Pumpkin Everything

With October and Fall in full swing, everyone is obsessing over pumpkin everything! Whether you’re hitting up the pumpkin patches, putting pumpkin candles all over your apartment, carving some with the kids, or ordering your favorite pumpkin coffee drink (looking at you Starbucks) pumpkins are a huge part of fall! One of the best things about pumpkins is the added health benefit. Pumpkin can also boost vision, lower blood pressure, and help you sleep better. Everyone usually saves their pumpkin recipes for this time of year, so break your old favorites out or try one of these!

Pumpkin Cream Cheese Swirl Muffins

These muffins are easy and fun to make! Be sure to get the kids to swirl the cream cheese on top for some unique muffins with an exquisite taste!

Ingredients:

·      1 3/4 cups all purpose flour

·      1 tablespoon pumpkin spice

·      1 teaspoon baking soda

·      1/2 teaspoon salt

·      1 (15 oz) can pumpkin (pure pumpkin puree)

·      1 cup granulated sugar

·      1/2 cup packed brown sugar

·      2 large eggs

·      1/2 cup vegetable oil

·      1 tablespoon vanilla extract

·      8 oz cream cheese

·      1/4 cup granulated sugar

·      1 large egg yolk

·      2 teaspoons vanilla extract

Instructions:

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Try these slightly chilled for a great, unique taste!

Pumpkin Snickerdoodles

Pumpkin and cinnamon are a great combination, and the touch of nutmeg will make you think about these delicious cookies all day (and all night) long.

Ingredients:

·      3 1/4 cups all-purpose flour

·      3 1/2 tsp. cornstarch

·      1 tsp. cream of tartar

·      1 tsp. baking soda

·      1/2 tsp. baking powder

·      1/2 + 1/8 tsp. salt

·      3/4 tsp. ground cinnamon

·      1/2 tsp. ground ginger

·      1/4 tsp. ground nutmeg

·      1/4 tsp. ground allspice

·      1 cup granulated sugar

·      3/4 cup packed light brown sugar

·      1 cup unsalted butter, softened

·      1 large egg yolk

·      3/4 cup canned pumpkin puree

·      1 1/2 tsp. vanilla extract

Instructions: In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combine. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, and then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover

with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp. cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp. twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Enjoy with a tall glass of milk.

Pumpkin Carrot Cake

The pumpkin twist on this classic desert will be a huge hit at the fall festival! While this might take a bit more time, it will be SO worth it when you get that first (or third) slice.

Cake Ingredients:

·      2 cups all-purpose flour

·      1/4 cup yellow cornmeal

·      2 cups sugar

·      1 teaspoon salt

·      3 teaspoons baking soda

·      1 teaspoon baking powder

·      2 teaspoons cinnamon

·      3 large eggs

·      1/2 cup peanut oil

·      2 teaspoons vanilla extract

·      2 cups grated fresh carrots

·      1 cup crushed pineapple

·      1 cup pure pumpkin

·      1/2 cup chopped walnuts

·      1-1/2 cups flaked coconut

Frosting Ingredients:

·      4 tablespoons unsalted butter, room temperature

·      2 (8 ounce) packages cream cheese, softened

·      2 tablespoons lemon juice

·      3 cups powdered sugar

·      1 cup flaked coconut

·      3/4 cup chopped walnuts

Instructions: Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon. In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined. Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting. In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts. To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

 

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