SPICY PUMPKIN BUNDT CAKE
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
SPICY PUMPKIN SCONES
Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.
Provided by chickadee
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
- Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
- Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
- Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 25.7 g, Cholesterol 30.3 mg, Fat 6.5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 298.1 mg, Sugar 8.8 g
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
SPICY PUMPKIN SPICE LATTE
I don't normally drink pumpkin spice lattes, but when I do, I make my own and don't drop 5 dollars at the corner coffee stand. And this version, with a spicy kick, actually has pumpkin in it! Cooking the pumpkin and the spices in the saucepan eliminates any raw squash flavor and makes the spices toastier. And the black pepper gives this latte a nice kick.
Provided by The Gruntled Gourmand
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs.
- Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 22.5 g, Cholesterol 2.3 mg, Fat 2.5 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 236.7 mg, Sugar 17.5 g
PUMPKIN SPICE LATTE
Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it's a real treat
Provided by Anna Glover
Categories Drink
Time 10m
Number Of Ingredients 6
Steps:
- Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
- Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
LUNCHBOX PUMPKIN MUFFINS
Make and share this Lunchbox Pumpkin Muffins recipe from Food.com.
Provided by shmeks02
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat together eggs, sugar, oil, and pumpkin.
- Sift together dry ingredients.
- Mix dry ingredients with egg and pumpkin mixture.
- Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
- Bake at 350 degrees for 23 minutes.
Nutrition Facts : Calories 251.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 26.4, Sodium 267.1, Carbohydrate 43.9, Fiber 0.6, Sugar 29.4, Protein 2.8
SPICY PUMPKIN LUNCH BOX
I made up this recipe recently because we've had a bumper crop of tiny pumpkins. They make a perfect meal for one all by themselves
Provided by Spicy Little Sister
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400.
- Heat the olive oil with the onions, chili powder and garlic in a large cast iron skillet, when they get fragrant, add the sausage discs. Toss together. After a few minutes, add the rice and stir fry for a three minutes. Turn off the heat and mix in the flax seeds and salt. Put aside.
- Lobotomize the pumpkins: cut the tops off (if you cut in a zig-zag, it's easier to put it back on later), scoop out the seeds and stringy stuff inside. If you want to roast the seeds (totally advisable), rinse them off and set aside. Pack the stuffing inside the pumpkins, replace tops. Put the pumpkins on a baking sheet in the preheated oven, and cover with tinfoil or an additional baking sheet inverted. Pop in the oven, check after 20 minutes, check after an additional 10-20 minutes. Pumpkins are done when they are slightly soft, and slightly brown. Serve with the lids on, and let eaters open them.
Nutrition Facts : Calories 739, Fat 23.8, SaturatedFat 3.6, Sodium 818.3, Carbohydrate 122.8, Fiber 9.2, Sugar 13.8, Protein 20.8
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18 PUMPKIN SPICE RECIPES FOR FALL - THE SPRUCE EATS
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Estimated Reading Time 6 mins
- Overnight Pumpkin Pie Oatmeal. With this warm, comforting overnight pumpkin pie oatmeal, you really can have pie for breakfast. Well, the flavor of one at least!
- Pumpkin Cornmeal Pancakes. Cornbread fans will also love these pumpkin cornmeal pancakes. Subtle warming spices and a hit of brown sugar add sweetness, while cornmeal makes them hearty enough to hold you over until lunch.
- Spiced Pumpkin Bread. Start the day off right with this delectable, sweet-and-savory spiced pumpkin bread. You can make it with or without walnuts and add other seasonal mix-ins like raisins, dried cranberries, or even pumpkin seeds for a little extra flare and texture.
- Pumpkin Spice Scones. Make these scrumptious pumpkin spice scones for tea time, or as an alternative for an elegant dessert. While this recipe may seem to yield few scones, you can cut them into smaller triangles for bite-size beauties.
- No-Bake Pumpkin Pie. All you need is 10 minutes to prep this quick and easy no-bake pumpkin pie and it's possible to save even more time using a prepared graham cracker crust.
- Pumpkin Spice Coffee Cake. This tender pumpkin spice coffee cake is a perfect way to spice up your morning. Pumpkin keeps it nice and moist, but make sure not to over-mix or it could become tough.
- Keto Pumpkin Spice Latte. If you're watching carbs, there's no reason to give up your fall-spiced latte. This keto pumpkin spice latte is made with your favorite milk, pumpkin puree, and artificial sweetener, plus pumpkin pie spice and a sprinkle of cinnamon for garnish.
- Pumpkin Martini. Bring the pumpkin spice flavor along to happy hour with this creative fall pumpkin martini. Use pumpkin liqueur or pumpkin spice syrup to give it that warm autumnal flavor.
- Pumpkin Ice Cream. When it comes to ice cream we may think of summer, but this fall-flavored recipe will have you craving it in autumn. Homemade ice cream ingredients combine with pumpkin puree and all of the familiar pumpkin pie spices.
- Pumpkin Whipped Cream. Bring the flavors of autumn to almost any dessert with this simple recipe for pumpkin whipped cream. Heavy cream is whipped into stiff peaks along with pumpkin puree, sugar, vanilla, and that quintessential pumpkin pie spice.
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