PUMPKIN SPICE MUFFINS RECIPE | LAND O’LAKES
This moist pumpkin muffin recipe and creamy cinnamon butter spread will be a hit at your next brunch. Or, bring a basket to neighbors or teachers during autumn.
Provided by Land O'Lakes
Categories Muffin Pumpkin Cinnamon Sweet Baking Vegetable Breakfast and Brunch
Total Time 0 minutes
Prep Time 30 minutes
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
- Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
- Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
- Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
- Spoon batter evenly into prepared muffin cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.
- Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.
Nutrition Facts : Calories 330 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 37 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 4 grams
CLASSIC PUMPKIN PIE RECIPE | LAND O’LAKES
This homemade pumpkin pie recipe uses homemade ginger-spiced whipped cream as an extra surprise. Thanksgiving dessert never tasted so good!
Provided by Land O'Lakes
Categories Baked Pumpkin Pumpkin Sweet Baking Vegetable Pie Dessert Pie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425°F.
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate. Crimp or flute edge. Set aside.
- Beat eggs at medium speed in bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake 10 minutes.
- Reduce oven temperature to 350°F.
- Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
- Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.
- Top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.
- Store pie and whipped cream in refrigerator.
Nutrition Facts : Calories 370 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 115 milligrams, SodiumContent 400 milligrams, CarbohydrateContent 46 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 4 grams
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