Pumpkin Bars Ii

Ingredients

• Servings: 50
• 2 cups white sugar
• 1/2 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 4 eggs, beaten
• 2 cups buttermilk baking mix
• 2 teaspoons ground cinnamon
• 1/2 cup raisins
• 3 ounces cream cheese, softened
• 1/3 cup butter, softened
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease one 10x15 inch jellyroll pan.
• beat together the sugar, oil, pumpkin and eggs. stir in baking mix, cinnamon and raisins; pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes or until toothpick inserted in center comes out clean; allow to cool.
• prepare the frosting by beating together the cream cheese, 1/3 cup butter, milk, vanilla and powdered sugar. spread frosting evenly over cake and cut into bars.

Muffins

Ingredients

• Servings: 2
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 5 teaspoons spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 (30 ounce) can filling (such as libby's®)
• 3 cups white sugar, or more to taste
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 330 degrees f (166 degrees c). grease 24 muffin cups or line with paper liners.
• mix whole wheat flour, all-purpose flour, spice, baking soda, and salt together in a large bowl. whisk filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. fill muffin cups with batter just below the brims.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. cool muffins on a wire rack.

jack-o-lantern pumpkin pancakes

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons vegetable oil
• 3/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. in a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. stir flour mixture into the pumpkin mixture, blending just until moistened.
• heat a lightly greased griddle over medium high heat.
• pour batter, 1/3 cup at a time, the prepared griddle. make a jack-o-lantern face in each pancake with the chocolate chips. cook until appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

Roasted Balsamic Vegetables

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped fresh thyme, or more to taste
• 1 teaspoon chopped fresh rosemary, or more to taste
• 1 clove garlic, minced, or more to taste
• salt and freshly ground black pepper
• 2 potatoes, cut into bite-size pieces
• 1/2 small pumpkin - peeled, seeded, and chopped
• 2 onions, peeled and quartered
• 1 red chile pepper, quartered
• 1 clove garlic, unpeeled

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 5 mins


• mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. set aside for flavors to blend, about 40 minutes.
• preheat an oven to 475 degrees f (245 degrees c).
• combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. spread vegetables in a roasting pan in 1 even layer.
• roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

pumpkin raisin scones

Ingredients

• Servings: 36
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup applesauce
• 2 1/4 cups sugar
• 2 eggs, beaten
• 1 (15 ounce) can pumpkin
• 1 cup finely chopped pecans
• 2 cups golden raisins
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 14 mins Ready Time: 29 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• in a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. mix in ginger, allspice, cinnamon, cloves, and salt. set aside.
• in a separate large bowl, cream butter until fluffy. mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. mix in the eggs and pumpkin. gradually mix the dry ingredients into the wet ingredients. then stir in pecans and raisins.
• drop by heaping tablespoonfuls cookie sheets, leaving 2 inches between scones. flatten scones with the back of the spoon.
• in a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• bake in a preheated oven until golden brown, about 12 to 14 minutes. remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

rich pumpkin dessert

Ingredients

• Servings: 16
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 4 teaspoons spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix pumpkin, evaporated milk, sugar, eggs, and spice together in a bowl. pour pumpkin mixture into prepared baking dish. sprinkle cake mix over pumpkin mixture; drizzle with butter. sprinkle pecans atop butter layer.
• bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

pumpkin cheesecake

Ingredients

• Servings: 1
• 1 teaspoon butter, softened
• 1 1/4 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1/4 cup white sugar
• 1/4 cup melted butter
• 2 pounds cream cheese, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup heavy whipping cream
• 2 (16 ounce) cans solid-pack pumpkin
• 2 teaspoons vanilla extract
• 1 tablespoon spice
• 1 (16 ounce) container sour cream
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs 10 mins


• preheat oven to 300 degrees f (150 degrees c). brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. press mixture into the bottom of the springform pan.
• beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. add eggs, 1 at a time, blending in each egg before adding the next. stir in cream, pumpkin, 2 teaspoons vanilla extract, and spice until thoroughly blended. pour cream cheese mixture over the graham cracker crust.
• bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. pour sour cream topping over cheesecake. chill in refrigerator before removing sides of pan, about 3 hours.

easy bars

Ingredients

• Servings: 12
• 4 large eggs
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (29 ounce) can pumpkin puree
• 2 (12 ounce) cans evaporated milk
• 1 (15.25 ounce) package yellow cake mix, divided
• 1/2 cup butter, melted
• 1 (8 ounce) container frozen whipped topping, thawed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs in a large bowl. whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. stir sugar mixture and pumpkin into eggs until completely incorporated.
• gradually stir evaporated milk into pumpkin mixture. add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. pour mixture into a 9x13-inch baking dish. sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• bake in the preheated oven until set, about 1 hour. cool to room temperature and cut into bars. top with whipped topping.

Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 2
• cupcakes:
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 (15 ounce) can solid-pack pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon spice
• 1 tablespoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. beat pumpkin into creamed butter mixture.
• mix flour, spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. fill each muffin cup 3/4-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. cool in muffin tin for 10 minutes before transferring to wire rack.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. spread frosting on each cupcake.

pumpkin frozen yogurt

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups low-fat plain greek-style yogurt
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 35 mins Ready Time: 2 hrs 35 mins


• in a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. pack the frozen yogurt into a sealed container, and freeze until serving time.

pumpkin blondies

Ingredients

• Servings: 1
• cooking spray
• 1 1/2 cups brown sugar
• 3/4 cup butter, melted
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 (8 ounce) package cream cheese, softened
• 1 egg
• 3/4 cup pumpkin puree
• 2 teaspoons spice
• 1/2 cup cinnamon chips, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. spray foil with cooking spray.
• beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. beat 1 more egg and vanilla extract into brown sugar mixture until combined. stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
• beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. beat pumpkin puree into cream cheese mixture; stir in spice.
• spread 2/3 the batter into the prepared baking pan. drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. sprinkle cinnamon chips over batter-pumpkin mixture.
• bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. cool completely before cutting into bars.

Pumpkin And Tofu Miso Soup

Ingredients

• Servings: 2
• 1/4 small pumpkin - peeled, seeded, and cubed
• 1 (2 inch) piece fresh ginger, cut into matchsticks
• 2 tablespoons soy sauce
• 2 ounces buckwheat noodles
• 3 1/2 ounces firm tofu, cubed
• 2 teaspoons miso paste
• 2 teaspoons sesame oil
• 2 green onions, finely chopped on the diagonal
• 2 large red chile peppers, sliced on the diagonal
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons pickled ginger

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce. cook pumpkin mixture for about 3 minutes. add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
• stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
• place 1 teaspoon miso paste into each serving bowl. ladle cooking water into each bowl and whisk until miso is dissolved.
• divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.

pumpkin nut muffins

Ingredients

• Servings: 2
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/3 cup buttermilk
• 1/3 cup butter, melted
• 1 tablespoon molasses
• 1/2 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup canned pumpkin
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c). grease 24 muffin-pan cups, 2 1/4 inches in diameter.
• sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger wax paper.
• beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. stir in the dry ingredients, all at once, just until moistened. fold in the nuts. spoon into the prepared muffin-pan cups, filling almost to the top.
• bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. remove the muffins from the cups and cool on wire racks. serve warm.

gluten-free pumpkin cream cheese cake

Ingredients

• Servings: 2
• cooking spray
• cream cheese filling:
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon cornstarch
• cake batter:
• 2 cups gluten-free flour blend
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups white sugar
• 3 eggs
• 3/4 cup milk
• 1/2 cup melted butter
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). prepare 2 loaf pans with cooking spray.
• beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
• beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to low until you have a thick batter.
• pour about 1/4 of the batter into the bottom of each prepared loaf pan. spread 1/2 the cream cheese filling over each batter portion. divide remaining batter between the two pans and spread into an even layer.
• bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

pumpkin mousse

Ingredients

• Servings: 6
• 3 eggs
• 1 cup milk
• 3/4 cup honey
• 1/2 cup milk
• 1 (.25 ounce) package unflavored gelatin
• 1 1/2 cups pumpkin puree
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 2 tablespoons chopped crystallized ginger

Recipe

• pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
• separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
• combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. add the softened gelatin with its liquid and stir until it is completely dissolved.
• pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. stir in the pumpkin and keep stirring until there are no big when you stop stirring for a few seconds. remove from the heat and whisk in the vanilla.
• beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. turn the mousse into a 6-cup metal mold that has been rinsed with cold water. chill mousse overnight. to unmold, dip the mold in hot water for about 30 seconds then invert a serving platter. alternatively, spoon the mousse into individual ramekins or glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. serve with whipped cream.

quick latte

Ingredients

• Servings: 1
• 1 cup milk, divided
• 1 tablespoon white sugar, or more to taste
• 1 tablespoon pumpkin puree
• 1 teaspoon spice
• 1/2 teaspoon vanilla extract
• 1/4 cup brewed espresso

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• whisk 1/2 cup milk, sugar, pumpkin puree, spice, and vanilla extract in a small saucepan over low heat. simmer for 5 minutes. whisk in remaining 1/2 cup milk.
• pour milk mixture through a fine-mesh sieve to remove pulp. return milk mixture to saucepan and simmer, whisking, 2 minutes. add espresso and whisk until foamy, 1 minute.

spicy pumpkin and shrimp soup from the lactaid® brand

Ingredients

• Servings: 4
• 2 medium onions, sliced
• 2 medium carrots, thinly sliced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• 1 (14 ounce) can chicken broth
• 1 (15 ounce) can pumpkin
• 1 1/2 cups lactaid® reduced fat milk
• 1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed
• fresh shrimp in shells, peeled, deveined, and cooked (optional)
• snipped fresh chives (optional)

Recipe

Ready Time: 35 mins


• in a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 to 15 minutes or until the vegetables are tender, stirring occasionally. cool slightly.
• transfer the mixture to a blender container or food processor bowl. add 1/2 cup of the chicken broth. cover and blend or process until nearly smooth.
• in the same saucepan combine pumpkin, lactaid® reduced fat milk, and remaining broth. stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. if desired, thread additional cooked shrimp on small skewers. ladle soup into soup bowls. if desired, top each serving with snipped chives and a shrimp skewer.

pumpkin bars iv

Ingredients

• Servings: 48
• 4 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12x18 inch half sheet pan.
• in a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. cool before cutting into bars.

pumpkin spritz cookies

Ingredients

• Servings: 70
• 1 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup canned pumpkin
• 1 egg
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon spice
• 1/4 teaspoon ground ginger
• 2 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, spice, and ground ginger until well combined.
• stir flour and baking powder together in a small bowl. add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough a baking sheet.
• bake in preheated oven until edges just begin to brown, about 8 minutes. cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

cream cheese filled pumpkin muffins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon spice
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup packed dark brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 1 (15 ounce) can cooked pumpkin
• 4 ounces cream cheese
• sunflower seeds, as garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper muffin liners.
• stir the flour, cinnamon, nutmeg, allspice, cloves, spice, cardamom, ginger, salt, and baking soda together in a bowl.
• beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. add all the vegetable oil and the pumpkin; continue beating until integrated. pour the flour mixture into the egg mixture and beat until just incorporated.
• fill the prepared muffin cups about half-full with the batter. spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. sprinkle the sunflower seeds over each muffin.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. let cool in pan 5 minutes and remove to a rack to cool completely. be extra careful; the cream cheese stays hot for a while!

frosted pumpkin bars

Ingredients

• Servings: 40
• bars:
• 1 (29 ounce) can solid pack pumpkin
• 2 1/2 cups white sugar
• 1 1/2 cups vegetable oil
• 5 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons spice
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• frosting:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a jelly roll pan.
• beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. combine flour, baking powder, cinnamon, spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
• bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. cool completely before frosting.
• beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. spread over the pumpkin bars.

pumpkin swirl cheesecake

Ingredients

• Servings: 16
• 25 nabisco ginger snaps, finely crushed
• 1/2 cup finely chopped planters pecans
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 5 hrs 15 mins


• preheat oven to 325 degrees f. mix ginger snap crumbs, pecans and butter; press firmly bottom and 1 inch up side of 9-inch springform pan.
• beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1-1/2 cups of the batter; place in small bowl. stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. repeat layers. cut through batters with knife several times for marble effect.
• bake 55 min. or until center is almost set. cool completely. refrigerate 4 hours or overnight. cut into 16 slices. store leftover cheesecake in refrigerator.

Pumpkin Bread Iii

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2/3 cup water
• 1 cup canned pumpkin
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 1 pound coffee cans.
• sift together the dry ingredients .
• combine the vegetable oil, water, canned pumpkin and eggs. slowly add dry ingredients to egg mixture and mix until blended
• evenly distribute the batter between the coffee cans. bake at 350 degrees f (175 degrees c) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. cool bread in coffee cans on a rack for 15 minutes. remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). cool completely.

pumpkin ice cream pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup margarine, melted
• 3 tablespoons white sugar
• 1/2 gallon vanilla ice cream, softened
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice

Recipe

• to prepare crust, combine crumbs, sugar and margarine in a mixing bowl. press mixture firmly into prepared pan.
• chill 1 hour or until firm. or bake in a 375 degree f (190 degrees c) oven for 10 minutes or until edges are brown. cool on rack before filling.
• to prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. freeze until ready to serve.

pumpkin popovers

Ingredients

• Servings: 6
• 1 cup milk
• 2 eggs
• 1/4 cup pumpkin puree
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1/2 teaspoon spice
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). butter 4 custard dishes or muffin cups.
• beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. beat flour, brown sugar, spice, and salt into pumpkin mixture until batter is smooth. pour batter into the prepared custard cups, filling each halfway.
• bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.

How To Make Pumpkin Cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups gingersnap cookie crumbs
• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 egg yolk
• filling:
• canola oil cooking spray
• 4 (8 ounce) packages cream cheese at room temperature
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon
• 1/4 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 15 mins


• stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
• move a rack to the center position in oven. preheat oven to 325 degrees f (165 degrees c).
• spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. place the foil and springform pan into a large roasting pan.
• place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. raise speed to high and mix until light and fluffy, about 3 more minutes.
• place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and until combined. whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any .
• carefully place cheesecake in roasting pan center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
• bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees f (70 degrees c), about 1 hour and 45 minutes. check temperature after 1 1/2 hours. filling will still be slightly jiggly in the center.
• turn off oven heat and open oven door for a few seconds to let out most of the hot air. use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. let cheesecake cool in warm oven for 1 hour to finish setting. remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
• use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

Coffee Cake

Ingredients

• Servings: 1
• bottom layer:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• top layer:
• 1 cup white sugar
• 1 cup butter, melted
• 1 (16 ounce) can pumpkin puree (such as libby's®)
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon ground cinnamon
• 1 tablespoon spice
• 2 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar, or to taste
• 1 teaspoon ground cinnamon, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x12-inch baking dish.
• mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. pour batter into the prepared baking dish.
• bake in the preheated oven until slightly done, 5 minutes.
• beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. pour batter over the partially-baked bottom layer.
• mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

pumpkin cornbread

Ingredients

• Servings: 12
• cooking spray
• 2 cups cornmeal
• 3 tablespoons whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup soy milk
• 1 cup sour cream
• 3/4 cup pumpkin puree
• 1/4 cup oil
• 1/4 cup agave nectar
• 1 egg

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). coat the inside of a 9x13-inch baking dish with cooking spray.
• combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
• whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
• bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

world famous fall pumpkin pancakes

Ingredients

• Servings: 5
• 1 cup oats
• 1 cup cottage cheese
• 3/4 cup egg whites
• 1/2 cup pumpkin puree
• 1/4 cup skim milk
• 1 1/2 teaspoons spice
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• blend oats, cottage cheese, egg whites, pumpkin puree, milk, spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
• heat a pan or skillet over medium heat; spray with cooking spray.
• scoop batter, about 1/4 cup per pancake, into the hot pan; cook until form and the edges are dry, about 2 minutes. flip pancakes and cook until browned on the other side, 1 to 2 minutes. repeat with remaining batter.

wild rice pumpkin yum bars

Ingredients

• Servings: 1
• 3/4 cup vegetable oil
• 4 eggs, beaten
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups cooked wild rice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 10x15 inch baking pan.
• blend together the oil, eggs and sugar. add the pumpkin and wild rice; mix together well.
• sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
• pour prepared baking pan and bake at 350 degrees f (175 degrees c) for 30 minutes.

maple pumpkin doughnuts

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil, or as needed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/4 cup light brown sugar
• 3/4 cup pumpkin puree
• 1/3 cup vegetable oil
• 1/3 cup maple syrup
• 1/4 cup buttermilk
• 1 large egg
• 1/2 cup confectioners' sugar
• 3 tablespoons maple syrup
• 1/4 cup finely chopped roasted pumpkin seeds

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease a doughnut pan with about 1 teaspoon vegetable oil.
• sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. stir pumpkin mixture into flour mixture until batter is just combined. refrigerate batter for flavors to blend, 20 to 40 minutes.
• scoop about 1/4 cup batter into each doughnut well.
• bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. cool doughnut completely in pan. loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• press doughnuts facedown into glaze to cover the top completely. place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. sprinkle pumpkin seeds over glaze.

no knead holiday pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup pure pumpkin puree
• 1 cup warm water (100 degrees f/40 degrees c)
• 1 tablespoon warm water (100 degrees f/40 degrees c)
• 1 1/4 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 tiny pinch spice
• 3 cups all-purpose flour
• 1 tablespoon cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins


• place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and spice until thoroughly combined. beat in flour to make a dry crumbly dough. keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
• cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
• generously sprinkle cornmeal center area of a baking sheet. scrape dough out of bowl, using a floured spatula, a heavily floured work surface. dough will be very sticky. dust dough with flour and gently flatten into an oblong shape. fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. using well-floured hands, gently form into a round loaf with the seams on the bottom.
• transfer dough round center of prepared baking sheet. dust top and sides of loaf generously with more flour.
• dust a dry towel with flour and place towel with floured side down over loaf. let rise until loaf has almost doubled in size, 1 1/2 hours. use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
• place a loaf pan containing about 2 inches of water a bottom rack of oven. preheat oven to 425 degrees f (220 degrees c).
• bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. continue to bake until bread is golden brown and crusty, about 20 more minutes. let bread cool completely on a rack before slicing.

pumpkin cake with apple top

Ingredients

• Servings: 6
• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 teaspoons lemon zest
• 2 teaspoons ground ginger
• 1 egg yolk
• 2 cups pumpkin puree
• 3/4 cup vegetable oil
• 3 egg whites, beaten
• 1 apple - peeled, cored, and sliced
• 2 teaspoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c). lightly grease a 9 inch round cake pan.
• mix together the flour, sugar, baking powder, cinnamon, cardamom, lemon zest, and ginger in a large bowl. add the egg yolk, pumpkin puree, and oil; mix until smooth. gently stir the egg whites into the batter; pour into prepared pan. arrange the apple slices atop the batter; sprinkle with sugar and cinnamon.
• bake in preheated oven until a knife inserted into the center of the cake comes out clean, about 40 minutes. allow to cool before serving.

Raisin Pumpkin Bread Gluten Free

Ingredients

• Servings: 1
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 cup canned pumpkin
• 2 eggs
• 1/2 cup low-fat buttermilk
• 1/4 cup maple syrup
• 2 cups gluten-free all-purpose flour (such as better batter®)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5x3-inch loaf pan.
• beat brown sugar and butter together in a mixing bowl. add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. fold raisins into the resulting batter; pour into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cooked Pumpkin

Ingredients

• Servings: 4
• 1 medium sugar pumpkin

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cut pumpkin into small manageable pieces and cut off pith and seeds.
• place cut pumpkin skin side up in a large roasting pan. add 1/4 inch of water and bake uncovered for 1 hour or until tender. remove from oven and allow pumpkin to cool.
• when cooled, cut away skin and mash or puree. use in any recipe that calls for canned pureed pumpkin.

pumpkin swirl cheesecake

Ingredients

• Servings: 16
• 25 nabisco ginger snaps, finely crushed
• 1/2 cup finely chopped planters pecans
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 5 hrs 15 mins


• preheat oven to 325 degrees f. mix ginger snap crumbs, pecans and butter; press firmly bottom and 1 inch up side of 9-inch springform pan.
• beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1-1/2 cups of the batter; place in small bowl. stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. repeat layers. cut through batters with knife several times for marble effect.
• bake 55 min. or until center is almost set. cool completely. refrigerate 4 hours or overnight. cut into 16 slices. store leftover cheesecake in refrigerator.

quick pumpkin cake

Ingredients

• Servings: 30
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons spice
• 3/4 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 3 cups confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
• mix cake mix, pumpkin puree, vegetable oil, eggs, and spice together in a bowl; pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. gradually beat confectioners' sugar into mixture until smooth; spread cooled cake.

easy muffins

Ingredients

• Servings: 18
• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin puree
• 9 ounces cinnamon chips
• 1 cup chopped pecans (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). line 18 muffin cups with paper liners.
• mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. spoon the batter into prepared muffin cups to about 2/3-full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

frost on the pumpkin

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 3 eggs, separated
• 1/3 cup white sugar
• 1 1/4 cups cooked, mashed pumpkin
• 1 cup milk
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup confectioners' sugar
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• soften gelatin in cold water and set aside. beat egg yolks at high speed in mixer until ribbons form. gradually add the white sugar and beat until mixture thickens. add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. beat well.
• pour pumpkin mixture into medium saucepan. cook over medium heat stirring constantly for 5 minutes or until thickened. remove from heat and add gelatin mixture. blend together and refrigerate until chilled.
• combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. stir and set aside. beat whipping cream and vanilla until doubled in size. gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. refrigerate.
• beat egg whites (room temperature) at high speed until foamy. gradually add the rest of the divided powdered sugar a tablespoon at a time-beating until stiff peaks form. fold into chilled pumpkin mixture.
• spread half of the pumpkin mixture evenly into baked pie shell. spoon half of whipped cream mixture over pumpkin layer. repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. chill until set.

chocolate chip and pumpkin bread

Ingredients

• Servings: 20
• cooking spray
• 1 (14.5 ounce) can pumpkin puree
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs, beaten
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 teaspoons spice
• 3 cups self-rising flour
• 1 (16 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray two 9x5-inch loaf pans with cooking spray.
• beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and spice together in a bowl; add flour and beat until batter forms. fold chocolate chips into batter; divide between the 2 prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. cool bread in pans for 15 minutes before removing.

Berry Nut And Seed Crunch

Ingredients

• Servings: 16
• 1/2 cup brown sugar
• 1 1/2 cups walnuts
• 2 tablespoons sesame seeds
• 1 cup hulled pumpkin seeds
• 1 cup sunflower seeds
• 3/4 cup raspberry-flavored dried cranberries

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• line a baking sheet with parchment paper.
• heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. transfer coated walnuts to the prepared baking sheet; set aside until cooled.
• mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

Easy Freezy

Ingredients

• Servings: 2
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 quart vanilla ice cream, softened
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• in a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. mix in the softened ice cream until well blended. spoon into the pie crusts and place them in the freezer. freeze for at least 3 hours before serving.

spiced pecan shortbread

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon spice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon baking powder
• 1 cup butter, softened
• 1/2 cup chopped pecans
• 3 tablespoons confectioners' sugar

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the flour, brown sugar, spice, cloves, and baking powder. mix in the butter using a fork until well blended. the dough will be flaky and separated. stir in the pecans, and press into an 8 inch square pan.
• bake for 25 minutes in the preheated oven, or until lightly browned on the top. cut into squares while still warm, but do not remove from the pan. allow to cool, then dust with confectioners' sugar.

pumpkin cheesecake with sour cream topping

Ingredients

• Servings: 14
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup packed brown sugar
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (5 ounce) can evaporated milk
• 2 eggs
• 2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 10 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9-inch springform pan.
• combine graham cracker crumbs and 1/4 cup sugar in a bowl; stir in butter. press crust the bottom and 1 1/2-inches up the side of prepared springform pan.
• bake in preheated oven until set and lightly browned, 5 to 7 minutes. cool for 10 minutes.
• meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. gradually beat in evaporated milk and eggs until just blended; pour into crust. place pan on a baking sheet.
• bake in preheated oven until center is almost set, 55 to 60 minutes.
• combine sour cream, 1/3 cup sugar, and vanilla extract in a small bowl. spread sour cream topping over cheesecake and bake 5 minutes longer. cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
• remove sides of pan; let stand at room temperature 30 minutes before slicing. sprinkle with cinnamon.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

pumpkin yogurt raisin muffins

Ingredients

• Servings: 12
• dry mixture:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• wet mixture:
• 1 cup plain yogurt
• 1 cup pumpkin puree
• 1 cup sugar
• 2 eggs
• 1 cup sultana raisins

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• mix flour, baking powder, baking soda, and ginger together in a bowl.
• beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. fold sultana raisins into the yogurt mixture. stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in pans for 5 minutes before transferring to a serving platter.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

pumpkin parfaits

Ingredients

• Servings: 4
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• 1/4 cup chopped toasted pecans
• 1/4 cup crushed gingersnaps

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
• beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. chill in refrigerator for 2 hours. top with pecans and gingersnaps before serving.

gluten free pumpkin cheesecake

Ingredients

• Servings: 1
• crust:
• 1 cup almond meal
• 1/2 cup crushed slivered almonds
• 1/4 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 3 tablespoons melted butter
• filling:
• 2 (8 ounce) packages cream cheese, softened
• 2 cups sour cream
• 1 3/4 cups pumpkin puree
• 1 cup sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
• bake in the preheated oven until crust is set, about 10 minutes. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c). place a pan of hot water the bottom rack of the oven to help reduce cracking in the cheesecake.
• beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. pour filling over hot crust.
• place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. cool to room temperature before removing sides of pan. transfer cheesecake to a serving plate and cover loosely with plastic wrap. chill in refrigerator before serving, at least 2 hours.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

Pumpkin Quinoa Bread

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 cup light brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 3 eggs
• 2 1/2 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup cooked quinoa
• 1 cup chopped walnuts
• 1/2 cup dried cranberries

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5-inch loaf pan.
• whisk pumpkin, brown sugar, sugar, canola oil, and eggs together in a bowl until smooth. sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. pour batter into prepared loaf pan.
• bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

fluffy pumpkin spiced cupcakes

Ingredients

• Servings: 2
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups sugar
• 1 cup packed brown sugar
• 1/2 cup butter-flavored shortening
• 1/2 cup butter, softened
• 1/4 cup whole milk
• 1/4 cup vegetable oil
• 4 eggs
• 2 cups cake flour
• 1/4 cup dry buttermilk powder
• 1/4 cup cornstarch
• 2 teaspoons spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
• beat the pumpkin puree, sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. whisk the cake flour, dry buttermilk powder, cornstarch, spice, baking powder, baking soda, and salt together in another bowl. add the dry ingredients to the pumpkin mixture, stirring until mixed. pour batter into the prepared muffin cups, filling each cup about 2/3 full.
• bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.