Maple Glazed Pumpkin Scones

I opened my first can of pumpkin earlier this week. This annual event may be arriving too late in the season for some (especially you, PSL lovers), but the pumpkin and spices are finally starting to feel right for me. After a rough start to the season, I am focused back on the present, living moment by moment in the ups and downs of daily life.

The weather has been unusually warm for this time of year, supporting short-sleeved shirts instead of winter jackets, and long walks on paved park paths instead of treks through ankle-deep snow drifts. While I would normally be snuggling up on the couch and settling in for the long, cold months, I have been out and about instead, enjoying the respite from winter and enjoying the extended autumn warmth. I may be late to the pumpkin party this year, but I believe it's better to show up late than to never arrive. 

During the holiday season, I like to keep a few scones in the freezer for unexpected moments—when a guest drops by without warning or an unforeseen event pops up on the calendar. The scones can be frozen once shaped and sugar sprinkled. When the unexpected moment arrives, remove the scones from the freezer and bake in a preheated oven. The frozen scones may take a minute or two longer in the oven to bake, but the finished pastries make the wait worthwhile.

I suggest making a double batch: half to eat now and half to freeze for later. There is plenty of scone love to go around.

Maple Glazed Pumpkin Scones deliver classic autumn flavors in a warm, tender pastry for breakfast or an afternoon snack. The pumpkin scones are spiced and sweetened with brown sugar. Before baking, the scones are sprinkled with raw sugar to give the top of the scones a nice crunch. The maple glaze is optional, but it adds an extra level of sweetness and dimension of flavor which finishes off the scones just right.

One Year Ago: Caramel Apple Crumble Pie, & Rosemary Olive Bread
Two Years Ago: Maple Syrup Cake, & Pumpkin Pie (Dairy Free)
Three Years Ago: Butternut Squash Biscuits, Apple Crisp, & Pumpkin Spiced Doughnuts
Four Years Ago: Pumpkin Rolls, Butternut Squash Cake, Baked Apples, Filled Molasses Cookies, & Marbled Squash Bread
Five Years Ago: Grandma's Applesauce, Honey Cinnamon Chickpeas, Caramel Apple Tart, & Banana Espresso Muffins
Six Years Ago: Apple Chips, Fresh Ginger Pear Cake, Pumpkin Spice Oatmeal, & Raspberry Vanilla Bean Creme Brulée

Maple Glazed Pumpkin Scones

Yields 8 scones

Pumpkin Scone
2 cups (250 grams) all-purpose flour
1/4 cup (50 grams) brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (113 grams) butter, cubed
1/2 cup (126 grams) canned pumpkin (or pumpkin purée)
1 teaspoon vanilla extract
1 large egg
1/4 cup (60 ml) heavy cream, plus extra for brushing
Raw sugar (turbinado or demerara sugar) for sprinkling, optional

Maple Glaze
1/2 cup (55 grams) powdered sugar
2 tablespoons pure maple syrup
1 teaspoon milk

In a large mixing bowl, whisk together flour, brown sugar, baking powder, spices, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Set aside.

In a small bowl, beat together canned pumpkin, egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be relatively sticky.

Turn out dough onto a lightly floured surface. Using floured hands, form the dough into a circle and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges. Transfer scones to a baking sheet using a flat spatula dipped in flour. Place in freezer for 1/2 hour before baking.

Preheat oven to 425 degrees F (220 degrees C).

Brush top of scones with heavy cream and sprinkle with raw sugar. Bake for 18-20 minutes, or until lightly browned.

To make the glaze, stir together the powdered sugar, maple syrup, and milk. If too thick, add additional milk by the 1/2 teaspoon until the glaze drizzles in a continuous stream off the edge of a spoon. Drizzle glaze over cooled scones and allow glaze to set for 15 minutes before serving.

Pumpkin Espresso Bundt Cake

The changing of the leaves from green to hues of red and orange marks the arrival of autumn flavors. When the weather grows cold and the coats come out of the closet, turning on the oven feels right. In partnership with King Arthur Flour, each month I will challenge you with a new recipe, filled with step-by-step explanations and techniques, to help you grow and develop as a baker. For October, I aspired to bring together my favorite fall flavors in a recipe that is meant to be shared.

This month is all about cake, as we undertake the respected Bundt cake. Bundt cakes are an American classic. Introduced in the 1950s by pan manufacturer NordicWare, the name Bundt refers to the architecture of the pan the cake is baked in, not the type of cake itself. Bundt cake pans are taller than the traditional cake pan, with a hole in the center. The hole has a dual purpose—it gives the cake a unique ring shape and allows heat to reach the center of the cake so it can bake more evenly. 

The Bundt pan used with this recipe is the NordicWare Party Bundt pan. The look is classic, but I love this particular shape because the portions are exceptionally easy to slice. 

Traditional whole wheat flour is ground from red wheat. This cake is made with white whole wheat flour, which is ground from white wheat—a slightly different type of wheat, lighter in color and milder in flavor. White whole wheat flour is 100% whole grain and mirrors the nutritional attributes found in traditional whole wheat flour. Its milder flavor makes it a great flour to substitute in many classic all-purpose recipes.

White whole wheat flour is a pantry staple in my kitchen. Adding a little extra nutrition to my baked goods, without compromising the flavor, feels like a superhero power.

The pumpkin cake starts with a mixture of pumpkin puree, eggs, and vegetable oil. The eggs act as a binder between the ingredients, but also add moisture to the final product. The main fat is vegetable oil instead of butter. This makes it dairy free(!), but the neutral flavor of the oil also allows the pumpkin and spice flavors to become more pronounced.

Both granulated and brown sugar is added, for sweetness and a greater depth of flavor, before the dry ingredients are folded in. In this recipe (and most traditional cake recipes), it is important to make sure that there are no lumps in the batter after the final beating. This is especially true for butter cake recipes. Small clumps of butter and sugar left in the batter, often hidden in beaters and the tops of spatulas, will melt in the oven and create holes in the finished cake. 

A well greased Bundt pan is necessary in order to remove the cake in one piece. I find it sufficient to use a heavy layer of cooking spray. When finished spraying, hold the pan up to the light and tilt it, making sure that every crevice is fully covered. Do any touch-ups with the cooking spray now, if necessary.

To create a swirled effect between the pumpkin cake and espresso filling, the ingredients are layered in the pan, alternating between cake batter and a thin layer of brown sugar mixed with cinnamon and espresso powder. Before putting the cake in the oven, tap the pan on the counter to release any bubbles that may have developed when layering.

Though it may be tempting, do not open the oven door while the cake is baking. The rush of cool air into the oven can cause the cake to collapse—this is especially true during the first 20 minutes, when the fragile cake is gaining the most height. When finished baking, cool the cake for fifteen minutes before unmolding.

Unmolding the cake may feel like the most difficult part of this recipe, but it just takes a bit of bravery. Avoid using an off-set spatula to release the cake from the edge of the pan. The spatula can scratch the pan (making it more difficult to remove cakes later) or slice directly into the cake if you slip. Because Bundt pans tend to have ornate designs and curved edges, off-set spatulas can cause more harm than good.

Instead, tap the pan firmly against your work surface to loosen the cake from the edges of the pan. Cover the top of the Bundt pan with a cooling rack, flip it over, and carefully lift the pan off the cake. 

While still warm, use a pastry brush to apply a coffee rum glaze to the cake. Using a pastry brush instead of pouring the glaze over the cake lets the glaze be applied evenly, allowing the cake to absorb it more effectively. The glaze not only adds another layer of flavor to the cake, but it helps to seal in the cake's moisture, keeping it fresher for a longer period of time. Once the glaze is set and the cake is no longer wet in appearance, it can be cut and served.

Pumpkin Espresso Bundt Cake is spiced with the classic flavors of autumn and layered with a sweet espresso filling. The cake is glazed with a mixture of strong coffee and rum to bring out the flavors in the filling and seal in the cake's moisture. When served alongside a cup of hot coffee, the cake truly shines. Share with family and friends.

One Year Ago: Vegan Caramel and Rustic Apple Tart
Two Years Ago: Apple Cinnamon Pancakes and Classic Apple Pie
Three Years Ago: Peanut Butter Cup Cookies, Pumpkin Waffles, Spider Cupcakes, and Apple Scones
Four Years Ago: Red Wine Chocolate Cake, Pear Spice Cake, Pumpkin Latte Cheesecake, and Apple Cake
Five Years Ago: Butternut Squash Custard, Pumpkin Bread Pudding, Banana Nut Bread, and Apple Tart

Pumpkin Espresso Bundt Cake

Yields 8-10 servings

Pumpkin Cake
1 1/2 cups (370 grams) pumpkin puree
4 large eggs
3/4 cup (177 mL) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) King Arthur White Whole Wheat Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt

Espresso Filling
1/3 cup (66 grams) brown sugar, packed
1 tablespoon espresso powder
1/2 teaspoon ground cinnamon

Coffee Rum Glaze
1/3 cup (78 mL) strong coffee
1 1/2 tablespoons dark rum
1/3 cup (66 grams) granulated sugar

Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-cup Bundt pan. Set aside.

For the pumpkin cake, beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until smooth and uniform in appearance. Set aside.

For the espresso filling, whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.

In the prepared baking pan, spoon in 1/3 of the pumpkin cake batter evenly into the bottom of the pan. Sprinkle 1/2 of the espresso filling over the top. Spoon another 1/3 of the pumpkin cake batter into the pan and sprinkle with the remaining espresso filling. Layer the remaining cake batter on top and smooth with an off-set spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before transferring to a cooling rack.

While the cake is baking, make the coffee rum glaze by whisking together the strong coffee, rum, and granulated sugar. Brush all of the glaze evenly over the cake with a pastry brush while it is still warm. Serve after the glaze has fully set. 

Bake with me! Show off your finished Pumpkin Bundt Cakes by tagging them with #kingarthurflour.

This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own. 

Pumpkin Pie (Dairy-Free)

A few inches of snow cover the sidewalks and a mug of warm black tea is an evening necessity. The fewer hours of daylight make the nights grow long. I check the clock frequently, wondering why time appears to be passing faster than the hands on the clock read. At long last, winter is upon us. The feeling is still fresh, a seasonal novelty. For now, it suits me just fine.

Even though Thanksgiving is only a week away, I could swear that it was nearly Christmas. I fear I am the latest victim of "Christmas creep," the idea that the early exploitation and over-commercialization of Christmas makes it feel as if it is just around the corner instead of an entire month away. With sugar cookies on the brain and a Netflix queue of holiday movies, I knew I needed to do something drastic, lest I grow tired of the holiday season before it had even begun.

And so, I pushed aside thoughts of the holidays, pulled the flour out of the cupboard, and made myself an old-fashioned pumpkin pie. There is nothing more reminiscent of Thanksgiving than a large slice dolloped with whipped cream. I may not be able to stop the "creep," but I do have the power to claim back Thanksgiving as my own.

This pumpkin pie is dairy-free, although you would never guess it. I have been dreaming of this pie long before the leaves fell from the trees, but I waited until the time was right to take it for a spin. I substituted the butter in the crust with dairy-free margarine for a flaky texture (Earth Balance is my personal brand of choice). Instead of heavy cream, I used full-fat coconut milk. I worried that the milk would lend a subtle coconut flavor to the final product, but it is completely masked by the pumpkin and spices. This pie truly tastes exactly like its dairy-filled counterpart, which is an accomplishment of its own.

I shared this pie with my coworkers for a Tuesday lunch dessert. Even unadorned, the entire pie disappeared in short time. One coworker shared that this was the best pumpkin pie she has had since her grandmother had passed away many years ago. To me, there is no higher compliment this pie can receive.

This dairy-free pumpkin pie will be a hit whether or not its "secret" is revealed. The filling sets up well, but still manages to retain a light texture. The pie is spiced primarily with cinnamon and ginger, which complement the pumpkin nicely. Serve warm or chilled with a dollop of coconut whipped cream.

One Year Ago: Stovetop Popcorn and Gingerbread Bundt Cake with Pear Caramel
Two Years Ago: Pumpkin Rolls, Butternut Squash Cake with Cream Cheese Icing, Baked Apples, and Molasses Cookies with Ginger Cream Cheese Filling
Three Years Ago: Pumpkin Spice Latte Cheesecake, Spicy Pumpkin Taco Dip, Apple Cinnamon Cake, and Grandma's Applesauce
Four Years Ago: Pumpkin Chocolate Chip Cookies, Fig & Balsamic Jam, Pumpkin Spice Oatmeal, and Sweet Potato Fries

Pumpkin Pie (Dairy-Free)

1 recipe for single pie crust dough
2 1/2 cups (670 grams) pumpkin puree
1/2 cup (100 grams) brown sugar, packed
1/4 cup (60 ml) maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (315 ml) full-fat coconut milk
Coconut whipped cream, optional

On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a deep 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make a decorative edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 425 degrees F (218 degrees C).

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Remove from oven.

Reduce oven temperature to 350 degrees F (180 degrees C).

In a large bowl, whisk together the pumpkin, brown sugar, maple syrup, spices, salt, and eggs until uniform. Gradually mix in the vanilla extract and coconut milk. 

Pour the pumpkin filling into the prepared pie crust (depending on the size of your pie pan, you may have a small amount extra). Bake for 75 to 80 minutes, or until the middle barely jiggles when shaken and a toothpick inserted into the center comes out clean. If the edges darken too quickly, line the outer crust with aluminum foil to prevent further browning. Remove from the oven and cool at room temperature to finish cooking the center of the pie.

Serve warm or chilled with a dollop of coconut whipped cream.