Sesame Pumpkin Muffin Biscotti

Sesame Pumpkin Muffin Biscotti delivers the best of autumn baking with a crunchy twist Inspired by the classic pumpkin muffin but baked up biscotti style these make a cozy treat for cool mornings or any time you crave something warmly spiced and perfect for dipping I love keeping a jar on the counter in October and November friends always seem to wander by for just one more

Last fall I made these for a Sunday coffee get together and everyone asked for the recipe Now they are my go to for both autumn gift giving and lazy weekend baking

Ingredients

• All purpose flour: provides structure Go for unbleached flour if you can for best texture
• Granulated sugar: gives balanced sweetness plus aids in crisping the edges
• Baking powder and baking soda: act as leaveners for a gentle rise and airy bite Make sure they are fresh for the crunchiest biscotti
• Salt: sharpens all the flavors Try a fine sea salt for more even distribution
• Ground cinnamon: delivers that classic pumpkin spice warmth Use Ceylon if available for a floral lift
• Ground ginger: adds subtle heat and layers Try freshly ground for extra zing
• Ground nutmeg: creates a deeper undertone Freshly grated nutmeg always feels more fragrant
• Large eggs: help bind plus keep crumb tender Choose high quality or pasture raised for richest dough
• Pumpkin puree: brings moisture and mellow pumpkin flavor Canned is reliable just make sure it is pure 100 percent pumpkin
• Vegetable oil: keeps the biscotti from turning dry Opt for a neutral flavored oil like grapeseed or sunflower
• Vanilla extract: rounds out all the warm aromatics Go for pure extract over imitation
• Toasted sesame seeds: lend nutty flavor depth halve for inside the dough and the rest for crunchy topping Taste before using older seeds for freshness
• Chopped toasted pecans or walnuts (optional): add crunch and richness Choose pecans for buttery notes or walnuts for their mild earthiness

Instructions

Prepare the Baking Sheet:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a baking sheet with parchment paper This keeps the biscotti from sticking and ensures even baking

Mix the Dry Ingredients:

In a large mixing bowl thoroughly whisk together the flour sugar baking powder baking soda salt cinnamon ginger and nutmeg Be sure to break up any spice clumps and blend for even seasoning throughout the dough

Combine the Wet Ingredients:

In a separate bowl whisk the eggs pumpkin puree vegetable oil and vanilla extract until completely smooth Aim for a uniform orange hue with no streaks of egg or pumpkin

Bring Together the Dough:

Add the wet ingredients to the dry mixture and switch to a sturdy spatula or wooden spoon Gently fold and mix until only just combined Overmixing can make the finished biscotti tough

Add Mix ins and Shape the Logs:

Fold in half the toasted sesame seeds and nuts if using until just distributed The dough will be sticky Divide in half and shape each portion into a log around ten inches long and two and a half inches wide on the lined sheet Flatten the tops very gently for even slices later

Top and Bake the Logs:

Sprinkle over the remaining sesame seeds pressing them in with your palms so they cling during baking Slide the sheet into the oven and bake for twenty five to thirty minutes Rotate if needed halfway through for even color Look for a firm golden crust that springs back lightly

Cool and Prep for Slicing:

Let the baked logs cool for ten minutes on the sheet This step prevents them from crumbling when sliced

Slice and Arrange for Second Bake:

Reduce the oven to 300 degrees Fahrenheit or 150 degrees Celsius Use a sharp serrated knife to cut the logs diagonally into generous half inch slices Arrange slices cut side down on your baking sheet for maximum exposure and crunch

Final Bake for Crunch:

Return biscotti to the oven and bake for ten minutes then carefully flip each slice and bake another ten to twelve minutes The biscotti should feel crisp and dry with little give Cool completely on a wire rack before storing

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My favorite part is the deep sesame aroma mixed with pumpkin and cinnamon It brings back memories of baking with my grandmother in her sunny kitchen and tasting everything straight off the cooling rack Biscotti making days felt like the first sign of autumn in our home

Storage Tips

Keep cooled biscotti in an airtight container at room temperature and they will stay crisp for up to two weeks If you notice them getting a bit chewy just pop them back in a warm oven for a few minutes To extend shelf life try layering with parchment in a tin

Ingredient Substitutions

Swap out the nuts for pumpkin seeds or sunflower seeds for a nut free version If you do not have sesame seeds try rolling in poppy seeds or flax seeds for different textures and flavors Olive oil can also replace vegetable oil for an earthier profile

Serving Suggestions

Serve with a steamy latte spicy chai or apple cider for cozy pairing They are also amazing beside ice cream for dessert or broken up as a topping over your favorite yogurt Some love to wrap a few in parchment for autumn gifts and school snacks

Cultural and Historical Context

Biscotti have roots in Italian coffee houses but this version brings the feel of American pumpkin muffins to the familiar twice baked treat Their enduring popularity owes much to their shelf stability and versatility which is why Italian grandmas and modern bakers alike keep coming back to them

Seasonal Adaptations

Canned or fresh pumpkin puree works equally well in this recipe Add dried cranberries or chocolate chips as autumn progresses towards the holidays Dip ends of cooled biscotti in melted white chocolate and let it set for a festive twist

Success Stories

These biscotti have survived road trips cookie swaps and even the bottom of a backpack and still tasted great The first time I brought these to a late October bonfire not a single one made it back home A true badge of snack worthiness

Freezer Meal Conversion

To freeze make the dough logs as directed wrap tightly and freeze before baking Defrost fully in the fridge then proceed with your first bake You can also freeze fully baked biscotti and crisp up again in a low oven after thawing

Save

Enjoy your first crunchy bite while the aroma of pumpkin spice still lingers Cozy mornings and gift worthy baking made simple

Recipe FAQs

→ How do you get biscotti crisp?

Biscotti are twice-baked, ensuring a dry, crisp texture. Cooling completely after baking enhances their crunch.

→ Can I use different nuts or seeds?

Yes, swap pecans for walnuts, almonds, or omit them entirely. Experiment with sunflower or flax seeds for variety.

→ Can I make this gluten-free?

Replace all-purpose flour with a gluten-free blend suitable for baking, ensuring similar volume and binding.

→ What beverages pair well?

Try with chai tea, coffee, or warm apple cider. The biscotti's spice and crispness complement hot drinks best.

→ How long will biscotti stay fresh?

Stored in an airtight container, biscotti stay crisp and flavorful for up to two weeks at room temperature.

→ Are there egg substitutes available?

Try using flaxseed meal mixed with water or commercial egg replacers to suit vegan or egg-free diets.