It’s October and Fall is now upon us! Halloween is right around the corner and it seems candy and pumpkins are everywhere. While you’re scrounging around for some creative holiday recipes to serve at your Halloween party, Thanksgiving dinner, or even Christmas, take a look at these great pumpkin-based recipes:
Pumpkin Pie Cupcakes
Ingredients: 2/3 cup flour, 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 2 tsp pumpkin pie spice, 15 oz pumpkin puree, 1/2 cup sugar, 1/4 cup brown sugar, 2 large eggs, 1 tsp vanilla extract, 3/4 cup half and half
Preheat oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 mins. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Chocolate Chip Pumpkin Bread
Heat oven to 350F. Grease bottom only of two loaf pans with cooking spray. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In a large bowl, beat sugar and butter with electric mixer on medium speed 1-2 mins or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 min or until moistened.
Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining chocolate chips, pecans and 2 tbsp sugar. Bake 1 hour 5 mins or until toothpick comes out clean. Cool in pans 10 mins; remove from pans to cooling rack. Cool completely (about 1.5 hours).
Pumpkin Spice Muffins
Ingredients: 1 cup flour, 1/2 cup sugar, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp salt, 4 tbsp butter, 1 heaping cup pumpkin puree, 1/2 cup evaporated milk, 1 egg, 1 1/2 tsp vanilla, 1/2 cup golden raisins
Cinnamon Sugar Mixture: 2 tbsp sugar, 1 tsp cinnamon, 1/4 tsp nutmeg
Cream Cheese Frosting: 1/4 cup softened butter, 4 oz cream cheese, 1/2 lb powdered sugar, 1/2 tsp vanilla
Preheat oven to 400F. Generously grease 12 muffin tins. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
Fold gently until mixture is just combined. Pour into greased muffin pan, each tin 1/2 full. Sprinkle generous amounts of cinnamon sugar over the top of each unbaked muffin. Bake for 25 mins. Allow to cool in pan for 15 mins, then remove and allow to cool completely. Ice with cream cheese frosting.
Cream Cheese Frosting: Mix all ingredients on high until soft and whipped. Icing will soften at room temperature.