Super Easy Halloween Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 1 cup semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• beat cake mix, pumpkin puree, and eggs together in a bowl using an electric mixer until batter is smooth, about 2 minutes. fold chocolate chips into batter; pour into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Double Pumpkin- Bread

Ingredients

• Servings: 1
• 1 3/4 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon spice
• 1/4 teaspoon ground nutmeg
• 1 cup white sugar
• 1/3 cup canola oil
• 2 large eggs
• 1 egg white
• 1/3 cup pumpkin
• 1/2 (15 ounce) can pumpkin puree
• 1/4 cup chia seeds
• 1/4 cup water
• 1/4 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins


• preheat an oven to 350 degrees f (175 degrees c). spray a 9x5-inch loaf pan with cooking spray. combine flour, salt, baking soda, cinnamon, spice, and nutmeg in a bowl; set aside.
• beat the sugar, canola oil, whole eggs, egg white, pumpkin , and pumpkin puree together in a large bowl until smooth. combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. gradually stir in the flour mixture into the pumpkin mixture. mix until smooth. pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
• bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

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.

judy's pumpkin muffins

Ingredients

• Servings: 3
• 3 cups self-rising flour
• 2 1/2 cups white sugar
• 2 tablespoons spice
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 2/3 cup vegetable oil
• 2 tablespoons white sugar
• 1 tablespoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 36 muffin cups.
• whisk self-rising flour, 2 1/2 cups sugar, and spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. scoop batter into prepared muffin cups. stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
• bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

high-protein torte

Ingredients

• Servings: 8
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed
• 4 eggs
• 1 (15 ounce) can pumpkin
• 1 cup splenda (or sugar)
• 2 tablespoons maple sugar
• 1/2 teaspoon baking powder
• 2 teaspoons spice
• 6 ounces whipped cream cheese
• 2 cups powdered sugar
• 1 (11 ounce) can mandarin oranges, drained
• 1/4 cup walnut halves

Recipe

• preheat oven to 350 degrees. in a blender or food processor, combine chickpeas and eggs until smooth. add pumpkin, splenda, syrup, baking powder and spice; process again until smooth.
• spray a round cake pan with oil. fill with batter. bake until a knife inserted in the middle comes out clean, about 60 minutes. cool. (be sure the cake is completely cool before removing it from the pan, because it is very soft.)
• combine cream cheese and powdered sugar. spread over top and sides of cake. decorate with mandarin oranges and walnuts.

pumpkin brioche

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 pinch white sugar
• 3 tablespoons warm water
• 1 cup pumpkin puree
• 3 3/4 cups unbleached all-purpose flour, divided
• 1/2 cup packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 4 eggs
• 1 cup butter, cut into pieces
• 1 egg yolk
• 1 tablespoon milk

Recipe

Cook Time: 30 mins Ready Time: 14 hrs 30 mins


• sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam. combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
• mix yeast mixture into the pumpkin mixture; stir until smooth. beat in the eggs, one at a time. stir in 2 cups of flour, mixing well after each addition. stir in the butter a few pieces at a time, beating until incorporated. stir in the remaining 3/4 cup of flour, mixing until creamy. lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 3 hours. gently deflate the dough, then cover tightly with plastic wrap. refrigerate overnight.
• lightly grease a 9x5-inch loaf pan. deflate the dough and turn it out a lightly floured surface. use a knife to divide the dough into eight equal pieces-don't tear it. shape into dough rounds and let rest for 10 minutes. form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. whisk the egg yolk and milk together in a small bowl. brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
• preheat an oven to 400 degrees f (200 degrees c).
• bake in the preheated oven for 20 minutes. reduce heat to 350 degrees f (175 degrees c) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

chef john's pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup canned pumpkin puree
• 1 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 1 tablespoon warm water (100 to 110 degrees f/40 to 45 degrees c)
• 1/4 teaspoon active dry yeast
• 1 1/4 teaspoons salt
• 1 pinch spice
• 3 cups all-purpose flour, plus extra for dusting
• 2 teaspoons cornmeal, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 18 hrs 30 mins


• in a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and spice. mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. cover bowl with a damp towel, and allow dough to rise for 12-16 hours.
• scrape dough floured surface with floured spatula; sprinkle dough with more flour. with your fingers, press dough out into a rough square about 1 inch thick. fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf.
• generously cover a sheet pan with cornmeal.
• place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. allow to rise until doubled in size, about 1-1/2 hours.
• preheat oven to 425 degrees f (220 degrees c) and place a pan with 2 inches of water on the bottom rack. just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.
• bake for 30 minutes in preheated oven. turn pan around and bake for an additional 20 minutes, or until golden brown. cool on a wire rack.

kim's virtuous mini pumpkin muffins

Ingredients

• Servings: 48
• 3 cups all-purpose flour
• 1 1/4 cups white sugar
• 4 teaspoons baking powder
• 1 (15 ounce) can pumpkin puree
• 4 egg whites
• 1 cup milk
• 1/2 cup applesauce
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice, or more to taste
• 1/4 teaspoon ground ginger

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease 48 mini-muffin cups or line with paper muffin liners.
• stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. allow to cool completely on a wire rack before serving.

pumpkin cookies ii

Ingredients

• Servings: 2
• 1/4 cup margarine
• 3/4 cup vegetable oil
• 1 cup white sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup walnuts

Recipe

• preheat the oven to 350 f (175 degrees c).
• cream together the margarine, vegetable oil and sugar.
• beat together the egg, vanilla and pumpkin.
• sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
• drop ungreased cookie sheet and bake for 10 to 12 minutes. be careful not to overbake.

crystal's chocolate chip pumpkin cookies

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons spice
• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 (16 ounce) can 100% pure pumpkin
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 (12 ounce) bag semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 33 mins


• preheat oven to 375 degrees f (190 degrees c). grease two cookie sheets.
• mix the flour, baking powder, baking soda, and spice together in a mixing bowl.
• beat the butter and sugar together in a second mixing bowl until light and fluffy. beat in the eggs, one at a time, until smooth and well blended. mix in the pumpkin and vanilla extract until smooth. gradually add the flour mixture, stirring to make a smooth batter. stir in the walnuts and chocolate chips. drop by tablespoon-sized spoonfuls on prepared cookie sheets.
• bake in preheated oven until edges are golden, 18 to 20 minutes. cool briefly on the cookie sheet before transferring to wire racks to cool completely.

salvadorian roasted turkey

Ingredients

• Servings: 1
• 10 large roma (plum) tomatoes, halved and seeded
• 1 large green bell pepper, halved and seeded
• 2 tablespoons vegetable oil
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 granny smith apple - peeled, quartered, and cored
• 1 (5 ounce) jar pitted green olives, drained
• 2 dried ancho chiles, stemmed and seeded
• 1/2 cup raw pumpkin seeds
• 2 bay leaves
• 1 onion, cut into chunks
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 45 mins


• place an oven rack in the topmost position and preheat oven on the broil setting. line a baking sheet with aluminum foil.
• place tomatoes and bell pepper the baking sheet, cut-side down. broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees f (165 degrees c).
• meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. when hot, add the turkey and sear on all sides until browned, about 10 minutes. once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. set aside.
• heat a skillet over medium-high heat. add the ancho chiles, pumpkin seeds, and bay leaves. cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
• once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. blend until you have a thick, smooth sauce. season with salt and pepper to taste, adding a little liquid from the olives if desired.
• brush the sauce the turkey, and place into preheated oven. cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees f (80 degrees c), about 3 hours, basting occasionally.

no fail bean pie

Ingredients

• Servings: 1
• 2 deep-dish prepared pie crusts (optional)
• 2 (15.5 ounce) cans navy beans, rinsed and drained
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg
• 2 tablespoons all-purpose flour
• 2 1/2 cups white sugar
• 2 tablespoons vanilla extract
• 2 eggs
• 2 egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• preheat oven to 450 degrees f (230 degrees c). place pie crusts into 9-inch pie dishes.
• in a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. pour the filling into the prepared pie crusts.
• bake at 450 degrees f (230 degrees c) for 15 minutes, then reduce heat to 350 degrees f (175 degrees c) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. cool before slicing. eat warm or cold. refrigerate leftovers.

Autumn Spiced Butternut Squash Bread

Ingredients

• Servings: 2
• 2 2/3 cups white sugar
• 2/3 cup shortening
• 2 cups pureed cooked butternut squash
• 4 eggs
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2/3 cup chopped walnuts (optional)
• 2/3 cup raisins (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans.
• beat sugar and shortening together in a bowl until fluffy. stir butternut squash, eggs, and water into sugar mixture.
• mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. add nuts and raisins; stir until batter is just blended. pour batter into prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Pumpkin Pastina

Ingredients

• Servings: 6
• 1 (32 ounce) carton progresso® chicken broth
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 teaspoon finely chopped fresh thyme
• 3/4 pound uncooked pastina or other small pasta, such as riso
• salt and pepper
• 1 cup winter squash, roasted
• 1 cup cubed cooked turkey, plain or smoked
• 1/2 cup freshly grated parmesan cheese, and a small piece for garnishing

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• bring the broth to a low simmer in a saucepan.
• heat olive oil in a large saute pan over medium-high heat until hot. add the onion and cook until soft but not brown, 2 to 3 minutes. add the thyme; stir, and add 2 cups of the simmering broth. bring to a boil.
• add the pastina; stir well, and reduce the heat to maintain a slow simmer. season with salt and pepper. add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
• add the squash and turkey to reheat. stir well. the consistency should be quite loose, like a thick soup. add more broth if necessary. add the 1/2 cup cheese and let melt for a moment before stirring in. taste for seasoning. if desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

Gluten-free Pumpkin Muffins

Ingredients

• Servings: 18
• 1/2 cup tapioca flour
• 1/2 cup brown rice flour
• 3/4 cup white rice flour
• 1/4 cup sorghum flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 (15 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1/4 cup butter, melted
• 1 1/2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons milk, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease 18 muffin cups.
• whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
• bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. cool muffins on wire racks.
• stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. drizzle glaze on top of cooled muffins.

Coffee Muffins

Ingredients

• Servings: 24
• cooking spray
• 2/3 cup warm water
• 1/4 cup instant coffee granules
• 3 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup oil
• 4 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1 cup chocolate chips (optional)

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). spray 24 muffin cups with cooking spray or line with paper liners.
• combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. fill muffin cups with batter.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

carrot pecan crunch pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie shell
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1 cup chopped pecans
• 4 cups carrots, cut into 1 inch pieces
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon spice
• 1 pinch salt

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• to make topping: in a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. mix well and set aside.
• to make carrot custard: steam carrots until tender. drain and cool. place cooled carrots in a blender or food processor and add eggs, condensed milk, spice, and salt. blend until smooth. pour carrot mixture into pie shell. sprinkle with pecan topping.
• bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

pumpkin muffins with cinnamon streusel topping

Ingredients

• Servings: 18
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup pumpkin puree
• 1/3 cup water
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• streusel:
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1/4 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 18 muffin cups.
• beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. add eggs; beat until incorporated. beat in pumpkin puree and water.
• mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. stir flour mixture into pumpkin mixture. spoon batter into the prepared muffin cups.
• combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. sprinkle streusel each muffin.
• bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Iv

Ingredients

• Servings: 2
• 2 9-inch pie crusts
• 4 eggs
• 1 (29 ounce) can pumpkin puree
• 2 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup evaporated milk

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• beat eggs lightly in a medium bowl. add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. blend thoroughly, then beat in milk. pour into pastry-lined pie plates.
• bake in preheated oven for 30 minutes. reduce the heat to 325 degrees f (165 degrees c) and bake until set, 20 to 30 minutes more. chill before serving.

Protein Pumpkin Muffins

Ingredients

• Servings: 2
• 2 cups powdered protein supplement
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1 cup white sugar
• 1 cup vegetable oil
• 1 1/2 cups applesauce
• 2 eggs
• 2 egg whites
• 1 (15 ounce) can canned pumpkin puree
• 1/2 cup water
• 1 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 17 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease muffin cups or line with paper muffin liners.
• in a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. fold in walnuts. spoon batter into prepared muffin cups.
• bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.

pumpkin pecan white chocolate cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon spice
• 1 cup unsalted butter
• 1 1/2 cups dark brown sugar
• 1 cup solid pack pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 10 ounces white chocolate, chopped
• 1/2 cup pecan halves

Recipe

Preparation Time: 15 mins Cook Time: 22 mins Ready Time: 40 mins


• preheat oven to 300 degrees f (150 degrees c) grease cookie sheets.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. combine the flour, baking soda, and spice; stir into the pumpkin mixture. fold in the white chocolate and pecans. drop by heaping spoonfuls the prepared cookie sheets. cookies should be at least 2 inches apart.
• bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. cool for 5 minutes on baking sheets before removing to cool on wire racks.

pumpkin cream puffs

Ingredients

• Servings: 15
• 1/2 cup butter
• 1 cup water
• 1 pinch salt
• 1 cup all-purpose flour
• 4 eggs
• 2 cups heavy cream
• 1/2 cup confectioners' sugar, plus extra for dusting
• 1 1/2 teaspoons spice, or to taste, plus extra for dusting
• 1/2 (15 ounce) can pumpkin puree

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. stir in the flour and beat vigorously until the mixture forms a ball. place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• drop dough by tablespoons an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. let cool before filling. cut the cream puffs horizontally with a serrated knife.
• to make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. gradually add the confectioners' sugar and spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining pumpkin puree, folding just until incorporated.
• spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of spice for garnish. refrigerate leftovers.

white chocolate pumpkin cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1 teaspoon spice
• 1/2 teaspoon baking soda
• 1 cup unsalted butter
• 1 1/2 cups packed brown sugar
• 1 cup solid pack pumpkin puree
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups white chocolate chips
• 1 cup chopped pecans

Recipe

• in a small bowl, whisk together the flour, spice and baking soda.
• in a medium bowl, with an electric mixer, cream butter and sugar. beat in puree. beat in the eggs and vanilla. beat in the flour mixture until just combined. stir in the white chocolate and pecans.
• drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. bake at 300 degrees f (150 degrees c) for 20-22 minutes until just set.

quick and easy peach pie egg rolls with raspberry sauce

Ingredients

• Servings: 6
• 1 (21 ounce) can peach pie filling
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon spice
• 1 pinch salt
• 12 egg roll wrappers
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup water
• 1 quart canola oil for frying
• 1/2 cup raspberry jam
• 1 tablespoon honey
• 1 quart vanilla ice cream
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, spice, and salt.
• spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. top cream cheese with 1 tablespoon of the pie filling mixture. fold the wrappers over the mixture. moisten the ends with a small amount of water, and seal.
• heat the oil in a large skillet over medium-high heat. drop the egg rolls a few at a time into the hot oil. fry until golden brown. drain on paper towels.
• in a bowl, mix the raspberry jam, honey, and remaining water. add more water as necessary to obtain a syrup like texture. serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

pumpkin cream puffs

Ingredients

• Servings: 15
• 1/2 cup butter
• 1 cup water
• 1 pinch salt
• 1 cup all-purpose flour
• 4 eggs
• 2 cups heavy cream
• 1/2 cup confectioners' sugar, plus extra for dusting
• 1 1/2 teaspoons spice, or to taste, plus extra for dusting
• 1/2 (15 ounce) can pumpkin puree

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. stir in the flour and beat vigorously until the mixture forms a ball. place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• drop dough by tablespoons an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. let cool before filling. cut the cream puffs horizontally with a serrated knife.
• to make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. gradually add the confectioners' sugar and spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining pumpkin puree, folding just until incorporated.
• spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of spice for garnish. refrigerate leftovers.

Shake

Ingredients

• Servings: 1
• 5 ounces evaporated milk
• 2 scoops vanilla ice cream
• 1/4 cup filling
• 2 tablespoons sweetened whipped cream (optional)
• 1 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the evaporated milk, ice cream, and filling in a blender and blend until smooth. pour into a glass; top with whipped topping and ground cinnamon to serve.

Walnut

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 2 cups pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3/4 cup chopped walnuts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. pour batter into the pie crust.
• bake at 425 degrees f (220 degrees c) for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
• in a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. cut in the butter or margarine until the mixture is crumbly. stir in walnuts. sprinkle mixture evenly over the pie. bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. cool and garnish as desired.

turkey pumpkin enchiladas

Ingredients

• Servings: 8
• cooking spray
• 4 cups chopped cooked turkey
• 1 (15 ounce) can refried beans
• 1 (29 ounce) can pure pumpkin puree
• 1/4 cup taco seasoning mix
• 1 (29 ounce) can tomato sauce
• 1 chipotle pepper in adobo sauce, or more to taste
• 2 tablespoons chicken bouillon granules
• 8 (10 inch) whole wheat tortillas
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules; blend until smooth, about 30 seconds.
• lay a tortilla out a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. lay the enchilada, seam side down, into the baking dish. repeat with remaining tortillas and filling. pour the sauce over the filled tortillas, and sprinkle with cheddar cheese.
• bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.

pumpkin zucchini bread/ cake

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 tablespoons spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 eggs
• 2 1/4 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup canned pumpkin
• 1 tablespoon vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 2 8x8-inch baking dishes.
• sift flour, spice, salt, baking soda, and baking powder together in a large bowl.
• beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. divide batter into the prepared baking dishes.
• bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. allow to cool on rack for 20 minutes before removing from pans to finish cooling.

mini chocolate chip pumpkin muffins

Ingredients

• Servings: 1
• vegetable cooking spray
• 1 (18.25 ounce) package spice cake mix (such as duncan hines® signature)
• 1 (15 ounce) can pure pumpkin (such as libby's®)
• 1/2 (12 ounce) package miniature chocolate chips

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). spray 12 nonstick muffin cups with cooking spray.
• mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. scoop batter into prepared muffin cups.
• bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. store in a covered container.

ma lipo's apricot-glazed turkey with roasted onion and shallot gravy

Ingredients

• Servings: 22
• 1 cup apricot nectar
• 1 cup apricot preserves
• 2 tablespoons minced fresh ginger root
• 1 tablespoon honey
• 3/4 cup unsalted butter, softened
• 3 tablespoons chopped fresh sage
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 3 onions, thinly sliced
• 6 ounces thinly sliced shallots
• 22 pounds whole turkey
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried sage
• 1 (14.5 ounce) can chicken broth
• salt and pepper to taste

Recipe

• for glaze: combine apricot nectar, preserves, ginger, and honey in a heavy small saucepan and bring to boil. reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
• for herb butter: blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. set aside.
• for onion mixture: melt 2 tablespoons unsalted butter in heavy large skillet over medium heat. add onions and shallots: saute until very soft and light brown, about 20 minutes.
• glaze, herb butter, and onion mixture can be prepared 1 day ahead. cover separately and chill. bring herb butter to room temperature before continuing.
• position rack in lowest third of oven. preheat to 400 degrees f (205 degrees c).
• pat turkey dry with paper towels. season turkey cavity with salt and pepper. place turkey on rack, and set in large roasting pan. slide hand under skin of turkey breast to loosen skin. spread half of herb butter over breast under skin. if stuffing turkey, spoon stuffing into main cavity. place remaining herb butter in small saucepan. stir over low heat until melted. brush butter over outside of turkey. tie legs together loosely to hold shape of turkey.
• roast turkey for 30 minutes. reduce oven temperature to 325 degrees f (165 degrees c). roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. tent turkey with heavy duty foil; roast 45 minutes longer. add onion mixture, 1 can broth, thyme, and 1/2 teaspoon chopped fresh sage to pan. roast 15 minutes. brush 1/2 cup hot glaze over turkey. continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees f, or until juices run clear when thickest part of thigh is pierced with skewer brush occasionally with glaze, and add more broth to pan if liquid evaporates. bake about 40 minutes longer for unstuffed turkey, and about 1 hour 10 minutes longer for stuffed turkey. place turkey on platter, tent with foil. let stand 30 minutes. reserve mixture in pan for gravy.
• pour contents of roasting pan into strainer set over large bowl. spoon fat from pan juices in bowl. transfer onion mixture to blender. add 1 cup pan juices to blender, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. transfer sauce to heavy large saucepan, and bring to boil. cook until color deepens, skimming off any foam, about 5 minutes. season with salt and pepper.

pumpkin chocolate chip muffins

Ingredients

• Servings: 18
• cooking spray
• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1 cup canned pumpkin
• 1/3 cup soy milk
• 1/3 cup vegetable oil
• 1/4 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray 18 muffin cups with cooking spray or line with paper liners.
• whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
• stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. spoon batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. remove muffins from pan immediately and cool completely on a wire rack.

pumpkin zucchini bread/ cake

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 tablespoons spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 eggs
• 2 1/4 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup canned pumpkin
• 1 tablespoon vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 2 8x8-inch baking dishes.
• sift flour, spice, salt, baking soda, and baking powder together in a large bowl.
• beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. divide batter into the prepared baking dishes.
• bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. allow to cool on rack for 20 minutes before removing from pans to finish cooling.

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.

Cake I

Ingredients

• Servings: 1
• 1 (29 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (18.25 ounce) package yellow cake mix
• 1 cup butter
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). line a 9 x 13 inch pan with parchment paper.
• in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. mix until smooth and pour into a 9x13 inch pan.
• sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. melt butter or margarine and drizzle over cake.
• bake at 350 degrees f (175 degrees c) for approximately 45 to 60 minutes. (be sure to check the cake after 45 minutes because oven temperatures vary.)
• after cake cools, turn it upside down so the top of the cake will be the crust. remove the parchment paper. top with dessert topping (optional) before serving.

toasted pumpkin seeds

Ingredients

• Servings: 2
• 2 cups raw whole pumpkin seeds
• 2 tablespoons vegetable oil
• 1 tablespoon salt

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• spread the pumpkin seeds on a medium baking sheet. drizzle with oil. sprinkle with salt.
• bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

pumpkin cookies with cream cheese frosting (the world's best!)

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets.
• whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. beat in pumpkin puree. gradually stir dry ingredients into pumpkin mixture. batter will be moist.
• spoon batter by teaspoonfuls about 2 inches apart prepared baking sheets.
• bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. frost cooled cookies with cream cheese frosting.

Frosty

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 cup pumpkin puree
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 quart vanilla ice cream, softened

Recipe

• combine pumpkin, brown sugar, salt, and spices with a rotary beater. blend in ice cream. pour into pie shell. freeze until firm. serve frozen, garnished with whipped cream and walnut halves.

banana bread with oat-streusel topping

Ingredients

• Servings: 2
• 1/4 cup cold butter, cut into small pieces
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup quick cooking oats
• 1 1/4 cups white sugar
• 1/2 cup butter, softened
• 2 eggs
• 3 ripe bananas, mashed
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons spice
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup chopped nuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 5 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• to make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. set aside.
• cream the sugar and butter together in a bowl, and stir in the eggs. add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. beat in the flour, spice, baking powder, cinnamon, and nuts.
• scoop the batter into the prepared loaf pans. sprinkle the top of each loaf with half the streusel topping.
• bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. let the banana bread cool in the pans for 5 minutes before turning out a wire rack to finish cooling.

chef john's pumpkin cinnamon rolls

Ingredients

• Servings: 16
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons ground cinnamon
• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon white sugar
• 1/4 cup warm water (100 to 105 degrees f/38 to 41 degrees c)
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1/4 cup white sugar
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 cups all-purpose flour
• 1 egg
• 2 1/4 cups all-purpose flour, or as needed
• 1 teaspoon vegetable oil
• 5 tablespoons butter, melted
• 1/4 cup cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup milk, or as needed
• 1/4 teaspoon vanilla extract (optional)
• 1/4 cup toasted pumpkin seeds, to garnish

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs 30 mins


• mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside.
• combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer. whisk together and set aside until foamy, about 10 minutes.
• pour pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg into stand mixer bowl with the yeast mixture. mix with dough hook attachment until combined, about 2 minutes.
• stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes.
• remove dough and shape into a ball. coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• generously butter a 13x9-inch baking dish.
• transfer dough to a well-floured work surface. use your hands to flatten into a rectangular shape about 1-inch thick. generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
• trim uneven ends from the roll and discard. cut rolled dough into 16 equally-sized pinwheels. place the pinwheels, cut side up, in the prepared baking dish. cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
• whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. sprinkle pumpkin seeds over the rolls to serve.

Chocolate Pecan Pumpkin Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups canned pumpkin
• 2 1/2 cups white sugar
• 1 cup vegetable oil
• 4 beaten eggs
• 1 cup chopped pecans
• 1 cup miniature chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 8x4 inch loaf pans.
• sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
• in another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. pour the flour mixture into the pumpkin mixture, and stir lightly to combine. use a rubber spatula to fold the pecans and chocolate chips into the batter. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Low-fat Vegan Pumpkin Chocolate Chip Muffins

Ingredients

• Servings: 1
• 2 cups whole wheat flour
• 1/2 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 (15 ounce) can solid-pack pumpkin
• 1/2 cup water
• 1/2 cup chocolate chips

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line 12 muffin cups with paper liners.
• whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. spoon batter into prepared muffin cups, filling them to just below the tops.
• bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.