MINI PUMPKIN SPICE LOAVES
These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins - perfect quick breads to share on Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Nutrition Facts : Calories 540, Carbohydrate 87 g, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
MINI PUMPKIN-DATE BREADS
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 11
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
- Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.
Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 100 mg
BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
MINIATURE PUMPKIN BREADS
Steps:
- Preheat oven to 350°F. Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray. Spread seeds out on rimmed baking sheet. Roast until beginning to color, stirring twice, about 20 minutes. Cool seeds. Set aside 1/2 cup whole seeds for topping. Using on/off turns, coarsely grind remaining seeds in processor.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Mix in ground pumpkin seeds. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans. Sprinkle with reserved 1/2 cup whole pumpkin seeds.
- Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)
EASY MINIATURE PUMPKIN PIES
Just a cute little Halloween party dessert or a feast favorite.
Provided by recipes galore
Categories Desserts Pies Pumpkin Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
- Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
- Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
- Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
- Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 44.3 g, Cholesterol 15.5 mg, Fat 30.8 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 468.2 mg, Sugar 3.3 g
MINIATURE PUMPKIN CAKE TOWERS
I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.-Deb Lyon, Bangor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. , For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth., Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.
Nutrition Facts : Calories 830 calories, Fat 46g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 361mg sodium, Carbohydrate 100g carbohydrate (76g sugars, Fiber 3g fiber), Protein 8g protein.
MINI PUMPKIN CRANBERRY BREADS
Make and share this Mini Pumpkin Cranberry Breads recipe from Food.com.
Provided by 4-H Mom
Categories Quick Breads
Time 1h5m
Yield 5 mini loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour 5 or 6 inch mini disposable loaf pans.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl, beat until blended. Add pumpkin mixture to flour mixture, stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
- Bake 50 to 55 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.
Nutrition Facts : Calories 1292.8, Fat 48.9, SaturatedFat 7.2, Cholesterol 169.2, Sodium 1183.3, Carbohydrate 206.2, Fiber 4, Sugar 139.3, Protein 13.9
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