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This is a very easy and delicious dessert for a crowd

1 – 29 oz can pumpkin
1 cup sugar
1 tsp salt
3 tsp cinnamon
3 large eggs
1 large can Evaporated milk (Not sweetened condensed)
1 Yellow Cake Mix
1 cup pecans, chopped
1 cup butter, melted

Combine the pumpkin, sugar, salt, cinnamon, eggs, and milk  and place in a 9 X 12 – inch baking dish.  Sprinkle one box dry yellow cake mix over the pumpkin mixture.  Sprinkle the chopped pecans over the top of the pumpkin mixture and dribble the melted butter over the top.
Bake at 350°F  for 50-60 minutes.  Serve with real whipped cream.

PUMPKIN PIE CAKE DESSERT - Adjusted for NT by Maria Atwood author of Cook Your Way to Wellness DVD
This is the above delicious recipe adjusted to using healthier ingredients

1 – 29 oz can pumpkin (Use fresh baked pumpkin)
1 cup sugar (Use raw honey or rapadura)
1 tsp salt (Specify Real, Celtic or sea salt)
3 tsp cinnamon 
3 large eggs
1 Box Yellow Cake Mix (The ingredients in this box would scare you and so maybe just use good whole sprouted pastry flour)
1 large can Evaporated milk (Not sweetened condensed) (Use real cream)
1 cup pecans, chopped (soaked with a little salt the night before to remove anti-nutrients)
1 cup butter, melted

Follow the above instructions for preparations.

Pumpkin Zucchini Bread
Adapted from Taste of Home Magazine

3 eggs, lightly beaten
2 cups sugar or Sucanat
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract

3 cups flour, whole grain pastry flour is best
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup zucchini , shredded (shredded carrot could be substituted)
1 cup walnuts or pecans,  chopped

In a mixing bowl, combine eggs and sugar.  Add pumpkin, butter, and vanilla.  Combine dry ingredients; gradually add to pumpkin mixture and mix well.  Stir in zucchini and nuts.  Pour into two greased and floured 9-in x 5-in x 3-in loaf pans.  Bake at 350 degrees for 45-50 minutes or until breads test done when a toothpick inserted in the center of the bread comes out clean.  Cool in pans 10 minutes.  Remove to a wire rack. 

Yield: 2 loaves.  

Makes 18 muffins

2 1/2 Cups whole grain pastry flour
1  Cup honey
1/2 Cup milk, buttermilk, or yogurt thinned
1 TB pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pumpkin
1/4 cup oil
2 cups peeled and finely chopped apples
Streusel Topping* (recipe below)

Grease muffin cups well.  In a large bowl, whisk together honey, eggs, oil, pumpkin and milk.  In a medium mixing bowl, combine pumpkin pie spice, soda, salt, flour.  Stir dry ingredients into moist ingredients gently, being careful not to over mix.  Stir in apples gently.

Spoon the batter into muffin cups filling 3/4 full.  Sprinkle streusel Topping over batter.  Bake in preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.

Streusel Topping:  In small bowl, combine 2 TB flour, 1/4 Cup sugar, and 1/2 tsp. groudn cinnamon. Cut in 4 tsp. butter, until mixture is crumbly. 

Pumpkin Chocolate Chip Muffins 
Incredibly rich and spicy, filled with chocolate chips and crunchy almonds,
these muffins are delicious with steaming cups of espresso.  Children also
love them with cold milk.   Make one or two days ahead for best flavor.

1/2 cup sliced unblanched almonds or pecans, chopped
1 2/3 cup  flour, whole grain pastry if possible
1 cup sugar or Sucanat
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted

1 cup chocolate chips

Heat oven to 350 F. 
Toast Almonds step is optional:
Put almonds on a baking sheet or pie pan and bake about
5 minutes, just until lightly browned; watch carefully so almonds don't
burn. (You can also toast them in a toaster oven).  Slide almonds off the
baking sheet so they cool quickly. 

Grease muffin cups or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt
in a large bowl.

Break eggs into another bowl.  Add pumpkin and butter and whisk until well
blended.   Stir in chocolate chips and nuts.  Pour over dry ingredients and
fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups.  Bake 20-25 minutes or until puffed
and springy to the touch in the center.  Turn out onto a rack to cool.  Wrap
in a plastic bag and keep for 1-2 days.   Reheat before serving. 

Prep Time: 5 minutes

1-3/4 C. mashed cooked pumpkin (canned pumpkin is OK)
1-1/3 C (1 can) sweetened condensed milk
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Cup hot water

After blending, pour into a pastry-lined pie pan and bake for 50-55 minutes at 375� F. (Bake until an inserted knife comes out clean). Serving suggestion: Top with real whipped cream and chopped nuts! Fabulous and light!

This classic pumpkin bread recipe will make 3 large or 4 medium sized loaves, plenty for family and gifts.

4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil OR melted butter
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour

Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined. Pour batter into loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage.
Variation: Add 1-2 C. chopped nuts and,or raisins to batter before baking. #

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