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Thread: pumpkin

  1. #11
    Super Member KyKaren1949's Avatar
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    Owensboro, KY
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    Pumpkin Spice Muffins with Cream Cheese Frosting Name:  pumpkin muffins.jpg
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Size:  194.2 KB
    Ingredients

    Muffin Ingredients:

    • 1 cup All-purpose Flour
    • 1/2 cup Sugar
    • 2 teaspoons Baking Powder
    • 1-1/2 teaspoon Cinnamon
    • 1/4 teaspoon Ground Ginger
    • 1/2 teaspoon Nutmeg
    • 1/2 teaspoon Salt
    • 4 Tablespoons Butter, cut into pieces
    • 1 cup (heaping) Pumpkin Puree
    • 1/2 cup Evaporated Milk
    • 1 whole Egg
    • 1-1/2 teaspoon Vanilla
    • 1/2 cup Golden Raisins (optional!)



    Topping

    • 2 Tablespoons Sugar
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Nutmeg


    FOR FROSTING:

    • 1/4 cup Softened Butter
    • 4 ounces, weight Cream Cheese
    • 1/2 pound Powdered Sugar
    • 1/2 teaspoon Vanilla

    Preparation Instructions

    1, Preheat oven to 400 degrees. Generously grease 12 muffin tins.
    2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. 3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. 4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
    5. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with5 remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
    6. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 7. Ice with cream cheese frosting.
    8. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
    Karen in Kentucky

  2. #12
    Super Member KyKaren1949's Avatar
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    Pumpkin and Cream Muffins

    Ingredients
    1-1 1/3 cups sugar, divided
    1-1 1/4 cup all-purpose flour
    2 tsp cinnamon
    1 tsp baking soda
    1/2 tsp salt
    3 eggs divided
    3/4 cup oil
    1 cup canned pumpkin
    8 ounce cream cheese soften

    Directions

    1. Combine one cup sugar, flour,cinnamon, baking soda, salt, 2 eggs, oil and pumpkin. Set aside.
    2. In a separate bowl, blend togethercream cheese, remaining sugar, and remaining egg.
    3. Pour pumpkin mixture into greasedmuffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese fillingin the center of each muffin. Sprinkle each with one teaspoon topping mixture.
    4. Bake at 350 degrees for 15-18minutes. Makes 1 1/2 dozen muffins.

    Topping

    1/4 cup sugar
    1/4 tsp cinnamon
    3 Tablespoons flour
    2 Tablespoons butter

    Combine all ingredients until crumbly.

    Name:  Pumpkin and Cream Muffins.jpg
Views: 360
Size:  174.4 KB
    Karen in Kentucky

  3. #13
    Junior Member lynn7448's Avatar
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    This is soo good and easy!

    1- spice cake mix
    1- can (15oz) pumpkin
    1/2 c. water

    I also throw in some craisins.
    Bake at 350 degrees until done.

  4. #14
    Senior Member
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    Jun 2011
    Location
    Magnolia, KY
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    854

    Pumpkin Roll

    Evelyn I wish I had seen your request earlier. I am at work but as soon as I get home I will get the recipe for Pumpkin Roll and send it to you. I know it is too late for your Church social but maybe you can make it for your family later on.

    Pam
    Pam Riggs

  5. #15
    Senior Member ppquilter's Avatar
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    these sound soooooooooooo good! thanks
    Born to Quilt, Forced to work.

  6. #16
    Junior Member
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    Disney Oklahoma
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    sounds weird but a small can of pumpkin really thickens and adds to a pot of turkey or chicken soup

  7. #17
    Member
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    Jan 2011
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    Dover, PA
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    betty crocker has a spiced pumpkin cookie mix
    Giant grocery has them 2-$4 they a great and easy

  8. #18
    Super Member Murphy1's Avatar
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    I made this yesterday and you are right, it is delicious and so easy. I didn't have a yellow cake so I used a carrot cake mix, sooo good. I also used just one cup of butter and it was fine. Pumpkin pie move over you are my go to recipe.

    Quote Originally Posted by rjwilder View Post
    Here is my favorite:
    Pumpkin Pie Cake

    Preheat oven to 350 degrees
    Use a 9 x 13 inch pan – do not grease pan

    1 - Large can of pumpkin (29 ounces)

    1 – Large can of Evaporated Milk (12 ounces)

    1 – Cup of white sugar

    3 – Eggs

    Ύ - Teaspoon of salt

    3 – Teaspoons of Pumpkin Pie Spice

    1 – Box of Yellow Cake Mix

    1 – Cup of chopped walnuts or pecans

    1 ½ - Cups of melted butter

    Mix the pumpkin, evaporated milk, sugar, eggs, salt and pumpkin pie spice together.

    Pour the pumpkin mixture into the baking pan. Sprinkle the box of dry yellow cake mix evenly on top of the pumpkin mixture. Top with the chopped nuts and drizzle the melted butter on top of the cake.

    Bake for 50 to 60 minutes or until done. It’s done when a toothpick inserted in the middle comes out clean.
    Murphy1
    For our wonderful Golden Retriever adopted in March of 2010.

  9. #19
    Power Poster QuiltE's Avatar
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    Ontario, Canada
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    Quote Originally Posted by Murphy1 View Post
    I made this yesterday and you are right, it is delicious and so easy. I didn't have a yellow cake so I used a carrot cake mix, sooo good. I also used just one cup of butter and it was fine. Pumpkin pie move over you are my go to recipe.
    Murphy1 ... Thanks for the RR.
    With the way this is made, I am wondering ... does it end up with a pumpkin pie like base and then a cake/crumb topping? Or how would you best describe the end result? Thanks!



    Canadain Thanksgiving is this weekend, so perhaps this will be an addition to our menu?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  10. #20
    Junior Member
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    Sep 2012
    Location
    Carencro, Louisiana
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    I have used the pumpkin pie dip recipe (w/o orange juice) and it was a huge hit! It's great with crackers and especially yummy with cinnamon bagels! Thanks for reminding me to bring the recipe back out again.

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