Magnolia Bakery’s Pumpkin-Inspired Recipes - WTNZ FOX 43 Knoxville, TN

Magnolia Bakery’s Pumpkin-Inspired Recipes

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Pumpkin pie might be a Thanksgiving staple, but it's Halloween and that means it's time for some tasty pumpkin treats!

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PUMPKIN PECAN CUPCAKES

(Yields: 18-20 Cupcakes)

Ingredients:

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1.5 baking soda
  • 1/4 teaspoon salt
  • 1.25 cups canned pumpkin puree
  • 1.25 cups granulated sugar
  • 3/4 cup vegetable oil (preferably canola)
  • 3 large eggs, at room temperature
  • 1/2 cup coarsely chopped toasted pecans

Directions:

1. Preheat to 350 degrees. Line two 12-cup muffin pans with cupcake papers

2. In a medium size bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Stir in the pecans.

4. Fill each muffin tin with batter and bake for 25 minutes or until a tester inserted into the center of a muffin comes out clean.

5. Remove from the oven and allow to cool completely before icing the tops with your favorite icing. Garnish with pecans as desired

 

MAPLE CREAM CHEESE FROSTING

(Yields: 8 cups )

Ingredients:

  • 2 cups Cream Cheese, softened and diced into one-inch cubes
  • 1 cup Butter, Softened
  • 3/4 cup Maple Syrup, Grade B
  • 2 tsp Pure Vanilla Extract
  • 8 cups Confectioners' Sugar, 10X

Directions:

1. Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer, after cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. About 3 minutes.

2. As the butter and cream cheese are mixing add the maple syrup and vanilla.

3. Gradually add in the sugar 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.

 

PUMPKIN SPICE WHOOPIE PIE

(Yields: 60 halves or 30 Whoopie Pies)

Ingredients:

  • 3 cups Hecker's AP Flour
  • 1 TBSP Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Allspice
  • 1 tsp Salt
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1.5 cups Sugar, Granulated
  • 1 cups Light brown sugar
  • 1 cups Vegetable Oil
  • 4 large eggs
  • 1.5 cup + 2 TBSP + 2 tsp Pure pumpkin
  • 1 TBSP Pure Vanilla Extract
  • 1 TBSP Orange zest
  • 3/4 cup Dried Cranberries

Directions:

1. Preheat your oven to 325 degrees.

2. In a large bowl Mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, clove and nutmeg, whisk together well and set aside.

3. Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.

4. Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.

5. Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.

6. Stir in the flour mixture, by hand until just combined.

7. Stir in the dried cranberries.

8. Using an small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325◦ for 8-10 minutes

 

MAPLE CREAM CHEESE FROSTING

Ingredients:

  • 1 cups Cream Cheese, softened and diced
  • 1/2 cup Butter, Softened
  • 3/8 cup or 6 TBSP Maple Syrup, Grade B
  • 1 tsp Pure Vanilla Extract
  • 4 cups Confectioners' Sugar, 10X

Directions:

1. Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer, after cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. About 3 minutes.

2. As the butter and cream cheese are mixing add the maple syrup and vanilla.

3. Gradually add in the sugar 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.

For more, visit MagnoliaBakery.com.

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