Pumpkin Cupcakes
I made these cupcakes for a class the other day. They are easy to make, moist, not too sweet and a perfect seasonal dessert. The recipe makes 30-36 cupcakes. I got 36 out of this batch, I don’t mind a smaller cake. For a larger cupcake, go for just 30.
In class we talked about winter squash and how to cook with them. Truth is, almost any winter squash can be used in recipes calling for pumpkin. Most of the time I am using butternut squash or Hubbard squash. Spaghetti squash is really the only winter squash that doesn’t work for pumpkin recipes. Its fibrous texture just isn’t best for this application.
I kept the colors of the frosting subtle. I used a standard buttercream- recipe follows. I divided up the frosting and tinted them and left about half of the frosting un-tinted.
When it was time to frost the cupcakes I used plastic wrap to make the job of filling the piping bags easier. I had already placed a large star tip in a piping bag. Then I laid a piece of plastic wrap on my work surface. I added some of each of the colors and some of the white frosting. I rolled up the plastic wrap over the frosting, forming it into a tube. I snipped off one end with scissors and dropped the frosting into the prepared piping bag. Its easier to fill the piping bag this way. Easy to pop out an empty tube of plastic wrap when it is empty and to drop a new one in.
You could add sprinkles or other seasonal decorations, too.
So here is the recipe for the cupcakes and the frosting. Enjoy.
Pumpkin Cupcakes
4 eggs, slightly beaten
3/4 c. oil
2 c. sugar- I use less
2 c. cooked pumpkin or 1 (15 oz.) can
1 3/4 c. flour
1/4 c. cornstarch
3 t. cinnamon
1 t. nutmeg
1/4 t. cloves
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, pumpkin and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Cream Cheese Frosting or Butter Cream. I used butter cream frosting recipe.
Classic Butter Cream
1½ c. butter
5-6 cups sifted confectioners’ sugar
2T. vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the vanilla. Slowly beat in remaining sugar. Beat in a little milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Spiced Pumpkin Scones
These scones are easy to make and are not only great for breakfast and snacks- they make a fun base for shortcakes. The spice mixture gives them a rich, warm flavor.
The dough is slightly sticky and you form the scones by dropping balls of dough onto the baking sheet using an ice cream scoop. You could just use a couple of large spoons, too. Because the dough is not rolled out and cut, it makes for a more tender scone. They are a little rustic looking, with some lumps and bumps, but they taste wonderful and their texture is soft and tender on the inside with a nice crispness on the outside.
Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze.
Spiced Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Vanilla glaze
2 c. powdered sugar
1 t. vanilla
4-6 T. milk
Cinnamon Glaze
2 c. powdered sugar
2 t. cinnamon
4 T. milk
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Pumpkin Bisque
Pumpkin Bisque
What’s in a name? When I make this soup I actually almost never use pumpkin. Every Fall I stock up on Winter squashes like butternut, acorn, Hubbard and more. A few pumpkins, too. Eventually I cut them up and roast them. Once cooled they are pureed and frozen to use throughout the year. Pretty much any package I pull out of the freezer is as likely squash as pumpkin. I am not sure it really matters. I love butternut and Hubbard the most of the winter squashes, but in this soup any of the squash or pumpkins add a similar sweetness that works. The soup is easy to make and takes almost no time at all. Great for when you need something to warm you up – fast.
Pumpkin Bisque
2 T. butter
¼ c. chopped onion
½ t. ginger
1 T. flour
2 c. cooked pumpkin
2 c. chicken broth
2 c. milk
salt and pepper to taste
Sauté butter, onion and ginger. Stir in flour. Add pumpkin and cook 5 minutes. Add broth and milk and stir often until heated through. Adjust seasonings. Serves 4-6.
Pumpkin Roll
Pumpkin Roll
This is one of those desserts everybody seems to like. The cake is tender and moist with just the right amount of pumpkin and spices. Whenever I make one someone will comment that they seem hard to make. They aren’t. Just follow the directions and you’ll be fine. The effort is well worth it. Another plus is that this recipe makes 2 cakes so you can serve one now and have another one for later. They are baked in a jelly roll pan. There are several sizes of jelly roll pans out there. For this recipe I use the smaller size, which is 10×15 inches. These cakes can also be frozen.
Pumpkin Roll
6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. canned pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
about 4 cups powdered sugar
1 lb. cream cheese, softened
1 t. vanilla
1 c. chopped nuts, optional
Preheat oven to 375 degrees. Grease 2 jellyroll pans (10×15) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Divide batter between prepared pans and bake one 12 minutes or until cake springs back when toughed lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at narrow end roll up cake in the towel and allow to cool. Repeat with second cake.
Prepare filling by beating together 3 cups of powdered sugar with the cream cheese and vanilla. Add additional sugar, if needed. Stir in nuts, if using.
To finish cakes, carefully unroll and remove towel. Spread half of the filling on one cake and re-roll. Repeat with second cake. Chill. Makes 20 servings and can be frozen.
Pumpkin Squares
Pumpkin Squares
This recipe has been part of our family for years now. The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar. It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze or even just a dusting of powdered sugar mixed with a little cinnamon. The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Pumpkin Chiffon
Pumpkin Chiffon
I have been making this for a long time and really love it. From a technical foodie standpoint it’s not really a chiffon, but that is what my Mom called it so I will leave it as Pumpkin Chiffon. It’s really a sort of pumpkin pie without the crust. Super easy to make and quite tasty. I make it in a casserole dish but you could also make it in individual ramekins. We had it in my squash class last night and everybody liked it a lot. You could use canned or fresh cooked pumpkin or butternut squash. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert.
Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. light cream or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
