December 27, 2010
With the holidays last month and tons of puree sitting in my freezer, it was time for a baked-good-gifting-frenzy. Everyone loves baked goods so why not cover your co-workers and other “tough to shop for” people with a variety of pumpkin flavored delights. I made two batches of most of the recipes below and I even tucked some bread in with a cheap apron and spatula for an easy and much sought after white elephant gift. Seriously, it was the first to get stolen!
Since baking is such a science, the first thing I always do is get everything out that I’ll need: spices, sugar, butter, measuring cups, mixing bowl — you get the idea. That way I have everything handy as I’m doing my chemistry experiment. For all of the recipes below I mixed the “dry” ingredients and the “wet” ingredients in separate bowls before slowly adding the dry to the wet.
Essentially, I saw a lot of this all month:
Enjoy all of these recipes, but don’t forget the toothpick test for doneness, especially with the cookies! Just prick the goods and if it comes out clean pull ‘em out. (Whoops that sounds kind of dirty…)
Pumpkin Cupcakes with Cream Cheese Frosting
These little beauties were my crowning achievement. So delicious and so cute! I used a cake decorating kit to get that ribbed swirl look.
Dry Ingredients: 1 ⅔ cup flour, 2 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves
Wet Ingredients: ¾ cup soft butter then 1 cup brown sugar, ½ cup white sugar then 2 eggs and 1 cup pumpkin puree last
Frosting: 8 oz cream cheese, 1 ½ cups powdered sugar, ¼ tsp vanilla extract
Bake: Fill cups ¾ full and bake for 15-20 minutes per batch on 325º F. Yields 16-18 regular sized cupcakes.
Pumpkin Bread of All Types
Spiced “The Original”
It’s like a pumpkin pie you can slice and butter. If you want to mix it up a bit, add some nuts.
Dry ingredients: 3 ½ cups flour, 1 tsp baking soda, ½ tsp baking power, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, ½ tsp cloves, ½ tsp allspice
Wet ingredients: 3 cups sugar (yowza!), 1 cup vegetable oil, 4 eggs, 16 oz canned or 1 ½ + cup fresh pumpkin puree (add ½ cup water if using canned)
Bake: Grease two bread pans and bake for 1+ hour on 350º F. Yields 2 loaves.
Chocolate Chip Bread
I think this recipe is even better than the original (with or without the chips)!
Warning: Yields 3 loaves!
Dry ingredients: 3 ½ cups flour, 2 tsp baking soda, 1 ½ tsp salt, 1 tbsp cinnamon, 1 tbsp nutmeg
Wet ingredients: 3 cups sugar, 1 cup vegetable oil, 4 eggs, 2 cups fresh pumpkin puree, ⅔ cup water, 1 tsp vanilla extract
Bake: Grease 3 bread pans and sprinkle the top with chocolate chips (if you mix them in the batter they sink to the bottom and melt on to the pan so it’s really hard to get the bread out — trust me on this) then bake on 350º F for 1+ hour.
The sweet goodness of the far North meets the Tropics! This one obviously has a little different flavor, but it also has a bit of a crust to it and is definitely the most moist of the three. However, I think I would have liked a little more coconut flavor so next time I’ll add more flakes.
Dry ingredients: 3 ½ cups flour, 2 tsp baking soda, 1 tsp salt, 1 tsp nutmeg, 1 ½ tsp cinnamon
Wet ingredients: 2 cups brown sugar, ⅔ cup white sugar, 2 cups pumpkin puree, 1 cup vegetable oil, ⅔ cup coconut milk
Mix and sprinkle in ⅔ cup flaked coconut and 1 cup chopped macadamia nuts nuts (I also sprinkled the top with extra coconut flakes). Pour into 2 greased and floured bread pans and bake on 350º F for 1 hour and 15 minutes.
Remove and cover with foil to steam for 10 more minutes. Release foil and vent until completely cool. Yields 2 loaves.
Pumpkin Chocolate Chip Cookies
Skip the Tollhouse recipe and try something new! These are the most cakey cookies you will ever eat!
Dry ingredients: 2 cups flour, 1 ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves
Wet ingredients: 2 eggs, 1 cup sugar, ½ cup vegetable oil, 1 cup pumpkin puree, 1 tsp vanilla extract
Bake: On a baking sheet covered with greased, wax paper slowly pour out each cookie using a large spoon (the dough is pretty runny). Then dot each cookie with as many chocolate chips as you like. Bake on 325º Ffor about 15 minutes. Yields 15 large cookies
“Healthyish” Pumpkin Muffins
After all of that I decided to spare a few people the calories and adapted a muffin recipe to be slightly more health conscious.
Dry ingredients: 1 ⅔ cup whole wheat flour, ½ cup ground flaxseed, ½ tsp nutmeg, ½ tsp cinnamon, ½ tsp cloves, ¾ tsp salt, ¼ tsp baking power, 1 tsp baking soda , ½ cup chopped nuts
Wet ingredients: ¾ cup honey, 2 eggs, 1 tbsp molasses, ½ cup melted butter, ¼ cup cold water, 1 cup pumpkin puree, ¼ cup chopped dried apricots
Bake in cups filled ¾ of the way for 25-30 minutes on 325º F.
Yields about 16 regular sized muffins.