Pumpkin Bread Pudding Cupcakes Recipes

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PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.

Provided by Jaclyn

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1/2 cup (110g) packed light brown sugar
1/2 cup (105g) granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin
1 tsp vanilla extract
1 (16 oz) loaf hearty crusty french bread, (such as La Brea, cut into 1-inch cubes)
Salted caramel sauce, (for serving (see footnotes for recipe))
1/2 cup toasted pecans, (chopped, for serving)
Sweetened whipped cream, (for serving)

Steps:

  • Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
  • Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
  • Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
  • Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
  • Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
  • Follow link HERE for salted caramel sauce step-by-step photos and recipe.

Nutrition Facts : Calories 277 kcal, Carbohydrate 44 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 293 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups milk
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 pecan halves
Cream or ice cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.

Provided by Vivi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 8

Number Of Ingredients 10

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
  • Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  • Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g

PUMPKIN CUPCAKES



Pumpkin Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 stick butter, softened
1/2 cup sugar
1/2 cup canned pure pumpkin puree
1 1/2 teaspoons pure vanilla extract
2 large eggs
One 8-ounce block cream cheese
2 tablespoons butter, at room temperature
2 tablespoons pure maple syrup
2 cups powdered sugar
Chopped toasted pecans, for topping

Steps:

  • For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  • Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
  • For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
  • Top the cupcakes with the frosting and chopped pecans.

PUMPKIN BREAD PUDDING CUPCAKES



Pumpkin Bread Pudding Cupcakes image

Every fall when I was young, my mom made bread pudding cupcakes. Today I keep up her tradition with my daughter and three grandkids by baking these treats. -Terrel Porter-Smith, Los Osos, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 14

4 large eggs
4-1/2 cups canned pumpkin
1-1/2 cups 2% milk
1 cup sugar
1 cup half-and-half cream
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-1/2 teaspoons vanilla extract, divided
10 cups cubed French bread (1-inch pieces)
1/2 cup butter, cubed
1 cup packed brown sugar
1 tablespoon light corn syrup
1 cup chopped pecans

Steps:

  • In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour., Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch., Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla., Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 224 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

Provided by spyseoflife

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
  • Place bread cubes in the greased baking dish. Pour half-and-half on top.
  • Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
  • Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g

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