Pumpkin Recipes


Sydney Johnson, Staff Reporter

Are you looking for something delicious to bake for a family event, friend get together, or just for yourself? I collected some of the most popular pumpkin recipes so you can have a nice seasonal treat this fall.

Pumpkin Cinnamon Rolls
• ¼ ounce package yeast
• ½ cup warm water
• ½ cup scalded milk
• ¼ cup sugar
• 1/3 cup butter – melted
• 1 teaspoon salt
• 1 cup canned pumpkin puree
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• 1 egg
• 4 – 5 cups all-purpose flour
• ½ cup softened butter – (plus more for pan)
• 3/4 cup sugar – (plus more for pan)
• ¼ cup brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
Cream cheese frosting
• 4 ounces cream cheese – softened

1) In a small bowl, dissolve yeast in warm water and set aside.
2) In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with a dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in a greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
3) When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over the dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.
4) Coat the bottom of a 13 x 9 baking pan with butter and sprinkle it with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat the oven to 350 degrees F.
5) Bake for about 30 minutes or until nicely browned.
6) Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine, and vanilla until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.

Pumpkin Cinnamon Rolls

Pumpkin Muffins

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Best Ever Pumpkin Muffins

Pumpkin Bread
• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.