Yes, everyone, it’s fall again (aka. the return of all things pumpkin)! It’s the only time in the year when it’s socially acceptable to indulge in weekly PSLs, jump into a pile of leaves, and wear flannels seven days a week. It’s also a time for all of us pumpkin spice lovers to try out new recipes that will fulfill our year-round cravings. Here are some of the best pumpkin spice recipes to satisfy your pumpkin needs:
Ingredients:
3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup unsalted butter, softened
1/3 cup unflavored vegetable shortening
1 1/4 cups granulated sugar
2 large egg yolks
2/3 cup canned pumpkin
1 tsp vanilla extract
Directions:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
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Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you’ll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
4 large eggs, yolks and whites separated
1 pinch cream of tartar
5 Tbsp granulated sugar, divided
1 cup milk
1 cup buttermilk
1/4 cup canola oil
1 cup canned pumpkin puree
1 tsp vanilla extract
Vegetable oil cooking sprayApple cider syrup or maple syrup for serving
Directions:
- Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
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To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
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In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufacturer’s directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 pinch ground cloves
1 1/4 cups canned pumpkin puree
1/3 cup plain Greek yogurt
6 Tbsp unsalted butter, softened
1/4 cup vegetable oil, divided
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Directions:
- Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside. In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside. In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Blend in remaining 3 Tbsp vegetable oil. Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg. Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.
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Divide batter among 12 paper lined muffin cups, filling each cup full and bake in preheated oven 17 – 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 – 15 minutes.
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In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature. Store in an airtight container (these are best served the day they are prepared).
Enjoy!