Pumpkin recipes

Mariah Glinski , Staff Writer

Autumn is upon us, and what says Autumn better than pumpkins?  This October, try something new! Have a go at one of these tasty treats.

Pumpkin Cream Cheese Muffins:

Source: allrecipes.com

Makes 18

Ingredients:

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour

5 tablespoons white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

 

Crème filled pumpkin sandwiches:

Source: Real Simple

Makes 8

Ingredients:

3 tablespoons unsalted butter at room temperature

1/3 cup brown sugar

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1/2 teaspoon pure vanilla extract

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon pumpkin pie spice (found in the spice aisle)

1/4 teaspoon kosher salt

2/3 cup cream cheese at room temperature

1/4 cup heavy cream

1/4 cup confectioners’ sugar

Directions:

Heat oven to 375° F.

Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.

Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.

Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners’ sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.

 

Pumpkin Bread:

Source: the-baker-chick.com

Makes 1 loaf

Ingredients:

1 cup white sugar

1/2 cup brown sugar

1-3/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground ginger

3/4 cup pumpkin puree

2 eggs

1/2 cup vegetable oil (I used coconut)

1/3 cup water

1 teaspoon of vanilla

Directions:

Preheat oven to 350F. Butter and flour a 9×5 loaf pan, set aside.

Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Make a well in the center of the bowl. Add pumpkin, eggs, oil, water and vanilla. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. (Don’t over-mix)

Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes and then cool on a rack until ready to serve.

 

Pumpkin Spice Cake *EASY*:

Source: Mildred Borts

Makes 1 (9×13) Cake

Ingredients:

1 box spice cake mix

3 large eggs

1 large can pumpkin pie mix (NOT canned pumpkin)

Directions:

Mix and bake according to directions on box

Recommended with cream cheese frosting