Recipes: Pumpkin Patch

Forget candy – we’ll take everything pumpkin this Halloween! No tricks, just treats with these five delicious pumpkin recipes.

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients
Pumpkin Cupcakes
1 1/2 cups canned pumpkin puree
1 1/2 cups sugar
2/3 cup packed brown sugar
3/4 cup butter, melted
1/3 cup buttermilk
2 large eggs
1 tsp vanilla extract
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 tsp ground ginger

Cinnamon Cream Cheese Icing
1 (8oz.250g) package cream cheese, softened
1/2 cup butter, softened
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
4 1/2 cups icing sugar

Directions
1) For the cupcakes, preheat the oven to 350°F. Line muffin tins with 20 cupcake liners. In a large bowl, whisk pumpkin, sugar, brown sugar, melted butter, buttermilk, eggs and vanilla. In a small bowl, combine flour, baking soda, cinnamon, salt and ginger. Add flour mixture to egg mixture, stirring gently just until combined. Fill muffin cups approximately 3/4 full. Bake 22-24 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack before icing.

2) For the icing, in an electric mixer, combine cream cheese, butter, vanilla, cinnamon and icing sugar. Mix at low speed until blended. Scrape down the sides of the bowl and beat on medium speed for 30 seconds until smooth and creamy. Frost cupcakes once they’re cooled.

Yield: 20 cupcakes

NEXT: Pumpkin Pie Rice Krispie Squares

rice-krispies

Pumpkin Pie Rice Krispie Squares

Ingredients
50 regular marshmallows or 5 1/2 cups mini marshmallows
3 tbsp butter
6 cups Rice Krispies cereal
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 1/2 cups chopped gingersnap cookies
1/2 cup marshmallow fluff

Directions
1) Spray a 13×9-inch baking dish with non-stick cooking spray. Set aside.

2) In a large saucepan, melt butter over low heat. Add marshmallows and stir to coat, melting marshmallows. Once fully melted, remove from heat and add Rice Kirspies, pumpkin spice and cinnamon, stirring to coat. Stir in marshmallow fluff and chopped ginger cookies. Spread mixture in baking dish and allow to set.

NEXT: Pumpkin Spice Puppy Chow

puppy-chow

Pumpkin Spice Puppy Chow

Ingredients
5 cups Cinnamon Rice Chex Cereal
1 1/2 cups white chocolate chips
1 cup powdered sugar
1 cup chopped gingersnap cookies
1 tsp pumpkin pie spice

Directions
1) Pour the Cinnamon Chex in a large bowl and place powdered sugar, gingersnaps and pumpkin pie spice in a large resealable plastic bag. Set aside.

2) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

3) Pour the white chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

NEXT: Pumpkin Pie Oatmeal

oatmeal

Pumpkin Pie Oatmeal

Ingredients
1 cup rolled oats
1 cup water
1/2 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Pinch kosher salt
1/2 tsp vanilla extract

Topping Options
Maple syrup
Brown sugar
Toasted pumpkin seeds
Toasted pecans
Shredded coconut

Directions
1) In a small saucepan, combine oats, water, pumpkin, cinnamon, pumpkin pie spice and salt. Cook over medium heat, bring to a simmer and stir. Once mixture begins to thicken, turn heat to low and continue cooking until oats are tender. Remove from heat and stir in vanilla. Top as desired.

Serves 2

NEXT: Pumpkin Pie Smoothie

smoothie

Pumpkin Pie Smoothie

Ingredients
1 cup unsweetened vanilla almond milk
1/2 cup canned pumpkin puree
1 tbsp vanilla protein powder
1 tsp honey
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1 cup ice

Directions
1) Place all ingredients in a blender and puree until smooth.

Serves 1