Autumn Spiced Pumpkin Friands

These seasonal little tea cakes are made with pumpkin, spice and topped with a crunchy oatmeal streusel and a little maple glaze. They are full of autumn spices and the perfect addition to an autumn picnic, afternoon tea, or an after school snack. I also like to pop them into lunchboxes.

Pumpkin friands

Friands are so easy to make and there are so many variations to try and I think I will add a few raisins to these next time.

Ingredients:
6 large egg whites
250g icing sugar
125g ground almonds
100g plain flour
Zest of half an orange
1tbs pumpkin pie spice
160g melted butter, plus a little extra for brushing the friand tin
½ cup unsweetened pumpkin puree

Streusel:
1tbsp butter
2tbsp plain flour
tbsp rolled oats
1tbsp soft brown sugar
½tsp cinnamon

Maple Glaze:
½ cup sieved icing sugar
2-3tbs maple syrup – enough to thin

Pumpkin Friand1

Method:
Preheat the oven to 180°C/approx 350°F and brush the friand tin with a little melted butter.

I make my friands in a stand mixer, fitted with the paddle attachment, but they can be made just as easily by hand or using a hand mixer.

Briefly whisk the egg whites, breaking them up until they are frothy.

Add the ground almonds, pumpkin puree, zest, butter, icing sugar and then fold in the flour until just combined.

Spoon the mixture into the prepared tin, leaving a little room for the streusel.

Pumpkin Friand

Scatter a little of the streusel over each one and bake for 25-30 minutes, until they have risen, turned golden brown and a skewer inserted into the centre comes out clean.

Pumpkin Friand slice

Leave to rest for 15 minutes before turning out onto a wire cooling rack. Leave to cool completely before adding a little glaze.

Baked Pumpkin French Toast

This is full of warm autumnal spices, brown sugar and pumpkin. The inside is soft, fluffy and smooth – all topped with a crisp, brown sugar and pecan streusel.

Pumpkin bake2

I think this is the perfect weekend breakfast or brunch dish to make you feel warm and cozy on a chilly autumn day with the family.

It’s super easy to prepare and is actually better if it is prepared the night before you want to bake it. Just whisk the custard ingredients together, pour over the bread cubes and refrigerate. The streusel topping should be scattered over the casserole just before baking.

Pumpkin bake1

Ingredients:
Butter for greasing the dish
1 large loaf of brioche or challah, cut into cubes
8 large eggs
1 ½ cup/360ml of whole milk
1 ½ cup/360ml of double/heavy cream
Zest of one orange
1tbs vanilla extract
½ cup brown sugar – lightly packed
1 cup unsweetened pumpkin puree (about half a can)
2tsp pumpkin pie spice
1tsp cinnamon
½ cup raisins
Pinch of salt

Streusel topping:
2/3 cups/80g plain/all-purpose flour
2/3 cup packed soft brown sugar
Small handful of pecans, roughly broken into pieces
1tsp cinnamon
113g/4oz/1 stick of cold butter cut into dice

Warm maple syrup for serving

Method:
Butter the casserole dish

Streusel:
Mix the flour, sugar and cinnamon together in a stand mixer with the paddle attachment fitted. Add the butter and mix until the topping resembles rough breadcrumbs. Stir in the pecans and set aside. This step can easily be done by hand by rubbing in the butter. Set aside while you make the pumpkin custard.

Pumpkin bake3.5

Method:
In a large bowl, whisk together the eggs, milk, cream, pumpkin, vanilla, spices, zest and sugar in a large bowl until fully incorporated and smooth.

Pile the bread cubes into the casserole dish, scattering a few raisins throughout. Pour over the custard, making sure all the cubes are soaked. Cover and refrigerate for a couple of hours, or overnight if this going to be baked for breakfast.

When you are ready to bake the casserole, pre-heat the oven to 180°C/360°F and scatter over the streusel. Cover with foil and bake for 45 minutes. Remove the foil and then bake for a further 30 minutes or until the custard is set and the top is crunchy, browned and caramelised.

Pumpkin bake4

Serve hot with warmed maple syrup and good hot coffee for a perfect Autumnal weekend or holiday breakfast.

Pumpkin Coffee Cake with a Maple Glaze

The Perfect cake for the Autumnal season – a cinnamon spiced sour cream pumpkin coffee cake, topped with a maple glaze.

pumpkin cake

Ever since I was a child, I have always loved pumpkins.  Photos of endless fields of the orange beauties, the way people decorate their porches with them, the scary carved ones that grin on Halloween.  I even had a story about an evil one!  There is something about them that is deliciously Autumnal, which is, of course, the best season of all – I think so anyway.

In the story about the evil pumpkin, the people who owned the pumpkin farm also sold lots of pumpkin products – cakes, breads, cookies etc.  I wanted to find out about how to make pumpkin treats like this and as I grew older, I discovered the huge array of recipes that you can add pumpkin to.  Growing up in England, there wasn’t much pumpkin around really and the first time I ever made a batch of pumpkin pancakes that I had seen online, I had to make my own puree the long way round.  Canned pumpkin is still not readily available everywhere and I buy my cans online, but once I had tried my first taste of pumpkin pancake, I was hooked!

I wanted to make a pumpkin coffee cake, so experimented with various coffee cake recipes, until I settled on this version.  It’s a moist and tender sponge with that unmistakable pumpkin flavour and the spices make the house smell wonderfully autumnal while it bakes.  The maple syrup glaze really makes it a showstopper.

pumpkin cake close up

Streusel:
½ cup of packed brown sugar
¾ cup of plain/all-purpose flour
2 tsp cinnamon
¼ tsp salt
½ stick of cold butter, cut into cubes

Cake:
3 cups of plain/all-purpose flour
2 cups sugar
1 ½ stick of butter
1 cup of pumpkin puree
1 cup sour cream
3 large eggs
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
2 tsp vanilla extract
½ tsp salt

Glaze:
½ cup icing sugar/confectioners’ sugar
2 tbs maple syrup
½ tsp maple extract (optional)

Method:
Butter and flour a tube pan and pre-heat the oven to 180°C/350°F

Place the streusel ingredients into the bowl of a stand mixer fitted with the paddle attachment.  Mix until the butter has been worked into the flour and sugar and is in crumbles.  You can also do this with your hands.  Set aside.

For the cake, cream the butter and sugar together until light and fluffy.  I do this in the stand mixer, fitted with the paddle attachment and leave it going for around 4-5 minutes.

Then add the eggs one at a time, making sure each one is fully incorporated before adding the next one.  Add the vanilla, sour cream and pumpkin and mix well.

Sift the flour, baking powder, salt and soda into another bowl, along with the pumpkin pie spice and with the mixer on low, add the dry ingredients and mix until just combined.  Finish by hand rather than risk over-mixing.

Spoon half the batter into the tube pan, and smooth out the top.  Sprinkle over half the streusel mixture and then top with the remaining batter.  Finish by sprinkling the rest of the streusel mixture over the top of the cake batter and bake for 50 to 60 minutes or until a toothpick comes out clean.

Allow to cool in the tin for 30 minutes, then turn out onto your cake plate and allow completely.  If you try to glaze when the cake is still warm, it will just melt and run off.

Mix the glaze ingredients until it is a thick consistency that will drizzle.  Add more syrup if too thick or more sugar if it’s too runny.

Drizzle the glaze over the cake, back and forth until you have the desired coverage.

pumpkin cake plate