PUMPKIN-GINGER OAT SCONES
Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn't dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin's mild sweetness.
Provided by Genevieve Ko
Time 45m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
- In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
- Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
- Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
- Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 181 milligrams, Sugar 15 grams, TransFat 0 grams
PUMPKIN-GINGER SMOOTHIE
This fiber-packed smoothie gets its tang from a healthy dose of low-fat yogurt and a splash of apple cider vinegar. It's a welcome change from the rich pumpkin desserts that tempt us during the fall months.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Pinch ground cinnamon, plus more for garnish
- Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon.
Nutrition Facts : Calories 220 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 33 grams
PUMPKIN GINGER MUFFINS
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
Provided by Aroostook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
- Beat in the egg and pumpkin.
- Add the flour mixture alternately with the milk, blending well.
- Fold in the chopped ginger.
- Fill paper-lined or greased muffin pans three fourths full.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.
SQUIDGY PUMPKIN & GINGER LOAF
Use up your Halloween pumpkin leftovers in this dense, sticky loaf cake which pairs the sweet earthiness of squash with warming ginger
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 10-12 slices
Number Of Ingredients 12
Steps:
- Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
- Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.
- Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.
Nutrition Facts : Calories 256 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
GINGER PUMPKIN PUDDING CAKES
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 cakes
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
- Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
- Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
- In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
- Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
- Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
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