Pumpkin Roll

Pumpkin Roll

1 c. Sugar

3 eggs

2\3 c. Pumpkin

3\4 c. flour

2 tsp. Cinnamon

1 t. ginger

1\2 t. nutmeg

1/2 t. Baking powder

1/2 t. soda

1 t. lemon juice

3\4 c. chopped nuts

Filling

1 1/2 c. powder sugar

1 (8 oz.) cream cheese

4 T. butter

1\2 t. vanilla

Beat eggs well (about 5 min.)

Add sugar, pumpkin. Set a side and mix together flour, spices, and baking powder and lemon juice then add to egg mixture. Mix well.

Grease and flour a 15x10x1 pan pour mixture into pan. Spread evening sprinkle nuts on top. Bake at 375 for 15 min. DO NOT OVER COOK

On a towel sprinkle powdered sugar ( this is not the sugar for the filling) turn cake out onto sugar. Roll cake while still warm so it will get used to being rolled up.

Mix filling, unroll cake and spread filling onto cake evenly and roll up again. Put in refrigerator.

Very taste……..

Mom's Pumpkin Roll

3 eggs
1 c sugar
2/3 c pumpkin
3/4 c flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1 tsp lemon juice
3/4 c chopped nuts

filling:
1 c powder sugar
1 (8oz) cream cheese
4 T butter
1/2 tsp vanilla

Beat eggs well (about 5 minutes). Add sugar and pumpkin. Set aside. Mix together flour, spices, baking powder and lemon juice in another bowl. Add egg mixture and mix well.

Grease and flour a 15x10x1 pan. Pour into prepared pan and spread evenly. Sprinkle with nuts. Bake at 375 for 15 minutes. DO NOT OVERCOOK.

On a towel sprinkle powdered sugar (not pwd sugar for filling) and turn cake out onto sugar. Roll cake while still warm so it will get used to being rolled up.

Mix filling, unroll cake and spread filling onto cake evenly. Roll up again and refrigerate.

Pumpkin-Cranberry Muffins

We tried these last Sunday and they turned out great. I even made another batch for Dale's presidency meeting. We made half with the cranberries and half with chocolate chips.

Pumpkin-Cranberry Muffins

Outstanding

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These moist muffins get a burst of sweet and sour notes from the cranberries. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

Yield

1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup low-fat buttermilk
• 1/4 cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Nutritional Information

Calories: 199 (14% from fat)

Fat: 3.2g (sat 0.4g,mono 1.6g,poly 0.9g)

Protein: 2.8g

Carbohydrate: 41.1g

Fiber: 1.5g

Cholesterol: 18mg

Iron: 1.3mg

Sodium: 195mg

Calcium: 38mg

Heather McRae, Jacksonville, Florida, Cooking Light, NOVEMBER 2007

Susan's Pumpkin Muffins

These are fabulous!















Pumpkin Muffins

1 cup flour
¾ cup whole wheat flour
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. cloves (I was out, so used pumpkin pie spice)
Combine the dry ingredients

1 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1 cup canned pumpkin
1/3 cup milk
½ tsp. vanilla
Mix the wet ingredients, and then combine with the dry ingredients. Add raisins, choc chips, or chopped walnuts as desired. Bake at 350 for about 20 minutes. Honestly, I rarely set the timer, so watch them, it could take more or less time. If you make into a loaf, it takes about an hour. This recipe makes a little more than a dozen muffins, and I usually double it.