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What can you make with pumpkin?

By Lisa Batts
Posted 10/28/19

Who’s made pumpkin recipes so far this fall?

There are so many options: pies, cakes, cookies, muffins.

Over the years, I’ve use canned pumpkin for so many recipes, especially in the fall. …

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What can you make with pumpkin?

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Original Caption: No Original Caption.Pumpkin-cranberry muffins feature two seasonal favorites.
Original Caption: No Original Caption.Pumpkin-cranberry muffins feature two seasonal favorites.
Anna Batts Tyson | Special to the Times
Posted

Who’s made pumpkin recipes so far this fall?

There are so many options: pies, cakes, cookies, muffins.

Over the years, I’ve use canned pumpkin for so many recipes, especially in the fall. My favorites are probably traditional pumpkin pie, a pumpkin apple bread I have made for years, and tender pumpkin cookies topped with a sweet glaze.

We have quite a few new readers looking at our pages today, so I thought I’d share some recipes from previous columns.

If you like pumpkin and pumpkin pie spices, you should give some of these recipes a try.

Frosted Pumpkin Cookies

Oh my goodness, these cookies are so good. From my November 2006 column: “If you make this recipe, don’t expect a crunchy cookie or even a chewy cookie. Instead, these cookies are tender and remind me of a teacake or petit four.”

1 cup brown sugar

1 cup canned pumpkin, not pumpkin pie mix

1/2 cup canola oil

1 teaspoon vanilla

2 cups self-rising flour

1 teaspoon cinnamon

1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

With a spoon, mix together brown sugar, pumpkin, oil and vanilla. Add dry ingredients and stir until smooth. Drop by spoonful (or small cookie scoop) onto greased baking sheets. Bake 12-15 minutes, or until just starting to color a bit. Remove to cooling rack.

Frosting

1 1/2 cups powdered sugar

2 tablespoons milk

2 tablespoons softened unsalted butter

1/2 teaspoon vanilla

Pinch salt

Combine all ingredients and blend with mixer until smooth. Spread over cooled cookies.

Streusel-Topped Pumpkin Pie

I first shared this recipe in my column in 2009. It has a nutty topping and is made in a graham cracker pie crust. Although I love the traditional pumpkin pie made in a pie shell and topped with whipped cream, I do love this version as well.

1 graham cracker pie crust (can probably fill the two-extra serving size because I had extra with the regular size)

Filling

1 can (15 oz.) pumpkin (not pumpkin pie mix)

1 can (12 oz.) evaporated milk (1 1⁄2 cups)

1⁄2 cup granulated sugar

2 eggs, slightly beaten

1 1⁄2 teaspoons pumpkin pie spice

1⁄4 teaspoon salt

Streusel

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

2 tablespoons butter or margarine, softened

1/2 cup finely chopped pecans

In large bowl, mix filling ingredients until well blended. Pour into pie crust.

Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.

Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.

Adapted from Pillsbury

Pumpkin Apple Muffins

I adapted my favorite pumpkin apple bread in this muffin recipe. I love the combination of apples and pumpkins and have always loved muffins, so this is a perfect treat for me.

2 1/2 cups self-rising flour

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon allspice

1 can (15 ounces) pumpkin puree

1 to 1 1/2 cups diced apple (1 to 2 apples, depending on size)

1/2 cup granulated sugar

1/2 cup brown sugar

1/8 cup canola oil

2 eggs, slightly beaten

Cinnamon sugar to sprinkle on top

Preheat oven to 350 degrees.

In a mixing bowl, stir spices into flour. Stir in pumpkin, apple, sugars, canola oil and eggs until incorporated. Do not overmix.

Pour into muffin cups sprayed with baking spray. Sprinkle with cinnamon sugar.

Bake 17-20 minutes at 350 degrees.

Makes approximately 18 muffins.

Pumpkin Pancakes

When I first made this recipe in 2010, I included this description in my food column.”I warmed some lite pancake syrup (pure maple syrup would be good as well) and poured it over two pancakes then topped it with toasted pecans. The result is heavenly. It’s almost like having a forbidden treat (dessert, even) for breakfast! But if you use lite syrup and only a few pecans, it’s not too decadent, right? And pumpkin is packed with Vitamin A with 80 percent as beta-carotene and is a good source of fiber.”

2 cups self-rising flour

3 tablespoons brown sugar

1 teaspoon ground allspice

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 3/4 cups milk

1 cup canned pure pumpkin

1 egg

2 tablespoons canola oil

1 teaspoon vinegar

Pancake syrup

Toasted pecans

In large bowl, stir flour, brown sugar and spices. In separate bowl, mix pumpkin, egg, milk, oil and vinegar. Stir the two mixtures together until just combined. Don’t over stir.

Pour 1/4 cup batter per pancake onto medium-hot, lightly oiled griddle or skillet. Cook until light brown on each side.

To serve, pour hot pancakes syrup over pancakes and top with toasted pecans.

Adapted from Allrecipes.com

Pumpkin Bars

I love the combination of pumpkin cake with yummy spices topped with cream cheese frosting. This is a wonderful dessert to take to a covered dish meal.

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz.) pumpkin (not pumpkin pie mix)

2 cups white whole wheat flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Heat oven to 350 degrees. Lightly grease bottom and sides of 15X10X1-inch pan with shortening. (I sprayed with baking spray.)

In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.

Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.

Cream Cheese Frosting

1 package (3 oz) cream cheese, softened (I use reduced fat)

1/3 cup butter or margarine, softened

1 teaspoon vanilla

2 cups powdered sugar

In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.

Gold Medal/ Betty Crocker Kitchens

Pumpkin Cranberry Muffins

This muffin recipe is from Cooking Light and was so easy to make. From my column in 2010: “This is a very moist and dense muffin. The spices make it the perfect mid-morning snack with hot tea. And I really like the tart flavor and the texture that the cranberries offer. And the cranberries add such a pretty red color to the orange muffins.”

1 1/2 cups all-purpose flour*

1 teaspoon baking soda

3/4 teaspoon ground ginger

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 cup granulated sugar

1 cup canned pumpkin

1/2 cup low-fat buttermilk

1/4 cup packed light brown sugar

2 tablespoons canola oil

1 large egg

2/3 cup sweetened dried cranberries, chopped (such as Craisins)

Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

* I used self-rising flour and omitted the baking powder and salt.

Cooking Light

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