Pumpkin Cupcakes Anyone?

What’s not to love about a cupcake????  They’re the perfect size, ok, maybe you’ll have to have two!  Perfect for casual parties, no serving plates or forks necessary.  There is something to be said about “mini” anything.  So cute and appetizing.  Make these from my recipe for Pumpkin Squares with Cream Cheese Frosting and simply bake in cupcake pans.  This one bowl cake recipe goes together in minutes.  The recipe will make 2 1/2 dozen cupcakes.  Bake at 350′ for 17 minutes.  Be sure to spray the inside of the cupcake liners with cooking spray and fill each liner to 2/3 full.  Cupcakes cool much faster than a large bar pan so they can be enjoyed much quicker!  So easy and so much better than any store bought cupcake.

Moist and tender cinnamon pumpkin cake with cream cheese frosting…..that’s what I’m talkin’ about! 


Pumpkin Spice Bread Pudding

I like to freeze the ends of wheat bread and when I’ve accumulated a good amount, I make my own bread crumbs or make something sweet and delicious like this bread pudding.  I love the ends because they add a bit of texture to the dish.  The beauty of this simple dessert is you can make them ahead, all the way up to baking and refrigerate.  Forty minutes before you want to serve dessert, pop them in the oven.  The smell of pumpkin and cinnamon fill the air.  Serve warm with fresh whipped cream or a small scoop of vanilla icecream.  YUM!
The ramekins at the top make for the prettiest presentation.  They also make for very easy serving.  I like to serve with a fresh ripe strawberry or raspberries on the side.  Beautiful and delicious! 
Pumpkin Spice Bread Pudding

6 cups stale bread ends, whole wheat is best (about 10 pieces)
1 1/4 cup brown sugar
1 cup whole milk or half and half
1 12 oz. can evaporated milk
1 15 oz. can plain pumpkin
4 whole large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
Pinch of salt

1) Preheat oven to 350’ and butter a large casserole dish (2 ½ quart) and set aside. Or, you can use 6 oz. ramekins, butter 8 and set aside.
2) Tear bread into small pieces and place in a small bowl, set aside.
3) In a large mixing bowl, add brown sugar through salt, whisk until well blended.
4) Add bread to liquid mixture and stir gently to coat well.
5) Pour into casserole dish or divide evenly among ramekins. They can be filled to 1/4” from the top.
6) Bake casserole for 35 minutes. For ramekins, bake for 25 minutes. Serve warm with a dollop of fresh whipped cream or a small scoop of vanilla ice cream. Add a tiny pinch of nutmeg over the top.

Let me know what you think, comments are always very welcome!


Traditional Pumpkin Pie

1- 14 oz. can pumpkin
1- 12 oz. can evaporated  milk
3/4 cup sugar
2 large eggs
2 T. flour
1 t. salt
1 t. cinnamon
½ t. ginger
½ t. nutmeg
¼ t. cloves

Preheat oven to 350’.

In a large bowl, whisk all ingredients well until completely incorporated.

Pour into prepared pie crust and bake for 50-55 minutes. Center should be set. Cool completely before covering loosely with foil and refrigerating.

Whole Wheat Pumpkin Spice Bread

This pumpkin bread recipe is so delicious. Extremely moist and the spices leave a lovely aftertaste on the pallette. I recommend having it with a nice cup of coffee or tea. I would also recommend sharing, why not wrap one in a cellophane bag with a pretty ribbon. Great for teacher gifts, hostess gifts, or just to cheer someone up. The bread also freezes very well.


Preheat oven to 350′.

Prepare 8 small bread pans with cooking spray. (you can buy mini aluminum bread pans in the baking isle in most any grocery store)

In a large mixing bowl, combine:

3 1/2 cups whole wheat flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon each of nutmeg,cinnamon, cloves, & baking powder

Mix well with a whisk. Make a well in center of dry ingredients and add:

1- 15 oz. can pumpkin
4 eggs
1 cup canola oil
1 cup of water

Mix well until all dry ingredients are incorporated. You may add 1 cup chopped walnuts & 1/2 cup raisins if you like. (optional) Bake for 30-35 minutes. Insert a toothpick to check for doneness, also, when you lightly touch the top it should be firm. Remove from oven and cool on a rack for 10 minutes, then carefully remove from pans and let cool completely and wrap in cling wrap. I prefer the pretty cellophane bags you can buy at the craft store. Enjoy!