pumpkin ricotta pancakes

Pumpkin Ricotta Pancakes

Ingredients

• 4 large eggs separated
• 200 g ricotta cheese
• 200 g (3/4 cup) pumpkin puree
• 1 1/2 tsp mixed spice (or pumpkin pie spice)
• 1/4 tsp salt
• 120 g (1 cup) wholemeal (whole wheat) plain flour
• 1 heaped tsp baking powder
• 2 tbsp granulated sugar

Instructions

1. Place the egg yolks into a medium bowl. Add the ricotta, pumpkin puree, mixed spice and salt - mix together until smooth. Add the flour and baking powder to the bowl and gently fold in (you don't need it fully mixed) leaving a few streaks of flour. 
2. Place the egg whites into a large clean bowl and whisk until they start to foam up. Add 1 tbsp of the granulated sugar and whisk that in. Add the last tbsp of sugar and whisk the egg whites until you get medium-soft peaks - where if you lift the whisk up the mixture creates a peak which slumps over to the side.  
3. Add 1/3 of the whisked egg white to the bowl of pumpkin mixture. Stir in to loosen the mixture. Add the remaining whisked egg white and fold in gently using a silicone spatula. 
4. Heat a large non-stick frying pan over a medium-low heat. Spray with oil or add enough to thinly coat the base of the pan. Once hot, add a few heaped tablespoons of batter to the pan to make one pancake. Cook until golden underneath then gently flip over. Cook until the other side is golden and the pancake, when poked in the centre, springs back. Repeat with the rest of the batter.
5. You can keep the pancakes warm by placing them in a single layer on a baking tray in a low oven (around 100oC/ 200oF). 
6. Serve the pancakes warm with maple syrup, chopped pecans, shredded apple and creme fraiche, if desired. 

Recipe Notes

• If you can't get canned pumpkin puree (NOT pumpkin pie filling) just roast a halved pumpkin or butternut squash for 60-90 minutes at 180 C (350 F). Scoop out the seeds and discard them. Scoop the flesh from the skin and place into a food processor - blend until smooth. You can also use a hand blender to blitz it up. If not using immediately I'd recommend freezing it in a lidded container. 

(recipe by Izzy Hossack here)

pumpkin cake recipes

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: About 16 servings

Ingredients

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 (270g) cups granulated sugar
• 3/4 cup (172g) packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable or canola oil, divided
• 4 large eggs
• 2 tsp vanilla extract
• 1 3/4 cup (424g/15 oz) canned pumpkin puree
• 1/2 cup milk
Frosting
• 12 oz. cream cheese, softened
• 3/4 cup butter, softened (I used 6 Tbsp salted 6 Tbsp unsalted)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 1/2 - 5 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
• Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).

PUMPKIN CAKE BARS:

INGREDIENTSNutrition

SERVINGS 12-24UNITS US

• 4 large  eggs
• 1 2⁄3cups  white sugar
• 1 cup vegetable oil
• 1(15 ounce) can pumpkin puree
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  salt
• 1 teaspoon  baking soda
• 2 teaspoons  ground cinnamon
• 6 ounces  cream cheese
• 6 tablespoons  butter, softened
• 3 cups  confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Spread into prepared pan.
6. Bake at 350° for 25 to 30 minutes.
7. Remove from oven and allow to cool.
8. For the frosting: beat together the cream cheese, butter and confectioner's sugar.
9. Evenly spread over bars after they have cooled.

pumpkin coffee cake

Local Milk's Pumpkin Coffee Cake.

crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel

This is my dream coffee cake. Spicy, moist, with a nice salty-sweet streusel & tangy buttermilk glaze. I can't rave about the texture of this cake enough. It's so soft and moist; you have to try it. Trust me on this one. The cornmeal, crème fraîche, pumpkin, buttermilk, and pepitas are a dream together.

INGREDIENTS

for cake
• 175 g (roughly 1 1/2 cups lightly packed) cake flour
• 75 g (roughly half a cup) cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• pinch of ground cloves
• 125 g (a heaping 1/2 cup) coconut oil
• 240 g (roughly 1 cup packed) brown sugar
• 2 large eggs
• 125 g (1/2 cup) crème fraîche
• 125 g (1/2 cup) homemade or high quality pumpkin puree
• 60 g (1/4 cup) buttermilk
for the streusel
• 60 g brown sugar
• 50 g all purpose flour
• 1/2 tsp cinnamon
• 6 tbsp butter
• 1/4 tsp salt
• 1/3 cup roasted & salted pepitas (little green pumpkin seeds!)
for glaze
• 2 tbsp buttermilk
• 3/4 cup powdered sugar

INSTRUCTIONS

1. heat oven to 350°f and grease a 9" cast iron skillet or cake pan.
2. in a mixing bowl sift or whisk together the first 9 ingredients. set aside.
3. in a second mixing bowl mix crème fraîche, pumpkin puree, and buttermilk. set aside.
4. in a bowl of a stand mixer fitted with the paddle attachment, cream but coconut oil and the brown sugar until well combined.
5. with the mixer on low, add the eggs one at a time, scraping down the bowl after each is incorporated.
6. in three additions add the dry and wet ingredients, starting with the dry and ending with the wet. mix to only just combine; don't over mix.
7. pour batter into skillet and bake for 20 minutes. meanwhile, make the streusel.
8. combine all ingredients for the streusel except the pepitas using two knives to create a crumbled, sandy mixture. mix in the pepitas.
9. after 20 minutes remove the cake, sprinkle the streusel on top, and bake for an additional 25-30 minutes until a cake tester inserted in the center come out clean save a few crumbs.
10. while cake cools, make the glaze by whisking the powdered sugar 1/4 cup at time into the buttermilk. you can add more sugar to make it thicker or more buttermilk to make it thinner as you please.
11. drizzle glaze over cooled cake & serve with coffee!

NOTES

this recipe was developed using weight measurments, not volume. i cannot speak to the results you will get using cups, but i'm pretty sure you'll be just fine! that said, i highly recommend getting a scale for baking. they're cheap!