Tag Archives: Pumpkin

Pumpkin Cupcakes with Chai Buttercream

-Marissa Tomko

Eating pumpkin during autumn and winter is just a thing that everyone does. I have fought my love for pumpkin-flavored treats for almost twenty years until I finally realized it was a losing battle. Nothing else tastes quite as festive! Plus, with all of the rain we get here in the Northwest, it’s nice to be able to hold a little bit of warmth right there in your own hand! Admittedly, I am not much of a baker. However, I have been inspired to try my hand at this whole baking thing. I stumbled upon KG Cookin’ Cupcakes, a blog run by a UO student who is all about baking cupcakes. Enter my new favorite fall-time indulgence: Pumpkin Cupcakes with Chai Buttercream, a recipe by KG.


1 1/2 cup flour
1 t baking powder
1/4 t salt
A few shakes of cinnamon
2 eggs
1 stick butter
1 cup sugar
1/3 cup brown sugar
A splash of vanilla
1 cup pumpkin puree
1/2 cup milk

Sift together the flour, baking powder, cinnamon, and salt and set aside. In a separate bowl, cream the butter, sugar, and brown sugar. Add the eggs one at a time and blend until incorporated. Mix in the vanilla and pumpkin. Add the flour mixture to the pumpkin mixture, alternating with additions of milk. Blend until fully incorporated. Divide among lined muffin tins and bake at 350° for 20 minutes. Let cool completely before icing.


1 1/2 sticks butter (room temperature)
3 cups powdered sugar
Splash of vanilla
A couple shakes of cinnamon
About 1/4 cup chai concentrate (KG used Oregon Chai. This depends on taste and consistency: the more chai, the more runny the buttercream will be)

Beat the butter until light and fluffy. Slowly add the powdered sugar until incorporated. Add the vanilla, cinnamon, and the chai and blend until light and fluffy. If the frosting gets too runny, add some powdered sugar. Spoon or pipe the mixture onto completely cooled cupcakes.

Happy baking!

Image from http://kgcookincupcakes.blogspot.com/

The Perfect Gluten-Free Dairy-Free Thanksgiving Treat

-Whitney Menefee

There’s nothing better than going home for a long Thanksgiving weekend and enjoying a delicious home-cooked Thanksgiving dinner with family and friends. At my house, Thanksgiving dinner is different than most. Both my mom and sister have severe food allergies and cannot eat gluten or dairy. Gluten and dairy are two very common ingredients and are particularly difficult to avoid during the Thanksgiving holiday. Knowing that Thanksgiving is right around the corner, my mom worked hard to put together her own gluten-free, dairy-free Thanksgiving dessert recipe: chocolate chip pumpkin muffins. And let me tell you, they are delicious! So, whether you have food allergies or not, this is a perfect Thanksgiving dessert!


1 cup almond flour
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon xanthan gum
½ teaspoon apple pie spice (or a blend of cinnamon, nutmeg and allspice)
½ teaspoon ground cinnamon
¼ teaspoon salt
2 eggs
1/3 cup light olive oil
2 T raw agave syrup
1 1/3 cup brown sugar
1 or ½ cup mini semi sweet chocolate chips
1 can pumpkin
1 ½ teaspoon vanilla

First, preheat oven to 350°. Then, use a medium size mixing bowl and combine almond flour, brown rice flour, baking soda, baking powder, salt, apple pie spice mix, ground cinnamon, and xanthan gum.

In a separate medium size mixing bowl, beat the eggs. Then, add the oil, syrup, brown sugar, chocolate chips, pumpkin, and vanilla. Combine the dry ingredients with the wet ingredients, and stir for 2 minutes.

Then, spoon ¼ of a cup of batter into each cupcake cup, place them into a cupcake pan, and bake for 15-20 minutes. Let the muffins cool on a wire rack.

Thanksgiving is my favorite holiday, and I can’t imagine what it would be like without dessert, so I hope this recipe serves as a yummy dessert option for anyone who suffers from food allergies. Enjoy my mom’s gluten-free, dairy-free pumpkin chocolate chip muffins and have a happy Thanksgiving!

Celebrate the Season with a Pumpkin Treat

-Rache’ll Brown

Anytime someone mentions fall, my brain automatically goes to turning leaves and pumpkin treats. So, on a Saturday morning while scrolling through Pinterest, a certain recipe caught my eye: Pumpkin Snickerdoodles.

Growing up, anytime I had the opportunity to make cookies, I usually chose snickerdoodles. Something about taking little dough balls and rolling them in cinnamon sugar is just so fun, and when I saw the combination of one of my favorite cookies and favorite fall flavors (Seriously, September through December I am fueled off pumpkin), I knew I had to make them.

Pumpkin Snickerdoodles:

3 3/4 cups flour (For a traditional taste, use all-purpose, but I subbed with whole wheat which created a different flavor)

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

The process is easy enough. First, mix all of the dry ingredients in a bowl, and then cream together the wet ingredients in a second bowl with a hand blender. Combine them thoroughly, adding the flour in a little bit at a time, and then let the dough chill covered in the fridge for about an hour. In the mean time, preheat the oven to 350 degrees and mix together ½ cup sugar and 1 teaspoon of cinnamon in a small bowl. You’ll also need a flat cup with a slightly moistened bottom to flatten the cookie balls on the sheet. Once the dough is chilled, scoop about 2 tablespoons out at a time and create small balls.

Roll the balls in the cinnamon sugar mix, place on a cookie tray, and then flatten with the bottom of your cup.

After baking for 10 to 12 minutes, take out and place on a cooling rack. Or, like me, you can enjoy straight out of the oven with a cold glass of almond milk. This makes a huge batch! I made twenty-four cookies and still had to freeze half of the dough (which lasts four to six weeks, if you are wondering). These are the perfect treat for a cool autumn night, and are even better when shared with friends.