By Eleanor Chao, 2029
If you’ve got a sweet tooth this fall, here are a few easy treats to make at home!
Cinnamon Caramel Popcorn
Serves 4
- 2 tbsp oil (butter, coconut oil, vegetable oil, etc.)
- ⅓ cup popcorn kernels
- ¼ cup caramel
- ½ tsp cinnamon
Add oil and popcorn kernels to a saucepan. After covering with a lid, heat on medium-high heat until there are a couple seconds between each pop. Let sit for around one minute. Drizzle in the caramel, sprinkle in the cinnamon, and stir with a spatula.
Caramel (in case you need it for the recipe above)
- ¼ cup granulated sugar
- 1½ tbsp room temperature butter
- 2 tbsp cream
Heat up the cream (microwave for around 15 seconds). In a small saucepan, cook the sugar on medium heat, occasionally stirring. Once all the sugar has dissolved and the mixture has a dark golden color, take it off the heat. Stir in the butter, then the cream.
Pumpkin Muffins
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- 1 ½ baking cinnamon
- 1 ½ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cup pumpkin puree
- 2 eggs
- ¼ cup milk
Preheat oven to 425OF and line a muffin pan. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. In a medium bowl, whisk the oil, granulated and brown sugar, pumpkin purée, eggs, and milk. Pour the wet ingredients into the dry and gently fold together. Fill the cupcake liners all the way to the top and put in oven. After baking for 5 minutes, reduce the oven temperature to 350OF, then bake for 16 more minutes.
