BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
PUMPKIN POUND CAKE
Make and share this Pumpkin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in sugar, beating at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until yellow disappears.
- In another bowl, combine flour and the next 6 ingredients.
- In another bowl, combine the pumpkin and rum.
- Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
- Mix at lowest speed just until blended after each addition.
- Transfer batter into a greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
- Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Nutrition Facts : Calories 5934.1, Fat 213.1, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4188.8, Carbohydrate 909.4, Fiber 14, Sugar 605.8, Protein 74.7
BLUEBERRY CAKE
Steps:
- Preheat oven to 350 degrees F.
- Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt.
- In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.
PUMPKIN POUND CAKE
Steps:
- Preheat oven to 300 degrees F.
- Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
- In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
- Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams
PUMPKIN CARAMEL POUND CAKE
I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.
Provided by Amie Perrett
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
- Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
- Beat in one egg at a time.
- In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
- Add dry ingredients to pumpkin mixture and beat.
- Scrape batter into prepared pan and smooth top (Note: pan will be full).
- Bake 70-80 minutes or until toothpick comes out clean.
- Cool in pan for about 15
- Glaze:.
- In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
- Drizzle over top of cooled cake, and service.
Nutrition Facts : Calories 907.3, Fat 32.3, SaturatedFat 13.3, Cholesterol 162.8, Sodium 417.7, Carbohydrate 148.8, Fiber 2.4, Sugar 105.7, Protein 9.4
BLUEBERRY POUND CAKE
I received this recipe from a co-worker several years ago. I especially love it during fresh blueberry season, but it is good any time of year. Just be sure that if you use the canned blueberries that it is NOT the blueberry pie filling.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 tube or bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Mix first 4 ingredients well.
- Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
- Bake for 1 hour in a tube or bundt pan which has been greased and floured.
- Allow cake to cool.
- Mix the glaze and drizzle over cake.
Nutrition Facts : Calories 3964.1, Fat 251.4, SaturatedFat 70.1, Cholesterol 816.4, Sodium 3744.1, Carbohydrate 385.9, Fiber 11.8, Sugar 221.9, Protein 53.2
PUMPKIN SPICE POUND CAKE
Make and share this Pumpkin Spice Pound Cake recipe from Food.com.
Provided by 596151
Categories Dessert
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
- In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
- Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
Nutrition Facts : Calories 276.6, Fat 13.6, SaturatedFat 2, Cholesterol 31, Sodium 168.9, Carbohydrate 36.5, Fiber 1.6, Sugar 20.8, Protein 3.9
BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE
A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.
Provided by Boxerwing
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
- Beat in eggs, one at a time.
- In a second bowl sift together flour, baking soda and salt.
- In a third bowl mix together yogurt, orange juice and rind.
- Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
- Stir in blueberries.
- Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
- Tap pan lightly to release air bubbles and smooth top.
- Bake at 350F for 60-70 minutes or until knife comes out clean.
- Let cool for 15 minutes in pan, the remove and cool on rack.
- Before serving, sieve icing sugar over top.
Nutrition Facts : Calories 387.2, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.2, Sodium 391.1, Carbohydrate 52.3, Fiber 1.5, Sugar 27, Protein 6
BLUEBERRY PUMPKIN POUND CAKE
Make and share this Blueberry Pumpkin Pound Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h30m
Yield 1 loaf
Number Of Ingredients 21
Steps:
- Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
- Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
- Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
- Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
- Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.
Nutrition Facts : Calories 5227.2, Fat 176.7, SaturatedFat 104.5, Cholesterol 1040.6, Sodium 4537.5, Carbohydrate 859.3, Fiber 29.4, Sugar 526.3, Protein 72.4
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