The kids were out of school Friday for a teacher inservice, and we had 7 boys converge on our home, who all also spent the night – and let me tell you, they can eat!
I was able to make multiple pumpkin flavored breakfast treats the next morning, as the supermarket only had a jumbo sized tin of pumpkin. Then I still had enough left over for a cake for later in the day – once the older boys were back home, having fulfilled their volunteer obligations for the Scouts – parking cars and motorbikes and handing out bottled water to raise money for their troop during Bikes, Blues and Barbecue.
CARAMEL PUMPKIN MUFFINS
Whisk 2 cups flour, 1/2 cup sugar, 3/4 cup mini chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Separately, whisk 2 eggs, 1/2 cup caramel sauce, 1/2 cup pumpkin puree, 1/2 cup sour cream, 1 stick melted butter and 1/4 cup brown sugar, then stir into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350F, 20 to 25 minutes.
Recipe adapted from Food Network Magazine, October 2015
15 ounces pumpkin
1 2/3 cups sugar
2/3 cup applesauce
1/2 cup milk
2 teaspoons vanilla
1 cup egg product
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
Move oven rack to low position. Heat oven to 350F. Grease 2 loaf pans with cooking spray.
In a large bowl, mix pumpkin, sugar, applesauce, milk, vanilla and egg product. Stir in flour, baking soda, salt, cinnamon, baking powder and cloves. Pour into pans.
Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove to cooling rack and completely cool.
Recipe adapted from Betty Crocker Quick Breads
PUMPKIN ANGEL FOOD CAKE WITH GINGER CREAM FILLING
1 box angel food cake mix
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water
GINGER CREAM FILLING
2 cups cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger
Move oven rack to lowest position. Heat oven to 350F. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into 10-inch angel food cake pan.
Bake for 35 to 45 minutes or until crust is golden brown. Turn pan upside down over cooling rack and leave until cool. Turn cake onto serving plate.
In large bowl, beat cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer, replace top half of cake. Spread remaining filling on top of cake.
Recipe adapted from Betty Crocker Fall Baking