If you’ve read this blog for a long time you probably know by now that Halloween ACTUALLY scares me. I was walking around in the neighborhood the other day and was frankly disturbed by some of the elaborate spooky decorations. People really get into it.
These mummy cupcakes are about as spooky as I get. I’m more of a Christmas and Valentine’s Day girl, you know. But I do, however, stand by these cupcakes 100% in terms of flavor and cuteness.
Fall has officially hit and I am here for it. Every year it takes so much self-control to not make pumpkin everything once Labor Day is over. I was waiting until we were in proper fall. No pre-matureness here! It’s time for these Pumpkin Cinnamon Rolls with Maple Frosting to shine!
For this post, I teamed with ALDI, the place I go for all of my fall essentials. I stocked up on all the sugars, vanilla, pumpkin pie spice, cinnamon and lots more. I also picked up their Simply Nature Organic Pure Pumpkin Puree and it has the loveliest texture (not too watery, not too thick) and prettiest bright orange color.
Here is how these differentiate from regular cinnamon rolls.
Replacing some of the eggs with pumpkin.
I adapted my cinnamon roll recipe and added less eggs. The pumpkin took its place. That’s the commonality you’ll find in many pumpkin baked goods: The pumpkin can act like an egg…but not entirely. I made sure to still include 1 egg (my other recipe calls for 3 eggs). Baking is interesting, isn’t it!?!?
The amount of pumpkin pie spice needs to be on point.
Too much and it tastes medicinal and just tacky. Too little and you’re like THIS IS BLAND. One of the first recipe tests was a bit bland so we added more. We went for balance so there’s a bit in the dough and some in the filling. The pumpkin pie spice also accentuates the pumpkin flavor.
Today I’m super excited because it is Pizza Day on A Cozy Kitchen. This 30-Minute Fall Veggie Pizza is perfect for a weeknight meal. I’ve never thought of homemade pizza as a quick and easy meal, but this recipe, with its easy and quick rise, has changed my mind!
Most yeast requires you to get it started in water. Most of my recipes have you dissolve it into lukewarm water or milk and wait until it activates. Sometimes this can be finicky. It can take anywhere from 5 to 8 minutes for it to activate and get all nice and foamy.
But this RapidRise® Yeast is actually mixed within the dry ingredients—no activation required! This means no waiting around for it to be activated. You can mix and proceed with the recipe!
Believe it or not, this pizza dough takes about 5 minutes to be made and 10 minutes to rise. This is the perfect amount of time to sauté some veggies for the toppings