Tag Archives: pumpkin

Pumpkin-Cinnamon Streusel Buns

Okay, I admit that starting the New Year with sweet, decadent Pumpkin-Cinnamon Streusel Buns isn’t necessarily what you might want to look at if you are resolving to eat healthy in the new year. Sorry, I couldn’t help myself! I’ve had this recipe tucked away for a long time but never made it because recipes with yeast always intimidate me. Not only do you have to get the warm water just the right temperature to activate the yeast, the dough needs time to rise, usually more than once. My patience is usually much more suited for quick breads but now that I’ve made this recipe successfully, I’m intimidated no more! Yes, these are still a little time consuming and require patience but my, oh, my, are they worth it! The pumpkin isn’t overpowering but adds the slightest bit of flavor and the cinnamon streusel filling is warm, homey, and exactly what you want in a roll like this. Even if you are watching what you eat, these buns are lower in calories than most cinnamon rolls so don’t feel guilty about indulging just this once.

The ingredients:

Dissolve yeast in warm water and let sit for 5 minutes.

Add in flour, pumpkin, milk, melted butter, salt, and nutmeg. Mix with a hand mixer until combined and smooth.

Roll dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.

Place dough in a bowl sprayed with non-stick spray, making sure spray covers all of the dough. Cover and place in a warm place for 45 minutes until the dough has doubled in size. Dough is ready when an indentation from two fingers remains.

While dough is rising, prepare the filling by adding sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter.

After dough has risen for 45 minutes, punch down the dough and allow to rise for another 5 minutes. Place dough on a floured surface and roll out into a rectangle. Sprinkle the filling over the dough, leaving a slight border.

Starting with the long end, carefully roll the dough into a log and cut into 12 pieces.

Place rolls into a pan and bake in a 375°F oven for 20 minutes. Allow to cool for 15 minutes.

While rolls bake, mix the powdered sugar, hot water, and vanilla in a small bowl.

After the rolls have cooled slightly, poor the glaze over the top.

Serve the buns while still warm.

Additions: None

Omissions: None

Substitutions:

  • Canned pumpkin for homemade pumpkin purée

Overall Rating: Love It

Source: Cooking Light Magazine

Bourbon Pumpkin Pie Milkshakes

Dessert and a cocktail in one? With ice cream?! Oh. My. Goodness.

I got this recipe for Bourbon Pumpkin Pie Milkshakes from another food blog I like called How Sweet It Is. And my oh my, how sweet this is! Ice cream, milk, pumpkin, and bourbon? Who knew? Is it a dessert? Is it a cocktail? Who CARES?! It’s yummy!

Pumpkin week has come to an end :(. I think I can officially stick a fork in it. It’s done. Have a great weekend!

The ingredients:

Place all the ingredients in a blender.

Pour into your favorite glass with sprinkles, whipped cream or just keep it naked.

Additions: None

Omissions: None

Substitutions:

  • Fat-free milk
  • Fat-free half-and-half
  • Light ice cream
  • Vanilla wafers

Overall Rating: Like It

Source: How Sweet It Is Blog

Pumpkin-Honey Beer Quick Bread

I’m a big fan of pumpkin bread and usually the simplest pumpkin bread is good enough for me.  But this Pumpkin-Honey Beer Quick Bread is a nice alternative to normal pumpkin bread because it includes honey beer and flaxseed.  The recipe actually calls for ground flaxseed but I already had flaxseeds on hand (from previously making Bananas Foster Bread) so I decided to use them.  Not only is flaxseed good for you (it’s good for the ol’ ticker!) but whole flaxseeds add a slight crunch and nutty bite which tastes good in soft, creamy bread like this.  The honey beer doesn’t overpower in this bread but instead adds a slight depth that rounds out the flavor.  I’d say give this a try with pretty much any beer you might have on hand (or consider substituting cider to keep it alcohol-free).  Eat this warm with a smear of butter and I challenge you to not go back for a second slice.

The ingredients:

Combine flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice in a bowl.

In another bowl, mix together sugar, oil, beer, eggs, flaxseed, water, and pumpkin.  Is it just me or does it look like there is a wicked old witch in the pumpkin in this picture??  Weird!

Blend wet and dry ingredients together with an electric mixer.

Pour batter into bread pans and bake at 350°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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