#Pumpkin fromscratch how to#
#Pumpkin fromscratch full#
#Pumpkin fromscratch plus#

Pumpkin Puree: I typically use store-bought pumpkin puree, but you can also make your own.If you prefer, you can substitute raw sugar or granulated sugar here. Brown Sugar: Brown sugar adds a caramel-like depth of flavor and color to the muffins.If you want to make them gluten-free, see the tips section below for a few helpful hints. Flour: To bake these muffins, you’ll start with all-purpose flour.

#Pumpkin fromscratch full#

But with no crust to make, this recipe is much easier! (Note-for the full recipe card with amounts and nutrition facts, just scroll to the bottom of this post.) To make pumpkin muffins from scratch, you’ll need many of the same ingredients you would use for pumpkin pie. We’re busy people, amirite? So egg cups, smoothies, and yes, muffins are key! And, these pumpkin beauties are extra-delightful, thanks to a hint of brown sugar, a real pumpkin pie spice blend, and a crumbly, streusel-like cinnamon topping. They’re grab-and-go, which is convenient, especially those weeks when it’s just not a good time to linger over a bowl of oatmeal or cereal. I love muffins for breakfast, especially in cool weather. The pumpkin roll is really delicious and I look forward to trying the cake portion with fruit purées and adjusting the spices as a new variation.While we’re all familiar with that old standby, pumpkin pie, and its popular cousin, the pumpkin roll, today I’m sharing a great recipe for a slightly more humble pumpkin goodie: muffins!

#Pumpkin fromscratch plus#

A linen couche is pretty thick plus the cake was wrapped inside it so I guess I’ll have to allow it to cool longer. The second time it came together perfectly, except I didn’t let it cool it quite enough and the filling sort of melted when I put it on. The second time I made it, I pushed more of the cake to the edges before baking and used my linen couche and wrapped it with the cake and used a LOT more powdered sugar. It still looked, cut, and turned out fine in the end. Luckily, that was hidden once the filling went in. Also, the cake was thicker in the middle than the ends so it really broke apart right in the center. The first time I was a bit too slow in rolling and it broke because of that. This recipe was a bit tougher than it seemed in reading this post.

#Pumpkin fromscratch how to#

Want more of Grandma's, my great-grandmother's, and old-fashioned baking tips and recipes? (the answer is yes, one can never have too many time tested delicious from scratch recipes) then go here to get all of them in Hand Made: the Modern Guide to Made-from-Scratch Living, including our bonus videos on how to make homemade doughnuts from scratch!

Now, not everyone can hop on down to Grandma's house for a lesson, but that would be one fun party! Lucky for you, I get to share her tips and recipe with you. Because let's be honest, the rolling part kind of intimidated me, and I wanted to learn how to roll a pumpkin roll without cracking straight from the get go. The first time I decided to tackle this recipe myself, I packed up the kids and my pumpkin puree and went to Grandma's house for a lesson. She's actually had people place orders for them, it's that good. My husband's grandmother is known for making these pumpkin rolls, in face, I think she could open a business and stay busy year round. This is an easy pumpkin roll recipe with cream cheese filling that brings you the marriage of a cheese cake with pumpkin spice… aka, the best thing you've ever had. Learn how to make a pumpkin roll from scratch with this recipe straight from Grandma's kitchen and made with fresh pumpkin puree.