How To make Maple Glazed Pumpkin Ring
PUMPKIN RING:
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Ground allspice
1/4 ts Salt
1/2 c Unsalted butter; softened
3/4 c Packed light brown sugar
2 lg Eggs
1 c Solid-pack canned pumpkin
1/3 c Maple syrup
1 ts Pure vanilla extract
GLAZE:
1 c Confectioners' sugar
2 tb Sour cream
1 tb Maple syrup
1 tb Fresh lemon juice
1. Heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift
together flour, baking soda, cinnamon, allspice and salt; set aside. 2. Beat butter and brown sugar with an electric mixer until light. Add
eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted in the
center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper. 4. Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl.
Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely. Chicago Tribune 10/28/93. -----
How To make Maple Glazed Pumpkin Ring's Videos
Pumpkin Cream Cold Brew & Pumpkin Glazed Donuts Recipe | FALL TREATS 2020
Today I show you how to make a Starbucks Pumpkin Cream Cold Brew and Maple Cinnamon Glazed Pumpkin Donuts. The recipes are also linked down below with Vegan options in the recipe. I hope you enjoy these DIY Fall Treats 2020
#fallrecipes #pumpkinrecipe #pumpkincreamcoldbrew #falltreats
Recipe Links
Pumpkin cream cold brew recipe
Pumpkin donuts
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Silicone Donut Pan
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Samantha Makes Cardamom Cream & Maple-Glazed Doughnuts | From the Home Kitchen | Bon Appétit
Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Maple-Roasted Acorn Squash #shorts
Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight with Roast Chicken and stunning on a holiday table alongside a Juicy Roast Turkey.
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Pumpkin Mousse Cake Recipe with Pain d’Épices (Gingerbread) & Pumpkin Mirror Glaze | How To Cuisine
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As the pumpkin season continues, we are so excited to share this incredible mousse cake recipe today! If you are looking for a fresh, creamy, soft, and most importantly delicious dessert, this pumpkin mousse cake was made for you!
This tasty cake is made of a soft and light pumpkin mousse, a dense and moist “pain d’épices” (gingerbread or French spice bread), a shiny pumpkin mirror glaze, and the creamiest maple whipped cream. This mousse cake is truly the best combo of French pastry mixed with American culture!
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Maple Bourbon Pumpkin Cheesecake
Here’s a cheesecake that came about by a food challenge and the ingredient was maple syrup. This is my first cheesecake on my Traeger Timberline 1300.
Ingredients:
1 1/4 cup crushed graham crackers
1/4 cup sugar
1/4 cup melted butter
3 8 oz. softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
3 large eggs
1/4 cup maple syrup
1 1/2 Tsp. ground cinnamon
1 Tsp. nutmeg
1/2 Tsp. salt
Maple Bourbon Cream
1 cup whipping cream
3/4 cup maple syrup
1 Tsp. bourbon
Directions:
Preheat Traeger to 325°
Mix crushed graham crackers, sugar and melted butter.
Press firmly and evenly into bottom of cheesecake pan.
Mix cream cheese and sweetened condensed milk until fluffy.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt and mix until incorporated.
Pour mixture in cheesecake pan.
Put cheesecake in Traeger for 1 hour 15 minutes.
Pull from Traeger let cool for about an hour and then put in refrigerator to chill for 4 hours.
While cheesecake is in refrigerator make maple bourbon cream.
On medium/high heat add whipping cream, maple syrup and bourbon. Whisk for roughly 15 minutes until mixture thickens.
Put mixture into squeeze bottle.
Before putting drizzle on cheesecake put bottle in hot cup of water to soften a bit to make applying to cheesecake easier.
** If you want a stronger bourbon flavor use 2 Tsp. **
Pumpkin Spice Donuts with Maple Glaze | Renee Conner
It's that time of year again! While I love all the classic fall flavors, Pumpkin Spice is definitely my favorite. These Pumpkin Spice Donuts with Maple Glaze are a perfect fall treat. The best part is they are so easy to make they come together in no time.
PUMPKIN SPICE DONUTS
INGREDIENTS:
2 Cups (240g) All Purpose Flour
1 1/2 Cups (297g) Granulated Sugar
1 1/2 (6g) Tsp Baking Powder
1/2 Tsp (3g) Baking Soda
1/2 Tsp (2g) Salt
1 1/2 Tsp (4g) Cinnamon
1/2 Tsp (1g) Nutmeg
1 Cup (269g) Pumpkin Puree (NOT Pumpkin Pie Mix- make sure it is 100% Pumpkin)
2 Tbsp (26ml) Vegetable Oil
1/2 Cup Milk (120ml) (Whole Milk is best but any milk will do)
2 Tsp (10ml) Vanilla Extract
1 Lrg Egg (slightly beaten)
Stir together all dry ingredients, then make a well in the center
Add all remaining ingredients and stir until combined, be careful not to over-mix
Pipe or spoon into lightly greased donut pans, a little over 3/4 full
Bake in a preheated 375°F/190°C oven for 10-12 minutes, or until a toothpick comes out clean
Cool 10 minutes in the pan, then turn out onto a cooling rack.
MAPLE GLAZE
INGREDIENTS:
1 1/2 Cups (198g) Powdered Sugar (sifted)
1/4 Cup (58g) Unsalted Butter (melted)
1/4 Cup (60ml) PURE Maple Syrup (warm- has to be the real thing, no pancake syrup substitutes!)
1-2 Tbsp (15-30ml) Milk (if necessary to thin the mixture)
Mix all ingredients until smooth, only thin with milk if necessary.
When donuts are cool enough to handle, dip the tops in the Maple Glaze and set on a cooling rack to set up. If glaze becomes too thick when dipping microwave about 10 seconds to thin it out.
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