Pumpkin Chocolate Chip Muffins

The bonus recipe.  I had half a can of pumpkin open in the fridge and had to make good use out of it.  I think the staff at school was glad I did.  These were a HUGE hit!

Thanks to all who floated recipes my way, and a special thank you to all who politely offered themselves up as guinea pigs to my festive challenge.  This was the perfect way to end the pumpkin bonanza!

1 2/3 cups flour
¾ cup sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 cup pumpkin purée
2 eggs
½ cup melted butter
1 cup dark or semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)

1. In a mixing bowl, combine flour, sugar spice, baking soda, baking powder and salt.  In a separate bowl add pumpkin, eggs and butter; mix well until blended.  Stir in chocolate chips.  Combine with flour mixture until just moistened.

2. Fill muffin cups (either liners or greased pan) ¾ full.  Bake  20-25 minutes at 350°, or until muffins are puffed and spring back when touched.  Remove from pan and serve warm.

Yields 12 regular muffins and 12 mini muffins.

These muffins easily receive 5 out of 5 pumpkins!

Pumpkin Pie Dip

This is it.  The final recipe in my 12 Days of Pumpkin Challenge.  The first thing I heard last night when I arrived at Bunco was, "It's the pumpkin lady."  Yes, that is what this challenge has turned me into.  At any rate, while not completed in my originally allotted amount of time, I have come up with 12 pumpkin recipes, and then some.  I have one more in the works as a special bonus, but maybe that's because I have half a can of pumpkin sitting in the fridge just waiting to serve its purpose.

I found this recipe when I was searching for a crustless pumpkin pie.  It sounded interesting, so last night she made her debut at a night out with the ladies.  To say it was a hit was an understatement.

8 oz. cream cheese, softened

2 cups powdered sugar

1 cup pumpkin purée

½ cup sour cream

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

½ tsp. ground ginger

Gingersnap cookies

In a large bowl, beat cream cheese and powdered sugar until smooth.  Beat in pumpkin, sour cream, and spices until blended.

Serve with gingersnaps.  Refrigerate leftovers.

What I liked about this recipe:

It really does taste like pumpkin pie. I've met more people lately who simply do not like pumpkin pie because they don't like the texture. I'm curious to see if they enjoy the flavor of this dip!

This dip would also be great with:

Sliced pears, apples, or as a spread on a zucchini bread, pumpkin bread, or nut bread.

While the Bunco ladies overwhelmingly gave this dip a 5 pumpkin rating, I'm giving it 4 out of 5. It is good, but it didn't leave me lusting for more. I can tell you the pregnant ladies raved about it!

 

Pumpkin Soup

When we were living in Boston, everyone raved about the pumpkin soup at Au Bon Pain.  I honestly cannot remember if I had it or not.  But I LOVE my squash soup {www.feedingthelovelies.blogspot.com/2009/10/butternut-squash-pureed-soup.html}, so I figured it was worth giving this new recipe a try.  Thanks, Katie, for offering up the recipe.

1 Tbsp. olive oil
3 ½ cups yellow bell pepper, chopped (about 2 large)
1 ½ cup carrots, chopped (about 2 medium)
1 cup onion, chopped (about 1 medium)
½ tsp. Spanish smoked paprika
2 cloves garlic, chopped
5 cups chicken broth, divided
¼ tsp. black pepper
1 (15 oz.) pumpkin purée
2 Tbsp. fresh lemon juice
2 Tbsp. toasted pumpkin seeds
1 Tbsp. fresh parsley, chopped

1. Heat oil in a large pot or Dutch oven over medium-high heat.  Add bell pepper, carrots, and onion.  Cook 10 minutes or until tender, stirring occasionally.

2. Add paprika and garlic; sauté for 1 minute.  Add 3 cups broth and black pepper; bring to a boil.  Cover, reduce heat, and simmer 20 minutes, or until vegetables are tender.

3. Place vegetable mixture in blender (may have to do in portions).  Secure blender lid, and blend until smooth.

4. Return pureed vegetable mixture to pot.  Stir in remaining 2 cups of broth, and pumpkin.  Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.

5. Remove from heat, stir in juice.

Ladle into bowls, garnishing with fresh parsley and pumpkin seeds.  Yields 7 servings.

What I liked about this soup:
Pretty much nothing.  Maybe it was that I didn't use the special Spanish paprika.  Or maybe it is that I used paprika at all.  One thing is for sure, I won't be serving this up again.  However, if anyone has a recipe for a to-die-for pumpkin soup, I won't rule out giving it a whirl.

I'm giving it 1 out of 5 pumpkins.  Let's just say we ate it, consumed a lot of biscuits, but didn't keep any of the remains.

Crustless Pumpkin Pie

I first enjoyed a crustless pumpkin pie on our last Thanksgiving in Florida.  I'd never heard of it until my girlfriend, Michelle, brought it to our Thanksgiving dinner.

This year I'm in charge of making the pumpkin pie to bring to the neighbors'.  It's a small gathering, so I only need to bring one pie, and the thought of making an entire batch of crust that will likely go unused is just a waste.  (And I am not a fan or store-bought crust!)  So here I am, trying out the crustless pumpkin pie.

1 can (15 oz.) pumpkin purée
1 can (12 oz.) evaporated milk
3 eggs
½ tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup powdered sugar

1. Combine all ingredients and beat until smooth.

2. Pour into a 9" sprayed pie pan.

3. Bake at 4oo° for 15 minutes, then at 325° for 2 hours, or until a knife is inserted in center and comes out clean.

What I liked about the crustless pie:
It's a whole lotta pumpkin and a lot easier to make when you don't have to roll out a crust!


The advantage of a crust-free pie:
Your calorie intake is significantly lower without the flaky bedding!


While I enjoyed this pie and it tasted almost as good as its crusted cousin, it just isn't the same without Grandma's special recipe for flaky goodness.  It was a big hit with our neighbor, Olivia, who isn't a fan of the crust to begin with.  I'm giving this 4 out of 5 pumpkins; although it is good, it doesn't quite live up to the original.

Harvest Pumpkin Scones

These went over well at school today, a hit with the staff, and a big hit with my little Lauren!

2 ¾ cups flour
1/3 cup sugar
1 Tbsp. baking powder
¾ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
½ cup cold butter
1 cup cinnamon chips or chocolate chips
⅔ cup pumpkin purée
2 large eggs
cinnamon and sugar to sprinkle on top (optional)
coarse white sparkling sugar on top (optional)

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt and spices.

2. Work in butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

3. Stir in chips.

4. In a separate mixing bowl, whisk together pumpkin purée and eggs until smooth.

5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment and sprinkle with flour to allow the scones to come off easily after baking.

7. Scrape the dough onto the floured parchment or pan, and divide it in half.  Round each into a 5" circle; circle should be about ¾" thick.

8. Brush each circle with milk, and sprinkle with cinnamon and sugar mix, and/or coarse white sparkling sugar, if desired.

9. Using a knife that you run through cold water, slice each circle into 8 wedges.

10. Carefully pull the wedges away from the center to separate them just a bit, about ½" space between them.

11. For the best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.  While the scones are chilling, preheat the oven to 425°.

12. Bake scones for 22-25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

13. Remove the scones from the oven, and serve warm.  Wrap leftovers airtight and store at room temperature.  Reheat briefly in microwave if desired.

Yields 16 scones.

These go best with:
Milk!  Lauren loved hers with milk, but they would also be great paired with coffee, tea, or hot chocolate!

I'm giving these 4 out of 5 pumpkins.  They're a nice autumn morning treat, but for some reason they make me feel like they are missing something.

 

Pumpkin Bread

In the interest of bringing a simple snack to our Christmas card making party on Saturday, I came across this recipe.  As it turns out, the recipe makes two loaves, yielding one for the party, and another as a thank you for our helpful neighbor.

I joked that this wasn't just pumpkin bread, but that it was "amazing" pumpkin bread.... I'd say it held up to its dubbing.

1 can (15 oz.) pumpkin purée
1 ⅔ cups sugar
⅔ cup vegetable oil
2 tsp. vanilla
4 eggs
3 cups flour
½ cup coarsely chopped nuts, I used walnuts
½ cup raisins, if desired
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground cloves

1. Move oven rack to low position so the tops of pans will be in center of oven.  Heat oven to 350°.  Grease the bottom of 2 loaf pans (greasing only the bottoms of the pans helps form a gently rounded top; if the sides are greased the edges of the loaf may have ridges).

2. Stir together pumpkin, sugar, oil, vanilla, and eggs in a large bowl.  Stir in remaining ingredients.  Pour into loaf pans.

3. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.

4. Cool 10 minutes, tipping pans on their side on a heat-safe cutting board or cooling rack.  Remove from pans and cool completely, about two hours, before slicing.

Wrap tightly and store at room temperature up to four days, or refrigerate up to ten days.

Makes two loaves.

What I like about this pumpkin bread:
It has great flavor; not overpowering, but not bland.

How I varied the recipe:
I omitted the raisins, not knowing whether or not the people eating it would appreciate them.

What I would do different next time:
I had a problem with the sides getting done before the inside, so I had to wrap the edges in aluminum foil after 60 minutes, then bake for another 10 minutes for the center to get done.  Next time I would lower the baking temperature and increase the amount of baking time.

I would also add more nuts.  There were just enough nuts to know they were in there, but with at least 1 full cup it would be consistently appealing.

This pumpkin bread would be fun as:
Mini loaves for gifts or individual snacks.  The girls loved this recipe and would have gotten a kick out of getting their own loaves!

This pumpkin bread recipe gets 5 out of 5 pumpkins.  It was moist, delish, easy, and a hit with even the moderate pumpkin enthusiast.

Pumpkin Swirl Brownies

If you're looking for an easy way to mix up your brownies, this is it.  It received rave reviews at Bunco and at school.  I have Betty Crocker to thank for this one.

Filling

3 oz. cream cheese, softened

½ cup pumpkin purée

1 egg

3 Tbsp. sugar

1 tsp. cinnamon

¼ tsp. nutmeg

Brownies

1 box Betty Crocker Walnut Premium Brownie Mix*

¼ cup vegetable oil

¼ cup water

1 egg

1. Heat oven to 350°.  Grease pan (8x8, 9x9 or 11x7).

2. In a small bowl, beat all filling ingredients with an electric mixer on low speed until smooth.  Set aside.

3. Make brownie batter as directed on box, using ¼ cup vegetable oil, ¼ cup water, and 1 egg.  Spread ¾ of the batter in pan.  Spoon filling by tablespoons evenly over batter.  Spoon remaining brownie batter over filling.  Cut through batter several times with knife for marbled design.

4. Bake 40-45 minutes or until toothpick inserted into center comes out almost clean.  Cool completely.  Cut into desired size squares.

Store in refrigerator.

*This can be made with any brownie mix; stir up your brownies according to the directions on the box or recipe. 

What I liked about these:

The marriage of chocolate and pumpkin is a delicious any-time-of-the-day treat.  The bites of walnuts, divine!

What I would do different:

I didn't have enough time to let these cool completely before serving them last evening.  While they were still good, they were even better cooled, and just as delicious the next day.

What is great about these:

They don't take a lot of time to whip up, and they can be made from things you keep in the fridge and the pantry.  Plus, they're just different enough, making them an even sweeter treat!

I'm giving these brownies 4 out of 5 pumpkins.



Pumpkin Spice Martini

When I started this challenge I didn't know what I'd end up with; I certainly didn't fathom any alcoholic beverages.  But alas, here it is, the Pumpkin Spice Martini.

It only seemed fitting to share this with the wild and crazy Bunco crowd.  Overall it was a hit.  Though be warned, it is strong.... Strong to the light-weight Midwesterner; no match for the European girls!

LeeAnn, thanks for the recipe. Jon, thanks for being our drink-mixer.  You served every drink with class and finesse!

1.5 oz. Captain Morgan Spice Rum

1 oz. Baileys Irish Cream Liqueur with Caramel

3 Tbsp. pumpkin pie filling

Top with whip cream and cinnamon or nutmeg

What I liked about this drink:

It's different.  It has a kick, a big kick, but it's fun in small doses.

What I would do different next time:

The original recipe calls for Godiva Caramel Liqueur.  I couldn't find it anywhere, so I substituted with Baileys.  I think it would taste great with the chocolate undertone!

If you don't want it so strong:

Cut back on the amount of rum and add a splash of milk.



My gal pal, Meg, gave this a definite 5 out of 5 pumpkins (maybe because she had five herself?!) I'm giving it 4 out of 5. It is a powerful seasonal delight, and probably much better with Godiva!

Pumpkin Meatloaf

Obviously I did not read the recipe well enough when I stumbled upon it.  When I decided to make it tonight I took a double take when I realized I wasn't adding pumpkin purée, I was actually cooking in the pumpkin.  I decided to head back to the internet, and low-and-behold cooking a meatloaf in a pumpkin is all the rage in circles I don't travel in.

It should be called "Meatloaf in a Pumpkin".

{Fresh Out of the Oven}

1 (3-½ to 4 lb.) pumpkin

salt and black pepper, to taste

3 Tbsp. yellow mustard, I used Dijon

2 Tbsp. brown sugar

1 egg

1 Tbsp. Worcestershire sauce

½ tsp. salt, or to taste

1-½ lb. lean ground beef

½ cup fine dry bread crumbs

1. Cut top from pumpkin; discard top.  Remove and discard strings and seeds.

2. Place entire pumpkin, minus its top, in baking dish.  Add about 1 inch hot water to dish around the outside of the pumpkin.  Cover pumpkin and pan with foil.  Bake in a preheated 400° oven for 45 minutes to 1 hour, or until pumpkin is tender, but not falling apart.  Pour off water.

3. Season inside of pumpkin with salt and pepper.  Spread with 1 Tbsp. of mustard and sprinkle with brown sugar.  (Since the pumpkin was still hot from baking this slide right to the bottom.  I decided to use it more as a glaze, swirling it around the interior of the pumpkin, then marinating the meatloaf with it.)

4. Combine remaining 2 Tbsp. mustard, egg, Worcestershire sauce, salt, ground beef and bread crumbs.  Mix well.  Form into a ball and stuff mixture into pumpkin shell, packing down tightly.

5. Return pumpkin to oven and bake, uncovered for 45 minutes to 1 hour, or until pumpkin is tender and meatloaf is cooked.

6. Cut into wedges and serve.

{Geoff, Suspect and Curious}

What I liked about this:

It was fun to try something different, and unconventional.  I liked the Dijon mustard/ brown sugar marinade.

What I thought:

I can't put my finger on it.  We didn't dislike it, but we couldn't quite pinpoint anything unique about it.  Maybe it was the Italian Bread Crumbs.  Or maybe the fact that I ran out of mustard and substituted with Dijon mustard.

What I would do different:

I'd add pumpkin purée to the meatloaf itself.

I think I would also add some puncture holes to the lower end of the pumpkin to allow the juices to escape through the bottom.

What you need to know if you make this:

45 minutes to 1 hour is not long enough to cook this through.  We ended up opening it up, then cooking it longer to cook it thoroughly.

I'm giving this recipe 2 out of 5 pumpkins. It isn't bad, but as I see it, it certainly wasn't worth the time I invested in carving out the pumpkin, then cooking the shell just to pop a meatloaf inside.

Pumpkin Pancakes

I have to be honest.  I'm not one to change what works.  I like regular pancakes, I like blueberry pancakes, I wasn't sure how I would like pumpkin pancakes.  Before I could even sink my teeth into them, the girls had devoured half of theirs and declared, "I like them," with a thumbs up.  Well then, need I say more?

Thank you, LeeAnn, for this tasty twist on flapjacks!



2 cups flour

2 Tbsp. brown sugar

1 Tbsp. baking powder

½ tsp. cinnamon

¼ tsp. nutmeg

1 tsp. salt

1-¾ cups milk

½ cup pumpkin purée

1 large egg

2 Tbsp. vegetable oil

1. Combine dry ingredients with a wire whisk.  Set aside.

2. In a large bowl, beat milk, pumpkin, egg, and oil.  Gradually add dry ingredients.  Mix only until wet.  Batter will be lumpy.

3. Heat griddle.  Brush with oil.  Make pancakes using ¼ cup batter.  Cook until top is bubbled and edges dry.  Flip and cook for another minute or so.

What I liked about these:

They're tasty pancakes.  Not too much pumpkin, but enough to give them Fall flavor.

What I didn't expect:

This recipe makes thick pancakes.  I like them thick, but if you prefer them thin, increase the amount of milk to 2 cups.

These would taste good with:

Nuts on top, walnuts or pecans.  Or spruce them up with chocolate chips or raisins.  They would even make great pigs-in-a-blanket with maple sausage links!

Next time I would:

Use pumpkin pie spice instead of the cinnamon and nutmeg.  I opted not to add ginger, but adding ¼ tsp. ginger may have given it a boost.  The recipe I had called for 1-¼ tsp. pumpkin pie spice, but since I am fresh out of that one, I had to rearrange my thinking.

I'm giving these pancakes 4 out of 5 pumpkins.  The recipe needs a little tweaking, but is destined to reach the 5 pumpkin mark!

Pumpkin Bars

This one is an old standby from my mom.  She usually makes these as bars, baking them on a jelly role pan.  I didn't want to have that many left to contend with, so I made mine more like a cake.  Even so, it won over the approval of the committee at our pumpkin carving gala tonight.

Bars/Cake

2 cups flour

2 cups sugar

1 cup salad oil

4 eggs

1 can (15 oz.) pumpkin purée

2 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

½ tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1. Preheat oven to 350°.

2. Mix all ingredients together.

3. If baking bars, spread on a greased jelly role pan and bake for 30 minutes, or until a toothpick comes out clean when stuck into the center.  If baking in a 9x13" cake pan, bake for about 50 minutes, or until a toothpick comes out clean when stuck into the center.

4. Frost when completely cool, and refrigerate until ready to serve.

Frosting

4 oz. cream cheese, softened

½ cup shortening

2 cups powdered sugar

½ tsp. vanilla

½ tsp. salt

Mix well with a mixer and frost bars.

What I like about these:
Unless someone is completely offended by pumpkin, it's a hit with everyone!

What You Should Know:
If you make this as a cake, at the 30-minute mark the edges will be done.  I covered them with aluminum foil (yes, it can get tricky) then baked the cake for another 20 minutes.

Also, because there is less surface area, the cake requires less frosting, so I did end up discarding some.

I'm giving this recipe 5 out of 5 pumpkins.  A classic pumpkin treat!