RECIPES WITH 1 CUP PUMPKIN RECIPES

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PUMPKIN BREAD RECIPE | ALLRECIPES



Pumpkin Bread Recipe | Allrecipes image

This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.

Provided by SUE CASE

Categories     Bread    Quick Bread Recipes    Pumpkin Bread Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 2 loaves

Number Of Ingredients 13

3?½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
? cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  • In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  • In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Nutrition Facts : Calories 318.9 calories, CarbohydrateContent 49.1 g, CholesterolContent 37.2 mg, FatContent 12.6 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1.2 g, SodiumContent 450.1 mg, SugarContent 31 g

PUMPKIN CUPCAKES RECIPE | MARTHA STEWART



Pumpkin Cupcakes Recipe | Martha Stewart image

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

Provided by Martha Stewart

Categories     Cupcake Recipes

Total Time 2 hours 50 minutes

Prep Time 25 minutes

Yield Makes 18

Number Of Ingredients 15

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Cream Cheese Frosting
Marzipan Pumpkins

Steps:

  • Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  • In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
  • Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

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