FROSTED PUMPKIN DOUGHNUTS
Our three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. , Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry, a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; dip tops of warm doughnuts into frosting.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 111mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
GLAZED PUMPKIN DONUTS
Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
- Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
- Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 42.8 g, Cholesterol 48 mg, Fat 8.8 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 303.5 mg, Sugar 25.3 g
HOLIDAY CRANBERRY PUMPKIN CAKE
The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)
Provided by southern chef in lo
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
- In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
- In large mixing bowl, combine the other ingredients except the cranberries.
- Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
- Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
- Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
- Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
- Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
- Sprinkle remaining cranberries on top of glaze.
CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
FROSTED PUMPKIN CRANBERRY BARS
With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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EASY PUMPKIN CRANBERRY CAKE - THE BUSY BAKER
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Reviews 4Total Time 1 hr 5 minsCategory Baking, Brunch, Coffee Break, DessertCalories 301 per serving
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch pan with high sides with butter and line the bottom with parchment paper (for easy release). Set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, sugar, and vegetable oil with a whisk until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, and mix them into the wet ingredients with a rubber spatula just until no streaks of flour remain.
- Add the cranberries and mix them into the batter gently, just until they're distributed evenly throughout the batter.
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