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Nadia's Easy Pumpkin Cornbread Muffins
Bread & Baking American

Nadia's Easy Pumpkin Cornbread Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  2. 2 Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By Nadia Christensen

Easy Pumpkin Beer Bread with Pepitas
Bread & Baking American

Easy Pumpkin Beer Bread with Pepitas

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
  2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Vegan Sugar and Spice Muffins
Bread & Baking American

Vegan Sugar and Spice Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
  3. 3 Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
  4. 4 Spoon batter into the prepared tin, filling each cup halfway full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
  6. 6 Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. Serve warm.

By Shannan Labrador

Pumpkin-Cream Cheese Mini Loaves
Bread & Baking American

Pumpkin-Cream Cheese Mini Loaves

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
  2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
  3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
  4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
  5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Pumpkin Zucchini Bread
Bread & Baking American

Pumpkin Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  2. 2 Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. 3 Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. 4 Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

By Dubby Jr

Pumpkin Wheat Honey Muffins
Bread & Baking American

Pumpkin Wheat Honey Muffins

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
  3. 3 Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
  4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

By Colleen Moir

Pumpkin Bread with Raisins and Pecans
Bread & Baking American

Pumpkin Bread with Raisins and Pecans

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
  2. 2 Sift flour, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl. Toss raisins and pecans with 1 tablespoon flour mixture in a separate bowl; set aside.
  3. 3 Beat sugar and butter together in a large bowl with an electric mixer until fluffy. Add pumpkin purée, eggs, orange juice, and vanilla extract; beat until well combined. Slowly add flour mixture; blend thoroughly. Fold in raisins and pecans.
  4. 4 Divide batter evenly between the prepared pans.
  5. 5 Bake in the preheated oven until firm and tops spring back when lightly pressed, 30 to 40 minutes. Cool completely on wire racks before serving.

By Nelena Brown

Gluten-Free Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Pumpkin-Apple Cider Muffins
Bread & Baking American

Pumpkin-Apple Cider Muffins

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

By trish

Perfect Pumpkin Muffins
Bread & Baking American

Perfect Pumpkin Muffins

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  2. 2 Mix pumpkin, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  3. 3 Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in another large bowl; pour into pumpkin mixture. Stir until well combined.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Bake in the preheated oven until muffins are golden and spring back easily when pressed, 25 to 30 minutes.

By SASHA

Pumpkin Cream Cheese Bread
Bread & Baking American

Pumpkin Cream Cheese Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
  3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
  4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
  5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Drunken Chocolate Pumpkin Bread
Bread & Baking American

Drunken Chocolate Pumpkin Bread

Prep
15 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
  3. 3 Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
  4. 4 Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  6. 6 Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
  7. 7 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
  8. 8 Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
  9. 9 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

By MattS

Chocolate Almond Pumpkin Bread
Bread & Baking American

Chocolate Almond Pumpkin Bread

4.7

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

By SueHoo

Vegan Pumpkin Muffins
Bread & Baking American

Vegan Pumpkin Muffins

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Fruit Loaf
Bread & Baking European

Fruit Loaf

4.8

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
  2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Whipped Pumpkin Dip
Appetizer American

Whipped Pumpkin Dip

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat cream cheese in a large bowl with an electric mixer until smooth; beat in pumpkin purée until well combined. Beat in confectioners' sugar and pumpkin pie spice until evenly mixed. Fold in whipped topping.
  2. 2 Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.

By Cynthia Moinet

Two Ingredient Pumpkin Donuts
Dessert American

Two Ingredient Pumpkin Donuts

3.5

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
  2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
  3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
  5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
  6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Easy Pumpkin Turnovers
Dessert American

Easy Pumpkin Turnovers

4.2

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
  3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
  4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
  5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Toasted Pumpkin Seeds with Sugar and Spice
Appetizer American

Toasted Pumpkin Seeds with Sugar and Spice

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Spread pumpkin seeds on a baking sheet in a single layer.
  3. 3 Bake in the preheated oven, stirring occasionally, until dry and toasted, about 45 minutes. Larger seeds may take longer.
  4. 4 Combine 2 tablespoons white sugar, pumpkin pie spice, and salt in a medium bowl. Set aside.
  5. 5 Heat oil in a large skillet over medium-high heat. Add toasted pumpkin seeds; sprinkle with remaining ¼ cup sugar. Cook and stir with a wooden spoon until sugar melts, about 45 seconds.
  6. 6 Pour candied pumpkin seeds into bowl with spiced sugar; stir until coated. Cool completely before serving. Store in an airtight container at room temperature.

By Jani

Pumpkin Spiced Latte
Drink American

Pumpkin Spiced Latte

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy.
  2. 2 Pour milk mixture into 3 coffee mugs to about 2/3 full; add 2 ounces coffee to each.
  3. 3 Garnish each mug with whipped topping and pumpkin pie spice.

By Zippy

Eggnog French Toast
Breakfast American

Eggnog French Toast

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended; pour into a shallow dish.
  3. 3 Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  4. 4 Dip one slice of bread at a time into eggnog mixture, being sure to coat each side of the bread thoroughly.
  5. 5 Place prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
  6. 6 Place cooked bread slices on a serving plate and cover with foil to keep warm until all the slices are cooked. Serve immediately.

By robynp80

Simple Pumpkin Pie
Dessert American

Simple Pumpkin Pie

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
  3. 3 Add pumpkin puree, condensed milk, eggs, and pumpkin pie spice together in a large bowl; mix until well combined.
  4. 4 Pour mixture into pie crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue to bake until filling is set, 35 to 40 minutes.
  5. 5 Remove from the oven, cool completely on a wire rack before serving.

By BobAltman

Homemade Coffee Creamer (Pumpkin Spice)
Drink American

Homemade Coffee Creamer (Pumpkin Spice)

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk 4 ounces heavy cream, maple syrup, pumpkin purée, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
  2. 2 Combine pumpkin mixture, remaining 10 ounces heavy cream, and sweetened condensed milk in a container; cover with a lid, and shake until completely blended. Store in the refrigerator.

By BetterCookingForSingleFathers

Pumpkin Dip
Appetizer American

Pumpkin Dip

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE