Pumpkin Spice Ring Recipes

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PUMPKIN SPICE



Pumpkin Spice image

This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.

Provided by Jacquie

Categories     100+ Everyday Cooking Recipes

Time 2m

Yield 2

Number Of Ingredients 4

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Steps:

  • In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g

CREAMY PUMPKIN BUBBLE RING



Creamy Pumpkin Bubble Ring image

I adapted a recipe I saw on public television to create this caramel-coated pumpkin bread. It makes an impressive hostess gift or bake sale contribution. My young ones love to help roll the dough and cream cheese into balls.-Angela Coffman, Kansas City, Missouri

Provided by Taste of Home

Time 1h25m

Yield 18 servings

Number Of Ingredients 14

1/2 cup sugar
3 teaspoons active dry yeast
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 to 3 cups all-purpose flour
1 cup canned pumpkin
1/4 cup 2% milk
1 large egg
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 cup butter, cubed
1 cup chopped pecans, divided
1 package (8 ounces) cream cheese, cut into 18 pieces

Steps:

  • In a large bowl, mix sugar, yeast, cinnamon, salt, nutmeg and 1-1/2 cups flour. In a small saucepan, heat pumpkin and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour half of the mixture into a greased 10-in. fluted tube pan; sprinkle with 1/2 cup pecans., Punch down dough; divide and shape into 18 balls. Flatten and wrap each ball around a piece of cream cheese, pinching to seal. Place nine balls in prepared pan; top with the remaining brown sugar mixture and pecans. Top with remaining balls. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake, uncovered, 25-30 minutes or until lightly browned. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 12g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 198mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN BREAD RING



Pumpkin Bread Ring image

I've been making this moist bread for years. It looks pretty on the table and provides a nice taste of pumpkin on your menu when you're not planning pumpkin pie for dessert. -Theresa Stewart, New Oxford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 16

1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups biscuit/baking mix
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup milk
GLAZE:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons water

Steps:

  • In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack., For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.

Nutrition Facts : Calories 341 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 375mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN RING CAKE



Pumpkin Ring Cake image

Family tired of pumpkin pie? Let them eat cake this time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

3 cups Original Bisquick™ mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
  • Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg

PUMPKIN SPICE CAKE IN JARS



Pumpkin Spice Cake in Jars image

Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.

Provided by Tonkcats

Categories     Dessert

Time 50m

Yield 8 jars, 16 serving(s)

Number Of Ingredients 13

1 cup seedless raisin
1 cup walnuts
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons cinnamon, GROUND
1 teaspoon ginger, GROUND
4 eggs
2 cups granulated sugar
1 cup salad oil
16 ounces canned pumpkin

Steps:

  • Preheat oven to 325°F.
  • Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
  • Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
  • Prepare the batter in the meantime.
  • Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
  • Coarsely chop the raisins and walnuts; set aside.
  • Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
  • Add raisins and walnuts; toss to lightly combine.
  • In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
  • Gradually beat in the sugar until thick and light.
  • At low speed, beat in the oil and pumpkin; blend well.
  • Gradually stir in the flour mixture until well blended.
  • Divide among the 8 canning jars (should be slightly less than 1/2 full.
  • Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
  • Place jars onto a cookie sheet or they'll tip over.
  • Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
  • Have your lids and rings ready.
  • Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
  • Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
  • You'll know when they've sealed, you'll hear a "plinking sound".

Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9

PUMPKIN SPICE RING



Pumpkin Spice Ring image

Great dessert. This cake is light, and very good!! Originally submitted to ThanksgivingRecipe.com.

Provided by Sharon

Categories     Squash Recipes

Yield 10

Number Of Ingredients 3

1 (18.25 ounce) package angel food cake mix
1 cup pumpkin puree
½ teaspoon pumpkin pie spice

Steps:

  • Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
  • Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
  • Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 43.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 4.3 g, Sodium 502.9 mg, Sugar 31.7 g

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