Pumpkin Poppers Recipe 445

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PUMPKIN POPPERS



Pumpkin Poppers image

Delicious cinnamon & sugar coated mini muffins. I cannot take credit for this recipe. I found it on another website but that site has since been deleted so I thought I'd post here so there is a link again.

Provided by gruvychic

Categories     Quick Breads

Time 22m

Yield 36-48 mini muffins, 2 serving(s)

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup pumpkin (fresh or canned, just not pumpkin pie filling)
1/2 cup low-fat milk
1/2 cup unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Steps:

  • Preheat your oven to 350 and spray your muffin pans.
  • Combine all the dry ingredients in one bowl and whisk till combined.
  • In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
  • Pour the dry ingredients into the wet and mix till it's just combined (you don't want to over mix).
  • Fill your mini tins till almost full.
  • Bake for 10-12 minutes.
  • While they're baking, melt your butter and in a small bowl combine your sugar and cinnamon.
  • Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
  • If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
  • They look and taste like a pumpkin donut hole... delish!

Nutrition Facts : Calories 1699.8, Fat 86.8, SaturatedFat 35.4, Cholesterol 218.1, Sodium 1033.6, Carbohydrate 219.1, Fiber 8, Sugar 124.7, Protein 17.9

PUMPKIN POPPERS



Pumpkin Poppers image

Make and share this Pumpkin Poppers recipe from Food.com.

Provided by hoboholly

Categories     Dessert

Time 25m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree or 2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 tablespoons flour
2 tablespoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
3 (8 ounce) packages refrigerated crescent dinner rolls

Steps:

  • Combine cream cheese and spices in blender.
  • Roll out crescents, tear apart at perferation.
  • Press individual rolls into un-greased muffin tins, leaving enough overlap to cover pumpkin filling.
  • Spoon filling into the dough pockets.
  • Fold excess dough over filling, pinch to close.
  • Bake at 350 for 15 minutes, let cool enough to handle.
  • Melt frosting in microwave
  • Dip each popper head first in melted frosting.
  • Enjoy!

Nutrition Facts : Calories 363.3, Fat 13.1, SaturatedFat 6.4, Cholesterol 60.5, Sodium 364.1, Carbohydrate 52.8, Fiber 3, Sugar 21.6, Protein 9.7

PUMPKIN POPOVERS



Pumpkin Popovers image

Enjoy these delicious, easy-to-make popovers with your festive holiday meals. Guests are sure to be impressed and begging for more! Serve hot popovers in a bread basket with whipped cream on the side!

Provided by Sam Nemati

Categories     Pumpkin Bread

Time 35m

Yield 6

Number Of Ingredients 8

1 cup milk
2 eggs
¼ cup pumpkin puree
1 tablespoon vegetable oil
1 cup all-purpose flour
1 tablespoon brown sugar
½ teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 4 custard dishes or muffin cups.
  • Beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. Beat flour, brown sugar, pumpkin pie spice, and salt into pumpkin mixture until batter is smooth. Pour batter into the prepared custard cups, filling each halfway.
  • Bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 21.1 g, Cholesterol 65.3 mg, Fat 5 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 259.5 mg, Sugar 4.6 g

PUMPKIN POPPERS RECIPE - (4.4/5)



Pumpkin Poppers Recipe - (4.4/5) image

Provided by XrayKim

Number Of Ingredients 18

1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
3/4 cup pumpkin
1/2 cup milk
For Coating
1 stick unsalted butter, melted
2/3 cup sugar
2 tbsp. cinnamon
Read more http://pincookie.net/pumpkin-poppers-wish-i-knew-about-these-last-fall/

Steps:

  • Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray Combine flour, baking soda,salt, and spices in a bowl and whisk until combine. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture

PUMPKIN CRUNCH PUDDING CAKE



Pumpkin Crunch Pudding Cake image

I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

Provided by GMcB

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 10

Number Of Ingredients 13

1 cup brown sugar
1 cup pecan pieces
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup pumpkin puree
3 eggs
½ cup water
3 tablespoons water
3 tablespoons canola oil
1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g

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