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.