Pumpkin Spice M&M Cookies

Every year stores bring out holiday things early. Every year people, including myself, complain about this.

Yet, I have been thinking, since the stores do it every year, they must find it beneficial. There must be people out there already stocking up on Christmas stuff.

Who are you people?!? 

I would actually like to know.

To me it seems completely absurd. Well, I did…. 

See this summer I was at my parent’s house in Minnesota and if it weren't for stores bringing out autumn-y food and decorative stuffs then I wouldn't have been able to make these cookies.

Then the answer to my question is that I am one of those people. Who knew I would ever lump myself with that sort of crowd? I sure didn't.

These cookies turned out a little gooeier then I wanted, but that is just because I should have given them a little bit more time in the oven.

Besides that they turned out super pumpkin spicy and autumn flavored. The flavored M&M’s really didn't add too much to the over-all flavor so regular M&M’s could be substituted. 

Pumpkin Spice M&M Cookies:

280g plain flour

1 tsp baking powder

1 ½ tsp cornflour

2 tsp pumpkin spice

½ tsp salt

170g butter, melted

150g light brown sugar

100g sugar

1 medium egg

1 egg yolk

2 tsp vanilla

80g dark chocolate chunks

90g Pumpkin Spice M&M’s

Line 2 large baking sheets with grease proof paper. Mix the flour, baking powder, cornflour, pumpkin spice and salt together and set aside. Whisk both sugars with the melted butter until it thickens to a paste like substance. Then add the egg and whisk until just combined, then add the egg yolk and vanilla and whisk until just combined. Fold in the chocolate chunks and M&M’s.

Keep in the fridge for at least 2 hours.

Take the cookie dough out and set the oven at 170C/325F. When the oven is almost at temperature take about 2 tablespoons of cookie dough and roll into an oblong ball and place on a lined cookie sheet. You should be able to get 8 on each sheet, so a total of 16. Bake for 12-15 minutes depending on how soft you want them. They will look pale and under cooked, but if you leave them on the baking sheet for 10 minutes or more after taking them out of the oven they will set. Don’t fret!

notes: If you can’t find Pumpkin Spice try making your own: 1/3 cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg or mace, 1-1/2 teaspoons ground cloves, 1-1/2 teaspoons ground allspice. 

Caramel Apple Cupcakes {National Cupcake Week!}

The word on the street is that it’s National Cupcake Week. Technically it starts tomorrow. 

I just thought I would warn you now because it means all of us baking junkies will be posting cupcakes on all our social media sites. 

I am not an exception so be prepared to be cupcake bombed!

The best part of cupcakes is that they take like 20 minutes to bake. Then throw some icing on top and Wa-La! Cake!

Yes, there are more complicated cupcakes out there that have many components and steps, but those are for special occasions.

These are "just because" cupcakes. But not "all the time" cupcakes. 'Cuz you know the whole in moderation thing.

Moderation is good.

These cupcakes are good. 

See how it all works out?

I used my cool cupcake corer and cupcake icing knife that OXO sent to me to try out and then I tried Sugar and Crumbs flavored icing sugar.

I chose Green Apple flavor because I wanted to make Caramel Apple Cupcakes. I wanted to make Caramel Apple Cupcakes because in the USA there is this sucker/lolly that is called a Caramel Apple Pop and it’s so good and not available here in the UK.

Hence these cupcakes!

They totally reminded me of those suckers/lollies so I am happy!

Here’s how you can be happy too!

Caramel Apple Cupcakes:

120g plain flour

140g golden caster sugar

1 ½ tsp baking powder

pinch of salt

40g unsalted butter, room temp

120ml whole milk

1 egg

¼ tsp vanilla extract

10-12 tsp caramel

Heat the oven to 170C and line your cupcake pan with 10-12 cupcake cases. Beat the flour, sugar, baking powder, salt, and butter until it’s a bit crumby! Combine the milk, egg, and vanilla together before gradually adding it to the crumby mixture. Once combined beat on high for a minute or two to make sure there aren’t any lumps and the mixture is smooth.

Using a trigger scoop fill each of the cupcake cases just about half way. Bake for 20-25 minutes. A skewer should come out clean. Leave to cool completely before using the Cupcake Corer to take out the middles and add about a teaspoon of the caramel to the middles. Put the sponge bit back in and top with Green Apple Icing Sugar!

Green Apple Frosting

1 pkg of Sugar and Crumbs Green Apple Flavored Icing Sugar

125g butter, room temp

1-2 tbsp of milk

Follow the instructions on the packaging.

to finish:

20-24 Dark Chocolate chunks

caramel

Put two chocolate chunks together and place on top to act an apple stem before drizzling the caramel over the top. Place in a baggie and snip the corner, but make sure the hole is small. Then drizzle on top!

notes: In association with Oxo and Sugar and Crumbs! Please see my contact/policy page for more details! Find out more about National Cupcake Week! And if you need to know what Caramel Apple Pops are just look here. I am also entering these cupcakes in Betta Living’s Betta Bake a Cupcake Competition #bettabakeoff