Favorite PUMPKIN Recipes!
This month’s flavor is PUMPKIN!
I have been having FUN with Pumpkin this month!! It’s one of our favorite flavors and can be used so many ways! I have several pumpkin recipes to share!
Actually the first Pumpkin recipe I tried, was one Bridget posted for
Pumpkin Cream Cheese
This was GREAT with my whole wheat bagels!
I adapted Bridget’s recipe to what I had on hand, you can find Bridget’s recipe here.
- 8 oz cream cheese, softened
- 1/2 c canned pumpkin (not pumpkin pie filling)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 4 TBSP brown sugar
- Beat all ingredients together until smooth. Refrigerate.
Next up, we made Pumpkin Pancakes!
These were a huge hit! We’ve made them twice already this month!
- 2 eggs
- 1-1/4 cups buttermilk (*I used powdered)
- 4 TBSP melted butter
- 4 TBSP canned pumpkin
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1-1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Preheat a skillet over medium heat. Coat pan with no stick spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
- Use an electric mixer to blend ingredients.
- Add dry ingredients to wet ingredients and blend with mixer until smooth.
- Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
- When the batter stops bubbling and edges begin to harden, flip the
- pancakes. They should be golden brown. This will take from 1 to 2 minutes.
- Flip the pancakes and cook other side for the same amount of time, until
- golden brown.
- Serve warm with syrup.
1. I used the powdered buttermilk, this way I always have some on hand – if you use the powdered – replace buttermilk with 1-1/4 cup water in the wet ingredients, and add 5 TBSP of buttermilk mix to the dry ingredients
2. My skillet makes 4 pancackes at a time, I heat my oven to about 180° and place cooked pancakes on a plate and place in oven while I cook the next batch, remove plate to add another batch to plate and place back in warm oven until all pancakes are cooked.
3. I plan to make a few batches and freeze them – Cool pancakes completely on wire rack, After they’ve cooled, stack them up between sheets up wax paper and freeze. Wrap pancakes securely in a moisture proof air tight freezer bag, then place in another bag (double wrapped). Freeze for no more than six weeks. Separate, then microwave to reheat – Stack 3 frozen pancakes on a plate, microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.
- 1 prepared Brownie Mix
- 1 tsp cinnamon
- Mix according to box adding 1 tsp cinnamon. (I use Ghirardelli or Duncan Hines)
- !Cheesecake Batter
- 6 oz cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 2 TBSP flour
- 1/2 cup pumpkin
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Preheat oven to 350°. Grease an 8-inch x8 inch square metal pan.
- Mix brownie batter and cinnamon in bowl.
- In separate bowl, beat together cheesecake batter.
- Spread about 2/3 of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.
- Bake for 40 minutes, or until center is set.
- Cool completely on wire rack and chill before cutting and serving!
These were SO good!! Sunshine likes to pick which piece is her’s when I make something she really likes, and sometimes she will “claim her piece!” LOL
I walked into the kitchen and there is a note on which piece she want! LOL
This is another yummy idea I got from Bridget! She made mini muffins here.
I made full size muffins
- 1 box chocolate cake mix
- 1 can (15 oz) pumpkin
- 1/2 c mini chocolate chips
- 2 egg whites
- 2 TBSP water
- mini chocolate chips to garnish
- Preheat the oven to 375°.
- Spray the insides of your muffin liners with no stick pray, otherwise the muffins will stick to the paper. Place in muffin tins.
- In a large bowl, whisk the egg whites until a little foamy.
- Add in the remaining ingredients and stir until well-blended. Use an icecream scooper to fill prepared baking cups. Bake for about 18-20 minutes until a toothpick comes out clean.
- Sprinkle with a few mini chocolate chips as soon as they come out of the oven!
- Remove from pans and let cool on a rack.
More pumpkin recipes
If you have any pumpkin recipes to share,
be sure to link up over at Bake at 350,
or just head over there for more FAB recipes!