Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts


February 04, 2020
This is one among my favorite holidays, just because families across the country gather together to eat an equivalent meal. If you’re like us, you’ve started brooding about what you’ll serve to your guests for Thanksgiving dinner, and this year, I’ve decided to form Pumpkin Dinner Rolls, adapted from our milk bread recipe.

Since everyone loves our Milk Bread recipe, I thought–why not turn it into a delicious and festive dinner roll? If you're keen on buttery, soft parker house rolls you’ll love these! the feel of Asian milk bread is tender and fluffy, and it lends itself well to savory and sweet applications (check out our Chinese bakery bun recipes for more ideas).


These buns are closer to our classic Milk Bread recipe, with the addition of steamed pumpkin puree to feature some extra vitamins, autumnal color, and a really subtle flavor. If you would like to intensify the pumpkin flavor, you'll add a few pinches of cinnamon and nutmeg to the dough.

When it involves the pureed pumpkin, you'll use canned, but i prefer to form my very own. With all of the ornamental pumpkins out there, though, it’s hard to understand which of them will work best for food. We used an extended Island Cheese Pumpkin, but others like Jarrahdales and Blue Hubbards work well too!

These Pumpkin Dinner Rolls are family-approved–we slathered them with butter, melted cheese on them, and made mini turkey sandwiches (perks–or occupational hazard–of food blogging is that we’ve made a complete of three turkeys this fall, and it’s not even Thanksgiving yet!). I hope your family likes them the maximum amount as mine did, which they impress your guests at your Thanksgiving table!



  • ⅓ cup milk (75 ml, at room temperature)
  • 1 large egg (at room temperature)
  • ½ cup pumpkin puree (about 120g)
  • ⅔ cup heavy cream (158 ml, at room temperature)
  • ⅓ cup sugar (115g)
  • ½ cup cake flour (70g)
  • 3½ cups bread flour (500g)
  • 1 tablespoon active dry yeast (10g)
  • 1½ teaspoons salt (7g)
  • Egg wash (1 egg beaten with 1 teaspoon water)
  • 1/3 cup pumpkin seeds
  • Simple syrup (optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water)


  1. If you are making homemade pumpkin puree, simply steam about ½ pound of any baking pumpkin for 15 minutes, pour out the liquid from the steamer, and scoop the pumpkin flesh out. Mash the pumpkin with a fork until smooth.
  2. In the bowl of an electric mixer fitted with the dough hook attachment, add ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. When measuring the flour, tap the measuring cup against a hard surface to ensure there are no air pockets.
  3. Turn the mixer on to the lowest setting, and let it go for 15 minutes--stopping occasionally to push the dough down off the hook. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour, 1 tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. If you don't have a mixer and would like to knead the dough by hand, extend the kneading time by 10 minutes.
  4. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel, and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5x its original size.
  5. In the meantime, grease a square 11x11” pan or 9x13” pan on all sides with a stick of cold butter.
  6. After an hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of any air bubbles.
  7. Next, divide the dough into 16 equal pieces on a lightly floured surface, with the help of your kitchen scale. Shape each piece of dough into a smooth ball and arrange them on the pan with about half an inch of space between them on all sides. Once shaped, cover and proof for another hour until the buns grow to 1.5X their original size.
  8. Preheat the oven to 350 degrees F. Brush the risen dough with egg wash, and sprinkle with the raw pumpkin seeds.
  9. Place in the middle of the oven and bake for 16-18 minutes until the tops are golden brown. Take the buns out of the oven and immediately brush them with the sugar water to give them a really great shine, sweetness, and rich color. Serve warm! (Note, these warm up really well in the microwave!)


December 18, 2019
Like a delicious pumpkin roll, these pumpkin cheesecake muffins mix absolutely spiced pumpkin muffins with cheese filling. High the muffins with refined sugar cake topping ANd you've got an fully irresistible pumpkin spice breakfast treat.

Every year once the weather begins to cool down down, I suddenly begin desire all of the season’s comforting flavors. I’m pretty positive I’m not alone here– a pumpkin-spice alarm bangs altogether our brains! One amongst the primary recipes with pumpkin I prepare annually square measure these pumpkin cheesecake muffins!


Which a part of these pumpkin cheesecake muffins can you wish best? I’m unsure I will play favorites! There’s with great care a lot of to like as a result of each layer features a completely different texture and style. 

A dampish and flavor-packed tender pumpkin quick bread, munificently spiced and gently sweet with refined sugar. The cheesecake may be a sourish, nonetheless sweet ripple of creamy goodness. And also the buttery slightly fresh crumbles on high add the right crowning glory.


Crumb Topping:

  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Muffins:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

Cheesecake Filling:

  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar
  • 6 ounces (168g) block cream cheese, softened to room temperature


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
  2. Make the crumb-topping first: Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the pumpkin muffins: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
  4. Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
  5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
  6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
  7. Muffins taste best on the same day, though they may be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.


December 17, 2019
If you’re in search of an occasional carb breakfast or a sweet treat to extend your macromolecule intake, these low carb pumpkin macromolecule muffins can do the trick. 

Each pumpkin gem has eleven grams of macromolecule with simply five grams of carbs, although you’d ne'er are aware of it. They’re lightweight and flossy with simply the correct quantity of wet.


And to prime things off, you’ll solely would like seven ingredients and a bowl to create these low carb pumpkin muffins!

What You’ll ought to build These Low Carb Pumpkin macromolecule Muffins 
Like i discussed higher than, there ar solely half dozen ingredients on the list. I’ll quickly run through the first ingredients and bit on any potential substitution queries.



  • 3 large Eggs
  • 3/4 C (84g) Almond Flour
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1 C (240g) Canned Pumpkin
  • 1/2 Tbsp Vanilla Extract optional
  • 2 scoops (62g) PEScience Protein Powder vanilla


  1. Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. 
  2. Mix the dry ingredients together in a large bowl.
  3. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter. 
  4. Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full. 
  5. Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. 
  6. Transfer the muffins to a wire rack to cool and enjoy!


December 10, 2019
Quick and simple pull apart bread wherever every layer is slathered in a very sweet combination of pumpkin, caramel, and pecans.

Easy pull apart bread created with sweet mixture of pumpkin, caramel, and pecans. This Pumpkin Pull Apart Bread is quickly created with pre-made pizza pie dough and every layer is stuffed with pumpkin, pecans, and caramel. Stunning pumpkin caramel seasonal treat to come to life to within the morning.


My pumpkin reference book is currently on sale. This is often therefore surreal simply holding it in my hands and observance individuals rummaging through it with feeling. I actually have the most important smile on my face, seeing my family be therefore pleased with Pine Tree State. I’m terribly excited to announce this to any or all of you, my readers, and I’m terribly nervous moreover. It’s like being on show and waiting to listen to everyone’s opinions. Eek! I hope you prefer it!

To celebrate unharness of my book, I created North American nation some fast pumpkin pull apart bread. It’s fast and simple to form and you won’t be ready to keep one's eyes off from this delicious treat. Simply get some pre-made pizza pie dough from the shop section of your grocery and you may be able to go. This bread are good with morning cup of tea on a lazy weekend morning or as a snack for teenagers coming from college.



  • 1 lb pizza dough
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2/3 cup pumpkin puree
  • 1/2 cup crushed pecans
  • 1/4 tsp nutmeg
  • 1 Tbsp melted butter
  • 1/4 cup caramel sauce
  • 1/4 cup caramel sauce to drizzle on top
  • Flour for surface


  1. Preheat oven to 350 and grease an 8x4 bread loaf pan.
  2. Roll out pizza dough into a rectangle that's about 16x8 inches in size.
  3. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated.
  4. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough.
  5. Spread pumpkin mixture evenly all over the dough.
  6. Cut the dough easily using a pizza cutter, lengthwise, into three long strips. Then cut in width-wise, creating squares. Stack squares and place them side-by-side into the prepared loaf pan. Drizzle some more caramel over the top and place in the oven.
  7. Bake for 35-38 minutes.


December 06, 2019
All the flavors of home-baked pie packed into excellent transportable fall sweet – simple pie Bites.

I prepare it fairly often during this amount, in varied forms – items of pumpkin with crust baked within the kitchen appliance, cooked  in an exceedingly soup, in addition because the recipes you’ve most likely already tried on my journal  – biscuit pie Bites, Pumpkin sweet Delight, Pumpkin Bars with cheese and Pumpkin Muffins with cheese. 


Some time agone, my mommy served US these sweet morsels, and since then this sweet delicacy has importance over fall choice of desserts.

If you like pie and area unit bored with waiting till Thanksgiving these pie bites area unit the proper thanks to get your fix, however they’re additionally nice to finish off and provides as a Thanksgiving net  gifts. frame a batch of those simple pie bites and take them into the workplace or repast. Then simply sit back and watch how briskly they disappear.



  • Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
  • 1 (8oz) package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • Whipped cream
  • 2 eggs + 1 egg for egg wash


  1. Preheat oven to 350 degrees.
  2. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
  4. Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
  5. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
  6. Brush egg wash from one egg to the top edges of each pie.
  7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
  9. Spoon mixture into each mini pie crust almost up to the top.
  10. Bake for 15-20 minutes or until golden around the edges.
  11. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
  12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
  13. Pies will be puffy when they come out of the oven, but will sink back down when cooled.


December 06, 2019
Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and prepared to eat just below one hour!

This flavorsome, comforting soup is right for those chilly fall evenings once you need one thing straightforward and healthy.

Even while not supplementary cream, it's a creamy, velvety texture and therefore the right balance of savory, sweet, and spicy.


The formula couldn’t be easier to follow and you simply would like a couple of ingredients. unfold the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with very little oil, and bake for concerning forty minutes. Then, place everything in a very kitchen appliance, add the vegetable stock, and puree till it’s silky-smooth. To serve, ladle the soup into bowls, and high it with pomegranate arils, crisp pumpkin seeds, cut parsley, and a sprinkle of freshly ground black pepper.

Roasted pumpkin apple soup makes a delicious light-weight lunch or dinner, and would be excellent served aboard some crusty bread or a hearty dish.



  • 450 grams (1 lb.) pumpkin
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 1 Granny Smith apple cored, and quartered
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste


  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped


  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month


November 30, 2019
These super soft pumpkin cake muffins area unit topped  with pumpkin spice crumbs and finished with sweet maple icing. 

Or so I assumed till I created these pumpkin cake muffins. Beneath pumpkin spice crumbs (!!) There’s associate irresistible pumpkin cake– and that I, for one, cannot resist something pumpkin. Each the quick bread itself and also the crumbs area unit equally impressive. Theres completely no selecting the crumbs off these orange beauties. High the pumpkin muffins with a touch maple icing and there’s essentially no want for the other food. 


Like mechanism, Sept rolls around and that we all go crazy for these pumpkin cake muffins. They’re the right combination of everything we have a tendency to love concerning fall. Their ease and style conjointly facilitate North American country transition into the chillier months.

Optional Maple Icing
Maple icing is facultative, however I don’t assume we should always ever label icing as associate option! Honestly although, they style nice even while not it. Conjointly honestly, the maple icing oozy into the crumb topping is best than you'll imagine.


  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
Crumb Topping:
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons (30ml) pure maple syrup
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.


November 26, 2019
Flourless Pumpkin Brownies created within the mixer with solely seven ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, in order that they create a deliciously healthy snack for once the chocolate cravings hit.

I froze a number of it simply to offer myself a touch additional flexibility, however I’d still prefer to use that up before I ignore it and realize it buried within the back of my Deepfreeze precisely one year from these days.


So currently that you just grasp the however and why behind these flourless pumpkin brownies, let’s speak deets.

First, they’re baked during a sq. baking pan instead of a gem pan. And that I promise I’m not making an attempt to travel all Captain Obvious on you, however I required some variety of go on into baking pans as a result of I recently learned many things concerning those suckers that I feel is pretty helpful to understand.



  • 1/2 cup (128 g) almond butter
  • 6 Tbsp (120 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup (120 g) canned pumpkin puree
  • 1 large egg
  • 1/2 tsp baking soda
  • optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping


  1. Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  4. If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
  5. Store the brownies in an airtight container at room temperature for up to 5 days.

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