Pumpkinteacakes Recipes

PERFECT PUMPKIN CAKES

Perfect Pumpkin Cakes image

Provided by Nancy Fuller

Categories dessert

Time 2h25m

Yield 12 cakes

Number Of Ingredients 14

Ingredients

1 medium sugar pumpkin (2 pounds)
2 tablespoons olive oil
Nonstick spray, for greasing tin
4 large eggs
1 1/2 cups brown sugar
1 cup canola oil
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

PUMPKIN TEA CAKES

Pumpkin Tea Cakes image

Make and share this Pumpkin Tea Cakes recipe from Food.com.

Provided by Derf2440

Categories Quick Breads

Time 27m

Yield 42 tea cakes

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
1 egg
3/4 cup sugar
1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin
1/4 cup water
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans (, or walnuts)
1/2 cup chopped pitted dates
42 pecan halves or 42 walnut halves

Steps:

Preheat oven to 350 degrees.
Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
In a medium bowl, combine oil, egg, sugar, pumpkin and water.
Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
Stir in chopped pecans and dates.
Spoon into paper baking cups, filling almost full.
Top each with a pecan or walnut half.
Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
Remove from muffin cups, cool on racks.

THE GREAT PUMPKIN CAKES

The Great Pumpkin Cakes image

These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make-just put two cupcakes together, frost and decorate with vines and leaves. -Sharon Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix or cake mix of your choice (regular size)
2 cans (16 ounces each) vanilla frosting, divided
1 to 1-1/2 teaspoons orange paste food coloring
12 green gumdrops
1/2 teaspoon green paste food coloring

Steps:

Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides., For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines.

Nutrition Facts :

THE BEST PUMPKIN PANCAKES RECIPE BY TASTY

The Best Pumpkin Pancakes Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, baking soda, salt, milk, butter, vanilla, egg, pumpkin puree

Provided by Miriam Blanar

Categories Breakfast

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups flour
¼ cup sugar, or sweetener of choice
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups milk, plus more if needed
¼ cup butter, melted
2 teaspoons vanilla
1 egg
1 cup pumpkin puree

Steps:

Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with your choice of topping.

Nutrition Facts : Calories 232 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams

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