Katey's Kitchen

• 2/3 c all purpose flour
• 15 oz pumpkin puree
• 3/4 c sugar
• 2 large eggs
• 1 tsp vanilla
• 3/4 c evaporated milk
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• Whipped cream

~Line a 12-cup muffin tin with paper or silicone liners

~Prehet oven to 350 degrees

~In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside

~In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined

~Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth

~Fill each muffin cup with approximately 1/3 cup of batter

~Bake for 20 minutes and let cool for 20 minutes

~Remove cupcakes from pan and chill in the refrigerator for 30 minutes

~Top with whipped cream and sprinkle (optional) with more pumpkin pie spice or cinnamon on top before serving

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1.5 Tbl Pumpkin Pie spice

4 eggs

1 cup oil

2 cups pumpkin

3 oz cream cheese

3/4 stick butter

1 tsp vanilla

1 tsp milk

2 1/4 cups powdered sugar

 

~Preheat oven to 350

~Sift together first 6 ingredients

~Add eggs, oil and pumpkin, mixing well

~Spread in greased jelly roll pan

~Bake 25 – 30 minutes or until toothpick inserted in center comes out clean

~Cool completely and frost

 

To make frosting

~Combine cream cheese, butter, vanilla and milk mixing well.  Add powdered sugar until desired consistency is achieved.  

 

 

1 (8oz) container sour cream

1/2 cup  plus 4 Tbl butter, divided

1/2 cup sugar

1 1/4 tsp salt

2 packages dry yeast

1/2 cup warm water (105 – 115 degrees)

2 large eggs

 

In large saucepan, cook first 4 ingredients (minus 4 Tbl butter) over medium-low heat, stirring occasionally , until butter melt.  Cool to 105 – 115 degrees

 

Combine yeast and warm water in bowl, let stand 5 minutes

 

In a large bowl, stir together yeast mixture, sour cream mixture, eggs and flour until well blended.  Chill, covered, 8 hours

 

Divide dough into fourths; shape each portion into a ball on a lightly floured surface. 

 

Using a floured rolling pin, roll each ball to 1/4″ thickness.  Cut dough with a 2 1/2 – 3″ round cutter. 

 

Melt 4 Tbl butter and brush each round evenly with the melted butter

 

Fold each round in half, pressing edges to seal.  Place rolls, with sides touching, in a greased 10 1/2 x 15 1/2″ jellyroll pan.

 

Cover and let rise in a warm place 45 minutes or until double in size.

 

Preheat oven to 375.  Bake 12 to 15 minutes or until golden brown