cream cheese frosting. I added the frosting while the rolls were still in the pan, but you could also remove them and then individually frost them.
  11. Serve immediately for best results, although these do reheat well for a couple of days.

Notes

Don't be scared away by the "prep" time - 8 of those hours are just the overnight rise!

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/pumpkin-praline-cinnamon-rolls-with-bourbon-cream-cheese-frosting/

Now sit down to a hot cup of coffee and a Pumpkin Praline Cinnamon Roll with Bourbon Cream Cheese and click on the links below to find the recipes from all of my other blogger friends!

*Each of these posts will have the links for the entire list of participating bloggers!

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting | CaliGirlCooking.com