Fall is the perfect time for pumpkin recipes
Published 2:47 pm Friday, October 9, 2020
Getting your Trinity Audio player ready...
|
It’s finally pumpkin season. Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
Pumpkin goes well with spices such as nutmeg, cinnamon, allspice, cloves, ginger, chilies, Cajun spice, cayenne, pepper, and vanilla. It also is tasty when mixed with cream cheese, cream, milk butter, whipped cream browned butter, and vanilla ice cream. And, then it is partial to savory nuts like almonds, pecans, walnuts, hazelnuts, rice, and oats…it can be made to taste good with almost anything.
Some pumpkin recipes Taste of Home recommends you try this season include:
PUMPKIN CINNAMON ROLLS
INGREDIENTS
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2-1/2 to 2-3/4 cups all-purpose flour
FILLING:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
FROSTING:
1-1/4 cups confectioners’ sugar
2 to 3 tablespoons 2% milk
1/8 teaspoon pumpkin pie spice
DIRECTIONS
Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12×10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
PUMPKIN ROLL
INGREDIENTS
3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional
DIRECTIONS
Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
CREAM-FILLED PUMPKIN CUPCAKES
INGREDIENTS
2 cups sugar
3/4 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup whole milk
1/2 cup shortening
1/4 cup butter, softened
2-3/4 cups confectioners’ sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional
DIRECTIONS
Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.
Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.
In a large bowl, cream shortening, butter and confectioners’ sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove “pumpkin stem” to the tops.
PUMPKIN BREAD
INGREDIENTS
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional
DIRECTIONS
Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
Pour into a greased 9×5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.