This is one of our favorite pumpkin recipes. The muffins are lighter than pumpkin bread and use less oil than some recipes. Sometimes I fill them with cream cheese and top with a basic streusel but they are good plain. They also freeze well and the recipe can be doubled easily. I started with a recipe I found online and made some modifications - cut sugar, replaced cinnamon & cloves with pumpkin pie spice and added the filling.

Pumpkin Muffins

1 egg
1/3 cup oil
1/2 cup pumpkin
1/4 cup water
1 cup flour
1 tsp baking powder
2/3 cup sugar
1/2 tsp salt
1/4 tsp baking soda
1 1/2 tsp pumpkin pie spice

Preheat oven to 400 degrees. Grease muffin tin or use paper liners.

Sift dry ingredients together. Mix wet ingredients together.

Add dry ingredients to wet ingredients all at once and mix only until they are combined. Do not overmix or muffins will be tough.

Spoon into prepared muffin tin and bake for 15-20 minutes.

Makes about 8 regular sized muffins

Optional Cream Cheese filling:

2-3 Tbsp cream cheese
1 Tbsp milk
1 Tbsp sugar

Mix together adding additional milk if needed to get a soft (but not liquid) consistency. Measurements are approximate, I sort of eyeball things.

Fill the muffin cavity about 1/2 full and add a teaspoon or so of the cream cheese mixture. Don't let the cream cheese touch the pan. Cover cream cheese with remaining batter.

If desired sprinkle streusel on top - any basic recipe will work. Bake for 15-20 minutes and let cool completely. Filling will stay hot for a long time.

Makes around 10 filled muffins.

When you can't decide between pumpkin or pecan pie, this recipe is the best of both worlds. -Grainlady

PUMPKIN PIE SQUARES

1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13x9x2-inch pan. Bake 15 minutes at 350 degrees F.

In a large bowl combine:
1 (15-oz.) can pumpkin
1/2 c. brown sugar
1 can (13-1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat well and pour mixture over baked crust. Bake 20 minutes at 350 degrees F.

In a small bowl combine:
3/4 c. chopped pecans (I double that amount)
1/2 c. brown sugar
2 T. butter
Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2-inch squares.

There is a great thread from a couple of weeks ago with lots of terrific pumpkin recipes..... rather than try to copy them all here, I am just linking to the thread.

Here is a link that might be useful: Pumpkin recipes from the Cooking Forum

Thanks. Going to make grainlady's squares for dinner tonight.

caliloo thanks for linking that thread. Some great recipes in there too.

This is one of our favorite pumpkin recipes. The muffins are lighter than pumpkin bread and use less oil than some recipes. Sometimes I fill them with cream cheese and top with a basic streusel but they are good plain. They also freeze well and the recipe can be doubled easily. I started with a recipe I found online and made some modifications - cut sugar, replaced cinnamon & cloves with pumpkin pie spice and added the filling.

Pumpkin Muffins

1 egg
1/3 cup oil
1/2 cup pumpkin
1/4 cup water
1 cup flour
1 tsp baking powder
2/3 cup sugar
1/2 tsp salt
1/4 tsp baking soda
1 1/2 tsp pumpkin pie spice

Preheat oven to 400 degrees. Grease muffin tin or use paper liners.

Sift dry ingredients together. Mix wet ingredients together.

Add dry ingredients to wet ingredients all at once and mix only until they are combined. Do not overmix or muffins will be tough.

Spoon into prepared muffin tin and bake for 15-20 minutes.

Makes about 8 regular sized muffins

Optional Cream Cheese filling:

2-3 Tbsp cream cheese
1 Tbsp milk
1 Tbsp sugar

Mix together adding additional milk if needed to get a soft (but not liquid) consistency. Measurements are approximate, I sort of eyeball things.

Fill the muffin cavity about 1/2 full and add a teaspoon or so of the cream cheese mixture. Don't let the cream cheese touch the pan. Cover cream cheese with remaining batter.

If desired sprinkle streusel on top - any basic recipe will work. Bake for 15-20 minutes and let cool completely. Filling will stay hot for a long time.

Makes around 10 filled muffins.

One recipe I didn't see on the Pumpkin link that was very popular with my family last year was the Starbuck's Pumpkin Scone recipe.

Does anyone have that one handy? I made them with a Maple Glaze drizzled over them that someone gave as an alternative to the original recipe.

Tried the Search...but could not locate. Thanks-

Here is a good one. I haven't made it in a while....maybe I should.

Layered Pumpkin Cheesecake
source: Betty Crocker

For the crust:
2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
For the filling:
4 pkgs. 8 oz. each cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumkin (not pumpkin pie mix)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes.

In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly.
Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan.

Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved.

Linda

Here's the Starbuck's Pumpkin Scones copycat recipe. These are really good and moist! I usually triple the recipe because of demand.

Pumpkin Scones
2 cups all-purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter

1/2 cup canned pumpkin

3 tablespoons half-and-half

1 large egg

Plain Glaze:
1 cup powdered sugar

1 tablespoon whole milk or water

Spiced Glaze
1 cup powdered sugar

2 tablespoons whole milk or water

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

TO MAKE THE SCONES:.
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:
6. Mix the powdered sugar and milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THE WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING: (make it thicker than the white glaze)
8. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Home Cookin Chapter: Recipes From Thibeault's Table

Pumpkin Loaf
============
3 cups sugar
1 cup vegetable oil
4 eggs
3-1/3 cups flour
2 teaspoons salt
2 teaspoons cinnamon (or to taste)
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups pumpkin
2/3 cup water
1 tablespoons Vanilla
2 bags chocolate chips.

Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside.
Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into
sugar mixture alternately with water. Bake at 350 for 1 hour if using
large loaf pans, or for 50 minutes if using smaller loaf pans. Spray
pans with Butter flavoured Pam.

NOTE: The original recipe called for nuts (pecans or walnuts) which I
used. Then I tried it with both nuts and chocolate chips, before
settling on just chocolate chips. I use two bags of good quality
chocolate chips.

momto4kids - Thank you for posting the recipe. I've added it to my Clippings this time.

My mother started making this pie in the early 50's from Joy of Cooking, although she increased the spices a little to what you see below. People to whom we have served it over the years prefer it to pumpkin custard pie -- even avowed pumpkin haters! I hope you try it and like it.

PUMPKIN CHIFFON PIE
(Not your grandmotherâÂÂs pumpkin pie!)

One baked 9â pie shell
1 envelope unflavored gelatin
ü cup cold water
3 egg yolks (whites are used below)
ý cup sugar
1-1/4 cups canned pumpkin
ý cup milk
ü teaspoon salt
þ teaspoon cinnamon
ý teaspoon nutmeg
3 egg whites
ý cup sugar

Soak the gelatin in the cold water to soften.
Beat the egg yolks slightly. Add the first ý cup sugar, pumpkin, milk, salt, and spices.
Cook and stir these ingredients in a double boiler over hot water until thick, about 15 minutes.
Stir in the soaked gelatin until dissolved. Chill until almost set.
Whip the egg whites with the second ý cup sugar until stiff but not dry. Gently fold into chilled pumpkin mixture, then pour into prepared pie shell.
Chill to set. Serve with whipped cream, if desired.

This is the best pumpkin loaf I've ever had. The nuts, raisins and glaze take it up a notch.

Pumpkin Bread

Ingredients:
1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup apple juice (or water)
3/4 cup dark brown sugar
1/2 cup white sugar
1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon almond extract

1 cup (or less) chopped toasted pecans
1/2 cup raisins

Glaze:
1 cup powdered sugar
2 1/2 tablespoons melted butter
1/2 to 1 tablespoon half and half ( don't use too much)

Directions:

1. Preheat oven to 350 degrees. Grease and flour one large loaf pan

2. In a large bowl, mix together pumpkin puree, eggs, oil, apple juice and sugars until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
Stir in nuts and raisins. Pour into the prepared pan.

3. Bake for about 50 minutes in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.
Make glaze now.

Take out of pan and cool on a rack with waxed paper under rack. Poke holes in bread and quickly drizzle with glaze.

I forgot: Add 1/2 teaspoon cinnamon to the glaze.

YUMM! These all sound so good.

Here's a picture of Grainlady's squares

Hey, what happened?! That was a full pan when I went to get the camera.

One of our original "Library Ladies" gave me this recipe. Once she decided I was OK and wouldn't ruin her library, she would bring us treats. They are more muffin-like. I make them in mini muffin pans and use mini chocolate chips. No frosting necessary (though I do them with a light glaze sometimes). Really good...no one knows it's a cake mix.

* Exported from MasterCook *

Pumpkin Cupcakes

Recipe By : Katie, from Jan N
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box spice cake mix
1 cup pumpkin puree
2/3 cup water
2 eggs
6 ounces chocolate chips

Combine cake mix, pumpkin, water and eggs in mixing bowl. Mix as directed on cake mix package.

Stir in chocolate chips.

Grease and flour bottoms of muffin tins, or mini muffin tins. Fill cups 2/3 full.

Bake 15-20 minutes in 350F oven (12-15 min. for mini-muffins).

Cool 5 minutes and turn out.

Frost if desired, but they don't really need it.

Yield:
"2 dozen"

- - - - - - - - - - - - - - - - - - -

This is a 'must-have' for our Thanksgiving feast, always made by Gramdma:

PUMPKIN ROLL WITH CREAM CHEESE

Ingredients:
â¢3 Eggs
â¢1 cup Sugar
â¢2/3 cup Pumpkin
â¢1 teaspoon Lemon juice
â¢3/4 cup All-purpose flour
â¢1 teaspoon Baking powder
â¢2 teaspoons Cinnamon
â¢1 teaspoon Ginger
â¢1/2 teaspoon Nutmeg
â¢1/2 teaspoon Salt

â¢Filling:
â¢8 ounces Cream cheese -- softened
â¢4 tablespoons Butter -- or margarine
â¢1 cup Powdered sugar
â¢1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color.

Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt.

Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ð for 15 minutes.

Remove from oven.

Cool for 15 minutes.

Place cake on clean tea towel sprinkled liberally with powdered sugar.

Cool 10 minutes longer.

From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling.

Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel).

Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving.

Keep leftover slices refrigerated. This pumpkin roll freezes well.

This recipe is from my niece, who recently finished an internship at Chez Panise in Berkelely, CA.
Pumpkin Ravioli with Hazelnut and Sage Sauce
Filling:
2 C pumpkin puree
2 T butter
2 shallots, minced
2 tsp sage
ü tsp nutmeg
Kosher salt
Freshly ground black pepper
1 lb homemade pasta, rolled thin
Sauce:
3 T butter
1/3 C finely chopped toasted hazelnuts
1 C heavy cream
1 tsp sage, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Fried sage leaves, for garnish

1. Saute the shallots and sage in 2 tablespoons of butter until the shallots are soft.
2. Add the pumpkin puree and nutmeg. Season with salt and pepper. Stir over low heat until very thick.
3. Place a layer of pasta on top of a ravioli mold. Press indentations. Fill the indentations with the filling mixture. Brush edges with water, and put a layer of pasta on top. Roll a rolling pin over the top, cutting and separating the ravioli. Pop the ravioli out of the mold, and set in a single layer on a cookie sheet dusted lightly with flour. (Or use your favorite method of making ravioli.) Repeat until the ravioli and/or pasta is used up.
4. To make the sauce, heat the butter in a heavy medium pan and add the hazelnuts and sage. Add the cream, pepper, and salt. Gently simmer until the sauce thickens and coats the back of a wooden spoon.
5. Bring a pot of salted water to a boil, reduce heat to a simmer. Cook the ravioli in the gently simmering water for a few minutes, until the pasta is cooked through.
6. To serve, place ravioli in a shallow bowl, pour hazelnut sauce over, and garnish with fried sage

Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them.

Pecan Pumpkin Dessert by Sue Williams

2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans

FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.

In a large mixing bowl, combine the pumpkin, milk and sugar.
Beat in eggs and vanilla.
Pour into prepared pan.

Sprinkle with dry cake mix and drizzle with butter.
Sprinkle with pecans.

Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it.

Spicy Sausage and Pumpkin (Winter) Soup

one 15 oz can of pumpkin--do NOT use pumpkin pie filling!
4 C chicken broth
1/2 C minced onion
1 C finely chopped mushrooms
1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water)
1 clove garlic, minced
2 T each of finely chopped fresh parsley, oregano and basil
8 links of your fave sausage, diced
1/2 C shredded parmesan (1 T. per cup) for topping
salt/pepper to taste

Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup.

Brown sausage and then add the onion, garlic and herbs.
Stir in the pumpkin and mix..
Stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the milk and simmer on low another 10-15 min.
Serve topped with shreds of parmesan.

loves2cook4six -

That's exactly how the Pumpkin Pie Squares always look when I make them too.... ;-)

-Grainlady