pumpkin

Like a delicious <a href="https://sallysbakingaddiction.com/pumpkin-roll/" rel="">pumpkin roll</a>, these pumpkin cheesecake muffins combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.

Pumpkin Cheesecake Muffins

(50 grams) packed light or dark brown sugar

(62 grams) all-purpose flour

cinnamon

(60 grams) unsalted butter, melted

baking powder

baking soda

salt

pumpkin pie spice*

(133 grams) packed light or dark brown sugar

eggs,

(227 grams) canned pumpkin puree

(120 milliliters) vegetable oil (or melted coconut oil)

(80 milliliters) milk

vanilla extract

(168 grams) block cream cheese, softened to room temperature

egg yolk,

sugar

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.

Make the crumb-topping first

Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don&#8217;t over-mix into a paste. Just mix until it is crumbly. Set aside.

Make the pumpkin batter

Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.

Make the cheesecake filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.

Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter&#8211; or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.

Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.

Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

This recipe is delicious! I followed the instructions  and they turned out great. Thank you for sharing!

Loved these! My husband loves pumpkin pie and I just made these for his birthday on the 12th and he LOVED them! Thank you for so many amazing recipes!  I've made the honey garlic shrimp quite a few times and everyone loves that too!  The one problem I had was I didnt use muffin liners and a few of the top half of the muffins came off after cooling.... they still tasted amazing and my house smelled amazing while they were cooking! I have a heart shaped donut baking pan and did a few in that with just small dollops of cheesecake batter stuffed around them and baked them for about 16-20 minutes at the lower temp and they turned out amazing! Again thanks for all of the amazing recipes, everyone loves everything that I make that comes from you!

I made these on the weekend and they are amazing! They’re a perfect fall breakfast treat. Thanks Sally!

I don't love pumpkin but these were great!  I brought them to work and everyone loved the pumpkin cheesecake muffins.  Thank you, Sally!

These turned out perfectly! I knew I would love them as soon as I saw the title. How can you go wrong?
I actually prefer a less sweet muffin so I was generous with the spices and did not pack the brown sugar.  I followed the directions and they turned out perfectly.  Thanks very much Sally,  I love your recipes and this one is another winner!

Super good recipe the muffins tasted so good! My only question is how could you keep the cream cheese filling from coming out like lava! All(or most) came out from the tops. Otherwise super good.

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Pumpkin Bread

cloves

nutmeg

1-1/2 sticks (3/4 cup) unsalted butter, softened

eggs

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Creamy pumpkin chili with a savory broth will warm you up on a cold fall evening!

Crockpot Pumpkin & Ground Turkey Chili Recipe

lb turkey

onion,

bell peppers, chopped (one red, one green)

tomatoes

– 15.25 oz can black beans, drained

pumpkin puree

oz 100% tomato juice

pumpkin pie spice

chili powder

cumin

garlic powder

salt & pepper

This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won&#x27;t miss the crust at all! It&#x27;s gluten free and refined sugar free too. EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Crustless Pumpkin Pie Pudding

Butter or coconut oil to butter the pie dish/dishes

½ tsp ground ginger

⅛ tsp freshly grated nutmeg

cornstarch

tsp vanilla extract

maple syrup

pumpkin puree (1 can)

fl oz evaporated milk (1 can)

whipped cream (optional)

Maple syrup (optional)

Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).

In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.

Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.

Add the 2 eggs and yolk, and whisk to combine.

Add the pumpkin puree and whisk until it's mixed in well.

Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.

Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles.&nbsp;See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.&nbsp;

Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).

If you have a thermometer, check for an internal temperature of&nbsp;165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.

Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.

Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).&nbsp;

An easy-to-follow recipe for how to roast pumpkin and make homemade pumpkin purée! Perfect for pies, soups, pastas, and more!

How to Roast Pumpkin

2-3 lb. sugar pumpkin

Tbsp coconut

sea salt

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.

Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.

Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you'd prefer! See text links above.

If turning into purée, simply scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. if it has trouble blending, add a little water. But it shouldn't need it!

Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Old Fashioned Pumpkin Pie

eggs egg

dark brown sugar

white sugar

ginger

cardamom

lemon zest

pumpkin pulp purée

heavy cream

"I made this exactly how it says... the texture was perfect— the crust perfect— the color perfect- no cracks!!!—- but the taste?! “kind of bland” - i really like to TASTE pumpkin and it didnt have much flavor"

Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.

"Okay!! This was a positive experience for me regardless of the fact this pie took me over 3 hours to perfect! However, the response from my family and love ❤️ and truly overwhelming!!! They told me this was the freshest pumpkin pie they had ever tasted (I use real pumpkin) and the pie was gone within minutes!!! I was truly proud of slaving myself over the hot oven on this one!"

"I didn’t trust my crust would fully cook so pre baked.   Also added a few cracks of black pepper and a splash of brandy   Delicious"

"Hello, I just wanted to know if I wanted to make this with a  carving pumpkin(like a jack-o-lantern) could I?  Would it taste good good or would I need to add more sugar or something? Its the only pumpkin I have. Thanks, great recipe tho!"

"I made this but my pie crust (from this site) didn't fully bake at the bottom. Do you know how I can avoid this? It was delicious though!"

https://www.simplyrecipes.com/video_src?vid=5978361870001

These quick and easy pumpkin cheesecake bars are going to be a hit with family and friends. If someone says they don't like pumpkin, we think they'd still like this dessert. The crust has a savory butter taste. It's gooey, yet crunchy at the same time. Cream cheese and sugar make the filling sweet and creamy. The pumpkin flavor...

Pumpkin Cheesecake Bars

CRUST:

c all-purpose flour

c firmly packed brown sugar

c butter, softened

CHEESECAKE FILLING:

pkg cream cheese, softened, 8 oz. each

c pure pumpkin

c sugar

tsp pumpkin pie spice

Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.

Pumpkin Puree

Kosher salt

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

I'm in this for the frugality and the way I look at it I just turned $4 of pumpkin into $24 of puree. Never buying canned again.

I clean and steam my pumpkin upside down for about 8-10 minutes until soft.  Remove to a rack to cool for a bit.  I then scrape with spoon into a bowl and cool to put into 2 cup containers or bags and freeze. no mashing involved as it is just right when scraped off the rind.  I have used them for up to a year and they taste great.

I used to cut the pumpkin into small pieces but using the halves and using the salt made my life so much easier!  Thanks Alton!

This Thanksgiving was my first time using fresh pumpkin when making the pie. I'm never going back to canned pumpkin again. This recipe was simple, quick, and easy. The pie received rave reviews from the family, thank you Alton!

Came out perfectly. Great recipe and instructions. I didn't have a cleaver so I used a chef's knife. Takes a little muscle but works just fine.

Easy to make and well worth the effort!  I found sugar pie pumpkins for sale here, and I bought two so I can make full use of the oven at once.  The pumpkins weighed about 4 pounds apiece, and yielded 10 cups of puree for me in the end.  I was encouraged to make my own puree after I found that the cheapest canned pumpkin that I could find here was $1.68 per 15-ounce can.  At a total of $4 for both pumpkins, I managed to get the equivalent of 5 cans of pumpkin.  Yes, you can argue that time and energy spent added to the price.  I still think it was worth it!  After roasting, the skins slipped off very easily; I just put the pumpkin half flesh side down in a bowl and peeled off the skin.

Now, what to do with all this pumpkin?  Guess I'll have to make more pies this season.  Darn!

So easy to make! I will never buy canned pumpkin again! I didn't have a cleaver, so we used an old chef's/serrated knife and a hammer and it got the job done.

I found that pulling the skin from the pumpkin was so easy a spoon was really unnecessary... I have never roasted a pumpkin before, and this was so easy! 

Sorry, a question instead of a review, (but will review later). I wanted to hide my compost heap after removing the good stuff for the garden and decided to plan pumpkins, which did the job beautifully and even grew up the nearby privet hedge suspending pumpkins giving my neighbors pumpkin envy, (don’t worry, I share). Anyway, they are not a baking variety or whatever is the correct one. Will regular pumpkins work for pie &amp; bread recipes? I don’t know what I am going to do with so many pumpkins if I cannot use them for baking.



https://www.foodnetwork.com/videos/pumpkin-puree-0166417

Pumpkin puree is very versatile and freezes well. Why not make some today?

Hearty, delicious Peruvian pumpkin stew with plenty of color. Learn how to make this lunch or dinner crowd-pleaser

Locro de Zapallo

butternut squash

potatoes

rice

corn

red onion (finely chopped)

ají amarillo yellow chilli paste

garlic (minced from garlic cloves)

green peas

beans

water (optional)

(white cheese (queso fresco), cut in cubes)

evaporated milk

olive oil (or vegetable oil)

eggs (optional)

huacatay (or cilantro, chopped)

Salt and pepper

Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes.

Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes.

Monitor the stew and if you feel it’s drying up too much, add a cup of water.  (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)

Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now.

Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.)

Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!

This breakfast casserole is the perfect fall dish. Earthy sage balances butternut squash between layers of crusty bread, eggs, kale, and cheese. Assemble it the night before and bake the next day to serve for breakfast, brunch, lunch, or dinner. 

Breakfast Casserole with Butternut Squash and Kale

(12 cups) sourdough bread

olive oil

sage

black pepper, more to taste

milk

(15 ounce) pumpkin puree

turmeric (optional)

butternut squash, peeled and diced into 1/2 inch cubes

(2 cups shredded) kale

Swiss cheese

Parmesan cheese

sage leaves

"Haven't made it yet. But OMG when Rachael Narins gives you a recipe, head on into the kitchen!!!!!!"

Preheat the oven and prepare your baking sheets and casserole dish: Preheat your oven to 400°F and line two sheet pans with foil, and lightly grease your 9x13 baking dish.

Prep the bread: Tear or cut the bread into bite-size pieces and arrange in a mostly single layer on the sheet pans. Lightly coat the pieces of bread with olive oil, then season evenly with garlic powder, dried ground sage, and black pepper. The oil will help it stick.

Toast the bread: Place the baking sheets in the oven, and toast until the bread is golden brown, with some dry edges, about 5 minutes. There is no need to rotate the pans or toss the bread cubes.

Whisk your custard: While the bread is toasting, in a large bowl whisk together the eggs, milk, pumpkin puree, turmeric (if using), and salt.

Remove the bread and let it cool: Once the bread is toasted, remove it from the oven, and let it cool for 5 minutes. Once the toasted bread has cooled, add 1/2 of it to the egg mixture, stirring to coat. The bread will collapse slightly, then you can then add the rest, stirring to coat.
Set that aside to soak. It won’t be out too long, so you don’t need to worry about covering it.

Bake the squash: Add the diced butternut squash to the same foil-lined pan you toasted the bread on and place on the center rack of your oven. Let it roast for 22 minutes, or until golden and tender.
Remove the squash from the oven to cool slightly and assemble the strata.

Assemble the dish: Into the 9x13 baking dish, add half the soaked bread and press it down into the dish. Add the roasted butternut squash in a nice even layer, then the kale. Next, add the shredded cheese. Top that with the remaining soaked bread and any liquid in the bowl, pressing that down gently. Sprinkle grated Parmesan cheese evenly over the top. Cover the whole dish with a sheet of foil.
You can refrigerate or freeze the strata at this point and bake it the following day or bake it right away.

Bake the casserole: Place the casserole on a baking sheet, then place in the oven and bake for 25 minutes. Remove the foil and continue to bake for 20 more minutes, until the top is crispy and golden.
Serve: When the strata is finished baking, let it cool on the counter for up to 30 minutes, then cut into squares and serve warm or at room temperature.
Leftovers! After it’s cooled, wrap and refrigerate the casserole for up to three days.

"I made it and it was fabulous.  I intend to do variations of it every time family visits."

Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack.

Roasted Pumpkin Seeds

Salt

Extra virgin olive oil

Cut pumpkin, scrape out seeds, rinse: Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
 
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
 
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
 
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.
Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
 
Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

"Making these a second time.  Recipe turned out great!"

"These are awesome! Followed the recipe as written and it took about 15 minutes to roast."

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