Pumpkin - breads and desserts

Pumpkin milkshake

1/3 cup pumpkin

½ cup milk

1 teaspoon vanilla extract

2 Tablespoons Pumpkin Spice flavored Jell-O Instant Pudding mix (opt., or vanilla pudding mix)

1 teaspoon pumpkin pie spice

2 Tablespoons brown sugar

2 cups vanilla ice cream

1/3 cup crushed Biscoff cookies for garnish 

Blend.


PUMPKIN DESSERT

1 large can pumpkin          
1 cup white or brown sugar           
1 can evaporated milk (I use powdered milk instead, mixing 1 part powder to 2 parts water)       
3 eggs      
1/2 teaspoon salt        
1 t cinnamon         
½ t cloves and ginger           

 Mix. Pour into 9" x 13" greased pan.   Sprinkle one package (or a half package is sufficient) of a dry yellow or white or spice cake mix over the pumpkin mixture.   Drizzle over the top:  2 T melted butter      1/2 C nuts (optional) and I sometimes sprinkle dry quick oats over the top. Bake at 350 for up to 50 minutes.

Pumpkin Apple Streusel Muffins　　 
(from the Chicago Temple Cafeteria Cookbook)

　

2 1/2 C flour

2 C sugar (less is fine)

1 T pumpkin pie spice (2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground cloves)

 

1 t baking soda

1/2 t salt

　 Combine.

　2 eggs (or 2 T ground flax seed mixed with 5 T hot water)

1 C pumpkin

¼ C oil

¼ C applesauce

2 C chopped apples

　 Combine, then add to dry ingredients.

　Bake in muffin tins 30 min. at 350.

　

Streusel topping

1 C flour

1 C brown sugar

1/2 C butter (I use less)

1 t cinnamon

　Cut in butter, sprinkle topping over muffins before baking.


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Another version of crumb topping:

Crumb Topping

1/4 cup sugar
1/2 cup oatmeal
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon

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Pumpkin muffins:

3 C flour
1 1/4 C sugar
4 t b.p.
15 oz. pumpkin
2 eggs
C milk
1/2 C applesauce
1 1/2 t salt
t nutmeg
1/4 t cinn, allspice, ginger
375. 15 min. 2 dozen

Our Best Bites Pumpkin Bread

2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar (I use less)
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few

 extra for the top of loaves)

Preheat oven to 350 degrees.  Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t overbake!

Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Variation: eliminate choc chips and top with this before baking:

Streusel Topping

1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter