Pumpkins – we see them everywhere from Halloween through Thanksgiving, and even into Christmas, many in for forms of food at the Holidays. Now is the time to find cans of pumpkin puree and pie filling on the shelves at your local grocery store. Stock up for the Holidays and put them to good use in these 3 yummy pumpkin recipes.
And…Happy Thanksgiving (early) to you all!
Pumpkin Pecan Muffins
Ingredients:
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans
Directions:
In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.
Easy Pumpkin Pie
Ingredients:
2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust
Directions:
In a large bowl, combine all ingredients and mix well. Pour batter into pie crust. Bake in preheated oven at 350F for approximately 60 minutes or until set through.
Topping:
1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar
Blend all ingredients together and use to top pie.
Cranberry Pumpkin Bread
Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries
Directions:
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans. Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.
