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#pumpkin recipes
daily-deliciousness · 6 months
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Pumpkin pancakes (thick & flavourful !)
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jobeancafe · 10 months
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pumpkin cheesecake truffles
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chefcarolb · 5 months
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Your guests will think you really fussed with these Mini Pumpkin Cheesecakes! Individual creamy, dreamy mini pumpkin cheesecakes are topped with sweetened whipped cream and a gingersnap cookie topping. They’re super simple, so impressive and versatile!
https://www.fromachefskitchen.com/mini-no-bake-pumpkin-cheesecakes/
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jacky93sims · 5 months
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Stuffed Peppers, Pumpkin Soup and Baked Pumpkin Slices Food for The Sims 2
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This is a 4to2 conversion from Somik&Severinka, low poly. Available at lunch and dinner time (dessert anytime). You need the invisible plate and the pumpkin bowl for them to work (included)
DOWNLOAD HERE
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zardyplants · 6 months
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Vegan Pumpkin Mac and Cheese
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pretty-princess-4ever · 8 months
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Healthy pumpkin oat cookies 🍁🍂🤎🧡
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seasonalwonderment · 5 months
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Delicious Baked Stuffed Pumpkin - StoneGable
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lexiscooking · 6 months
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for pumpkin season:
pumpkin & sweet potato crème soup 🍠 🎃
it turned out worse than expected cuz i added to much milk so its more like a smoothie. still not bad tho.
its also one of those recipes where i try to substitute animal products with plant based ones.
ingredients:
pumpkin
sweet potatoes
coconut milk
cut veggies and roast them covered in some oil. i salted potatoes and used cinnamon on pumpkin.
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while they are roasting i warmed up the milk on the stove. when the veggies are ready i cut them into smaller pieces throw into the blender and add to the milk. i also recommend blendering it with milk for a smoother consistency.
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it was pretty simple and pretty good, just watch the milk amount to not screw up like yours truly
(>人<;)
the taste reminds me of baby food. its pretty sweet, but i enjoyed it. happy fall holidays (if you celebrate any) i had a pretty nice samhain! till next time peeps 🐭
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halloweentreatstoeats · 7 months
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[Sally's Baking Addiction]
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup (one stick)unsalted butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
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Instrucions:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and spices together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
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daoudi · 6 months
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youtube
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daily-deliciousness · 6 months
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Pumpkin soup
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jobeancafe · 11 months
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mini pumpkin pies
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Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Prep Time: 30 MINUTES Cook Time: 20 MINUTES Total Time: 50 MINUTES
Ingredients
Chai Spice
4 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon all-spice
1/2 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/3 cup granulated sugar
Pumpkin Chai Cupcakes
1/2 cup melted coconut oil (melted butter or canola can be used)
3/4 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups pumpkin puree
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
Brown Sugar Frosting
8 tablespoons salted butter, at room temperature
1/4 cup heavy cream
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1 1/2 cups powdered sugar
Instructions
To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one-half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
To make the cupcakes. Preheat the oven to 350 degrees F. Line 16 cupcake molds with paper liners.
In the bowl of a stand mixer (or use a hand-held mixer), beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add flour, baking powder, soda, salt, and chai spice. Mix until smooth, and no lumps remain in the batter.
Divide the batter evenly among the prepared pan. Transfer to the oven and bake for 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.
To make the frosting, melt 2 tablespoons of butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, vanilla, and powdered sugar to the bowl. Beat until well combined.
Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
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bakerstable · 2 years
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Pumpkin Crème Brûlée
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zardyplants · 7 months
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Vegan Pumpkin Risotto
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autumn-mood-23 · 6 months
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