Pumpkin spice everything….am I right? Not all of these are pumpkin spice, but pumpkin-inspired for fall! Below is my family’s favorite pumpkin fall desserts Enjoy!
This recipe makes the most moist pumpkin bread that I have personally tried.
- 1 (15-ounce) canPumpkin
- 4 Eggs, whole
Baking & Spices
- 1/2 tbsp Baking powder
- 2 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Cloves, ground
- 3 1/3 cups Flour
- 1 tsp Nutmeg
- 1 1/2 tsp Salt
- 3 cups Sugar
Oils & Vinegars
- 1 cup Oil
- 1 cup Water
- 3 strips Aluminum foil
Directions: Preheat oven to 350°F. Mix the dry ingredients in a large bowl. Mix the wet ingredients (eggs, pumpkin, oil and water) in a separate bowl and add to the dry ingredients all at once. Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly. Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan. Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean. Set out to cool for about 5 minutes. Here’s the trick on keeping it SUPER moist. After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.
- 1 store-bought or homemade pie crust
Pumpkin Pie Filling:
- 1 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs lightly beaten
- 1 15-ounce can pumpkin puree
- 1 and 1/4 cups evaporated milk
To prepare the pie crust:
- Preheat oven to 400°F.
- Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
- Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
To prepare the filling:
- In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
To make the pumpkin pie:
- Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice or more for a strong pumpkin spice taste
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1.5 cups milk
- 1 cup pumpkin puree NOT 1 CAN!!!!
- 2 large eggs
- 2 tablespoons oil plus extra for cooking
- Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.
- Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!
- Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
- Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
- Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter melted
- scant 1/2 cup all-purpose flour
- 1 1/2 cups all-purpose flour see note
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup light brown sugar
- 1/3 cup canola, vegetable or melted coconut oil
- 1 1/4 cups canned pumpkin puree
- 1 teaspoon vanilla extract
- 5 tablespoons powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon ground cinnamon
FOR THE CRUMB TOPPING:
- In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.
FOR THE MUFFINS:
- Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.
- In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
- Divide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool completely on a wire rack.
FOR THE ICING:
- Whisk all ingredients until smooth. Use a small spoon to drizzle icing over the tops of the cooled muffins.
- 4 eggs
- 1 2/3 cup Sugar
- 1 cup Vegetable Oil
- 15 oz Pumpkin Puree
- 2 cup Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
- Preheat oven to 350.
- Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
- Slowly add to dry ingredients to wet ingredients, mixing well.
- Pour into ungreased 9×13″ baking pan.
- Bake for 25-30 minutes or until set.
- Cool completely.
- Beat cream cheese, butter and vanilla until well blended.
- Slowly beat in powdered sugar.
- Spread frosting over cake and refrigerate until ready to serve.