Pumpkin French Toast Bake

1/2 loaf French bread, cut into 1-inch bread cubes (or about 4 cups crusty bread, cut into bite-size pieces) (I've used a store bread loaf as well - it just absorbs liquid more)
8 large eggs
1 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
2 Tablespoons maple syrup
1 Tablespoon brown sugar
3/4 cup pumpkin puree
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

syrup

Spray a 9x13" baking dish with non-stick cooking spray and place bread cubes in the dish. You want enough bread to fill the dish almost completely full.

In a large bowl, whisk together eggs, milk, vanilla, syrup, spices, 1 Tablespoon brown sugar and pumpkin puree until well combined. Pour over bread and mix with the bread (I used my hands, but you could use a large spoon) until all the bread is mostly covered (it was easier for me to mix in a large bowl and then dump it into the dish). Cover with plastic cling wrap or lid and refrigerate overnight (if you wanted to, you could also bake it at this time instead of letting it sit overnight).

In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35 minutes or until golden brown and no longer wet.

Serve immediately with maple syrup, honey or agave nectar. You can drizzle syrup (I spiced my syrup up with melted butter and cinnamon) all over the top before serving. Store leftovers in the refrigerator covered for up to a couple days.

Cranberry Pumpkin Bread

6 eggs

3 cups pumpkin puree (one large can)
11/2  cup oil
5 cups sugar
6 cups flour
3Tbsp pumpkin pie spice (cinnamon, nutmeg, cloves, ginger)
3 tsp baking soda
1 tsp salt
4 cups cranberries, fresh, then chopped in food processor

Preheat oven to 350
In a bowl combine eggs, pumpkin puree, cranberries and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 3 big loaf pans. Bake for 50 minutes and insert knife to see if done.

This is a big batch, can halve easily. Freezes great! And it's SOOOOO good! I also used one cup of oats in place of a cup of flour...just to make it more nutritious ;-) When I'm not giving as a gift, I'll use wheat flour as well. For more of a tang, you can also grate in some orange peel, and substitute 1/2 c. orange juice for two eggs.

It's the frosting that got me...

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Moist Pumpkin Spice Muffins (W/Cream Cheese Frosting)
(Courtesy of the Pioneer Woman)

Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees.
Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
Ice with cream cheese frosting.

Cream Cheese Frosting:
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

PUMPKIN SPICE BLOSSOMS

(I stole this off Picky Palate's blog. SO yummy looking.)

Pumpkin Spice Blossoms
1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!

BON BON

Fall Favorite!

Pumpkin Bars

4 large eggs

2 cups sugar

1 cup oil

1 can (16 oz.) pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Heat oven to 350. Spray 15 1/2 x 10 1/2 x 1 inch baking sheet. Beat eggs, sugar, oil, and pumpkin until smooth. Stir in remaining ingredients. Bake 25 to 30 minutes or until light brown.

Cool completely, then frost with:

Cream Cheese Frosting

6 oz. softened cream cheese

2/3 cup butter

2 tsp. vanilla

4 cups powdered sugar

Mix cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth.

Sometimes I also like to top them with walnuts. Yummy!

Love, GG