Cake: 2 eggs ½ and 1/3 cup sugar ½ cup oil 1 cup of pumpkin 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice ½ teaspoon salt ½ teaspoon baking soda
Topping- ½ Cup Flour ¼ Cup Sugar ¼ Cup Margarine Dash Cinnamon
Heat oven to 350 degrees. Spray a 9 inch pan. Using and electric mixer at medium speed, combine eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, spice, salt and soda. Add the dry ingredients to the pumpkin mixture at low speed until thoroughly combined and the batter is smooth. Pour the batter into a 9 inch square pan.
Mix the topping ingredients until coarse crumbs form. Cover the entire top of the cake with the topping. Bake for 30 minutes.
In mixing bowl, blend shortening, sugar and eggs together. Blend in pumpkin and vanilla. In separate bowl add dry ingredients including flour, baking powder, salt, cinnamon and nutmeg. Slowly add into pumpkin mixture while beating.
Add in 1 Cup milk and continue to blend. Chill for at least 30 minutes.
Warm up oil in a pan or deep fryer. Heat to 365 degrees. With a spoon scoop out dough and drop into hot oil. Cook both sides until brown.
~Use small drops of dough if they are too large your donuts will be gooey in the middle and crispy on the outside!
** Kids can help with the mixing and sprinkle donuts with powdered sugar. Cooking with oil isn't for small kids to be near the stove though.
1½ cups Flour 3/4 cup brown sugar 1/2 cup whole wheat flour 4 tsp. baking powder 1 tsp. Cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground allspice 1/8 tsp. ground cloves 1/8 tsp. salt 1½ cups canned pumpkin 1 cup Milk 1/4 cup Vegetable Oil (You can substitute with apple sauce if you want it to be healthier) 3 Large Eggs 1 tsp. Vanilla Extract Directions Prep time: 10 minutes, Cook time: 15 minutes
1. Stir together dry ingredients in a large bowl. Add remaining ingredients and mix until just blended. 2. Pour about 1/3 cup of batter into a lightly buttered skillet; cook over medium heat until lightly browned on the bottom. Turn and cook until done.
Makes about 12 pancakes. Nutritional Information: (based on 1 pancake): 230 calories, 6 g protein, 9 g total fat (1.5 g sat., 0 g trans), 34 g carbohydrate, 2 g fiber, 13 g sugar, 75 mg cholesterol, 200 mg sodium, 5 points
1 small onion, grated olive oil 1 Cup pumpkin puree 1/2 Cup milk 1/3 cup chicken broth salt and pepper dash of nutmeg 1/2-1 lb. pasta Parmesan Cheese, topping
Saute grated onion in olive oil. Meanwhile start boiling water for pasta noodles. Season with salt, pepper and nutmeg. Stir in pumpkin and bring to a small boil on medium. Slowly stir in milk and continue to cook for several minutes. Add in chicken broth. Stir and turn to low. Taste to see if you'd like more seasoning.
Cook noodles and drain.
Toss noodles in pumpkin sauce. Grate Parmesan cheese on top of each serving.
3 cups sugar 1 cup vegetable oil 4 eggs, lightly bean 16 ounces canned unsweetened pumpkin 3 1/2 cups flour 2 teaspoons salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon cloves 2/3 cup water
Directions Preheat oven to 350 degrees. Butter and flour 2- 9 x 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
Maple Glaze 1/2 stick unsalted butter 1 pkg cream cheese 1/4 cup condensed milk 3/4 pkg. white chocolate chips 1 tsp maple flavor
Direction Melt butter, cream cheese, and white chocolate in a saucepan with the milk. It should be a low heat; hot enough to melt, but not scald. Add maple flavor to taste, about a teaspoon. Stir together as melting, and use a whisk at the end to blend well.
4 eggs 2 Cups pumpkin puree 1/2 Cup light molasses 1 Cup milk 1 teaspoon cinnamon 1/2 teaspoon ginger
Preheat oven to 350 degrees and spray a square 8x8 pan with cooking spray. In mixing bowl beat eggs, pumpkin and molasses. Add in milk, cinnamon and ginger. Blend until smooth. Pour into square pan. Bake 50-55 minutes or until firm.
2 large packages of cream cheese, softened- 12 oz. total 3/4 Cup pumpkin puree 2 Tablespoons taco seasoning mix 1/2 teaspoon pumpkin pie spice 2/3 Cup chopped olives 2-3 chopped plum tomatoes, seeds removed 1/3 cup chopped bell peppers
In a mixing bowl, blend soft cream cheese, pumpkin, pie spice and taco mix together. Pour into a serving dish and chill. Before serving stir in gently, chopped tomatoes, peppers and olives. Serve with tortilla chips or vegetable sticks.
**For Halloween or Thanksgiving fun try serving this dip in a hollowed out pumpkin.
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