Everytime I find a recipe with pumpkin, I have got to try it. This cake recipe is great for a party. It's large enough to decorate creatively. The original recipe did not call for nuts, but I tried it with pecans and really like it.
Ingredients for cake (frosting recipe follows):
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Direction for cake:
1, Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch baking pan.
2. In mixing bpwl, beat pumpkin, sugar, and oil. Add eggs and mix well.
3. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended.
4. Pour into prepared pan and bake for 25-30 minutes (do toothpick test). Remove and cool completely.
Ingedients for frosting:
1 pkg (3 ounces) cream cheese, softened
5 tbl butter or margarine, softened
1 tsp vanilla extract
1 and 3/4 cup powdered sugar
3 to 4 tsp milk
chopped nuts
Directions for frosting:
1. Beat the cream cheese, butter, and vanilla in mixing bowl until smooth. Gradually add sugar and mix well.
2. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
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Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Best Ever Pumpkin Muffins
Pumpkin time is almost here, and what a tasty way to kick it off. I can't remember where this recipe came from, but it is so rich, and full flavored. If you love pumpkin, you will love these, and want to add them to your recipe box.
Ingredients:
3 cups self rising butter
2 cups sugar
2 tsp pumpkin pie spice
4 large eggs
1/2 cup vetetable oil
1 can (15 oz) pumpkin
2 cups chopped dates
1 cup chopped pecans
brown sugar
vegetable spray
Directions:
Preheat oven to 400 degrees, Arrange paper liners in 24 muffin tin cups
1. Stir together the flour, sugar, and pumpkin pie spice. Make a well in center.
2. Stir together eggs, oil, and pumpkin, then add to dry. Stir just until all is moistened.
3. Stir in dates and pecan.
4. Spoon batter into cups, filling 2/3 full, and sprinkle with brown sugar. Bake for 18-20 minutes (do toothpick test).
***makes 24
Ingredients:
3 cups self rising butter
2 cups sugar
2 tsp pumpkin pie spice
4 large eggs
1/2 cup vetetable oil
1 can (15 oz) pumpkin
2 cups chopped dates
1 cup chopped pecans
brown sugar
vegetable spray
Directions:
Preheat oven to 400 degrees, Arrange paper liners in 24 muffin tin cups
1. Stir together the flour, sugar, and pumpkin pie spice. Make a well in center.
2. Stir together eggs, oil, and pumpkin, then add to dry. Stir just until all is moistened.
3. Stir in dates and pecan.
4. Spoon batter into cups, filling 2/3 full, and sprinkle with brown sugar. Bake for 18-20 minutes (do toothpick test).
***makes 24
Pumpkin Dumplings
These make a great appetizer of dessert, and so easy to make.
Ingredients:
1 can (15 oz) pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 pkg won ton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together the first 5 ingredients in medium bowl.
2. Arrange 1 won ton wrapper on clean flat surface (cover remaining wrappers with plastic
wrap or damp towel to prevent drying out).
3. Lightly moisten edges of wrapper with water. Place about 2 tsp of pumpkin mixture and
forming a triangle-fold in half. Press edges to seal, removing any air pockets. Repeat.
4. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown
and edges are crisp. Drain on paper towels. Sprinkle with powdered sugar and serve
immediately.
***makes 30
Ingredients:
1 can (15 oz) pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 pkg won ton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together the first 5 ingredients in medium bowl.
2. Arrange 1 won ton wrapper on clean flat surface (cover remaining wrappers with plastic
wrap or damp towel to prevent drying out).
3. Lightly moisten edges of wrapper with water. Place about 2 tsp of pumpkin mixture and
forming a triangle-fold in half. Press edges to seal, removing any air pockets. Repeat.
4. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown
and edges are crisp. Drain on paper towels. Sprinkle with powdered sugar and serve
immediately.
***makes 30
Crispy & sweet Pumpkin Dumplings
This is a unique/tasty use for pumpkin, and is great for a party.
Ingredients:
1 can (15 0z) can pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 (16 0z)pkg wonton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together first 5 ingredients in a medium bowl.
2. Arrange 1 wonton wrapper (cover remaining wrappers with plastic wrap or damp towel
to prevent drying out). Lightly moisten edges of wrapper with water. Place about 2 tsp
pumpkin mixture, forming a triangle, fold in half. Press edges to seal , removing any air
pockets. Repeat.
3. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown and
edgesare crisp. Drain on paper towels. Sprinke with powdered sugar and serve immediately.
***#30
Ingredients:
1 can (15 0z) can pumpkin
1/4 cup granulated sugar
2 tbl light brown sugar
2 tbl honey
3/4 tsp pumpkin pie spice
1/2 (16 0z)pkg wonton wrappers
vegetable oil
powdered sugar
Directions:
1. Stir together first 5 ingredients in a medium bowl.
2. Arrange 1 wonton wrapper (cover remaining wrappers with plastic wrap or damp towel
to prevent drying out). Lightly moisten edges of wrapper with water. Place about 2 tsp
pumpkin mixture, forming a triangle, fold in half. Press edges to seal , removing any air
pockets. Repeat.
3. Heat fryer to 375 degrees and fry 3 at a time about 20 seconds or until golden brown and
edgesare crisp. Drain on paper towels. Sprinke with powdered sugar and serve immediately.
***#30
Hot Buttered Rum Crockpot
It's good time to post this recipe-with the holidays coming up. But this is also good with friends getting together to watch football. It will warm you from top to bottom....enjoy!
Ingredients:
2 cups brown sugar
1/2 cup butter
a pinch of salt
3 sticks of cinnamon
6 whole cloves
1/2 tsp nutmeg
2 quarts hot water
2 to 3 cups dark rum
Directions:
Put all ingredients into a crockpot. Stir well, cover and cook on high for 2 hours, then turn to
low for 3 to 10 hours.
***15 to 20 servings
Ingredients:
2 cups brown sugar
1/2 cup butter
a pinch of salt
3 sticks of cinnamon
6 whole cloves
1/2 tsp nutmeg
2 quarts hot water
2 to 3 cups dark rum
Directions:
Put all ingredients into a crockpot. Stir well, cover and cook on high for 2 hours, then turn to
low for 3 to 10 hours.
***15 to 20 servings
Pumpkin Cream Cupcakes
Great dessert for this time of year....anytime really, because who doesn't like cupcakes.
Ingredients:
1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg
Directions:
1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.
***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.
***makes 24
Ingredients:
1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg
Directions:
1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.
***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.
***makes 24
Apple Butter Pumpkin Pie
What a great twist on an old favorite! Very, very good, and people will what the recipe.
Ingredients:
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs slightly beaten
3/4 cup evaporated milk
1 unbaked 9 inch pie shell
Directions:
1. Preheat oven to 425 degrees
2. Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
3. Stir in eggs and gradually add milk and mix well.
4. Pour into pie shell.
5. Bake about 40 minutes or until set...if crust begins to burn, place tin foil around crust and lower the temperature.
Ingredients:
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs slightly beaten
3/4 cup evaporated milk
1 unbaked 9 inch pie shell
Directions:
1. Preheat oven to 425 degrees
2. Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
3. Stir in eggs and gradually add milk and mix well.
4. Pour into pie shell.
5. Bake about 40 minutes or until set...if crust begins to burn, place tin foil around crust and lower the temperature.
Pumpkin Chocolate Chip Cookies
Great treat for the fall season....and chocolate chips are yummy in anything.
Ingredients:
1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tblsp grated orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Directions:
1. Preheat oven to 375 degrees.
2. Mix together the sugar, pumpkin, shortening, and orange peel with mixer until well blended.
3. Sift dry ingredients, except the chocolate chips and stir into the pumpkin mixture.
4. Add chocolate chips, then drop onto ungreased cookie sheet.
5. Bake until light brown, about 8 to 10 minutes.
Ingredients:
1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tblsp grated orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Directions:
1. Preheat oven to 375 degrees.
2. Mix together the sugar, pumpkin, shortening, and orange peel with mixer until well blended.
3. Sift dry ingredients, except the chocolate chips and stir into the pumpkin mixture.
4. Add chocolate chips, then drop onto ungreased cookie sheet.
5. Bake until light brown, about 8 to 10 minutes.
Autumn Pumpkin Treats
Of course, these are not just for the Fall, but pumpkin and mincemeat are usually associated with that season. And they are tasty addition to your holiday menu.
Ingredients:
1 & 3/4 cups unsifted flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup COLD butter or margarine
1 cup finely chopped nuts (pecan or walnuts)
1 jar (27 ounce) ready to use mincemeat (comes is different flavors)
1 can (15 ounce) pumpkin (2 cups)
1 can (14 ounce) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Directions:
1. Preheat oven to 425 degrees.
2. Combine flour and sugars, cut in butter until crumbly. Stir in nuts.
3. Reserving 1 & 1/2 cups of the crumb mixture, press the remaining crumb mixture on the bottom and halfway up the sides of a 13 x 9 baking dish.
4. Spoon mincemeat over the crust.
5. Combine remaining ingredients except the reserved crumb mixture, mix well....then pour over mincemeat and top with the reserved crumb mixture.
6. Bake 15 minutes, then reduce oven to 350 degrees and bake 40 minutes longer, or until golden brown around edges.
7. Cool, then cut into squares.
8. Serve warm or at room temperature...refrigerate leftovers.
***makes 36
Ingredients:
1 & 3/4 cups unsifted flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup COLD butter or margarine
1 cup finely chopped nuts (pecan or walnuts)
1 jar (27 ounce) ready to use mincemeat (comes is different flavors)
1 can (15 ounce) pumpkin (2 cups)
1 can (14 ounce) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Directions:
1. Preheat oven to 425 degrees.
2. Combine flour and sugars, cut in butter until crumbly. Stir in nuts.
3. Reserving 1 & 1/2 cups of the crumb mixture, press the remaining crumb mixture on the bottom and halfway up the sides of a 13 x 9 baking dish.
4. Spoon mincemeat over the crust.
5. Combine remaining ingredients except the reserved crumb mixture, mix well....then pour over mincemeat and top with the reserved crumb mixture.
6. Bake 15 minutes, then reduce oven to 350 degrees and bake 40 minutes longer, or until golden brown around edges.
7. Cool, then cut into squares.
8. Serve warm or at room temperature...refrigerate leftovers.
***makes 36
Spicey Pumpkin Nut Bread
This makes a great fall,winter dessert, or just something to have with a cup of coffee or warm cider. This also makes a great holiday gift.
Ingredients:
4 cups all purpose flour
1 tbl pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 can (15 ounces) 100 % pure pumpkin
2 cups packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetablee oil
2 tsp vanilla extract
1 cup chopped nuts divided
Directions:
1. Mix flour, spice baking poweder, baking soda, and salt in medium bowl.
2. Mix pumpkin, brown sugar, juice, eggs, oil and extract in large bowl...mix well.
3. Stir in flour mixture and 3/4 cup nuts until moistened.
4. Spoon int0 2 (9x5") greased loaf pans...sprinkle remaining nuts over top of loaves.
5. Bake in preheated 350 degree oven for 60 to 70 minutes, or until wooden pick inserted in center comes out clean.
6. Cool in pans on wire rack for 10 minutes, remove to wire rack to cook completely.
Ingredients:
4 cups all purpose flour
1 tbl pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 can (15 ounces) 100 % pure pumpkin
2 cups packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetablee oil
2 tsp vanilla extract
1 cup chopped nuts divided
Directions:
1. Mix flour, spice baking poweder, baking soda, and salt in medium bowl.
2. Mix pumpkin, brown sugar, juice, eggs, oil and extract in large bowl...mix well.
3. Stir in flour mixture and 3/4 cup nuts until moistened.
4. Spoon int0 2 (9x5") greased loaf pans...sprinkle remaining nuts over top of loaves.
5. Bake in preheated 350 degree oven for 60 to 70 minutes, or until wooden pick inserted in center comes out clean.
6. Cool in pans on wire rack for 10 minutes, remove to wire rack to cook completely.
Harvest Cookies
This is a great cookie for the Halloween/Thanksgiving get togethers. Sweet and tart...very good.
Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees.
2. Beat shortening, sugar and pumpkin together on medium speed until creamy.
3. Add egg, beating well.
4. Combine flour, baking soda, cinnamon and salt in medium bowl, and add to pumpkin mixture.
5. Stir in nuts and cranberries.
6. Drop dough by tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until lightly browned.
7. Cool slightly on sheets, then remove to wire rack to finish cooling.
Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees.
2. Beat shortening, sugar and pumpkin together on medium speed until creamy.
3. Add egg, beating well.
4. Combine flour, baking soda, cinnamon and salt in medium bowl, and add to pumpkin mixture.
5. Stir in nuts and cranberries.
6. Drop dough by tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until lightly browned.
7. Cool slightly on sheets, then remove to wire rack to finish cooling.
Pumpkin Butter
Everyone like apple butter to have on toast or english muffins. The texture is very different from jellies and jams. Well, if you haven't tried pumpkin butter, you're really missing something good. This is a real easy recipe, but tastes like you spent all day in the kitchen.
Ingredients:
1 can (15 ounce) 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
2 tbl fresh lemon juice
Directions:
1. Put the pumpkin puree, applesauce, cinnamon and ginger in a small saucepan and stir until well blended.
2. Bring to boil and then reduce heat to low and simmer, uncovered...stirring often so mixture won't scorch. Stir for 45 minutes or until mixture is very thick. Then stir in lemon juice.
3. Remove from heat...when cool, spoon into container(s), cover and refrigerate up to 2 weeks.
**Makes 2 cups
Ingredients:
1 can (15 ounce) 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
2 tbl fresh lemon juice
Directions:
1. Put the pumpkin puree, applesauce, cinnamon and ginger in a small saucepan and stir until well blended.
2. Bring to boil and then reduce heat to low and simmer, uncovered...stirring often so mixture won't scorch. Stir for 45 minutes or until mixture is very thick. Then stir in lemon juice.
3. Remove from heat...when cool, spoon into container(s), cover and refrigerate up to 2 weeks.
**Makes 2 cups
Pumpkin Muffins
Yummy! Yummy! Once again, my favorite, pecans make these muffins stand out.
Ingredients:
3 cups self rising flour
2 cups granulated sugar
2 tsp pumkin pie spice
4 large eggs
1/2 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups chopped dates
1 cups chopped pecans
brown sugar
vegetable spray
Directions:
1. Stir together the flour, sugar, andpumpkin pie spice...make a well in center.
2. Stir together eggs, oil, and pumpkin....add to dry ingredients. Stir just until moistened.
3. Stir in dates and pecans.
4. Place paper cups in muffin pans and coat with spray. Spoon batter into cups to 2/3 full.
5. Sprinkle each with brown sugar.
6. Bake in preheated oven at 400 degrees for 18 to 20 minutes.
Ingredients:
3 cups self rising flour
2 cups granulated sugar
2 tsp pumkin pie spice
4 large eggs
1/2 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups chopped dates
1 cups chopped pecans
brown sugar
vegetable spray
Directions:
1. Stir together the flour, sugar, andpumpkin pie spice...make a well in center.
2. Stir together eggs, oil, and pumpkin....add to dry ingredients. Stir just until moistened.
3. Stir in dates and pecans.
4. Place paper cups in muffin pans and coat with spray. Spoon batter into cups to 2/3 full.
5. Sprinkle each with brown sugar.
6. Bake in preheated oven at 400 degrees for 18 to 20 minutes.
Chocolate Chip and Pumpkin Bread
Oh my gosh, 2 things I love...chocolate and pumpkin, both in one delicious taste treat...you've got to try it.
Ingredients:
1 can (15 oz) solid packed pumpkin
1 & 1/2 cups granulated sugar
1 cup oil, preferably canola
4 eggs
2 tbls dark molasses
2 tsp all spice
3 & 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 & 1/4 cups mini semisweet chocolate chips
2 tbls orange juice
1 & 1/4 cups confectioners sugar
Inctructions:
1. Preheat oven to 350 degrees. Butter and flour 2 (8" x 4") loaf pans.
2. In large bowl, whisk together pumpkin, granulated sugar, oil, eggs, molasses and all spice until blended.
3. In another bowl, place flour, baking powder, soda, and salt.
4. Gently sift flour mixture into pumpking mixture. Stir mixtures together until combined, fold in the chocolate chips.
5. Divide mixture between the 2 loaf pans. Bake for 50 to 60 minutes until toothpick inserted into centers comes out clean.
6. Cool on racks for 30 minutes. Remove from the pans, an cool completely on the racks
7. To make glaze, stir orange juice into confectioners sugar until smooth, drizzle half of glaze over each cake.
Ingredients:
1 can (15 oz) solid packed pumpkin
1 & 1/2 cups granulated sugar
1 cup oil, preferably canola
4 eggs
2 tbls dark molasses
2 tsp all spice
3 & 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 & 1/4 cups mini semisweet chocolate chips
2 tbls orange juice
1 & 1/4 cups confectioners sugar
Inctructions:
1. Preheat oven to 350 degrees. Butter and flour 2 (8" x 4") loaf pans.
2. In large bowl, whisk together pumpkin, granulated sugar, oil, eggs, molasses and all spice until blended.
3. In another bowl, place flour, baking powder, soda, and salt.
4. Gently sift flour mixture into pumpking mixture. Stir mixtures together until combined, fold in the chocolate chips.
5. Divide mixture between the 2 loaf pans. Bake for 50 to 60 minutes until toothpick inserted into centers comes out clean.
6. Cool on racks for 30 minutes. Remove from the pans, an cool completely on the racks
7. To make glaze, stir orange juice into confectioners sugar until smooth, drizzle half of glaze over each cake.
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