This month I took part in a little something called Bakin’ Friends. Organized by Steph of Steph’s Bite by Bite, Bakin’ Friends brings together bakers from across Canada and the US with it’s pseudo pen pal concept. The idea is, that when your family and friends tire of eating the endless number of baked goodies produced by your hand (although this seems ridiculous, it can and apparently does happen), Bakin’ Friends is there.
Each month you’re partnered with another baking enthusiast whom you’ll have the pleasure of baking for, and to keep things interesting, you’re challenged to bake with that months selected secret ingredient.
I feel it may be needless to say that I was thrilled to partake this month. Thankfully I was off to an easy start with Cinnamon as our secret ingredient.
Happy to have a simple ingredient with which to ease my way in to it all with, I began my search by scouring my baking mags, cookbooks, and favourite foodie sites for some ideas. Not wanting to take on too much, or make something that wouldn’t withstand cross country shipping, I decided on these…
Cinnamon Crinkle Cookies by Foodess
…Cinnamon Crinkle Cookies from Foodess!
Wonderfully buttery and light with a sprinkling of cinnamon and sugar to create a crispy coating and soft centre. I thought they were divine.
And you know, all the while whilst I was preparing my baked goodies, Jenn T. was baking up a storm (at least I can only presume) to present me with her own cinnamon inspired treats: Pumpkin Muffins and Caramel Apple Cupcake! The pumpkin muffins stole my vote with the fall flavours of Pumpkin pie spice and a sprinkling of cinnamon to top it off.
Although I’ve taken off for the month of October I can’t wait to get back to Bakin’ Friends in November – it’s an all around great time for anyone looking to offload their baking, and you just might find you make a few friends in the process.
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Ingredients
- 1 ½ Cup Flour
- 1 tsp. Baking Powder
- 1 Cup Pure Pumpkin
- 1/3 Cup Vegetable Oil
- 2 Eggs
- 1 tsp. Pumpkin Pie Spice
- 1 ¼ Cup + 1 tsp. Sugar
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 tsp. Cinnamon
- Prep time: 10 mins.
- Cook time: 30 mins.
- Servings: 12 muffins
- Difficulty: medium
Directions
1. Preheat oven to 350 degrees F and line muffin pan with cupcake/muffin liners.
2. Combine together flour and baking powder.
3. In a separate bowl, mix together the remaining ingredients, except cinnamon and 1 tsp. sugar (combine these in a small bowl and set aside). Once the pumpkin mixture is combined, stir in the flour mixture.
4. Spoon the batter into the lined muffin tray and sprinkle each with a dusting of cinnamon sugar.
5. Bake for approximately 28-30 minutes
I'm a local Vancouverite in search of good food, cataloging my experiences along the way, for better or worse.
I hope you'll join me as I open my heart, and stomach, to explore new foods and flavours, both in the kitchen and out. 
These sound delicious. I plan on making these this weekend. Thx.
Bakin’ Friends sounds really neat! I’m gonna check that out. Can’t wait to make these cookies!