PUMPKIN OATMEAL CAKE RECIPES

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PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT



Pumpkin Bundt Cake Recipe: How to Make It image

This pumpkin bundt cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 51g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

BAKED PUMPKIN OATMEAL - THE PIONEER WOMAN – RECIPES ...



Baked Pumpkin Oatmeal - The Pioneer Woman – Recipes ... image

If you’re looking for a breakfast idea that’s full of fall flavors and also easy and quick, let me introduce you to Baked Pumpkin Oatmeal.

Provided by Bridget Edwards

Categories     breakfast

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 14

1 can (15 Oz. Size) Pumpkin Puree
3 c. Old Fashioned Oats
3/4 c. Packed Light Brown Sugar
1 tsp. Baking Powder
3/4 tsp. Fine Sea Salt
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/4 tsp. Cloves
1/4 tsp. Allspice
1 1/4 c. Milk
2 Eggs
4 tbsp. Unsalted Butter, Melted And Cooled
1 tsp. Vanilla
Greek Yogurt And Cinnamon Sugar, To Serve

Steps:

  • At least 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.Grease an 11x7-inch pan. Preheat oven to 350ºF. Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth. Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake. Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.Leftovers may be covered and rewarmed in the microwave. For one piece, 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!

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