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

PUMPKIN DINNER ROLLS RECIPE

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).

PUMPKIN DINNER ROLLS RECIPE
PUMPKIN DINNER ROLLS RECIPE

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!

PUMPKIN DINNER ROLLS RECIPE

INGREDIENTS :

  • 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)

INSTRUCTIONS :

  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!)

PUMPKIN CHEESECAKE MUFFINS

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!

PUMPKIN CHEESECAKE MUFFINS
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.

PUMPKIN CHEESECAKE MUFFINS

INGREDIENTS :
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

INSTRUCTIONS :

  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.

LOW CRAB PUMPKIN PROTEIN MUFFINS

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.

LOW CRAB PUMPKIN PROTEIN MUFFINS
LOW CRAB PUMPKIN PROTEIN MUFFINS

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.

LOW CRAB PUMPKIN PROTEIN MUFFINS

INGREDIENTS :

  • 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

INSTRUCTIONS :

  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!


EASY CARAMEL PUMPKIN PULL APART BREAD

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.

EASY CARAMEL PUMPKIN PULL APART BREAD
EASY CARAMEL PUMPKIN PULL APART BREAD

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.

EASY CARAMEL PUMPKIN PULL APART BREAD

INGREDIENTS :

  • 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

INSTRUCTIONS :

  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.

HOMEMADE PUMKIN PIE BITES

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. 

HOMEMADE PUMKIN PIE BITES
HOMEMADE PUMKIN PIE BITES

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 PUMKIN PIE BITES

INGREDIENTS :

  • 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

INSTRUCTIONS :

  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.

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