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.