Pumpkin Cinnamon Pudding Cake

Monday has become my day for sharing new pumpkin recipes with you. That’s not a bad way to kick off the week if you ask me. Today’s recipe is a Pumpkin Cinnamon Pudding Cake. It’s a nice light dessert that creates its own sauce for drizzling while baking. I found the recipe during a recent cleaning/organizing frenzy. I went through a bunch of holiday baking magazines I had sitting on a bookshelf for quite some time (some for almost 10 years.) I had flagged recipes in each of them and then never made them. I found quite a few pumpkin recipes, some cookie recipes, and some other goodies that I am hoping to try out sooner rather than later.

You may be wondering how exactly this cake created its own sauce. Well, after making the batter for the cake I spread it into an 8x8x2-inch baking pan I sprayed with baking spray and then sprinkled the top with brown sugar and cinnamon. Next, I poured a mixture of boiling water and butter over the top of the cake prior to baking. While baking the water combines with the sugar and cinnamon to create a sauce under the cake. You may be tempted to reduce the amount of brown sugar you sprinkle over the cake thinking a cup is too much (I did!), but, the end result isn’t overly-sweet. Since the cake itself isn’t that sweet it offers a perfect balance for the cake.

After baking the cake in a 350 F preheated oven for about 35 minutes I let the cake cool on a wire rack before enjoying.

And the best way to enjoy this cake is warm with the sauce drizzled on top with a scoop (or two) of vanilla ice cream on the side. I made the mistake of letting the cake cool for too long before enjoying a piece so I placed it in the microwave for about 30 seconds to warm it up and then added my ice cream.

If you are really in a pumpkin mood you could also make my No Churn Pumpkin Spice Ice Cream from last week to go along with this cake. The best part, you can try both recipes with just 1 can of pumpkin puree.

 

Pumpkin Cinnamon Pudding Cake

Ingredients:

1 1/4 cups flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, at room temperature

1 3/4 cups light brown sugar

1/2 cup sour cream

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1 cup boiling water

2 tablespoons unsalted butter, at room temperature

Vanilla ice cream, for serving

 

Directions:

Preheat the oven to 350 F and spray and 8x8x2-inch square pan with baking spray.

In a medium bowl whisk together the flour, baking powder, ginger, salt, nutmeg and 1/2 teaspoon of the cinnamon. Set aside.

In a large bowl, using a handheld mixer, beat the 1/4 cup butter and 3/4 cup of the brown sugar together on medium speed until light and fluffy. Add the sour cream, pumpkin puree and vanilla and continue beating until the mixture become light and fluffy again. Add the flour and stir with a spoon until just combined. Transfer the mixture to prepared pan and spread it into an even layer with an offset spatula. Sprinkle the remaining sugar over the batter and then sprinkle the remaining cinnamon over the sugar.

In a measuring cup combine the boiling water with the 2 tablespoons of butter and stir until the butter is melted. Pour this over the batter in the pan.

Bake for 30 to 40 minutes, or until the top springs back when touched. Let the cake cool in the pan on a wire rack for 30 minutes and then spoon the cake into a bowl and top with vanilla ice cream and drizzle the syrup from the pan over it.

Recipe from Mixing Bowl Magazine from Fall/Winter 2010

No Churn Pumpkin Spice Ice Cream

One thing I have yet to come across during the season of pumpkin spice craze is pumpkin spice ice cream. Now, I am sure if you go to a specialty ice cream shop you may find it, but what I am referring to is a pint or carton of it at your local grocery store. I have seen pumpkin cheesecake, but, never just plain old pumpkin. Quite a few years ago I actually made a pumpkin ice cream using my ice cream maker but recently while chatting with a friend she mentioned the same thing, that she wished they would sell a pumpkin spice ice cream and that got me thinking to tweak my original recipe to create a no-churn version.

I began by placing a metal bowl and the beaters of my hand mixer in the freezer for about 30 minutes. While those items chilled I combined a can of condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl and whisked them together until they were well blended. Once the bowl and beaters were chilled I used them to beat heavy cream until stiff peaks formed making sure not to overbeat the cream. Next, I gently folded in the whipped cream to the pumpkin mixture. I added about half of the whipped cream at first and then the remaining half and continued folding the two mixtures together until no streams of either remained.

Once the two mixtures were combined I transferred it to a metal loaf pan. I smoothed the top and then placed a piece of wax paper directly on the surface so ice crystals wouldn’t form on the ice cream. I wrapped the pan with aluminum foil and let it freeze overnight.

The following day I removed the aluminum foil and wax paper and let the ice cream sit at room temperature for a few minutes before scooping some out to enjoy.

And while I loved it and it tasted just as good as my original ice cream maker version, I will point out that due to the addition of real pumpkin you will get an authentic pumpkin taste with this ice cream. Not just the pumpkin spice flavor that many people prefer over actual pumpkin.

No Churn Pumpkin Spice Ice Cream

Ingredients:

2 cups cold heavy whipping cream

1 14oz. can sweetened condensed milk

1 cup pure pumpkin puree

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

Directions:

In a medium bowl beat the heavy cream using a hand held mixer until stiff peaks form, do not overbeat. Set aside.

In a large bowl whisk together the condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl until well combined.

Gently fold half of the whipped cream into the pumpkin mixture for a few folds and then add in the remaining whipped cream. Continue to gently folding the whipped cream into the pumpkin mixture until no streaks of either remain.

Transfer the mixture to a 9×5-inch metal loaf pan. Smooth the top and place a piece of plastic wrap or wax paper directly on the surface and then cover with aluminum foil.

Freeze for at least 8 hours or overnight. When ready to scoop, remove the aluminum foil and the plastic wrap (or wax paper) and let sit for a few minutes at room temperature.

Pumpkin Cranberry Muffins

I tried making pumpkin muffins once or twice before and they have always been a fail. Once I tried making a crumb topped pumpkin muffin and the crumb on top was a disaster. Instead of creating a nice crust on top of the muffin it baked into the muffin. Which was weird since I mimicked the crumb topping from these blueberry muffins that have always turned out great. I am assuming it had something to do with the batter. And another time I tried making a pumpkin muffin similar to the recipe of the pumpkin bread I normally make. Once again, a fail in my book. It lacked any flavor. I wasn’t giving up though. I’ve made pumpkin cupcakes, pumpkin cake, a pumpkin tiramisu, and a few savory pumpkin dishes so I was not about to let a muffin get the best of my pumpkin baking.

Around this time of year Chobani gets in on the pumpkin craze and releases their pumpkin blended yogurts. For the past couple of years they had a Pumpkin Harvest Crisp Flip Yogurt that had pie crust pieces, glazed pumpkin seeds and pecans (YUM!) When I went looking for it this year they replaced it with an Autumn Harvest Crisp Flip Yogurt with pecans, cranberries and gingersnap crust. I like it, but definitely not as much the previous version. I think it’s the gingersnap crust that is throwing it off for me. Not really sure why they changed it… The Pumpkin Harvest Crisp was so good and had good reviews. While eating it for breakfast one day I thought that maybe a pumpkin muffin with pecans and cranberries would be a winner. I was thinking about converting a pumpkin cupcake recipe into a muffin recipe, but decided I didn’t want another fail so I turned to Google and did a few searches. Soon enough I came across a recipe for a Pumpkin Cranberry Muffin. It had some good reviews and pretty much used ingredients I already had on hand. I made one tweak to the recipe though. The original recipe called for just using cinnamon (1tsp.) and ginger (1/2 tsp.) and I just felt that that wouldn’t be enough spice to enhance the pumpkin flavor. So, I upped it to 3 teaspoons of pumpkin pie spice. This way not only would there be cinnamon and nutmeg in the batter, but also allspice, cloves and nutmeg.

One thing I should note about these muffins is that they are a 1-bowl muffin. Meaning, you add all of the ingredients to one bowl and then beat or stir to combine them. I honestly did try to whisk all of the ingredients together, but, the mixture was just too thick so I had to break out my hand mixer.

After mixing the ingredients until they were just combined I divided them into a muffin tin lined with cupcake liners – about 1/4 cup of batter in each. The recipe called for 12 muffins, but, I ended up with 15. To ensure that the remaining three baked well I filled the empty cavities of that muffin tin with water about half-way up. I then sprinkled some of the muffins with coarse sugar.

After baking for about 20 minutes I removed them from the oven and transferred them to a wire rack to cool completely. Once they were cool I tried one and I was very happy that I had switched up the spices. I think the original recipe of just cinnamon and ginger would have produce a muffin that was a bit on the bland side.

Pumpkin Cranberry Muffins

  • Servings: 12 Muffins
  • Print

Ingredients:

2 cups all-purpose flour

3/4 cups sugar

3 teaspoons baking powder

3 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 eggs

1 cup sweetened dried cranberries

1/2 cup chopped pecans

Coarse sugar, optional

Directions:

Preheat oven to 400 F. Line a cupcake tin with cupcake liners and set aside.

In a large bowl whisk together the dry ingredients – flour, sugar, baking powder, pumpkin pie spice and salt. Add in the pumpkin puree, oil, eggs, cranberries and pecans and using a handheld mixer on the low setting beat the mixture until just combined. Do not overmix.

Divide the batter evenly among the prepared cupcake tin (about 1/4 cup in each). If you have remaining batter prep a second a cupcake tin and fill the empty crevices with water about halfway up.

Bake in the preheated oven for 20 to 25 minutes, or until a cake tester comes out clean from the center. Transfer to a wire rack to cool completely.

Recipe modified from Betty Crocker

Baked Apple Cider Donuts

I remember that the only time I was able to get Apple Cider Donuts was when I would go apple picking in upstate NY. I used to look forward to that 2-hour car trip, not only for the apples, but because I knew on the 2+ – hour (thanks to the inevitable traffic) car ride home I would be enjoying some freshly made warm donuts. Nowadays, it seems like you can get Apple Cider Donuts just about anywhere. Practically every apple orchard and farm I have visited sells them. Thankfully there are two places not terribly far from me that sell them year-round and both are quite delicious. There are some other places that sell them and they are, well, to be kind, I will say not so delicious.

While the Apple Cider Donuts I have had are deep-fried, I have attempted to make my own baked Apple Cider Donuts at home and until recently haven’t been that successful. The recipes I tried usually involved reducing the apple cider and I am not sure if I wasn’t reducing it enough or what, but, they were always a fail. Recently though I came across a recipe that didn’t involve reducing the apple cider and included olive oil that produced a delicious donut that actually stayed fresh & moist for a few days – thanks to said olive oil. I wouldn’t say that these are a perfect substitution to the delicious ones I get upstate, but, they are pretty close.

If you are looking for something bite-sized so you don’t feel as guilty (granted, they are fried though!), check out these Apple Cider Fritters I posted last year.

Baked Apple Cider Donuts

  • Servings: 18-21 Donuts
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Ingredients:

3 cups flour

1 1/2 teaspoons ground cinnamon*

1/8 teaspoon ground nutmeg*

1/8 teaspoon ground allspice*

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups sugar

1 cup apple cider

3/4 cup unsweetened applesauce

3/4 cup extra-virgin olive oil

3 large eggs

2 teaspoons vanilla extract

 

Topping:

4 tablespoons unsalted butter, melted

1/2 cup sugar**

2 tablespoons cinnamon**

 

*If you have apple spice, use 1 teaspoon of ground cinnamon & 1 teaspoon of apple pie spice and omit the nutmeg & allspice.

**If you have cinnamon sugar you can use that in place of mixing together cinnamon & sugar

 

Directions:

Preheat oven to 350 F. Spray donut pans with baking spray and set aside.

In a large bowl whisk together the dry ingredients: flour, spices, baking powder, baking soda and salt.

In a second large bowl whisk together the sugar, apple cider, olive oil, applesauce, vanilla and eggs. Once well combined, add in the flour mixture and stir to combine.

Transfer the batter to the prepared donut pan, filling each cavity three-quarters full.

Bake for 18-20 minutes, until a cake tester inserted comes out clean.

Let the donuts cool for a few minutes in the pan and then invert onto a wire rack.

In a small bowl whisk together the sugar & cinnamon. Brush each donut with the melted butter and the sprinkle the cinnamon sugar on to the donut.

Store the donuts in an air tight container.

Recipe from Inspired By Charm

Pumpkin Cake with Goat Cheese Frosting

So, what happens when you bake a cake late at night and then frost it early the next morning? You don’t take pictures! But, that’s okay. I don’t need pictures to tell you how delicious this cake is. I do have this lovely final picture though…

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With Thanksgiving this week this Pumpkin Cake with Goat Cheese Frosting is my final pumpkin dessert of the season. I can’t say it’s the best as that title goes to the Pumpkin Tiramisu I posted about last month, but, it’s definitely a close second, and I am sure would be a welcome addition to your Thanksgiving dessert table. I actually made it for a Friendsgiving celebration I had with some wonderful friends last weekend. If you’ve never had your own Friendsgiving celebration I strongly advise you to have one next year. There’s absolutely no drama and you get to spend some time with people who are just as important or in some cases more important to you than your own family!

Here are some quick notes about this cake though… Definitely go with the freshly grated nutmeg and don’t try to substitute ground ginger for the freshly grated ginger, trust me, these two things make a huge difference in the flavor. I speak from experience. Make your own buttermilk by combining vinegar (or lemon juice) and milk (for this cake, I used 1/2 tablespoon of vinegar and 1/2 cup 2% milk to make the buttermilk.) And finally, if you’re not a fan of goat cheese go with a simple cream cheese frosting. You can never go wrong with cream cheese frosting.

So, however you’re spending your Thanksgiving I hope it’s one with delicious food, sweet desserts and great company. And remember, no matter what has happened in life there is ALWAYS something to be grateful for!

 

Pumpkin Cake

Ingredients:

2 sticks unsalted butter, at room temperature

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 cups light-brown sugar

3 large eggs

1 1/2 cups solid-pack pumpkin

1 teaspoon pure vanilla extract

3/4 teaspoon grated peeled fresh ginger

1/2 cup buttermilk*

*To make your own combine 1/2 tablespoon vinegar (or lemon juice) with 1/2 cup milk – I used 2%. Let stand for 5-10 minutes at room temperature. When the milk is ready it will have thickened and you will see small curdled bits.

Directions:

Preheat oven to 350 F. Prep two 8-inch round pans, either by spraying them with baking spray (what I did) or brush the pans with butter, line the bottoms with parchment paper, butter the parchment paper then dust the pans with flour, tapping out the excess.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

With an electric mixer (or stand mixer) beat the butter and brown sugar on medium speed until pale and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time. Then beat in the pumpkin and finally the vanilla and ginger. Reduce the speed to medium and add the flour in the batches alternating with 2 batches of the buttermilk, beating until just combined, scraping down the sides of the bowl as necessary.

Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown, the edges pull away from the sides of the pan and a cake tested comes out clean, about 30 -35 minutes. Transfer the pans to a wire rack to cool for 15 minutes. Turn out the cakes onto the racks to cool completely.

Place the bottom layer of the cake on a cake stand (or board) and spread half of your desired frosting evenly over the cake. Top with the second layer and evenly spread the remaining frosting over the cake.

Recipe from Martha Stewart

 

Goat Cheese Frosting

Ingredients:

1 pound (2 – 8oz bars) cream cheese, at room temperature

8 ounces soft goat cheese, at room temperature

1/2 cup confectioners’ sugar

Directions:

Beat cheese until combined, then gradually add sugar and continue beating until smooth and creamy.

Recipe from Martha Stewart

Día De Los Muertos Cupcakes

Happy Halloween! This year instead of a Halloween inspired treat I opted to go with a Día De Los Muertos (Day of the Dead) one instead. So, what is Día De Los Muertos you may ask? Well, it’s a three-day Mexican holiday where one remembers and celebrates friends and family members who have died. And while pumpkins and ghosts are symbolic of Halloween, sugar skulls are the symbol associated with this holiday. These are skulls that are colorfully decorated. The biggest difference I would say between the two holidays is how one celebrates death and the other fears death. With Día De Los Muertos people set-up altars to celebrate the dead, bring food and/or beverages, among other gifts, to their loved one’s grave site. While with Halloween, children wear masks and costumes as protection and jack-o-lanterns are meant to ward off evil spirits. So, whichever you choose to celebrate, or if you are among those who did not celebrate at all, I hope you have a wonderful day filled with candy! One of the reasons I decided to go with this theme was because I was giving these cupcakes as part of a birthday gift to a friend who really likes the décor of the holiday and she’s probably a bigger pumpkin spice fan than me.

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I began these cupcakes by making the sugar skull toppers. I melted Wilton White Candy Melts and poured them into skull molds and then placed them in the refrigerator so they could set.

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The following day using an array of sparkle gel…

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I decorated the skulls to mimic sugar skulls and then placed them back in the refrigerator.

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A few days later I made the cupcakes. To make the batter I began by whisking together melted butter, oil and milk. Once that was well combined I added in brown sugar and continued whisking until it was smooth. And then finally I added in vanilla extract and eggs. In another bowl I combined the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt) and then added them to the wet ingredients. Next I folded in pumpkin puree and chocolate chips.

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I then filled Día De Los Muertos themed cupcake liners about 3/4 full and baked them in a 350 F preheated oven for about 20 minutes.

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After letting them cool completely I made a cream cheese frosting to top them off.

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So the sugar skulls would pop a little I opted to stripe the inside of the decorator bag with green before adding the frosting to pipe. And there you have it… Día De Los Muertos Pumpkin Cupcakes.

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Pumpkin Chocolate Chip Cupcakes

Cupcake Ingredients:

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup vegetable oil

5 tablespoons milk*, room temperature

1 cup light brown sugar

1 teaspoon vanilla extract

2 eggs

1 1/4 cup + 2 tablespoons flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

14 teaspoon ground cloves

1/4 teaspoon salt

1 cup canned pure pumpkin puree

3/4 cup chocolate chips

*I used 2%

Cupcake Directions:

Preheat the oven to 350 F and lined a cupcake pan with cupcake liners.

In a large bowl whisk together the butter, oil and milk until smooth. Add in the brown sugar and continue mixing until smooth and finally add in the vanilla and eggs, continuing to whisk until smooth.

In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.

Add the flour mixture to the wet mixture and mix it until smooth.

Fold in the pumpkin puree and then the chocolate chips until well combined.

Fill each cupcake liner about 3/4 full and bake for about 21-23 minutes, until a cake inserted in the center of one of the cupcakes comes out clean.

Let cupcakes cool in the tin for a few minutes and then transfer to a wire rack to cool completely.

 

Ingredients for Frosting:

8 ounces cream cheese, room temperature

1/4 cup unsalted butter, room temperature

4 cups Confectioners’ sugar

1 1/2 cups vanilla extract

Frosting Directions:

Combine the cream cheese and butter in a large bowl and mix together until smooth.

Add half of the sugar and mix until smooth, then add the vanilla extract and continue mixing. Finally add the remaining sugar and continue mixing until smooth.

Frost the cupcakes.

Recipe from The Cake Blog

Pumpkin Tiramisu

So, here’s one of those pumpkin recipes I wanted to try that I mentioned in my Pumpkin Bread post… A Pumpkin Tiramisu. About a month or so ago I started thinking about different Pumpkin desserts, not just the typical pie or loaf bread or a variation of them but something more outside the box. Hence the Pumpkin Tiramisu. You may not think it’s not too out of the box, but, how many times have you gone to a restaurant or bakery and they had a different type of tiramisu?

I began by making a pumpkin mousse. In a large bowl I whisked together the pumpkin puree along with brown sugar, ground ginger, cinnamon & nutmeg, salt and sugar. Once that was well combined I added in mascarpone cheese and heavy cream and beat it with my hand mixer on medium speed until soft peaks formed. I must say, this pumpkin mousse is delicious on its own. I actually had some leftover after assembling the tiramisu and it’s the perfect fall dessert with not as much guilt.

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Next, it was time to assemble. Prior to making the mousse I brewed coffee (I really didn’t brew it, I just made instant – I’m not a coffee drinker) and whisked in sugar and a few tablespoons of Kahlua. After letting it cool, I soaked ladyfinger cookies in it for a few seconds and arranged them on the bottom of an 8×8 baking dish. I then spread the mousse over the cookies and repeated these two steps one more time.

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And voila… I covered it with wax paper and aluminum foil and refrigerated it overnight.

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The following day I shaved chocolate over it and enjoyed it!

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Pumpkin Tiramisu

Ingredients:

15-ounce can pumpkin puree

1/2 cup light brown sugar

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/2 cup plus 2 tablespoons granulated sugar

1 1/2 cups mascarpone chees

1 1/2 cups heavy cream

2 cups brewed coffee, cooled

2 tablespoons Kahlua*

2 7-ounce packages (about 20) dry ladyfingers

Chocolate shavings, for garnish

*Optional

Directions:

In a large bowl whisk together the pumpkin puree with the brown sugar, ginger, cinnamon, nutmeg, salt and 1/2 cup of the granulated sugar. Add the mascarpone cheese and the heavy cream. With an electric mixer, beat the mixture on medium speed until soft peaks form. Be sure not to overbeat.

In a medium bowl combine the coffee, 2 tablespoons of sugar and the Kahlua and whisk together until the sugar dissolves. Dip half the ladyfingers in the coffee mixture and arrange them on the bottom of an 8×8 baking dish. Spread a generous amount of the pumpkin mousse over the ladyfingers. Repeat these two steps cover and refrigerate overnight. You will have some mousse leftover.

Prior to serving garnish the tiramisu with the chocolate shavings.

This recipe was slightly modified from Food & Wine