TASTY TUESDAY: 3 Must-Try Pumpkin Recipes (video tutorial!)



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PUMPKIN EVERYTHING!! 
Calling all of you pumpkin lovers! We're knee deep into the new season which means one thing - pumpkin theme everything! Our favorite mother daughter duo Sarah and Elizabeth over at Kiwi and Carrot, stopped by the Albion kitchen to share three delicious recipes to get you into the fall spirit! Have any upcoming parties? Satisfy your guest's sweet tooth and whip up some Pumpkin Cupcakes with sweet Nutmeg Buttercream Frosting! For that early morning kick-start, wake up to fluffy Pumpkin Pancakes topped with Vanilla Nutmeg Syrup. And for those of you looking for a more savory dish, indulge in homemade Creamy Pumpkin Pasta Sauce. Talk about a pumpkin filled season! Follow along and watch these step by step instructions and give these easy recipes a whirl!

Not only do we love this season for the delicious recipes, but the cozy clothes tie it all together! From stylish jumpsuits, soft crew tops, to long sleeve dresses you'll be set to take on the new season in no time! For more ideas to add to your wardrobe, keep scrolling to see some of our fall favorites!

Want more recipes from our favorite food bloggers? Head over to @kiwiandcarrot and give them a follow!

VIDEO TUTORIAL WITH KIWI AND CARROT 

Recipe #1: Pumpkin Cupcakes with Nutmeg Buttercream Frosting

Yield: 12-14 cupcakes

Prep Time: 30 minutes

Cook Time: 17 minutes

Total Time: 47 minutes

INGREDIENTS

Cupcakes
1 ¾ cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

1 tsp. pumpkin pie spice

2/3 cup brown sugar, packed

2 eggs

1 cup canned pumpkin puree

½ cup butter at room temperature

1/3 cup plain Greek yogurt

1 tsp. vanilla

1/4 cup mini chocolate chips

1/4 cup sweetened condensed milk for stuffing, optional

Frosting
4 cups powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

Pinch of salt

1 cup butter, melted

1/4 cup milk

2 tsp. vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350°F. Grease a 12-count muffin tin with butter or line with cupcake liners and set aside.
Cupcakes
  1. In a large bowl, (or mixing bowl of a KitchenAid stand mixer) mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
  2. Add the brown sugar and eggs, and mix together until combined. Add in the pumpkin, butter, yogurt and vanilla and mix until just combined. Gently fold in the chocolate chips.
  3. Spoon the batter into the prepared muffin tin.
  4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  5. If stuffing with sweetened condensed milk, stick a chopstick or end of a small wooden spoon handle into each cupcake to create a small hole. Drizzle sweetened condensed milk inside each one (piping it in with a frosting bag and tip can make it a little easier).
  6. Cool completely before frosting.
Frosting
  1. In the KitchenAid bowl, beat the butter, vanilla, milk and sweetened condensed milk until smooth. (See notes)
  2. With the mixer on low, slowly add in the powdered sugar, then the cinnamon, nutmeg and salt. Increase the speed and beat on high speed for 1 minute. Add additional powdered sugar or milk if needed for the right consistency.
Assemble the cupcakes
  • Frost the cupcakes and sprinkle with cinnamon.

Notes

*If you prefer your frosting to be not as sweet, replace the sweetened condensed milk with 1 Tbsp. of regular milk.

Recipe #2: Pumpkin Pancakes with Vanilla Nutmeg Syrup

Yield: About 16 medium-sized pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS

Pancakes
3 eggs

1/3 cup brown sugar

1/3 cup coconut oil, melted

1 cup buttermilk

1/4 cup plain Greek yogurt

3/4 cup pumpkin puree

2 tsp. vanilla

1/2 tsp. cinnamon

1/2 tsp. pumpkin pie spice

2 cups whole-wheat flour

2 Tbsp. baking powder

1/2 tsp. salt

1/4 cup water

Syrup
1 cup butter

1 cup sugar

1 (5 oz.) can evaporated milk

2 tsp. vanilla

Pinch of salt

1/4 tsp. nutmeg (if you prefer a strong nutmeg flavor, use 1/2 tsp.)

Water (to consistency)

INSTRUCTIONS

  1. In a large bowl, mix the eggs, brown sugar and coconut oil together. Add the buttermilk, Greek yogurt, vanilla and pumpkin puree and whisk until combined.
  2. Add the cinnamon, pumpkin pie spice, whole-wheat flour, baking powder and salt and mix until just combined. Gently stir in the water. (It’s supposed to be a thick batter, so only add 1/4 cup water). Do not overmix! It’s OK if the batter is slightly lumpy.
  3. Set the batter aside.
  4. Make the syrup. In a medium-sized saucepan, melt the butter on medium-high heat. Add the sugar and evaporated milk, and stir until combined. Bring to a boil and cook for 3 minutes, stirring continually.
  5. Remove the saucepan from heat and stir in the vanilla, nutmeg and 2 Tbsp. water. Allow to cool. The syrup will thicken substantially. If it’s too thick, add more water until you achieve desired consistency. (If the water won’t mix in easily, warm the syrup over the stove while you mix the water in).
  6. Cook the pancakes. Heat a griddle on medium heat, (350 degrees) and grease with some butter or oil. Pour about 1/4 cup batter onto the griddle and spread until even. Cook for 3-4 minutes, or until the edges are firm. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  7. Top with homemade vanilla nutmeg syrup and your favorite toppings. I highly recommend bananas, cinnamon and pecans!

Recipe #3: Creamy Pumpkin Pasta Sauce 

INGREDIENTS

Your favorite pasta, about 6 oz. dry 

1/2 onion

1 Tbsp. olive oil

2 Tbsp. butter

1 Tbsp. fresh sage

1 Tbsp. flour

1 cup half and half

3/4 cup pumpkin puree

Salt and pepper to taste

1/4 tsp. nutmeg

1/2 tso. cinannon

1/2 tsp paprika

1/2 tsp.dried thyme

1 cup pasta water

1/4 tsp cayenne pepper 

2 handfuls spinach 

Grated parmesan cheese and crushed walnuts for topping 

INSTRUCTIONS

  1. Cook pasta. When draining, reserve 1 cup of pasta water. 
  2. Dice onion. In a large skillet or saucepan, heat oil and add onion. Saute on low until onions are translucent. 
  3. Add butter and fresh sage and stir until butter is melted. Stir in flour, half and half and pumpkin. 
  4. Salt and pepper to taste. 
  5. Add remaining spices and stir. Add pasta water and stir. 
  6. Add spinach and cook until spinach is wilted. 
  7. Pour over pasta and toss until coated. Sprinkle with parmesan cheese and walnuts if desired and serve warm.

SHOP FALL FAVORITES