Peter, Peter Pumpkin Eater!
Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle
A cupcake that offers the best of both worlds—sugar and spice.
- ½ cups Vegetable Oil
- 1 cup Brown Sugar
- 1/3 cups Granulated Sugar
- 2 whole Eggs, Room Temperature
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1 Tablespoon Baking Powder
- ½ teaspoons Vanilla Extract
- 15 ounces, weight Canned Pumpkin
- ¾ cups Milk
- 2-¼ cups all-purpose Flour
- 2 cups Vanilla Buttercream Icing (store Bought Or Your Favorite Recipe)
- ¼ cups Caramel Sauce
Preheat oven to 350 F. Line two 12-count cupcake tins with cupcake papers. In a large mixing bowl, add vegetable oil, sugars, eggs and salt. Beat with electric mixer on medium speed until everything is completely blended. Add cinnamon, pumpkin pie spice, baking powder and vanilla and mix again. Lastly, add pumpkin, milk and flour and mix thoroughly.
Fill cupcake papers about 2/3 full. Bake for approximately 10 minutes, or until a toothpick comes out clean when inserted into the center of cupcakes. Remove the pans from the oven and set them on a wire cooling rack. Cool cupcakes completely before frosting.Frost the cooled cupcakes with vanilla buttercream icing and let the frosting firm up slightly before drizzling caramel sauce on top.
Pumpkin Spice Pancakes
- 1/2 box Spice Cake Mix (about 7.5 oz)
- 1/4 cup canned pumpkin
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 egg
- *Optional: chopped walnuts or pecans
In a medium-sized bowl, whisk together the cake mix, canned pumpkin, vegetable oil, milk and egg, making sure that there aren’t any lumps in the batter.
Add some oil or butter to your pan or griddle, and begin making your pancakes using a 1/4 cup measure to drop the batter onto your pan (this makes small pancakes, so if you prefer larger ones use a larger measuring cup!)
Cook until the edges begin to brown a little and bubbles begin to appear on the surface of the pancake, then flip the pancakes and cook on the other side, until the pancakes have cooked through. *Note: If the batter doesn’t seem thick enough or doesn’t have the pancake consistency that you like, just add a couple of tablespoons of all-purpose flour!
Pumpkin Soup with Bacon Parmesan Crumbles
- 2 cups low or no-sodium chicken broth
- 2 (15oz.) cans pure pumpkin puree
- 1 (12 oz.) can evaporated milk
- Tbsp. packed brown sugar
- 1 and ½ tsp. salt
- ½ tsp. coarse black pepper
- ½ tsp. dried sage leaves
- ½ tsp. garlic powder
- 1 oz. parmesan cheese
- 3 strips pre-cooked bacon
Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder and brown sugar. Stir. Reduce heat to medium. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together
Preheat a nonstick skillet over medium heat. Drop the parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They’ll squidge up a bit when you try to get under them but that’s o.k.. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
Ladle the soup into bowls and top with the bacon and parmesan crumbles.