Pumpkin Recipes

We love pumpkin here in the NewDotFamily. Well, the little guy and I love it – NewDotDad isn’t such a fan. But over the years I’ve collected a number of really delicious pumpkin recipes, and I thought it would be nice to share them. Let me know if you make them and like them!

Pumpkin Bread
^This freezes really well. You can also make two mini-loaves from this recipe – one
for now and one in the freezer for those last-minute holiday guests!

1 cup flour
1 cup brown
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ginger
1 cup pumpkin
½ cup mulk
2 eggs
1/3 cup shortening
1 cup flour
Grease 9x5x3 loaf pan; preheat oven to 350*.

In a large bowl combine first 1 cup flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Add pumpkin, milk, eggs, and shortening. Beat on low speed till blended. Beat on high 2 minutes. Add the second cup of flour and beat until blended.

Spoon into loaf pan and bake 60-65 minutes. Cool in pan on
wire rack 10 minutes. Remove from pan. Cool completely.

These are easy and fairly quick.

Pumpkin Cornmeal Muffins
Makes 12 muffins
½ cup unsalted butter, softened
¾ cup light brown sugar
½ cup milk
4 egggs
1 15-ounce can solid pumpkin, or 2 cups cooked mashed fresh pumpkin
1 ½ cups
whole-wheat flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. cloves

Heat oven to 350*. Lightly coat two 6-cup muffin tins with vegetable cooking spray (or rub with the wrapper from butter!)

In a large bowl, with an electric mixer on med-high, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add remaining ingredients, and
beat for 3 minutes or just until smooth.

Spoon batter into muffin tins. Bake 25-30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool or a wire rack.

These take a bit more effort (they are yeast rolls and need to chill overnight and then rise) but they are really worth it. I think they’re a nice, slightly-sweet accompaniment to tea or coffee after one of those big holiday meals.

Pumpkin Rolls with Maple Streusel Filling
Prep: 1 hr Chill: overnight Rise: 30 minutes
Bake: 12-14 minutes
Makes 16 rolls4 ½ to 5 cups all-purpose flour
1 pkg. active dry yeast
½ cup milk
½ cup water
¼ cup butter
¼ cup sugar
¾ tsp. salt
1 egg, beaten
½ cup canned pumpkin
1 recipe Maple Streusel

Maple Streusel: in a medium mixing bowl, stir together 2/3 cup chopped hickory nuts or hazelnuts (filberts), 1/3 cup make sugar or packed brown sugar, 1/3 cup all-purpose flour, and ¼ cup snipped dried apricots. Stir in 1/3 cup melted butter until

1. In a large mixing bowl combine 1 ½ cups of the flour and yeast; set aside. In a medium saucepan heat milk, water, butter, sugar, and salt just until warm (120*F to 130*F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderaltly stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a large greased bowl, turning once to grease the surface of dough. Cover bowl with plastic wrap and refrigerate overnight.

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in
half. Cover; let rest for 10 minutes.Meanwhile, lightly grease baking sheets and
prepare the Maple Streusel.

4. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 ½ inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous tablespoon of Maple Streusel in the center of each round. Shape the dough into a round ball by pulling the edges of dough up and over streusel, pinching edges of dough to seal. Place rolls, smooth side up, on prepared cookie skeet. Cover and let rise in a warm place until nearly double in size (30-40
minutes). Preheat oven to 375*F.

5. Bake rolls for 12-14 minutes or until golden brown. Immediately remove rolls from cookie sheets. Cool on wire racks.

^I’m an experimenter, so I’ve also made the rolls with a filling of walnuts, dried cranberries, and brown sugar. Super yummy!


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