This tried and true, easy recipe makes the most moist pumpkin muffins you’ve eaten. As far as pumpkin desserts go, these are definitely in my top three. So grab your ingredients and let’s bake some muffins!

Why You’ll Love This

• Notable: moist and fluffy pumpkin muffins with a creamy cheesecake center
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, cream cheese, salt and spices
• Cooking Method: oven baked
• Cooking Time: 15 minutes prep, 20 minutes baking time
• Diets: vegetarian
• Special Equipment Needed: muffin tin, mixing bowls, whisk, electric hand mixer, spoon, piping bag, cooling rack

WHAT TO MAKE NEXT: If you love the combination of pumpkin and cream cheese, try our amazing Pumpkin Bar Recipe. This easy fall dessert is a crowd pleaser and uses yellow cake mix and some add-ins to give it an extra flavor boost.

Instructions

This section shows how to bake the best pumpkin muffins in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, preheat the oven to 375°F and fill a 12-cup muffin tin or muffin cups with paper liners. If you use a mini muffin tin or a jumbo muffin tin you’ll need to adjust cook times accordingly.

COMBINE WET INGREDIENTS: In a medium bowl, whisk together your wet ingredients: butter (room temperature), brown sugar, ½ cup granulated sugar, vanilla extract, buttermilk, pumpkin puree, and two eggs. Whisk until well combined.

COMBINE DRY INGREDIENTS: In a separate bowl (large mixing bowl), combine your dry ingredients: flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.

FINISH BATTER: Add the flour mixture to the pumpkin puree mixture and stir just until combined – some lumps in the pumpkin batter are okay. Don’t mix with a food processor, stand mixer or hand mixer. You will accidentally over mix the ingredients.

MAKE CHEESECAKE FILLING: In a third small bowl, use a hand beater (hand mixer) to combine the cream cheese log and other cheesecake filling ingredients. Beat until smooth.

FILL MUFFIN LINERS: Firstly, transfer the pumpkin muffin batter to fill muffin tin, filling each paper cup about ¾ full. Don’t overfill. Afterwards, make a dip in the center top of each muffin batter to create a little “bowl” for the cheesecake mixture. Then, use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. When you are using a plastic bag or a piping bag, you can squeeze some of the sweet cream cheese filling down inside the muffin batter, too! We didn’t try it but you can give it a cream cheese swirl if you want.

BAKE: Bake muffins for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs. Note: If you are using a mini muffin tin you will need to adjust your bake time accordingly.

WHAT TO MAKE NEXT: If you love pumpkin spice flavor then you’ll love Stef’s homemade Pumpkin Spice Latte. The tell tale flavors of pumpkin, cinnamon, cloves, and espresso come together in this fall favorite.

How To Store

Room Temperature: Store pumpkin muffin leftovers in an airtight container or plastic wrapped on the countertop for 2-3 days.

Refrigerate: Let your muffin leftovers cool completely before refrigerating them in an airtight container for 4-5 days. 

Freeze: Freeze pumpkin muffins with cream cheese filling in a freezer safe container or freezer bag for up to 1 month.

Defrosting: Thaw the muffins in the refrigerator overnight or for a couple of hours on the counter.

Common Questions

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Pumpkin Muffins with Cream Cheese Filling Recipe

Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 353kcal

Author Andrea + Stef

Ingredients

Muffin Ingredients

• ½ cup salted butter softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 teaspoons baking powder
• ½ teaspoon baking soda

Cream Cheese Filling Ingredients:

• 8 ounces cream cheese softened
• ⅔ cup granulated sugar
• 1 large egg room temperature
• 1 tablespoon all-purpose flour

Instructions

• Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
• In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
  
• In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
  
• Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
  
• In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
  
• Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
  
• Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
  
• Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
  
• Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
  
• Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.

Notes

Recipe Tips

• Tip: Do not overmix the batter once you have added the dry ingredients. This will make a tough muffin.
• Tip: Make sure not to overfill the muffin liners, or there won’t be any room for the cheesecake filling.
• Tip: Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook and dry out.

Storage

Store in an airtight container on the countertop for 2-3 days, refrigerate 4-5 days, or freeze for up to 1 month.

More Pumpkin Recipes:

• Pumpkin Bread
• Pumpkin Bread with Chocolate Chips
• Gluten Free Pumpkin Bread
• Pumpkin Pancakes Made With Bisquick
• Pumpkin Spice Pancakes From Scratch
• Pumpkin Bars with Cinnamon Frosting
• Pumpkin Pie Cupcakes

See them all…

 

Nutrition

Calories: 353kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3744IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

The post Pumpkin Muffins with Cream Cheese Filling appeared first on Family Dinners.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

• Notable: moist, light and fluffy pumpkin bread full of warm fall spices
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda
• Cooking Method: oven baked
• Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
• Diets: vegetarian
• Special Equipment Needed: electric mixer, 9×5-inch loaf pan

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Instructions

This section shows how to bake pumpkin loaf in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

How To Store

Counter: Leftover pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

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Pumpkin Bread

Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword best pumpkin bread recipe, how to make pumpkin bread, pumpkin bread, pumpkin loaf recipe, pumpkin quick bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Calories 2851kcal

Author Andrea + Stef

Equipment

• electric mixer
• 9×5-inch loaf pan
• mixing bowls

Ingredients

• ½ cup salted butter softened
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoon pumpkin pie seasoning
• 2 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

• Preheat the oven to 350°.
• Line a 9×5-inch loaf pan with parchment paper.
• With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
  
• In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
  
• Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  
• Pour batter into the loaf pan.
  
• Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
  
• Remove from the oven and place on a cooling rack.
  

Notes

• Allow the bread to cool slightly before removing from the loaf pan.
• Bread will slice better if it has completely cooled.
• Serve with butter or maple butter.

Nutrition

Calories: 2851kcal | Carbohydrates: 431g | Protein: 45g | Fat: 108g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 585mg | Sodium: 3591mg | Potassium: 1271mg | Fiber: 14g | Sugar: 223g | Vitamin A: 41649IU | Vitamin C: 11mg | Calcium: 907mg | Iron: 19mg

The post Pumpkin Bread appeared first on Family Dinners.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

• Notable: delicious combination of fragrant pumpkin bread with melty chocolate chips
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda, chocolate chips
• Cooking Method: oven baked
• Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
• Diets: vegetarian
• Special Equipment Needed: electric mixer, 9×5-inch loaf pan

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Instructions

This section shows how to make pumpkin bread with chocolate chips in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add the flour mixture to the wet ingredients. Mix just until combined. Finally, fold in the chocolate chips.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

How To Store

Counter: Pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the chocolate chip pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

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Pumpkin Bread with Chocolate Chips Recipe

Delicious chocolate chip pumpkin bread is made with buttermilk and butter to make it light and moist. This is the best way to make pumpkin bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip pumpkin bread, pumpkin bread with chocolate chips, pumpkin bread with Libby’s pumpkin puree, pumpkin quick bread with chocolate chips

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Calories 3755kcal

Author Andrea + Stef

Equipment

• electric mixer
• 9×5-inch loaf pan
• mixing bowls

Ingredients

• ½ cup salted butter softened
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoon pumpkin pie seasoning
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup mini chocolate chips

Instructions

• Preheat the oven to 350°.
• Line a 9×5-inch loaf pan with parchment paper.
• With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
  
• In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
  
• Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  
• Fold in chocolate chips.
  
• Pour batter into the loaf pan.
  
• Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
  
• Remove from the oven and place on a cooling rack.
  

Notes

• Allow the bread to cool slightly before removing from the loaf pan.
• Bread will slice better if it has completely cooled.
• Serve with butter or maple butter.

Nutrition

Calories: 3755kcal | Carbohydrates: 554g | Protein: 53g | Fat: 150g | Saturated Fat: 90g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 612mg | Sodium: 3713mg | Potassium: 1271mg | Fiber: 19g | Sugar: 335g | Vitamin A: 42053IU | Vitamin C: 12mg | Calcium: 1116mg | Iron: 21mg

The post Pumpkin Bread with Chocolate Chips appeared first on Family Dinners.

Why You’ll Love This

• Notable: thick and pillowy pumpkin spice pancakes that combine all your favorite fall flavors of pumpkin and warming spices, the perfect autumn breakfast
• Main Ingredients: flour, sugar, baking soda, baking powder, salt, pumpkin spice, butter, egg, vanilla extract, milk, pumpkin puree
• Cooking Method: stovetop
• Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.
• Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
• Diets: vegetarian
• Special Equipment Needed: skillet, mixing bowl, cooking spatuala

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Muffins with Cream Cheese Filling.

Instructions

This section shows how to cook pumpkin pancakes from scratch on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine flour, sugar, baking soda, baking powder, salt and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to pop. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love making the best pancakes from scratch then you’ll love Andrea’s Pumpkin Pecan Pancakes. These delicious fall pancakes turn out incredibly fluffy and you can even add chocolate chips! Or try these Pumpkin Cinnamon Roll Muffins. They’re made with refrigerator crescent dough and turn out really delicious.

How To Store

Refrigerate: Leftover pumpkin spice pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or a toaster.

Common Questions

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Pumpkin Spice Pancake Recipe

Thick and fluffy fall flavored pancakes that are packed with pumpkin and warm spices. Made from scratch, these pumpkin spice pancakes are a step above the rest!

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, homemade pumpkin pancakes, how to make pumpkin pancakes from scratch, pumpkin pancakes, pumpkin pancakes from scratch

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 9 pancakes

Calories 97kcal

Author Andrea + Stef

Equipment

• large mixing bowl
• skillet
• cooking spatula

Ingredients

• 1 cup flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ tsp salt
• 1 teaspoon pumpkin spice
• 1 tablespoon butter melted
• 1 egg lightly beaten
• ½ teaspoon vanilla extract
• ¾ cup milk
• ⅓ cup pumpkin puree

Instructions

• Whisk together flour, sugar, baking soda, baking powder, pumpkin spice and salt.
  
• Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
  
• Heat a skillet over medium heat and spray with cooking spray.
• Pour ¼ cup of pancake mix on skillet.
  
• Flip when bubbles in the middle begin to burst.
  
• Cook other side until it’s golden brown.
• Serve with maple syrup.
  

Notes

• Do not overmix batter.
• Serve while warm.

Nutrition

Calories: 97kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 331mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1510IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1mg

The post Pumpkin Spice Pancake Recipe appeared first on Family Dinners.

Why You’ll Love This

• Notable: Easy to make pumpkin pancake recipes using pancake mix.
• Main Ingredients: Original Bisquick Mix, pumpkin pie spice, sugar, milk, butter, eggs, vanilla extract, pumpkin puree
• Cooking Method: stovetop
• Cooking Time: 5 minutes to prepare. 10 minutes to cook pancakes.
• Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
• Diets: vegetarian
• Special Equipment Needed: skillet, mixing bowl, cooking spatula

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Bars. Made with yellow cake mix and pumpkin puree, they’re easy and delicious!

Instructions

This section shows how to cook easy pumpkin pancakes on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine bisquick, sugar and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to pop. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love making the best pancakes from scratch then you’ll love Andrea’s Pumpkin Pecan Pancakes. These delicious fall pancakes turn out incredibly fluffy and you can even add chocolate chips!

How To Store

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or in a toaster.

Common Questions

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Pumpkin Pancakes with Pancake Mix Recipe

Incredibly thick and pillowy pumpkin pancakes, full of warm fall flavors, and easy to make using pancake mix.

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, how to make pumpkin pancakes with pancake mix, pumpkin pancakes with pancake mix

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10 pancakes

Calories 155kcal

Author Andrea + Stef

Equipment

• large mixing bowl
• skillet
• cooking spatula

Ingredients

• 2 cups Original Bisquick Mix
• 2 teaspoon pumpkin pie spice
• ¼ cup sugar
• 1 cup milk
• 1 tablespoon butter melted
• 2 eggs
• ½ teaspoon vanilla extract
• ⅓ cup pumpkin puree

Instructions

• In a large bowl, whisk together bisquick, pumpkin pie spice, and sugar.
  
• Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
  
• Heat a skillet over medium heat and spray skillet with cooking spray.
• Pour ¼ cup of pancake mix on skillet.
  
• Flip when bubbles in the middle begin to pop.
  
• Cook other side until it’s golden brown.
• Serve with maple syrup.
  

Notes

• Do not overmix batter.
• Serve while warm.
• Optional add-ins: chopped walnuts or pecans, chocolate chips

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 330mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

The post Pumpkin Pancakes With Pancake Mix appeared first on Family Dinners.

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Everyone will love this gluten free pumpkin loaf that can be served for breakfast, brunch, dessert or as a snack. We love serving this scrumptious quick bread with butter and maple syrup.

Table Of Contents

1. WHAT IS GLUTEN FREE PUMPKIN BREAD?

• ❤️ WHY YOU'LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE

INGREDIENTS

INSTRUCTIONS

RECOMMENDED TOOLS

TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD

HOW TO STORE

MORE PUMPKIN RECIPES

MORE QUICK BREAD RECIPES

FREQUENTLY ASKED QUESTIONS

Gluten Free Pumpkin Bread

WHAT IS GLUTEN FREE PUMPKIN BREAD?

Even though this pumpkin bread is called “bread” it is technically a cake. Gluten free pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

❤️ WHY YOU’LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE

✔️ Notable: moist, light and fluffy pumpkin bread, you won’t even know it’s gluten free. Pumpkin makes gluten free baked items very moist.

✔️ Main Ingredients: salted butter, brown sugar, sugar, vanilla, buttermilk, pumpkin puree, eggs, gluten free flour, salt, pumpkin pie spice, baking powder, baking soda. This recipe was made with King Arthur’s Gluten Free Flour.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.

✔️ Diets: gluten free, vegetarian

INGREDIENTS

This section explains how to choose the best ingredients for gluten free pumpkin loaf, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: light brown sugar, granulated sugar, pumpkin puree, all-purpose gluten free flour (mix that includes xanthan gum), baking powder, baking soda
• Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
• Spices: vanilla extract, salt, pumpkin pie seasoning

WHAT TO MAKE NEXT: If you love baking delicious quick breads then you’ll love our Raspberry Lemon Bread.

INSTRUCTIONS

This section shows how to cook pumpkin loaf cake in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love spiced pumpkin desserts then you’ll love our Pumpkin Pie Cupcakes.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter.

TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD

Follow these tips to make the best pumpkin loaf cake.

✔️ Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.

✔️ Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.

✔️ Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

HOW TO STORE

Counter: Gluten free pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

MORE PUMPKIN RECIPES

The best thing about fall is making delicious pumpkin treats. Pumpkin Bars, Pumpkin Cream Cheese Muffins and Andrea’s Pumpkin Pecan Pancakes are some of our absolute fall favorites.

• 
  Pumpkin Bar Recipe
• 
  Pumpkin Muffins with Cream Cheese Filling
• 
  Pumpkin Pie Cupcakes

MORE QUICK BREAD RECIPES

If you love making cake loafs as much as we do you have to try our amazingly yummy Limoncello Cake Loaf with Limoncello Glaze, Lemon Bread with Lemon Glaze, or Cream Cheese Filled Blueberry Lemon Bread.

• 
  Cream Cheese Filled Blueberry Lemon Bread
• 
  Cornbread Muffins
• 
  Lemon Bread with Lemon Glaze
• 
  Chocolate Mint Muffins

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking gluten free pumpkin bread.

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly.

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe.

Does gluten free pumpkin bread taste different than the regular kind?

You might have heard that gluten free bakes are often dense and dry, but this is definitely NOT the case with this award winning recipe. Our gluten free pumpkin bread is moist and light. Everyone will love this amazing fall pumpkin treat, and wont even realize it is gluten free.

What is pumpkin pie spice?

Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix.

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Gluten Free Pumpkin Bread

Everyone will love this moist and light gluten free pumpkin bread recipe. Make with an all-purpose gluten free flour mix and canned pumpkin puree.

Course Bread, breakfast, Dessert

Cuisine American, vegetarian

Keyword gluten free pumpkin bread, gluten free pumpkin loaf, gluten free pumpkin quick bread, how to make gluten free pumpkin bread, pumpkin cake loaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 343kcal

Author Andrea + Stef

Equipment

• 9×5-inch loaf pan
• electric mixer
• mixing bowls

Ingredients

• ½ cup salted butter softened
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose gluten free flour should include xanthan gum in ingredients
• ½ teaspoon salt
• 2 teaspoon pumpkin pie spice
• 2 teaspoon baking powder
• ½ tsp baking soda

Instructions

• Preheat the oven to 350ºF.
• Line a 9×5-inch loaf pan with parchment paper
• With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
  
• In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
  
• Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  
• Pour batter into the loaf pan.
  
• Bake on the center rack of the oven for 60 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and place on a cooling rack.
  

Notes

• Allow the bread to cool slightly before removing from the loaf pan.
• Bread will slice better if it has completely cooled.
• Serve with butter or maple butter.

Nutrition

Serving: 1slice | Calories: 343kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 448mg | Potassium: 125mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5206IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

The post Gluten Free Pumpkin Bread appeared first on Family Dinners.

This pumpkin bar recipe is moist and perfectly seasoned for a subtle and sweet pumpkin flavor. With a cinnamon cream cheese frosting and a pumpkin and yellow cake mix recipe it’s easy to make and not your average pumpkin cake recipe. These easy pumpkin bars are the perfect fall dessert recipe.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

❤️ WHY YOU’LL LOVE THIS PUMPKIN BAR RECIPE

✔️ Notable: Perfectly seasoned pumpkin cake with a cinnamon cream cheese frosting.

✔️ Main Ingredients: pumpkin puree, yellow cake mix, butter, eggs, pumpkin pie spice. This is a quick cake to make. No need for all-purpose flour, sugar, brown sugar, baking powder, baking soda, or salt.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 20 minutes. Plus cool time and frosting time.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: sheet pan

INGREDIENTS

You may have all of these pumpkin bar ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry or Dry Ingredients: Yellow cake mix, canned pumpkin puree.
• Refrigerated Ingredients: Eggs, butter
• Spices: Pumpkin pie spice (or make your own with cinnamon, nutmeg and cloves)
• Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)

WHAT TO MAKE NEXT: If you love pumpkin spice bars then you’ll love our Pumpkin Cream Cheese Muffins.

INSTRUCTIONS

This section shows how to cook pumpkin sheet cake bars. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

Prep: Preheat your oven to 350°F and grease your half sheet pan (18 x 13 inch jelly roll pan). See baking pan notes in the recipe card for thinner cake bars.

Make The Cake: In a large bowl or the bowl of an electric mixer, stir to combine cake mix and pumpkin pie spice with the wet ingredients: eggs, butter, pumpkin puree. Do not overmix. Pour pumpkin mixture evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted comes out cleanly or with small dry crumbs on it. Allow to cool completely.

Frost Cake: Make our cinnamon cream cheese frosting or buy prepared cream cheese frosting. Frost the tops of the cake. Cut into squares and serve.

WHAT TO MAKE NEXT: If you love pumpkin then you’ll love our Mini Pumpkin Pie Cupcakes.

TIPS FOR THE BEST PUMPKIN BARS

Follow these tips to make the best pumpkin and yellow cake mix bars.

✔️ Use pumpkin puree. Make sure you have pumpkin puree, not canned pumpkin pie filling.

✔️ Make them thinner. For thinner bars, use 2 half sheet pans (or a full sheet pan if that fits into your oven). pour half the batter into each. Adjust bake time accordingly.

✔️ Cool completely. Allow your cake to cool completely before frosting. If you try frosting warm pumpkin cake it will stick to your knife.

✔️ Frosting. Use our Cinnamon Cream Cheese Frosting recipe for the best frosting!

✔️ Nuts and chocolate. Add a little something extra by adding your favorite nuts or chocolate chips to the batter before baking.

HOW TO STORE

Store leftovers, covered in the fridge, for up to 5 days or freeze in a freezer safe airtight container for up to 1 month.

MORE FALL DESSERT RECIPES

• 
  Pumpkin Muffins with Cream Cheese Filling
• 
  Pumpkin Pie Cupcakes
• 
  Apple Crisp Recipe Without Oats
• 
  Caramel Apple Cheesecake Hand Pies

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about baking this pumpkin and yellow cake mix recipe.

Is there a difference between pumpkin pie filling and pumpkin puree?

Yes! Pumpkin pie filling and pumpkin puree are very different. For this recipe you need pumpkin puree.

How many calories in a pumpkin bar?

These pumpkin bars have 251 calories each.

Should you refrigerate pumpkin bars?

Yes, you should refrigerate your pumpkin bars. The cream cheese frosting needs to be refrigerated. You can refrigerate for up to 5 days in an airtight container.

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Pumpkin Bars

These deliciously moist pumpkin bars with cinnamon cream cheese frosting are amazing. This easy fall dessert is a crowd pleaser. This pumpkin bar recipe uses yellow cake mix and some add-ins to give it an extra flavor boost.

Course Dessert

Cuisine American

Keyword cake, frosting, pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 20 pieces

Calories 251kcal

Author Andrea + Stef

Ingredients

• 1 yellow cake mix
• 2 eggs room temperature
• ½ cup butter softened
• 15 ounce canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 cups Cinnamon Cream Cheese Frosting (or any cream cheese frosting)

Instructions

• Preheat the oven to 350°F. Grease a half sheet pan and set aside.
• In the medium bowl of a standing mixer, or using a large bowl and hand mixer, beat together all of the ingredients: cake mix, eggs, butter, pumpkin, and pumpkin pie spice.  Scrape down the sides of the bowl several times to be sure you incorporate all of the cake mix into the batter.  The batter will be thick.
  
• Spread the batter evenly in the prepared pan.
  
• Bake for 20-25 minutes or until just a few crumbs remain when tested with a toothpick.
  
• Cool completely before frosting.
• Spread cream cheese frosting in a thick layer on top of the pumpkin cake base.
  
• Cut into squares and serve.
  

Notes

Storage:

Store any leftovers, covered in the refrigerator, for up to 5 days or freeze for up to 1 month.

Tips:

• Use pumpkin puree, not canned pumpkin pie filling.

• For thinner bars, use 2 half sheet pans and pour half the batter in each.

• Allow the cake to cool completely before frosting. Trying to frost warm pumpkin bars will make them crumble and stick to your knife.

• Use cinnamon cream cheese frosting or plain cream cheese frosting.

 

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 257mg | Potassium: 142mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3344IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Pumpkin Bar Recipe appeared first on Family Dinners.

A pumpkin pie recipe is the quintessential Thanksgiving dessert recipe but you don’t have to wait until the holidays to make it! In fact, these mini pumpkin pie cupcakes are perfect all year round. They don’t have to be a holiday dessert. They are easy and cute and make the perfect after dinner dessert.

Make it a Meal!

Turn this recipe into a whole meal because mini pumpkin pie can be a meal but it doesn’t have to be! It pairs well with:

• Main Dish: Dry Brine Turkey – This golden, herbed twist on the classic is tender and delicious!
• Side Dish: Roasted Brussels Sprouts – These roasted brussels sprouts with pecans and dried cranberries are full of flavor.
• Side Dish: Creamy Mashed Potatoes – Perfect mashed potatoes every time!
• Bread: Garlic French Bread – This is the perfect side with almost every meal.
• Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.

What is a Mini Pumpkin Pie Cupcake?

It’s a little pumpkin pie recipe without a crust! This little Thanksgiving dessert is the perfect pumpkin pie fix. It’s a bit more solid than most pumpkin pies. Somewhat of a cross between cake and pie, thus the pumpkin pie cupcake! You’ll want to make these because they’re tasty and the perfect size holiday dessert.

BLACKBERRY DUMP CAKE

Prep Time: 5 min

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CHOCOLATE LASAGNA

Total Time: 40 mins

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MINI PINEAPPLE UPSIDE DOWN CAKE

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Ingredients:

• Spices: Cinnamon, nutmeg, cloves and ginger are typical pumpkin pie spices. And don’t forget the salt!
• The Usual Baking Suspects: vanilla, flour, sugar, baking powder, baking soda, eggs and brown sugar are here for the cupcake party.
• Pumpkin: Pureed pumpkin (not pumpkin pie filling).
• Evaporated Milk: The secret ingredient here is the evaporated milk. This sweet ingredient makes all the difference.

Equipment Needed for Mini Pumpkin Pie Cupcakes

Good news because no special equipment is needed for this pumpkin pie dessert. You’ll need:

• whisk to mix the batter
• measuring cups/spoons
• spatula for scraping the sides of the bowl
• bowl
• cupcake pan
• cupcake wrappers

Possible Variations

• Hello Swirls: Chocolate and pumpkin are one of my favorite flavor combinations. You can melt some chocolate and pour it into each cupcake then swirl it gently before baking.
• Chocolate Chippy: For the last step before baking, toss in a half a cup of mini chocolate chips. I think more Thanksgiving dessert needs chocolate!
• Make it a Crumble: Add a crumble to the top! Mix ⅓ cup light brown sugar, ½ tsp ground cinnamon, 4 tbsp unsalted butter, melted, ⅔ cup all-purpose flour together. Gently spoon it on top of the pumpkin pie cupcakes halfway through cooking.

Optional Toppings for Pumpkin Pie Cupcakes

• Whipped Cream: You can never go wrong with whipped cream on a mini pumpkin pie! Every holiday dessert needs whipped cream!
• Drizzle Chocolate Syrup: Make this delicious chocolate syrup to drizzle over the top.
• Pecans: Drop some crumbled pecans over the top of the whipped cream.

DRY BRINE TURKEY

The secret to a perfect roasted turkey.

CLICK TO SEE RECIPE

CREAMY MASHED POTATOES

Don’t miss our top tip for perfect potatoes!

CLICK TO SEE RECIPE

How to Make Mini Pumpkin Pie Gluten Free

As I always recommend, just swap out the all purpose flour for your favorite gluten free flour mix. My daughter has Celiac Disease so we usually use King Arthur’s. It works well for us. Also check to make sure your baking powder and other ingredients are gluten free.

How to Make Vegan or Dairy Free

The only ingredient you will need to substitute is the evaporated milk. I have not tried this but it is most often recommended to use your favorite milk substitute (soy milk, for example) and warm it until it is 50% evaporated.

How to Make Pumpkin Pie Cupcakes:

Step 1: Sift together dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda. You can’t over mix this step so don’t worry.

Step 2: Preheat oven to 350°F. Line a muffin tin with parchment paper muffin cups OR baking spray. (Do not use regular paper muffin cups.)

Step 3: In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and evaporated milk.

Step 4: Gently stir dry ingredients into wet ingredients. Do not overmix.

Step 5: Fill prepared muffin cups about half full. Do not over fill.

Step 6: Bake for 20 minutes. Cupcakes will puff up during baking, but will settle as they cool.

Step 7: Cool completely and then chill for 1 hour in the refrigerator before topping with whipped cream.

Frequently Asked Questions

How long can you store pumpkin pie cupcakes in the refrigerator?

Store these in an airtight container and store for 3-4 days in the refrigerator. This is perfect for when you want to make your Thanksgiving dessert ahead of time.

How long can you store pumpkin pie cupcakes in the freezer?

You can wrap these tightly in plastic wrap and freeze in a freezer bag for up to 3 months. Defrost in the refrigerator.

How do you make pumpkin pie cupcakes gluten free

Substitute the all purpose flour for your favorite gluten free flour mix. This works for any pumpkin pie recipe. Just use a gluten free crust if your pie has a crust.

What can you use to substitute the evaporated milk?

Use your favorite milk or milk-free milk product. Warm until evaporated about 50%.

PERFECT APPLE PIE

Prep Time: 20 min

CLICK FOR RECIPE

CHOCOLATE LASAGNA

Total Time: 40 min

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Pumpkin Pie Cupcakes

Delightful mini pumpkin pie cupcakes make the perfect holiday dessert or Thanksgiving dessert but is a fun mini dessert that you can eat all year round! If you love a good pumpkin pie recipe try this!

Course Dessert

Cuisine American

Keyword pumpkin pie cupcakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cool Time 1 hour hour

Servings 12 cupcakes

Calories 131kcal

Author Andrea + Stef

Ingredients

• ⅔ cup all-purpose flour
• 15 oz. pumpkin puree
• ¾ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• whipped cream for topping

Instructions

• Sift together dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda.
• Preheat oven to 350°F. Line a muffin tin with parchment paper muffin cups OR baking spray. (Do not use regular paper muffin cups.)
• In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and evaporated milk.
• Gently stir dry ingredients into wet ingredients.
• Fill prepared muffin cups about half full.
• Bake for 20 minutes. Cupcakes will puff up during baking, but will settle as they cool.
• Cool completely and then chill for 1 hour in the refrigerator before topping with whipped cream.

Nutrition

Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 119mg | Potassium: 175mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5606IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

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Prep Time: 5 min

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Prep Time: 10 min

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