Easy Pumpkin Traybake

Easy Pumpkin Traybake

If you’re looking for a quick and simple recipe to satisfy your loved ones, keep the trick or treaters happy or for a Halloween bake sale, then this Easy Pumpkin Traybake is here to help! Traybakes are so easy to throw together, and the decoration requires minimal effort and is easily customised to your needs. I’ve covered this Easy Pumpkin Traybake with a cream cheese frosting as it pairs so well with the light spiced sponge. You could use a simple vanilla buttercream too if you like. Most important of all, it’s a fast bake and it’s delicious of course!

Jump straight to the recipe!

To make the sponge I whisked together vegetable oil and light brown sugar. Then I added eggs and pumpkin puree. Finally I whisked in flour and spices.

I poured it into my lined tin and spread the mixture out evenly.

It baked for around 25 minutes until it was golden.

While it was cooling, I made the cream cheese frosting from butter, full fat cream cheese, vanilla extract and icing sugar.

I spread it all over the cooled sponge.

Easy Pumpkin Traybake

I decided to add some orange and bronze sprinkles to jazz up the Easy Pumpkin Traybake before slicing it into squares for serving. You could leave it bare, or add some Halloween themed sprinkles.

Easy Pumpkin Traybake

The sponge was lovely and light with delicious pumpkin and cinnamon flavour, and the cream cheese frosting was of course beyond yummy, as it always is!

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, and Fiesta Fridays hosted by Zoale and Life Diet Health.

5 from 3 votes
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Easy Pumpkin Traybake

Ingredients

For the sponge

  • 225 g Light brown sugar
  • 125 ml Vegetable oil
  • 3 Eggs large
  • 200 g Pumpkin puree
  • 275 g Self raising flour
  • 2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the frosting

  • 160 g Full fat cream cheese
  • 120 g Butter or baking spread
  • 1 tsp Vanilla extract
  • 280 g Icing sugar
  • Sprinkles of your choice optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge, mix together the oil and light brown sugar until smooth

  3. Then whisk in the eggs and pumpkin puree

  4. Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg

  5. Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  7. Spread the frosting on top of the sponge, then add sprinkles of your choice

  8. To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Traybake recipes by clicking here!

Easy Pumpkin Traybake

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Pumpkin Pie Cheesecake (No Bake)

Pumpkin Pie Cheesecake (No Bake)

Pumpkin spice is slowly gaining popularity in the UK, but there’s still definitely people that aren’t aware of how delicious pumpkin and pumpkin spice is in baked goods. Or no-baked in the case of this Pumpkin Pie Cheesecake! Most people in the UK think pumpkin is a savoury ingredient, but it’s wonderfully versatile and works so well in sweet recipes too. If you like pumpkin pie you will love this beautifully light and creamy cheesecake. There is pumpkin puree mixed into the cheesecake filling and it’s flavoured with cinnamon, nutmeg, ginger and allspice. This Pumpkin Pie Cheesecake absolutely screams Autumn, it’s easy to make and tastes absolutely delicious. It’s quite a large cheesecake, it completely filled my tin right to the brim! So you could reduce the recipe if you don’t want it that big, but really, why wouldn’t you?!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits until they turned into crumbs. I added the cinnamon and melted butter and mixed them in, then I pressed the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill.

Then I moved onto preparing the filling. I used my electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it was smooth with no lumps.

Then I added the double cream and whisked more until the mixture thickened considerably.

I tipped the cheesecake mixture on top of the base and smoothed it over. Then it went back into the fridge to set overnight.

The next day I decorated it. First I melted the white chocolate and drizzled it all over the top. Next I whipped up some cream with icing sugar and vanilla and piped it around the edges. Then I sprinkled orange hundreds and thousands, and pumpkin shaped sprinkles in the centre. I also made some pastry leaves to decorate the Pumpkin Pie Cheesecake, which I brushed with edible glitter and placed all around the edge. Of course, you can decorate the cheesecake any way you like!

Those not in the know on the deliciousness of pumpkin were in awe of how tasty this cheesecake was! They loved how creamy it was, and how it was full of pumpkin pie flavour – and so did I! The sweet white chocolate drizzled on top was perfect against the velvety filling and the pastry leaves were an extra crunchy treat.

This Pumpkin Pie Cheesecake would make an awesome centrepiece for Thanksgiving, Halloween or a family meal during Autumn. It will certainly feed a crowd and is sure to impress!

If you like this, you’ll love some of my other pumpkin recipes!

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Simple & In Season hosted by Feeding Boys and Fiesta Fridays this month hosted by A Pug In The Kitchen and Ginger & Bread.

 

5 from 5 votes
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Pumpkin Pie Cheesecake (No Bake)

Ingredients

Pumpkin Spice Mix

  • 3 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Allspice

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter melted
  • 1 tsp Ground cinnamon

For the cheesecake filling

  • 450 g Pumpkin puree
  • 450 g Full fat cream cheese
  • 250 g Icing sugar
  • 450 ml Double cream
  • 1 tsp Vanilla extract
  • 3 tsp Pumpkin spice mix see above

For decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 50 g White chocolate melted
  • Orange/Pumpkin themed sprinkles optional
  • Pastry leaves optional
  • Edible glitter optional

For the pastry leaves

  • 115 g Plain flour
  • 56 g Butter
  • 1 1/2 tbsp Cold water

Instructions

  1. Mix the spices together for the pumpkin spice and set aside

  2. To make the base, use a food processor to whizz up the biscuits until they turned into crumbs. Or you can put them in a bag or a bowl and bash them up with a rolling pin

  3. Add the melted butter and cinnamon and mix them in, then press the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill for at least 30 minutes

  4. To make the cheesecake filling. Use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it is smooth with no lumps

  5. Add the double cream and whisk more until the mixture thickens considerably

  6. Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 5 hours

  7. To decorate, remove the cheesecake from the tin and put onto a serving plate. Smooth the sides with a butter knife to create a neater finish

  8. Melt the white chocolate and drizzle it all over the top

  9. Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle. Sprinkle the sprinkles in the centre

  10. If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream

Pastry Leaves (optional)

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper

  2. Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs

  3. Add the water, little by little, until it comes together into a dough

  4. Wrap it in cling film and chill in the fridge for 30 minutes

  5. Flour your work surface and roll the pastry out to 4-5mm thick, use a leaf shaped cutter to cut out the shapes and place them onto a lined baking tray

  6. Bake for 10-15 minutes until they are golden, then allow to cool completely.

You can find more of my Cheesecake recipes by clicking here!

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Ghostly Gingerbread & Pumpkin Cake Truffles

Ghostly Gingerbread & Pumpkin Cake Truffles
Happy Halloween everyone! I really love this time of year, my flat is currently decorated with pumpkins, candles, cobwebs and skulls, and I’ve also spread the Halloween ‘fear’ into the office as well. I always get involved in dressing up and carving pumpkins, it’s so much fun! One of the best parts for me is Halloween and autumn themed baking. I love to bake with pumpkin and try and make my bakes suitably scary. These Ghostly Gingerbread & Pumpkin Cake Truffles are no exception, filled with autumn flavours and then surrounded by Halloween spookiness! Here’s how to make them…

Jump straight to the recipe!

I started by making the gingerbread biscuit middle of the truffles. I made a few more than I needed as this was an idea I invented, but it’s better to make too many than too little so I’ll give you the amounts I used. To start, I whizzed up ginger biscuits in a food processor.

I melted butter and mixed it into the biscuit crumbs.

I grabbed bits of the the mixture and rolled them into small balls, about the size of a blueberry. Then I placed them onto a lined baking tray. I then put them in the freezer for 3 hours.

To make the cakes I used Two Chicks new product – free range whole egg. You may have seen their liquid egg white before, which is super convenient for making meringues without having to worry about what to do with the leftover egg yolks. Now they’ve also released this one which includes the yolks, so you can bake with it, or make omelettes and quiches for example. I found it very useful for recipes where you want to change the quantities, you can’t halve an actual egg, but with this product you can!

To make the cakes I started by mixing together vegetable oil, Two Chicks liquid whole egg, caster sugar and vanilla extract.

I then added plain flour, cinnamon, mixed spice, and baking powder and mixed in. Finally I folded in pumpkin puree.

I put the batter into 12 cupcake cases to bake them. It doesn’t really matter how you bake the mixture, but I find cupcakes quick to cook and to cool.

 

I baked them on 180C/350F/Gas Mark 4 for 20 minutes. I left them to cool fully.

 

 

When the cake was cool I crumbed it in the food processor.

Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese, I mixed it all together.

I got the ginger biscuit balls out of the freezer, grabbed some pumpkin cake mixture and made a patty. I placed a ginger biscuit ball in the middle.

 

 Then I wrapped the cake mixture around the biscuit and rolled it into a ball.
Once all of the cake was used up, I put them back into the freezer for another 3 hours, or until frozen fully.

 

To cover the cake truffles I used Renshaw Colour Melts in white. I simply dipped the cake truffles in and then set them onto baking paper. The chocolate sets really quickly because they are so cold from the freezer. You can also use white chocolate to cover them, but it creates a more yellowish appearance. To paint on the ghost eyes and mouth I melted a few blocks of dark chocolate and painted them on with a small paintbrush. I also painted ‘Boo!’ on a few of them too.

Cake Truffles

I was so pleased with the reaction I got for these cake truffles! There were ‘wows’ all round, and they all disappeared in less than an hour. Even people who weren’t convinced about pumpkin were loving them. It was such a great feeling. The pumpkin and ginger flavours went together perfectly. Let me know if you make these and what you think!


Ghostly Gingerbread & Pumpkin Cake Truffles

Ingredients

  • 200 g Ginger biscuits
  • 75 g Butter
  • 115 ml Vegetable oil
  • 90 ml Liquid whole egg (or beaten eggs)
  • 200 g Caster sugar
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 3 tsp Cinnamon
  • 1 tsp Mixed spice
  • 200 g Pumpkin puree
  • 350 g Cream cheese
  • 300 g Renshaw Colour Melts in White
  • 6 squares Dark chocolate

Instructions

  1. Start by making the gingerbread biscuit middle of the truffles. Whizz up the ginger biscuits in a food processor
  2. Melt the butter and mix it into the biscuit crumbs
  3. Take bits of the mixture and roll them into small balls, about the size of a blueberry. Place them onto a lined baking tray and put them in the freezer for 3 hours
  4. Then make the cakes. Mix together the vegetable oil, liquid whole egg, caster sugar and vanilla extract
  5. Then add the flour, cinnamon, mixed spice and baking powder. Finally fold in the pumpkin puree
  6. Put the batter into 12 cupcake cases and bake them on 180C/350F/Gas Mark 4 for 20 minutes. Leave them to cool fully. When the cake is cool, crumb it in the food processor
  7. Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. Mix the cake crumbs and cream cheese together
  8. Get the ginger biscuit balls out of the freezer, grab some pumpkin cake mixture and make a patty. Place a ginger biscuit ball in the middle then wrap the cake mixture around the biscuit and roll the whole thing into a ball
  9. Once all of the cake is used up, put the cake truffles into the freezer for another 3 hours, or until frozen fully
  10. Melt the white chocolate, dip the cake truffles into it and then set them onto baking paper. Melt the dark chocolate and paint designs on with a small paintbrush

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

Pumpkin cupcakes recipe adapted from Marie Claire. I was sent the Two Chicks liquid egg for free, all opinions are my own.

You can find more of my Halloween recipes by clicking here!

Pumpkin Custard Donuts: GBBO Week #8

Pumpkin Custard Donuts: GBBO Week #8

We’re at the quarter finals now and the challenges are getting more difficult to really test the bakers. This week’s theme was advanced dough and for the first challenge the bakers had to make a sweet fruit loaf with an enriched dough. They could use any filling or flavour they wanted, the only rule was that no tins were allowed. The loaves had to be free form. Paul told us that enriched dough benefits from a slow prove as the butter, eggs and sugar that are added to the dough slows the yeast down.

Jump straight to the recipe!

Nancy hurried up here proving time by microwaving her dough. Paul was concerned about her doing this, but she had practised it at home with success. The dough certainly rose and her loaf was absolutely massive! It turned out ok, but was slightly underbaked. Luis added a cherry brandy soaked sugar cube to the middle of each of his fruit buns, which he used to make a tree shaped loaf.The judges thought it looked spectacular and it was also baked very well.

 

Paul Hollywood was on form and stalked the bakers as they decorated their loaves, provoking many shaky hands no doubt! Martha’s Spiced Plum loaf was a little underbaked, but the judges liked the flavour. Chetna made a Date & Walnut loaf which Paul thought had too much cinnamon in, but looked good and was baked well. Richard did very well and the judges had nothing bad to say!

The technical bake this week was Povitica, a Croatian swirled bread. Exactly what Chetna made in the first challenge, except shaped slightly differently. She was certainly pleased! It is an Eastern European cross between a bread and a pastry. All the other bakers immediately started wracking their brains trying to remember what Chetna did in the morning! Nancy was back to the microwave again to make the filling more pliable for spreading onto the dough, and Richard was right behind her copying the technique! Or as he called it ‘learning by looking’!

 

 

Chetna knew how long to prove and bake the dough for which was key to the recipe. Of course that information was not included in the recipe provided so she certainly had an advantage. I’m surprised they kept the challenge the same to be honest, as they obviously know what the bakers are going to make for the signature in advance. She came first, of course, Luis came second and Nancy third. Martha was fifth and Richard fourth.

 

One of my favourite showstoppers ever was this week – donuts! Who doesn’t like these delicious, deep fried, jam filled treats?! I’ve never wished so hard to be the chief taste tester in the tent. The bakers had to make two different types of donuts. I was so impressed with Luis’ Raspberry Mojito and Mudslide Donuts. Baileys is one of my favourite liquors and I would’ve taken care of most of these! Chetna made a South African inspired braided donut called a Koeksister which has potato in the dough.

Richard went for heart shaped Rhubarb & Custard Donuts and Toffee Apple Donuts, which the judges loved and Paul called ‘professional’. Nancy made half her donuts for adults by flavouring them with Limoncello, and the other half for children by decorating them with a familiar face. They were slightly irregular in terms of colour and a little dry, but had great flavour. Martha accidentally overproved her Passionfruit Curd Donuts which meant the were quite flat instead of puffed up.

Martha left the competition this week after coming last in the technical and overproving her showstopper. The level of baking talent and knowledge she has for a young girl is very impressive, and I think she will do well after the programme. Richard broke a record by becoming star baker for the fourth time!

This week I decided to make these golden deep fried Pumpkin Custard Donuts. I’ve made baked donuts before, but never the fried kind so I had to give it a go. They are a lot more involved and do take more time to make, but believe me the results are worth it!

I started with the pumpkin custard first. In a bowl I weighed out granulated sugar, plain flour, cornflour, cinnamon, nutmeg and all spice.

In a pan I warmed whole milk and vanilla extract until it steamed.

Whilst it was heating I whisked up egg yolks and pumpkin puree.

I sieved the dry ingredients into the pumpkin mixture and whisked to make sure there were no lumps. I poured in half the warmed milk, whisking as I poured.

Then I poured the mixture back into the pan with the rest of the milk and heated it for about 4 minutes, continuously whisking, until it thickened.

Once thick I put it in a bowl and covered with cling film. I made sure the cling film was pressed right against the custard, so a ‘skin’ didn’t form. I put it in the fridge to cool down completely.

To make the dough I started by melting milk and butter. I left it to cool for 10 minutes covered with a lid until tepid, and added dried yeast and caster sugar. Then I mixed in eggs.

I weighed out plain flour and mixed in salt and caster sugar.

I made a well in the flour and poured the wet mixture in.

It formed a rough dough and I kneaded it for 10 minutes. It was pretty sticky so I oiled my hands.

I placed the dough into an oiled bowl, covered it and put it in a warm place for 2 hours.

After the first prove it had doubled in size nicely!

I split the dough up into 16 equal pieces and rolled them into balls. I covered them with loose cling film and tea towels and left them in warm place for the second prove.

They rose again nicely, but they did stick to the baking paper so I would dust some flour on it next time.

I set up the vegetable oil in a large jam making pan with a food thermometer attached. I heated it slowly until it reached 350F/180C.

First, I tested a chunk of bread to check the heat was ready, then I gently placed two of the donuts at time in the oil and fried for about 1 minute per side until dark golden brown.

I fished them out with a slotted spoon and put them on kitchen towel to cool down.

I used a piping bag to fill the donuts with the custard once they were completely cool. I punched a hole in the side and filled until the custard resisted or started to come out. Then I iced the top with regular icing sugar mixed with a cinnamon and water.

One of my most popular bakes yet, these Pumpkin Custard Donuts went down extremely well and my colleagues gobbled them up, I was breaking diets left right and centre! The Pumpkin Custard Donuts were very tasty, the cinnamon really came through and the dough was lovely and soft. You could fill them with anything you want, jam of course is the classic choice. It is a lot of effort to make these, so I don’t know if it’s something I’ll do again soon, but they are definitely worth it for a special occasion or an indulgent treat!

Pumpkin Custard Donuts

Servings 16

Ingredients

For the custard

  • 112 g Granulated sugar
  • 35 g Plain flour
  • 25 g Cornflour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 450 ml Whole milk
  • 2 tsp Vanilla extract
  • 6 Egg yolks
  • 165 g Pumpkin puree

For the donuts

  • 75 g Butter
  • 150 ml Semi skimmed milk
  • 425 g Plain flour
  • 2 tsp Dried yeast
  • 50 g + 1 tbsp Caster sugar
  • 2 Eggs large
  • 1/2 tsp Salt

For the icing

  • 100 g Icing sugar
  • 1/4 tsp Cinnamon

For frying

  • 1 litre Vegetable Oil

Instructions

  1. Start by making the custard. In a bowl weigh out the granulated sugar, plain flour, cornflour, cinnamon, nutmeg and all spice

  2. In a pan warm the whole milk and vanilla extract on a low-medium heat until it steams
  3. Whisk up the egg yolks and pumpkin puree
  4. Sieve the flour mixture into the pumpkin mixture and whisk to make sure there are no lumps. Pour in half the warmed milk, whisking as you pour
  5. Then pour the mixture back into the pan with the rest of the milk and heat it for about 4 minutes, continuously whisking, until it thickens
  6. Once thick, put it in a bowl and cover with cling film. Make sure the cling film is pressed right against the custard, so a 'skin' doesn't form. Put it in the fridge to cool down completely
  7. To make the dough warm the semi skimmed milk and butter in a pan. Leave it to cool until tepid, and add the dried yeast and the 1 tbsp caster sugar. Leave it for 10 minutes, covered with a lid. Then mix in the eggs
  8. Weigh out the plain flour and mix in the salt and 50g of the caster sugar

  9. Make a well in the flour and pour the wet mixture in
  10. Form a rough dough and knead it for 10 minutes. It will be sticky so flour your hands and work surface
  11. Place the dough into an oiled bowl, cover it and put it in a warm place for 2 hours, it will double in size
  12. Split the dough up into 16 equal pieces and roll them into balls, put them onto lined and floured baking trays
  13. Cover them with loose cling film and tea towels and leave them in warm place for 1 hour 30 minutes
  14. Pour the vegetable oil into a large pan with a food thermometer attached. Heat it slowly until it reaches 350F/180C
  15. Gently place two of the donuts at time in the oil and fry for about 1 minute per side until dark golden brown
  16. Fish them out with a slotted spoon and put them on kitchen towel to cool down
  17. Use a piping bag fitted with a nozzle to fill the donuts with the custard once they are completely cool. Punched a hole in the side with the nozzle and fill until the custard resists or starts to come out
  18. Mix the icing sugar and cinnamon with enough water to make a smooth paste and drizzle over the donuts

You can find more of my Dessert recipes by clicking here!

Pumpkin Spice Baked Donuts

Pumpkin Spice Baked Donuts

I absolutely love pumpkin spice, and baked donuts are one of my favourite things to make. They’re also really easy to make! So Pumpkin Spice Baked Donuts are the perfect combination for me. They are packed with Autumn spices like cinnamon and nutmeg, they are deliciously moist and drizzled with a sweet cinnamon icing. Grab yourself some donut pans to make this recipe (check the Amazon link towards the end of this post) and you’ll be surprised at how easy they are to put together!

Jump straight to the recipe!

To make the donuts I mixed together eggs, pumpkin puree, caster sugar, vegetable oil and milk.

In another bowl I stirred plain flour, cinnamon, mixed spice, nutmeg and ginger together.

I added the dry ingredients to the wet ones and whisked until smooth.

Then I poured the batter into my greased donut pans and baked for 12 minutes.

When they were baked I put them on a cooling rack to cool completely.

I made cinnamon icing for the donuts by adding water to icing sugar and cinnamon. Then I drizzled it over the Pumpkin Spice Baked Donuts.

Pumpkin Spice Baked Donuts

Wow these Pumpkin Spice Baked Donuts were tasty! They were light, moist and full of spices.

Pumpkin Spice Baked Donuts

My friends and colleagues loved these donuts, and many yummy noises were made! I do find you just can’t eat one!

Pumpkin Spice Baked Donuts

Servings 12

Ingredients

For the donuts

  • Butter or baking spread for greasing
  • 2 Eggs large
  • 175 g Pumpkin puree
  • 175 g Caster sugar
  • 150 ml Milk Cow's or plant milk will both work
  • 30 ml Vegetable Oil
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 225 g Plain flour

For the icing

  • 100 g Icing sugar
  • 1 tsp Cinnamon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Mix together the caster sugar, milk, vegetable oil, pumpkin puree and eggs in a bowl with a whisk

  3. In another bowl stir the plain flour, cinnamon, mixed spice, ginger and nutmeg together

  4. Add the flour mixture to the wet ingredients and whisk together well

  5. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  6. Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

  7. Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing

  8. Set the donuts onto a rack with a baking tray underneath to catch any drips

  9. Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it

  10. Store leftovers in an airtight container and eat within 3 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Donut recipes by clicking here!

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Pumpkin Pie

Pumpkin Pie

I make Pumpkin Pie every year around Halloween time, and I often make two of them! It’s such a special bake to me as it reminds me of this time of year, time with friends and family, and happy memories. One of my favourite things to do is to see people who’ve never tried Pumpkin Pie before taste it and love it! If you’ve not had it before, it’s sweet pie with the texture of a set custard, and it’s packed with spices like cinnamon, nutmeg and ginger. To me, it’s Autumn in a pie!

Jump straight to the recipe!

  

To make the pastry I started by rubbing the butter into the flour and sugar, then I added milk and brought it together into a dough.

  

I rolled the pastry out and lined the tin, cutting off any excess.

Then I blind baked the pastry shell.

  

With the leftover pastry I made some pastry leaves to decorate the Pumpkin Pie.

  

For the filling I started by whisking the eggs and light brown sugar together. Then I added the cream and pumpkin puree and whisked well.

Finally I added the spices and a little salt. Then I poured it into the pie shell.

I baked the pie until it was a lovely rich orange colour, and the filling was set, it took about 40 minutes.

Pumpkin Pie

I let the pie cool fully, then put it in the fridge to chill. You can decorate it with pastry leaves like I made, or add swirls of whipped cream, or leave it plain. It’s good no matter what!

Pumpkin Pie

I love this recipe so much and I plan to make it for many years to come and teach it to my children!

Pumpkin Pie

Servings 12

Ingredients

For the pastry

  • 230 g Plain flour
  • 100 g Butter or baking spread
  • 1 tbsp Caster sugar
  • 45-50 ml Milk or cold water will work too

For the filling

  • 1 can Pumpkin puree
  • 150 g Light brown sugar
  • 3 Eggs large
  • 240 ml Double cream
  • 1 1/2 tsp Cinnnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground cloves
  • Pinch of salt

Instructions

  1. To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs

  2. Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes

  3. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  4. Roll out the pastry onto a floured surface (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Trim the edges and use a fork to prick the bottom of the pastry

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. If you like, make pastry leave with any leftover pastry cuttings, brush them with beaten egg and bake on a lined baking tray for 10 minutes or until golden. Leave to cool

  9. For the pumpkin pie filling, whisk the eggs and sugar together

  10. Add the double cream and pumpkin puree, and whisk in

  11. Then add the spices and salt and whisk again

  12. Pour the filling into the pie crust, it's easier to put the crust in the tin on the oven shelf and pour in from there as it'll stop any spills as you lift it from the work surface to the oven

  13. Bake for 40 minutes, or until the filling is a rich orange colour and only has a slight wobble

  14. Leave to cool fully, then put in the fridge to chill

  15. Serve with whipped cream, store any leftovers in the fridge and eat within 3 days

You can find more of my Pie recipes by clicking here!

Pumpkin Pie

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Pumpkin Cupcakes

Pumpkin Cupcakes

One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!

Jump straight to the recipe!

I started by whisking together the light brown sugar, eggs and vegetable oil.

Then I whisked in the pumpkin puree.

In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.

I added the flour mixture to the pumpkin mixture and whisked them together.

Next I divided the mixture between the cupcake cases.

They baked for 25 minutes until they were golden.

Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.

The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!

Pumpkin Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Light brown sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree I used Libbys
  • 200 g Self raising flour
  • 1/2 tsp Baking powder
  • A pinch of salt
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon

To decorate

  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases

  2. In a large bowl whisk together the light brown sugar, eggs and vegetable oil

  3. Add the pumpkin puree and whisk in

  4. In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice

  5. Add the flour mixture to the pumpkin mixture and whisk them together

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter, cinnamon and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon

  9. Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here!

Pumpkin Cupcakes

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Pumpkin Cheesecake Chocolate Brownies

Pumpkin Cheesecake Chocolate Brownies

I absolutely love baking with pumpkin, and you may never have thought of mixing it with chocolate, but trust me it tastes so good! These Pumpkin Cheesecake Chocolate Brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The Pumpkin Cheesecake Chocolate Brownies just melt in your mouth, and the cheesecake swirl is full of Autumn flavours like cinnamon and ginger. Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened). You can easily find it in the USA, and in the UK you’ll find it in the American section of the supermarket.

Jump straight to the recipe!

To make the cheesecake batter I whisked together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then I set it aside to make the brownie batter.

In a pan I melted together the dark chocolate and butter, then took it off the heat.

In a bowl I whisked together the eggs and light brown sugar.

I poured in the melted chocolate, whisking as I poured.

I added the plain flour, baking powder and vanilla extract, and whisked everything together.

Then I poured about two thirds of the brownie batter into a lined traybake tine, I added the cheesecake in blobs on top, then added the rest of the brownie batter in blobs on top.

Using a knife I swirled together the mixture to create a marbled effect.

I baked it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes.

Pumpkin Cheesecake Chocolate Brownies

I love how golden and autumnal the colour of the Pumpkin Cheesecake Chocolate Brownies is! These brownies are deliciously moist and the pumpkin spice flavour really comes out in the cheesecake layer. I never thought of mixing pumpkin with chocolate but it works so well. I gifted some of these Pumpkin Cheesecake Chocolate Brownies to friends and took the rest into work for my lucky colleagues and they disappeared fast! They are amazing warmed up in the microwave and served with ice cream – heavenly!

 

Pumpkin Cheesecake Chocolate Brownies

Servings 16

Ingredients

For the pumpkin cheesecake

  • 250 g Full fat cream cheese
  • 85 g Caster sugar
  • 150 g Pumpkin puree
  • 1 Egg large
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 130 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin

  2. To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then set it aside

  3. To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat

  4. In a bowl whisk together the eggs and light brown sugar

  5. Pour the melted chocolate into the egg mixture, whisking as you pour

  6. Add the plain flour, baking powder and vanilla extract, and whisk everything together

  7. Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that

  8. Using a knife swirl together the mixture to create a marbled effect

  9. Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes

  10. Leave to cool, then slice into squares and serve

You can find more of my Brownie recipes by clicking here!

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Pumpkin Scones

Pumpkin Scones

I absolutely love autumn baking! As soon as September comes I just want to put pumpkin and cinnamon in everything I bake! I make pumpkin pie every year and when I first started this tradition you couldn’t buy tinned pumpkin puree in the UK. Now it’s readily available I’m making lots of other pumpkin recipes too, like these yummy Pumpkin Scones. They are filled with Autumn spices and drizzled with a sweet glaze.

Jump straight to the recipe!

First I put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves in a bowl and mixed together.

Then I added the butter and rubbed together with my hands until it resembled breadcrumbs.

In a separate bowl I whisked together the egg, milk, and pumpkin puree.

I combined the pumpkin mixture with the flour and mixed until a dough formed. I placed it onto a floured service and roughly shaped it into a circle.

Then I used a knife to cut it into triangles. This recipe makes six scones, but you can double it to make more or cut smaller triangles or circles with a cutter.

I placed the shaped dough onto a lined baking tray and baked on 200C Fan/220C/425F/Gas mark 7 for about 15 minutes.

They were beautifully golden brown. My kitchen smelt so good!

I put the Pumpkin Scones on a cooling rack and meanwhile made the two glazes. For the base glaze I mixed the icing sugar with the milk then spread it over each scone.

For the spiced glaze I mixed the icing sugar, cinnamon, nutmeg, ginger, cloves and milk together. I put the spiced glaze in a piping bad a made a zig zag pattern over each scone.

These Pumpkin Scones are yummy and full of the taste of autumn and the festive season. They are so light and fluffy inside too!

Pumpkin Scones

The glaze and drizzle are so scrumptious and make the Pumpkin Scones into a lovely sweet treat perfect with a hot drink. You don’t have to add the glaze, you could cut the Pumpkin Scones in half and spread with butter instead, but it does make the scones look very pretty. You could also try adding dried fruit to the dough. I think cranberries or sultanas would go well.

 


Pumpkin Scones

Servings 6

Ingredients

For the scones

  • 320 g Self raising flour
  • 90 g Caster sugar
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cloves
  • 85 g Butter
  • 1 Egg large
  • 3 tbsp Milk
  • 125 g Pumpkin puree

For the plain glaze

  • 90 g Icing sugar
  • 1 tbsp Milk

For the spiced glaze

  • 80 g Icing sugar
  • 1 tbsp Milk
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Nutmeg
  • A pinch of Ground ginger
  • A pinch of Ground cloves

Instructions

  1. Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
  2. Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
  3. Add the butter and rub together with your hands until it resembles breadcrumbs
  4. In a separate bowl whisk together the egg, milk, and pumpkin puree
  5. Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
  6. Pat the dough out into a circle shape about 1cm thick on a floured surface
  7. Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
  8. Put the scones on the lined baking tray and bake for 15 minutes
  9. Cool the scones fully on a cooling rack
  10. Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
  11. Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
  12. Make yourself a tea or coffee and enjoy a delicious scone!

Recipe adapted from Iowa Girl Eats.

You can find more of my Scone recipes by clicking here!

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