October 26, 2019

Pumpkin Butterscotch Chips Muffins

Posted by HI Cookery under 10 October | Tags: , , , , |
Leave a Comment 

Pumpkin Butterscotch Chips Muffins

October 26: National Pumpkin Day

We (and our fall festival friends) enjoyed the pumpkin butterscotch chips cookies recipe that we posted earlier on our blog, so we tried making them into muffins, too. These were devoured at a smaller autumn themed potluck as well. It must have been the intoxicating scent of butterscotch chips and the favorite fall flavor of pumpkin that tempted our friends to eat them all again. For those who love pumpkin, here is another recipe that they can make with this seasonal squash—pumpkin butterscotch chips muffins. They are a festive food during fall, especially on National Pumpkin Day.

Recipe

(Adapted from Delish)

Ingredients

  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 1/2 cup butterscotch chips, divided use
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 6 tablespoons butter, melted and cooled slightly
  • 1 tablespoon vanilla
  • ¼ cup sour cream

Directions

In a large bowl, combine the flour with sugar. Mix in the baking powder, baking soda and salt.

Mix in the cinnamon and ground nutmeg. Stir in 1 cup of butterscotch chips until well coated. In another bowl, place 1 cup of canned pumpkin puree.

Beat the eggs into the pumpkin. Melt and cool the butter before pouring it into the pumpkin-egg mixture.

Add the vanilla and sour cream. Mix until creamy. Gradually fold in the dry ingredients until the batter is moist.

Scoop into cupcake papers and place in a muffin tin. Top with remaining butterscotch chips. Bake in a preheated oven at 350 degrees F for 20-25 minutes until cooked through.

Notes

  • Tossing the butterscotch chips into the flour mixture prevents them from sinking to the bottom of the muffins.
  • Search our blog for more pumpkin recipes.
 

October 26, 2012

Spiced Pumpkin Soup

Posted by HI Cookery under 10 October | Tags: , , , , |
[4] Comments 

Spiced Pumpkin Soup

Spiced Pumpkin Soup

 October 26: National Pumpkin Day

Pumpkin pie is popular around this time of the year, with Halloween and Thanksgiving coming soon. Besides putting pumpkin in desserts, we also prepare it in a pot of soup when we want to eat something simple yet spicy to warm us up on a cool fall day. This quick and easy recipe uses fat-free and low-sodium ingredients, making it healthier for harvest-style meals. Savor a spiced pumpkin soup this season and on National Pumpkin Day.

Recipe
(Adapted from Parade newsmagazine via Dash Recipes)

Ingredients

  • 1 tablespoon oil (vegetable or canola)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 5-6 pods of cardamom (or ¼ teaspoon ground cardamom); discard pods before pureeing soup in the blender
  • salt and pepper to taste
  • 2 cups chicken broth (use fat-free, low sodium broth)
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk (use fat-free)
  • plain yogurt (use plain fat-free Greek yogurt)
  • cilantro or parsley leaves (optional garnish)

Directions

Chop the onions and mince the garlic cloves. Set aside. In a stock pot, heat the oil.

Spiced Pumpkin Soup

Saute the onion and garlic until the onions are soft. Stir in the curry powder, cumin and cardamom.

Spiced Pumpkin Soup

Pour in the chicken broth.  Add the pumpkin and mix well. Bring to a boil and stir. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Mix in the evaporated milk and adjust the spices.

Spiced Pumpkin Soup

Transfer in batches to a blender. Puree then return to the pot to reheat. Ladle into soup bowls. Garnish with plain yogurt and cilantro or parsley leaves  (optional).

Spiced Pumpkin Soup 

Notes

  • Search our blog for more soup recipes and posts containing pumpkin as an ingredient.
 

October 21, 2011

Mini Pumpkin Cheesecakes

Posted by HI Cookery under 10 October | Tags: , , , , , , , |
Leave a Comment 

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

October 21: National Pumpkin Cheesecake Day

We always enjoyed fall at the farms when we lived in northern Illinois for five years. During the harvest season, the farmers would host festivals and open houses to showcase their bounty of vegetables. We had fun sampling the ciders and hot cocoa, buying fresh-baked pies and other goodies at the country-style marketplace, watching people get lost in the corn maze and purchasing a pumpkin for Halloween.

Mini Pumpkin Cheesecakes

Highlander would carve jack-o-lanterns out of it instead of pureeing the pumkin for pies, soups and cakes (although once in a while, he would roast the seeds for a snack). We just use the convenient canned pumpkin in recipes, such as cheesecake. We make them mini-sized to share at social gatherings during the season. Mini pumpkin cheesecakes are perfect for Halloween and Thanksgiving and especially on National Pumpkin Cheesecake Day!

Recipe

(Adapted from Karo Syrup)

Ingredients

  • 24 gingersnap cookies
  • 1 ½ (12 ounces) blocks of cream cheese
  • ¾ cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup corn syrup (we used Karo brand)
  • whipped cream (we used Cool Whip brand)

Directions

Place a gingersnap cookie on the bottom of 24 cupcake liners. In a large bowl, cream the cheese with the sugar and corn starch until smooth. Mix in the pumpkin pie spice. Beat in the eggs. Stir in the pumpkin.

Mini Pumpkin Cheesecakes

Blend in the corn syrup. Scoop the batter into the cupcake liners. Tap the bottom of the muffin tins to let the batter settle smoothly.

Mini Pumpkin Cheesecakes

Bake in a preheated oven at 325 degrees F for 30-35 minutes or until just set. Remove from the oven. Let cool to room temperature. Refrigerate until firm or for at least an hour. Garnish with whipped cream (optional).

Mini Pumpkin Cheesecakes

Notes

  • Illinois is among the top pumpkin-producing states in America. The town of Morton, home to the Nestle brand pumpkin packing plant (and where more than 90% of canned pumpkins eaten in the country are processed), is known as the “Pumpkin Capital of the World.”
  • The pumpkins pictured above are from Randy’s Vegetables. We have also visited Kuiper’s Family Farm and other pumpkin patches in the past while living in Illinois.
  • Search our blog for other pumpkin recipes.
 

« Previous Page — Next Page »