PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
- Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
- Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.
PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING
These are cake like cookies that are topped with a yummy browned butter frosting! My Grandma-Nanny always made these every year in the fall.
Provided by jewelz4jesus
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
- Add pumpkin, vanilla, and egg and blend well.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
- Stir in pecans.
- Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
- Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
- Immediately remove from cookie sheets and cool on rack.
- Maple Penuche Frosting.
- In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
- Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
- Let cool 10 minutes.
- Add cream; and beat until smooth.
- Beat in powdered sugar gradually until desired consistency for frosting.
- Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!
PUMPKIN CAKE WITH MAPLE CREAM CHEESE FROSTING
I was looking to make myself a delicious birthday cake. I usually go for carrot cake, but my sister recommended pumpkin cake. I also had been eying this recipe for Maple Cream Cheese Frosting. And I added some chopped bittersweet chocolate, which is delicious, but not necessary. Cake recipe is from http://www.lifesambrosia.com/2009/10/pumpkin-cake-with-amaretto-cream-cheese-frosting-recipe.html Frosting recipe is from http://www.kitchenista.org/2009/05/12/carrot-cake-with-maple-cream-cheese-frosting/ I put it all together here for my safe-keeping and because it was an absolutely wonderful cake. Just make sure the frosting is completely room temperature or your cake will end up ugly like mine (but still delicious!!).
Provided by Allie 1123
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
- Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
- In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
- Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
- Evenly divide cake mixture between the two prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
- Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
- Frosting:.
- Beat sugar and butter with mixer or in stand mixer.
- Gradually add confectioner's sugar and maple syrup while blending.
- You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
- Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
Nutrition Facts : Calories 980, Fat 60.9, SaturatedFat 24, Cholesterol 172.2, Sodium 518.9, Carbohydrate 101.9, Fiber 1.1, Sugar 73.6, Protein 10.2
VEGAN PUMPKIN SPICE CAKE WITH VANILLA MAPLE FROSTING AND SPICED
this is a beautiful cake for the fall season, you can use both pumpkin and squash or just one or the other. I am not Vegan and I must admit that most vegan food does not appeal to me, but this was both delish and beautiful, so pretty in-fact i hated to cut it up. It is a little work but well worth it, especially if your Vegan.
Provided by britt-tynesdelete
Categories Dessert
Time 2h30m
Yield 1 cake
Number Of Ingredients 31
Steps:
- Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
- To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest!
- To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving.
- *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Nutrition Facts : Calories 2801.5, Fat 125.3, SaturatedFat 60.4, Sodium 6373, Carbohydrate 381.1, Fiber 44.2, Sugar 179.5, Protein 66.5
PUMPKIN SPICE CAKE WITH MAPLE ICING
Make and share this Pumpkin Spice Cake with Maple Icing recipe from Food.com.
Provided by Divinemom5
Categories Dessert
Time 1h51m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar until fluffy.
- Add pumpkin,eggs and vanilla,beat until smooth.
- Combine dry ingredients in medium bowl.
- Add one cup at a time to creamed mixture,stirring until well blended.
- Stir in nuts and raisins.
- Spoon into greased bundt pan.
- Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes,then invert onto serving plate and cool completely.
- For icing: melt butter in heavy medium saucepan over medium-high heat.
- Stir in sugar,evaporated milk,and syrup.
- Bring to boil,stirring constantly,boil 6 minutes.
- Remove from heat and stir in vanilla.
- Pour into medium bowl and cool 10 minutes.
- Beat for 8-10 minutes or until thick and creamy.
- Spread over top of cake.
PUMPKIN-PRALINE LAYER CAKE
Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h28m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended. Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.
- Bake 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
- Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Stack cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8258 g, Sugar 0 g, Protein 4 g
PUMPKIN-PRALINE CAKE WITH MAPLE FROSTING
Top with fondant pumpkins, candy pumpkins, candy corns, and/or maple leaf sweets. I've also added things like crushed crystallized ginger, ginger snaps, maple cookies to middle layer and/or atop cake.
Provided by GoldsmithLissa
Categories Low Protein
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Coat 2 8in cake pans with cooking spray.
- On medium-low speed, beat cake mix, pumpkin, eggs, 1/2 c water, 1/4 c butter and spices until blended (30 seconds).
- On medium-high speed, beat until fluffy (2 mins).
- Divide between pans. Bake 25-30 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer to racks and cool completely.
- Cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins). Remove and cool,.
- On medium speed, beat remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
- Combine cooled pecans and 3/4 c frosting. Place cake layer on plate. Spread with pecan mixture. Top with remaining layer. Spread with remaining frosting. Garnish with pumpkins and candies.
Nutrition Facts : Calories 599.4, Fat 31.1, SaturatedFat 15.9, Cholesterol 114.7, Sodium 467, Carbohydrate 78.9, Fiber 1.4, Sugar 59.9, Protein 4.4
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