Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

Creamy Rice Pudding

Creamy rice pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

The post Creamy Rice Pudding appeared first on Budget Bytes.

What happens when you’re craving something sweet while watching Anthony Bourdain travel around India? You start Googling saffron rice pudding recipes. And while my pantry wasn’t stocked with the delicious ingredients needed to make an authentic kheer, I was able to make this super simple and delish creamy rice pudding, full of cinnamon, vanilla, and almonds. And I’m telling you, if you need a cheap and delicious dessert, this rice pudding is IT. 

Originally posted 9/22/2010, updated 3/23/2022.

Rice pudding in a sauce pot topped with almonds

What is Rice Pudding?

Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s flavored with a variety of warm spices like vanilla and cinnamon, and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins.

Do You Eat it Hot or Cold?

Another reason that I love rice pudding is because it tastes great both hot and cold! When the rice pudding is warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.

What Kind of Rice is Best for Rice Pudding?

You can make rice pudding with virtually any type of rice and the “best” type to use is just a matter of personal preference. I chose to use jasmine rice for my rice pudding because I had it on hand and I just love the extra fragrant flavor that it provides. If you do not have jasmine rice, basmati rice is great, or you can simply use plain long-grain white rice. 

Three bowls of rice pudding topped with sliced almonds

Use Leftover Rice as a Short Cut

The recipe below uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups cooked rice and 2 cups milk (instead of the ½ cup rice and 4 cups milk in the recipe below), and add the rice after toasting the nuts and spices in butter.

Can I Use Non-Dairy Milk?

Yes, you can definitely make rice pudding with other types of milk. Just keep in mind, the type of milk you use will affect the creaminess of the rice pudding. Coconut milk would be especially delicious!

What Else Can I Add?

This simple dessert is a great blank slate for adding more ingredients. Here are some other ingredients that you can add to your rice pudding:

  • Raisins
  • Other nuts: walnuts, pecans, pistachios
  • Caramel or dulche de leche
  • Saffron
  • Cardamom
  • Chocolate
  • Toasted coconut
  • Instant coffee

A spoonful of rice pudding being lifted from the bowl.

finished rice pudding in the pot topped with sliced almonds.

Creamy Rice Pudding

Creamy rice pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.
Course Breakfast, Dessert
Cuisine American
Total Cost $1.68 recipe / $0.42 serving
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 1 cup each
Calories 391kcal
Author Beth - Budget Bytes

Ingredients

  • 1 Tbsp butter $0.11
  • 1/4 cup sliced almonds $0.44
  • 1/2 cup uncooked long-grain jasmine rice* $0.16
  • 1/4 tsp cinnamon $0.02
  • 1/4 tsp nutmeg $0.02
  • 4 cups whole milk* $0.80
  • 1/4 cup sugar $0.04
  • 1/4 tsp vanilla extract $0.07
  • 1/4 tsp salt $0.02

Instructions

  • Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
  • Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
  • Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
  • Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
  • Serve the rice pudding warm or refrigerate and serve cold the next day.

Notes

*You can use the rice and milk of your choice. See the notes above the recipe for more information.
*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Sodium: 262mg | Fiber: 2g

close up of rice pudding being stirred in the pot

How to Make Rice Pudding – Step By Step Photos

Almonds and rice in the pot with butter

Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.

Milk being poured into the pot with rice, almonds, and spices.

Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour int 4 cups whole milk (or milk of your choice).

sugar being poured into the pot with the milk and rice.

Also add ¼ tsp sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.

Cooked rice pudding in the pot with a spoon.

Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that the rice pudding will continue to thicken further as it cools.

finished rice pudding in the pot topped with sliced almonds.

Serve the super creamy rice pudding warm, or refrigerate and serve cold the next day!

three bowls of rice pudding topped with almonds and cinnamon.

Looking for other ways to use up leftover rice? Check out our Leftover Rice recipes round up!

The post Creamy Rice Pudding appeared first on Budget Bytes.

Creamy Vegan Cauliflower Gratin (GF)

Cauliflower isn’t winning quite as many popularity contests lately, but we aren’t over it, and we assure you this cauliflower gratin will reignite your inner cauli-lover too! Imagine perfectly tender cauliflower with a rich, salty, cheesy sauce. …

Creamy Vegan Cauliflower Gratin (GF)

Cauliflower isn’t winning quite as many popularity contests lately, but we aren’t over it, and we assure you this cauliflower gratin will reignite your inner cauli-lover too! Imagine perfectly tender cauliflower with a rich, salty, cheesy sauce. It’s worthy of a holiday feast yet wholesome enough for everyday!

Have a head of cauliflower laying around that you just haven’t used yet? (Guilty!) This creamy plant-based and gluten-free side is the solution!

Creamy Vegan Cauliflower Gratin (GF) from Minimalist Baker →

Chocolate Molasses Cookies

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot […]

The post Chocolate Molasses Cookies appeared first on Budget Bytes.

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)

Originally posed 12/11/2011, updated 11/29/2021.

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven!

What Kind of Molasses to Use

I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.

How to Store Chocolate Molasses Cookies

Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.

Can I Substitute the Fresh Ginger?

While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.

Chocolate molasses cookies stacked on a cooling rack

 

Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.
Total Cost $6.50 recipe / $0.27 each
Prep Time 30 minutes
Cook Time 24 minutes
Refrigerate Time 1 hour
Total Time 1 hour 54 minutes
Servings 24 cookies
Calories 136kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.23
  • 1.25 tsp ground ginger $0.12
  • 1/4 tsp ground cloves $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1 Tbsp unsweetened cocoa powder $0.04
  • 1 tsp baking powder $0.02
  • 8 Tbsp butter, room temperature $0.80
  • 1 Tbsp fresh grated ginger $0.30
  • 1/2 cup brown sugar $0.24
  • 1/2 cup molasses $1.18
  • 4 oz. semi-sweet chocolate $3.49
  • 1/4 cup granulated sugar $0.04

Instructions

  • Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.
  • To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.
  • Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
  • Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
  • When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
  • Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
  • Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sodium: 56mg | Fiber: 1g

A hand holding a chocolate molasses cookie broken in half

How to Make Chocolate Molasses Cookies – Step By Step Photos

dry ingredients in the bowl

Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.

Wet ingredients for cookies in a bowl

Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.

Whipped whet ingredients in the bowl

Use a mixer to beat the wet ingredients together until they are light and creamy.

Flour added to the cookie dough

Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.

Chopped choclate

Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.

Chocolate stirring into cookie dough

Stir the chopped chocolate into the cookie dough.

Cookie dough wrapped in plastic

Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.

Cookie dough being shaped and rolled in sugar

When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat. 

molasses cookies on a baking sheet ready to bake

Place twelve of the shaped cookies on a parchment-lined baking sheet.

Baked molasses cookies on a baking sheet

Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.

Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background

Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.

Chocolate Gingersnaps - BudgetBytes.com

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Butternut Squash Soup

The best butternut squash soup recipe I know! It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included. Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup? ♡ Well on a particularly chilly day this past weekend, we […]

The best butternut squash soup recipe I know! It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included.

Best Butternut Squash Soup Recipe

Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup?

Well on a particularly chilly day this past weekend, we made our millionth batch of my mom’s butternut soup recipe to share with some good friends who came over for dinner. And as always, this vibrant, healthy, velvety soup came through with all of the fall comfort food vibes and completely hit the spot. It’s just perfect this time of year!

The great thing about this butternut squash soup recipe too is that it happens to be naturally gluten-free and vegan, which makes it a wonderful option for hosting large groups (especially around the holidays). It’s easy to make in either the Instant Pot, Crock-Pot or on the stovetop (all options included below). It’s loaded up with lots of savory veggies and seasonings, plus a hint of sweetness thanks to the addition of one apple. And most importantly, it’s just incredibly comforting, flavorful and delicious.

I first shared this butternut soup recipe on the blog nearly a decade ago, but thought it was worth bumping back to the top of the site today for anyone who’s craving some lighter fall comfort food. Our family hopes that you enjoy it as much as we do!

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Biscoff Pumpkin Pie

I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try …

I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try it. It is creamy, dreamy, and divine!…

The post Biscoff Pumpkin Pie appeared first on Two Peas & Their Pod.

Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!

The post Mini Pumpkin Pies appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Everyone loves Thanksgiving, but let’s be honest, it can get expensive, especially when you have several guests to feed. But I’ve got a great little Thanksgiving hack for you. Well okay, maybe two. Thanksgiving hack number one: make these Mini Pumpkin Pies. You get twelve servings with half the amount of ingredients used for a regular-sized pumpkin pie. So instead of trying to slice one pie into razor-thin slices so that everyone gets a bite, be the star of the show with these adorable little Mini Pumpkin Pies. Everyone will die over their cuteness and you’ll be smiling with satisfaction because you just fed more people with fewer ingredients.

Thanksgiving hack number two: get your ingredients at ALDI! I got everything I needed to make these Mini Pumpkin Pies, plus everything else for my Thanksgiving Dinner at ALDI in one quick trip. Grocery stores can be an absolute zoo around Thanksgiving time, but ALDI is strategically laid out with four to six aisles, is well organized, and has exactly what I need so I can get in, get out, and stay on budget.

close up image of mini pumpkin pies with whipped cream

ALDI carries all of the holiday baking essentials, like what I used in these pumpkin pies, as well as lots of fun specialty items for the holiday season. Customers can get everything they need for a traditional Thanksgiving meal, including the Butterball turkey, sides and pumpkin pie, all from ALDI and all for less than $30.*

*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey for dinner for up to 10 with a 12lb Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.

I actually look forward to grocery shopping at ALDI because I can’t wait to see what cool seasonal items they have that week and I know whatever it is, I’ll actually be able to afford it. I’m totally getting one of their Emporium Selection Baking Brie wheels again this year! …and maybe that wine and cheese Advent Calendar. ;) 

What about you? Have you checked out the awesome selection of holiday goods available at ALDI? If so, what’s your favorite? Let me know in the comments below. If you haven’t been to ALDI yet, make sure to click here to see where your nearest ALDI store is and get over there ASAP! :)

No-Fuss Crust

Another reason these mini pumpkin pies are so great is that they don’t use a traditional pie crust. Pie crust can be tricky to work with, especially for new cooks, but these pies use a really unique dough made with butter, flour, and cream cheese. It has a soft moldable texture that is super forgiving and easy to work with. …Because the last thing you need to worry about on Thanksgiving is cracked pie dough.

A mini pumpkin pie cut open held close to the camera

Make A Double Batch of Mini Pumpkin Pies

As I mentioned above, this recipe basically uses half of the “filling” for a regular-sized pumpkin pie. So you can use your favorite pumpkin pie filling recipe, or even the pumpkin pie recipe on the label of your can of pumpkin purée and just divide it by two to fill 12 of these mini pumpkin pies. Or use the whole recipe and make 24 mini pumpkin pies!

Can I Make them Ahead?

Yes, you can make these mini pumpkin pies one day ahead of time. When preparing them in advance, allow the pies to cool completely to room temperature before covering and refrigerating. You can also freeze the pumpkin pies, but the quality is much better when fresh or refrigerated. So freezing is a great way to enjoy the leftovers for longer, but I wouldn’t freeze before serving to guests.

Pumpkin Pie Topping Options

You can leave the pumpkin pies bare (I love the color they add to a Thanksgiving spread), or you can top them with whipped cream and a little sprinkle of cinnamon. The Friendly Farms Pumpkin Spice Whipped Dairy Topping from ALDI would also be fun! If you plan to let the pumpkin pies sit out for a while, like as part of a Friendsgiving buffet, you may want to use a stabilized whipped cream to make sure the whipped cream doesn’t collapse as it sits (whip 1 Tbsp cornstarch into every cup of homemade whipped cream to stabilize). And, of course, you can get all the ingredients you need to make a stabilized whipped cream at ALDI. ;)

Mini pumpkin pies on a cooling rack with ingredients in the background
close up of mini pumpkin pies with whipped cream

Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!
Total Cost $2.78 recipe / $0.23 each
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 mini pies
Calories 202kcal
Author Beth – Budget Bytes

Ingredients

Crust

  • 8 Tbsp Countryside Creamery Salted Butter, room temperature $0.80
  • 4 oz. Happy Farms Cream Cheese, room temperature $0.58
  • 1 cup + 2 Tbsp Baker's Corner All Purpose Flour $0.07
  • 1 Tbsp Baker's Corner Granulated Sugar $0.01

Filling

  • 1/2 15oz. can Baker’s Corner 100% Pure Canned Pumpkin (⅞ cup) $0.48
  • 3/4 cup Baker's Corner Evaporated Milk $0.40
  • 1 large Simply Nature Grade A Organic Cage Free Brown Eggs $0.29
  • 1/4 cup Baker's Corner Granulated Sugar $0.04
  • 2 Tbsp Baker's Corner Brown Sugar $0.08
  • 1/2 tsp Stonemill Ground Cinnamon $0.05
  • 1/4 tsp Stonemill Ground Ginger $0.02
  • 1/4 tsp Stonemill Ground Nutmeg $0.02
  • 1/4 tsp Stonemill Salt $0.02

Instructions

  • Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
  • Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
  • Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).
  • Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
  • Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
  • Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).

Notes

Ingredient prices and availability may vary.

Nutrition

Serving: 1mini pie | Calories: 202kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Sodium: 170mg | Fiber: 1g
Mini Pumpkin Pies in the muffin tin and on the cooling rack

How to Make Mini Pumpkin Pies – Step by Step Photos

pumpkin pie ingredients

Here are all of the ingredients you’ll need for these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and nutmeg) and you can get ALL of them at ALDI. :)

Cream cheese and butter

Start by preheating the oven to 350ºF. Next, add 8 Tbsp room temperature butter and 4 oz. room temperature cream cheese to a bowl.

Fluffy butter and cream cheese

Beat the butter and cream cheese together until they’re evenly combined and fluffy.

pie dough in the bowl

Beat 1 Tbsp sugar into the butter and cream cheese, then start adding the flour, about ¼ cup at a time, beating until it is incorporated (1 cup + 2 Tbsp flour total). The end result will be a very soft dough. No dry flour should remain on the bottom of the bowl.

Dough being pressed into the muffin tin

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

Pumpkin pie filling ingredients

Next, it’s time to make the pumpkin pie filling. Whisk together ½ of a 15oz. can of pumpkin purée (about ⅞ of a cup), 1 large egg, ¾ cup evaporated milk, ¼ cup sugar, 2 Tbsp brown sugar, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp salt.

Mini pumpkin pies being filled

Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 Tbsp scoop or measuring cup and add 2 Tbsp to each one first, then go back and add a bit more to each one until the filling is used up. It ends up being about 3 Tbsp filling per pie.

Baked pumpkin pies in the muffin tin

Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top. Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal. Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out!

Mini Pumpkin Pies on a cooling rack next to pumpkins and leaves

Allow the pies to finish cooling on a cooling rack. Remember, make sure they are fully cooled to room temperature before refrigeration to prevent condensation. Refrigerated pumpkin pies will stay good in the refrigerator for four days.

Side view of whipped cream topped mini pumpkin pies on a cooling rack

I hope these mini pumpkin pies help make your holiday gathering affordable and delicious. And don’t forget, you can take advantage of the great prices and selection at ALDI, online, with curbside pickup, or through Instacart!

The post Mini Pumpkin Pies appeared first on Budget Bytes.

Pumpkin Waffles

Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.”  Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a t…

Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.”  Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a treat! This is the BEST pumpkin waffle recipe. The waffles are made with pumpkin…

The post Pumpkin Waffles appeared first on Two Peas & Their Pod.

Slow Cooker Apple Butter

This post is sponsored by Kroger. Apple butter reminds me of my childhood. My dad would make it every fall to go with his homemade bread. I decided to continue the tradition and make Homemade Apple Butter for our family. I asked my dad for his recipe a…

This post is sponsored by Kroger. Apple butter reminds me of my childhood. My dad would make it every fall to go with his homemade bread. I decided to continue the tradition and make Homemade Apple Butter for our family. I asked my dad for his recipe and he said he never measured anything, ha!…

The post Slow Cooker Apple Butter appeared first on Two Peas & Their Pod.

Out of Nutmeg? You Probably Have One of These Subs on Hand

Nutmeg is the spice equivalent of a knitted sweater. Fragrant and warm, you’ll find it giving depth to pumpkin pies, apple spice cakes, cheesy gratins, eggnog, butternut squash soup, super-simple glazed ham…the kind of food you want to eat by a firepla…

Nutmeg is the spice equivalent of a knitted sweater. Fragrant and warm, you’ll find it giving depth to pumpkin pies, apple spice cakes, cheesy gratins, eggnog, butternut squash soup, super-simple glazed ham…the kind of food you want to eat by a fireplace. But don’t let its absence in your spice rack stop you from cooking recipes that call for it. Here are 9 stupendous substitutes.


Best Nutmeg Substitutes

Mace

Mace is the outer, webbed layer of a nutmeg seed, which is typically ground separately from nutmeg because of its more assertive, piquant taste. Think of it as nutmeg’s sassy twin. Since most nutmeg recipes always call for a small amount—it is a sharp spice, after all—you are fine substituting it with mace 1:1.

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