pumpkin
#11
Super Member
Join Date: Jun 2009
Location: Owensboro, KY
Posts: 1,420
Pumpkin Spice Muffins with Cream Cheese Frosting [ATTACH=CONFIG]362638[/ATTACH]
[h=4]Ingredients[/h]
Muffin Ingredients:
Topping
FOR FROSTING:
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. 3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. 4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
5. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with5 remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
6. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 7. Ice with cream cheese frosting.
8. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
[h=4]Ingredients[/h]
Muffin Ingredients:
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- 1/2 cup Evaporated Milk
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
- 1/2 cup Golden Raisins (optional!)
Topping
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
FOR FROSTING:
- 1/4 cup Softened Butter
- 4 ounces, weight Cream Cheese
- 1/2 pound Powdered Sugar
- 1/2 teaspoon Vanilla
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. 3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. 4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
5. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with5 remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
6. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 7. Ice with cream cheese frosting.
8. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
#12
Super Member
Join Date: Jun 2009
Location: Owensboro, KY
Posts: 1,420
Pumpkin and Cream Muffins
Ingredients
1-1 1/3 cups sugar, divided
1-1 1/4 cup all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 eggs divided
3/4 cup oil
1 cup canned pumpkin
8 ounce cream cheese soften
Directions
1. Combine one cup sugar, flour,cinnamon, baking soda, salt, 2 eggs, oil and pumpkin. Set aside.
2. In a separate bowl, blend togethercream cheese, remaining sugar, and remaining egg.
3. Pour pumpkin mixture into greasedmuffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese fillingin the center of each muffin. Sprinkle each with one teaspoon topping mixture.
4. Bake at 350 degrees for 15-18minutes. Makes 1 1/2 dozen muffins.
Topping
1/4 cup sugar
1/4 tsp cinnamon
3 Tablespoons flour
2 Tablespoons butter
Combine all ingredients until crumbly.
[ATTACH=CONFIG]362639[/ATTACH]
Ingredients
1-1 1/3 cups sugar, divided
1-1 1/4 cup all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 eggs divided
3/4 cup oil
1 cup canned pumpkin
8 ounce cream cheese soften
Directions
1. Combine one cup sugar, flour,cinnamon, baking soda, salt, 2 eggs, oil and pumpkin. Set aside.
2. In a separate bowl, blend togethercream cheese, remaining sugar, and remaining egg.
3. Pour pumpkin mixture into greasedmuffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese fillingin the center of each muffin. Sprinkle each with one teaspoon topping mixture.
4. Bake at 350 degrees for 15-18minutes. Makes 1 1/2 dozen muffins.
Topping
1/4 cup sugar
1/4 tsp cinnamon
3 Tablespoons flour
2 Tablespoons butter
Combine all ingredients until crumbly.
[ATTACH=CONFIG]362639[/ATTACH]
#14
Senior Member
Join Date: Jun 2011
Location: Magnolia, KY
Posts: 876
Pumpkin Roll
Evelyn I wish I had seen your request earlier. I am at work but as soon as I get home I will get the recipe for Pumpkin Roll and send it to you. I know it is too late for your Church social but maybe you can make it for your family later on.
Pam
Pam
#18
Super Member
Join Date: May 2011
Location: Folsom, CA
Posts: 1,548
I made this yesterday and you are right, it is delicious and so easy. I didn't have a yellow cake so I used a carrot cake mix, sooo good. I also used just one cup of butter and it was fine. Pumpkin pie move over you are my go to recipe.
Here is my favorite:
Pumpkin Pie Cake
Preheat oven to 350 degrees
Use a 9 x 13 inch pan do not grease pan
1 - Large can of pumpkin (29 ounces)
1 Large can of Evaporated Milk (12 ounces)
1 Cup of white sugar
3 Eggs
Ύ - Teaspoon of salt
3 Teaspoons of Pumpkin Pie Spice
1 Box of Yellow Cake Mix
1 Cup of chopped walnuts or pecans
1 ½ - Cups of melted butter
Mix the pumpkin, evaporated milk, sugar, eggs, salt and pumpkin pie spice together.
Pour the pumpkin mixture into the baking pan. Sprinkle the box of dry yellow cake mix evenly on top of the pumpkin mixture. Top with the chopped nuts and drizzle the melted butter on top of the cake.
Bake for 50 to 60 minutes or until done. Its done when a toothpick inserted in the middle comes out clean.
Pumpkin Pie Cake
Preheat oven to 350 degrees
Use a 9 x 13 inch pan do not grease pan
1 - Large can of pumpkin (29 ounces)
1 Large can of Evaporated Milk (12 ounces)
1 Cup of white sugar
3 Eggs
Ύ - Teaspoon of salt
3 Teaspoons of Pumpkin Pie Spice
1 Box of Yellow Cake Mix
1 Cup of chopped walnuts or pecans
1 ½ - Cups of melted butter
Mix the pumpkin, evaporated milk, sugar, eggs, salt and pumpkin pie spice together.
Pour the pumpkin mixture into the baking pan. Sprinkle the box of dry yellow cake mix evenly on top of the pumpkin mixture. Top with the chopped nuts and drizzle the melted butter on top of the cake.
Bake for 50 to 60 minutes or until done. Its done when a toothpick inserted in the middle comes out clean.
#19
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,858
With the way this is made, I am wondering ... does it end up with a pumpkin pie like base and then a cake/crumb topping? Or how would you best describe the end result? Thanks!
Canadain Thanksgiving is this weekend, so perhaps this will be an addition to our menu?
#20
Senior Member
Join Date: Sep 2012
Location: Carencro, Louisiana
Posts: 291
I have used the pumpkin pie dip recipe (w/o orange juice) and it was a huge hit! It's great with crackers and especially yummy with cinnamon bagels! Thanks for reminding me to bring the recipe back out again.
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