Archive for Pumpkin Recipes

Pumpkin-Apple Muffins

Posted in Breads, Muffins, Recipes with tags , , , , , , , on April 19, 2011 by xapatotheworld

My friend just posted this recipe on her Facebook, so I’m putting it up here.  Of course, it has pumpkin. 🙂

This recipe is taken from Weelicious.com.  You can go visit their recipe page, or just find it below.  Enjoy!

Servings: 12 Muffins or 24 Mini Muffins

Ingredients:

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the first 7 ingredients in a bowl and mix.
  3. In a separate bowl, whisk the remaining ingredients together.
  4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
  5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.
  7. Serve.

My Notes:

When I make muffins, I usually mix all the dry ingredients together and in a separate bowl, all the wet ingredients.  Then I pour the wet mixture into the dry mix bowl.  I mix, mix, mix and then let it sit for 3-5 minutes.  Then, I mix, mix, mix it all over again.  It makes the muffins nice and fluffy.

Little Pumpkin Cups

Posted in Children's, Desserts, Halloween, Recipes with tags , , , , on April 4, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls”.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 12 cups

Utensils:

1 or 2 muffin pans
12 paper baking cups
Large mixer bowl
Electric mixer
Rubber scraper

Ingredients:

2 envelopes (about 1 1/2 ounces each) whipped topping mix
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 can (16-ounce size) pumpkin (about 1 cup)
Candy corn

Directions:

  1. Line 12 muffin cups with baking cups.  Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla except – add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating.  Fold in the pumpkin with rubber scraper.
  2. Divide the mixture among the paper-lined muffin cups.  Decorate each serving with candy corn.  Refrigerate as long as 2 hours or freeze as long as 8 hours and remove to refrigerator 1 hour before serving.