Pumpkin

SPICED PUMPKIN MUFFINS   

 

2 c. all-purpose flour

1/3 c. granulated sugar

2/3 c. firmly packed brown sugar

1 tsp. salt

1 Tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. baking soda

1/4 tsp. ginger

1/2 c. margarine, melted

1/2 c. cooked pumpkin

1/3 c. buttermilk

2 eggs, slightly beaten

In large bowl stir together dry ingredients. In medium bowl stir together remaining ingredients. Add to flour mixture; stir just until moistened. Spoon batter into greased or papered 12-cup muffin pan. Bake in preheated 400° oven 15-20 minutes or until lightly browned. Let stand 5 minutes, then remove from pan.

 

DIABETIC PUMPKIN PIE    

 

1 (16 oz.) can solid packed pumpkin

1 (13 oz.) can evaporated skim milk

2 egg whites

Add 1 egg to ingred.

1/2 c. buttermilk biscuit mix

8 pkgs. sugar substitute

2 tsp. vanilla

1 frozen pie crust

Place all ingredients (except crust) in blender and process until smooth. Pour into pie crust. Bake at 350° for 50 minutes or until knife comes out clean.

 

WHEAT GERM PUMPKIN BREAD 

 

1 c. white sugar

1 c. brown sugar

1 c. cooking oil

4 eggs, beaten

1 (16 oz) can pumpkin

2/3 c. water

3 1/2 c. flour

1/4 c. wheat germ

2 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

1/2 tsp. cloves

1 c. raisins

Cream sugars and oil until fluffy. Add eggs and pumpkin; beat well. Sift dry ingredients, except wheat germ. Add sifted ingredients alternately with water to the pumpkin mixture. Add wheat germ. Fold in raisins. Pour into two well-greased and floured 9-inch x 5-inch loaf pans. Bake at 350° for one hour. Let stand 10 minutes and then remove from pan. Cool.

 

PUMPKIN SPICE CAKE

 

1 (2-layer) spice cake mix

1 c. water

1 c. canned pumpkin

1/3 c. cooking oil

3 eggs

3/4 c. chopped walnuts

1 (8 oz.) pkg. cream cheese, softened

1/3 c. packed brown sugar

1 c. thawed whipped topping

Beat cake mix, water, pumpkin, oil and eggs in large bowl until blended. Stir in nuts. Pour into 13-inch x 9-inch baking pan sprayed with cooking spray. Bake in preheated 350° oven 30-35 minutes until toothpick comes out clean. Cool completely. Beat cream cheese and sugar in bowl with mixer until well blended. Add whipped topping. Mix well. Spread on cake. Store cake in refrigerator. (from Audrey Tholl, Motley)

 

PUMPKIN SWIRL BREAD  

 

1 (8 oz.) pkg. cream cheese, softened

1/4 c. sugar

1 large egg

1 3/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 c. canned pumpkin

1/3 c. water

1/2 c. butter or margarine, melted

1 large egg, lightly beaten

Beat cream cheese at medium speed of electric mixer until smooth; gradually add 1/4 cup sugar, beating well. Add 1 egg, beating until well blended. Set aside. Combine flour, soda, salt, sugar, cinnamon and nutmeg in medium bowl. Make a hole in center of mixture. Combine pumpkin, melted butter, water and lightly beaten egg; stir well. Add to dry ingredients, stirring just until moistened. Pour half of batter into greased 925” loaf pan. Gently spread cream cheese mixture over batter, leaving a 1-inch border around outer edges. Spoon remaining batter over cream cheese mixture. Swirl batter gently with a knife. Bake at 350° for 1 hour 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes, then remove from pan and let cool completely on rack.

 

PUMPKIN BUTTER

 

1/2 c. butter or margarine, softened

1/4 c. sifted powdered sugar

1/2 c. canned pumpkin

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Beat butter at medium speed until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least three hours. Let butter stand at room temperature to soften before serving. Makes 1 1/4 cups. Really good on walnut breads.

 

 

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