Baked Pumpkin
by Daniel Brassloff
Category
Sweet, American
Servings
6 doughnuts, 12 cupcakes, or 1 jelly roll cake
Prep Time
20 minutes
Cook Time
15 minutes
Make gluten-free allergen-friendly pumpkin doughnuts, cake, and cupcakes like a pro using our mix and this recipe!
Author:Freed Foodies
Ingredients
1 tbsp of our mix
the rest of 1/2 of our 12oz mix
1/4 tsp ground ginger
1/2 tsp ground clove
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 stick unsalted softened butter or vegan substitute
1 cup brown/white sugar (based on flavor preference)
1 large egg or vegan substitute (such as 1 tbsp flax seed and 3 tbsp water)
7.5 oz pumpkin puree
8 oz cream cheese (softened) or vegan substitute
4 tbsp butter (melted and cooled)
1.5 tbsp light brown sugar
2 tbsp dark maple syrup
1 tsp vanilla extract
1/2 tsp ground clove
Cake Ingredients
Frosting Ingredients
Directions
In a medium to large bowl, combine half of the mix minus 1 tbsp and dried spices using a whisk until well combined.
In a large bowl for your hand or electric mixer, combine and beat your butter and sugar until blended.
Add one egg or egg substitute at a time (if making multiple batches in one) before beating at medium speed.
Preheat your oven to and grease your pan/tin needed with butter/baking spray.
Continue beating at medium speed until fluffy and light (roughly 3 minutes).
Beat in the pumpkin puree just until combined.
Set your mixer to low speed and add in the mix and spices until combined.
Pour the batter into your pan of choice and bake for 60-70 minutes for bread or 10-15 minutes for cupcakes, donuts, or cake.
Let cool for at least 10 minutes before flipping onto a cooling rack (recommended) to cool for another 5 minutes minimum before enjoying!
Recipe Note
Tools Kneaded
- medium/large bowl
- large bowl
- whisk
- sieve or fine mesh strainer
- medium/large bowl
- parchment paper
- spatula
- For certain items
- Cupcakes: Standard tin
- Doughnuts: Donut pan
- Cake: 1/4" x 8 3/4" Cookie/Jelly Roll Pan
Did you know?
- Early colonists used pumpkin in ingredient the crust of pies, not the filling.