Last Updated 8/15/2007
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Pumpkin Spice Cupcakes
Prep: 20 minutes Bake: at 375 degrees for 25 minutes
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2 cups all-purpose flour
- Preheat oven to 375 degrees. Grease 2 ½-inch muffin-pan cups, or line with paper liners.
- Mix together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg on piece of waxed paper.
- Beat together butter and sugar in large bowl until light and fluffy. Beat in eggs, then pumpkin.
- At low speed, beat in flour mixture alternately with milk until smooth.
- Spoon batter into prepared muffin-pan cups, filling each two-thirds full.
- Bake in preheated 375 degree oven for 25 minutes or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan or on a wire rack 5 minutes. Turn cupcakes out onto rack to cool.
- Tint frosting with food coloring. Frost cupcakes. Decorate as desired, using fondant (tinted, rolled out, cut into shapes), licorice, toasted coconut and other candies.
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup unsalted butter
1 cup sugar
2 eggs, lightly beaten
1 cup mashed, cooked or canned pumpkin puree (not pie filling)
3/4 cup milk
Vanilla Butter-Cream Frosting (recipe follows)
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Vanilla Butter-Cream Frosting:
Beat together 1/3 cup softened unsalted butter, 3 cups sifted 10X (confectioners’) sugar, 1 teaspoon vanilla and 1/8 teaspoon salt until blended. Gradually add 3 to 4 tablespoons milk, beating until desired consistency.
Nutty Choco-Pumpkin Ice-Cream Pie
Prep: 10 minutes Freeze: 6 hours
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4 milk-chocolate butter toffee candy bars (1.4 ounces each), coarsely chopped
- Combine half the candy-bar pieces and 1 pint softened ice cream in small bowl. Spoon into crust, smoothing top. Freeze until hardened, about 3 hours.
- Mix together remaining ice cream, pumpkin, sugar, cinnamon and nutmeg in small bowl. Spread over top of frozen ice cream. Return to freezer for 1 hour.
- Press remaining candy-bar pieces around outside rim of pie. Return to freezer for 2 more hours or overnight. To serve, let stand at room temperature to soften.
1 1/2 pints vanilla ice cream, softened
1 9-inch (6-ounce) prepared chocolate cookie-crumb crust
1/2 cup canned solid-pack pumpkin puree (from 16-ounce can) (The next recipe uses the leftover pumpkin.)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Quick and Easy Pumpkin Soup
Prep: 5 minutes Cook: 25 minutes
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1 tablespoon butter
- Heat butter in large saucepan over medium heat. Add chopped onion and saute 5 minutes or until softened but not browned.
- Stir in curry powder and crushed red-pepper flakes. Add Granny Smith apples and continue cooking for 10 minutes longer.
- Add solid-pack pumpkin, chicken broth and ½ cup water; stir to combine. Cook for 5 minutes. Remove from heat.
- Puree in a blender or food processor until smooth, working in batches.
- Return to saucepan. Bring to boiling. Lower heat as soon as the soup reaches boiling. Simmer 2 to 3 minutes to blend flavors. Just before serving, stir in half-and-half or heavy cream.
1 large onion, chopped
1 1/2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
2 Granny Smith apples, peeled, cored and diced
1 1/2 cups solid pack pumpkin (remainder of 16-ounce can from above recipe)
2 cans (13¾ ounces each) chicken broth
1/2 cup water
2/3 cup half-and-half OR: heavy cream
| Above recipies from Family Circle magazine. (10/10/95) |
For more great Halloween recipes, try these sites!
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