Pumpkin Bread Fosters Market Or Muffins Or Bundt Cake Recipes

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees, spray bundt pan with baking spray.
• Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
• Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
• Add dry ingredients to wet ingredients and whisk until just combined.
• Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

PUMPKIN BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
• Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
• Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
• Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.

MINI PUMPKIN SPICE BUNDT CAKES

Steps:

• Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.
• In a mixing bowl, combine the wet ingredients - the pumpkin puree, the melted and slightly cooled butter, eggs, and vanilla. Mix well.
• Add dry ingredients - the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
• Spoon the batter evenly into the bundlette pan, and bake for approximately 15 minutes, or until done in the center. Remove to wire rack.
• To make the icing, melt the butter. Add the maple syrup and milk, and combine well. Then add the sifted powdered sugar, and stir to combine.
• ICING TIP: If the icing is too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.

PUMPKIN BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
• Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
• Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
• Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
• Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
• Let rest for 10 to 15 minutes before removing from the pans.

CARAMEL PUMPKIN BUNDT CAKE

Steps:

• Heat oven to 350°. Prepare a 9-inch or 10-inch bundt pan by spraying liberally with cooking spray. Set aside.
• In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and sour cream. Beat together until combined.
• Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Beat together until just combined and no flour pockets remain.
• Pour into the prepared bundt cake pan and cook for 45-50 minutes. * Check with a toothpick to make sure it's cooked. A toothpick should come out with moist crumbs or dry. If it comes out with wet batter then it needs to cook longer. * I like to loosley lay a piece of foil over the bundt cake during the last 20 minutes so that it does not over brown.
• Let cool in the bundt pan for 20 minutes and then invert the bundt cake onto a cooling rack. Cool completely before frosting.
• Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
• Bring the mixture to a boil. Once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
• Pour the caramel into a mixing bowl and let sit at room temperature for 10-15 minutes so it can cool to lukewarm.
• Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream, 1 tablespoon at a time, until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
• Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it's done. Don't start making the frositng until the cake is cooled completely. You can pour the frosting over the cake, drizzle it, spread it with a knife, use a piping bag with a 1A tip and pipe it on OR put the frosting into a gallon-sized Ziploc bag and snip the corner of it to pipe it on the cake.