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How to Make Pumpkin Muffins, Cake, and Loafs

Baking the Pumpkin Muffins, Loafs, and Cake

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Petra Cox
www.momsapplepieco.com  
 

Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

Baking the Pumpkin Muffins, Loafs, and Cake

 

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Tags:

Pumpkin

,

Thanksgiving

,

Fall

,

Bread

,

Loaf

,

Muffins

,

Cupcake

,

Squash

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Baking the Pumpkin Muffins, Loafs, and Cake

Ingredients

1 pumpkin or butternut squash
2 1/4 cups of sugar
3 eggs
3/4 cup of oil
2 quarter cup of water
2 2/3 cup of cake flour
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 quarter teaspoon of cloves
1 teaspoon of salt
1 teaspoon of baking powder
2 teaspoons of baking soda

Instructions

1. Process the pumpkin or butternut squash. Cut it open, remove the meat and then place it in a pan with an inch of water at the bottom. Cook it for 45 minutes at 375 degrees.


2. Drain the water out of the pan and scoop out the flesh from the pumpkin. Process it in a food processor.


3. Put the sugar and vegetable oil into a mixer. Add the eggs and mix together. Add a cup and a half of pupmkin.


4. Add the cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a separate bowl. Mix them together with a whisk. Add them slowly, half a cup at a time, to the wet ingredients in the mixer. Add water and vanilla. Make sure everything is stirred thoroughly.


5. To make pumpkin muffins, pour the batter into baking cups. To make a pumpkin roll, pour the batter into a jelly roll pan lined with parchment paper. To make a pumpkin loaf, pour the batter into a bread pan.


6. Cook the pumpkin muffins and pumpkin roll for 20 minutes at 350 degrees. Cook the pumpkin bread for 25-30 minutes at 350 degrees.


7. To make cream cheese frosting, add cream cheese to a mixer and stir in sugar 1/4 cup at a time. Add the vanilla and mix well. Place it in the fridge for a little bit.


8. Use an icing bag to decorate the muffins and loafs with the cream cheese frosting.


9. To finish the pumpkin roll, let it cool and then remove it from the pan. Spread the cream cheese frosting on it and then roll it up. Chill it for about 2 hours in the fridge and then cut it into inch thick slices.

 

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Transcripts

Petra Cox: Hi, I am Petra Cox with Mom s Apple Pie Company in Occoquan, Virginia. Today we are making pumpkin bread, pumpkin jelly roll cake and pumpkin muffins or cupcakes with a basic pumpkin cake recipe.

We ve made our pumpkin cake batter and I am going to show you the different forms you can bake it in for our different kinds of pumpkin confections. With this basic recipe, you can make a dozen cupcakes and then some. So, to do that, you would pour your batter into the baking cup, probably about two thirds of the way full. That one might be a little extra. This is just for standard size. You can work this into a jumbo recipe as well. So, that will make a dozen cupcakes and then some or you can ice however you like or you can put it into these little baking pans which are about three inches by six inches and then two inches deep. It will make four or five of those, depending on how you fill them up. If you are making cupcakes, it s always good to have some more pans around if you have extra batter. This again, will be about two thirds of the weight full. Another really nice thing, you can do with it is use a jelly roll pan. This is about 12x16. Jelly roll pan is a baking pan but with sides about an inch high and you can put the batter in there. It s pretty thin along the bottom, but that s kind of the thickness that you need so that you can actually roll it up with some cream cheese frosting to make a sort of, a rolled cake that you can cut into slices and you see a spiral cake with a cream cheese frosting in the middle.

I line this with parchment because it s easier to roll that up into the cake when you add the frosting. So, our loaf pans were greased, I sprayed a little canola oil spray to keep the sides from sticking. This pan, I didn t bother to grease the edges because the cake is exposed to so little of the edge that you can just usually run a knife along the edge. Of course, in the cupcakes, that s really just the cupcake liner that we use. So, the cupcakes and the jelly roll cake would take about no longer than 20 minutes to bake, maybe, up to 25 for the cupcakes and 25-30 minutes for the pumpkin loaves. In our convection oven I bake it at 300 degrees, but it s more like 350 in the home oven. So, I get that into the oven and bake it.

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