Pumpkin Recipes You Have to Try

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Tis’ the season of pumpkin! Here’s some tasty pumpkin recipes we found that you might not have tried yet! Get your friends and family together for some baking!

Pumpkin Butterscotch Muffins

Ingredients:

  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 1/2 c. butterscotch chips, divided
  • 1 c. canned pumpkin
  • 2 eggs
  • 6 tbsp. butter, melted and cooled
  • 1/4 c. sour cream
  • 1 tbsp. vanilla extract
  1. Preheat oven to 350 degrees. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add in 1 1/4 cups butterscotch chips, and toss until well-coated with flour mixture (this will keep them from sinking to the bottom of the batter).
  2. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until well-combined.
  3. Line a muffin tin with liners, and use an ice cream scoop to fill each with batter. Top each muffin with remaining butterscotch chips.
  4. Bake until toothpick comes out clean, about 20 minutes.

 

Cheesy Bread Pudding Stuffed Pumpkins

Ingredients:

  • 1 large baguette, cut into ½-inch slices
  • 3 2-pound OR 1 6-pound pumpkin
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup chicken or vegetable broth
  • ½ teaspoon grated nutmeg
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups coarsely grated Gruyère
  • 2 cups coarsely grated Emmental
  • 1 tablespoon olive oil
  1. Preheat oven to 450°F.
  2. Place baguette slices on a large baking tray and toast for 5-7 minutes, until slightly crispy. Remove from oven and allow to cool slightly.
  3. Cut a large circle around the stem of the pumpkin(s) to create a lid. Remove pumpkin seeds and innards. Season inside of pumpkin with ½ tsp salt.
  4. In a medium bowl, whisk together cream, milk, chicken/vegetable broth, nutmeg, thyme, salt, and black pepper. In a separate bowl, combine grated cheeses.
  5. Place a layer of toasted bread in bottom of pumpkins, then cover with about ¾ cup cheese and about ½ cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about ½ inch from top. If you have any cream mixture left over, pour it on top.
  6. Place top back on pumpkins and brush the entire outside of the pumpkins with olive oil. Bake for an hour and a half, until the pumpkins are slightly soft to the top and filling puffs up slightly.
  7. To serve, cut pumpkins in half or quarters and top with more fresh thyme!

 

Pumpkin Mashed Potatoes

Ingredients:

  • 2 lbs. russet potatoes, peeled and sliced into 2” pieces
  • 1 cup canned pumpkin
  • 2 Tbsp. butter, melted
  • 4 oz. cream cheese, softened
  • 1/4 cup milk
  • Salt and pepper
  • Fresh thyme
  1. In a large, covered saucepan, immerse the potatoes in boiling water. Wait until the water returns to boiling and cook potatoes for 15-20 minutes, or until potatoes are tender; drain.
  2. In the bottom of the mixing bowl, add the melted butter and softened cream cheese. Place the drained, hot potatoes on top of the butter and cream cheese. Add the milk, salt, and pepper. Mix on low, building up the speed to medium, and then high, for 4-5 minutes, until nearly smooth.
  3. Beat in canned pumpkin and fresh thyme. Taste.
  4. Return to saucepan; heat through before serving.

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