Pumpkin Coffee Ring Recipes

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PUMPKIN RING CAKE



Pumpkin Ring Cake image

Family tired of pumpkin pie? Let them eat cake this time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

3 cups Original Bisquick™ mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
  • Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg

PUMPKIN COFFEE RING



Pumpkin Coffee Ring image

I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio

Provided by Taste of Home

Time 45m

Yield 1 ring.

Number Of Ingredients 22

2-1/4 cups all-purpose flour
3/4 cup sugar, divided
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup whole milk
3 tablespoons butter
1 large egg
3 ounces cream cheese, softened
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
1 large egg yolk, beaten
GLAZE:
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract
1 to 2 tablespoons whole milk
1/4 cup finely chopped walnuts

Steps:

  • In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.

Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 193mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN SPICE COFFEE



Pumpkin Spice Coffee image

Why spend extra money on seasonal flavored coffee when you can easily make your own?

Provided by Monica

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 2

Number Of Ingredients 6

¼ cup ground coffee
1 teaspoon ground allspice
½ teaspoon ground cinnamon
4 cups water
2 teaspoons half-and-half cream, or to taste
1 teaspoon white sugar, or to taste

Steps:

  • Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

Nutrition Facts : Calories 24.5 calories, Carbohydrate 4.6 g, Cholesterol 1.9 mg, Fat 0.7 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 23 mg, Sugar 2.1 g

PUMPKIN SPICE COFFEE RECIPE BY TASTY



Pumpkin Spice Coffee Recipe by Tasty image

Here's what you need: brewed coffee, almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, whipped cream

Provided by Crystal Hatch

Categories     Drinks

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 cup brewed coffee
1 cup almond milk
2 tablespoons pumpkin puree
2 tablespoons maple syrup, or sweetener of choice
¼ teaspoon vanilla extract
½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon plus ¼ teaspoon nutmeg
whipped cream, optional

Steps:

  • Combine all ingredients in a medium sauce pot and heat through, making sure not to boil, stirring occasionally.
  • Serve hot, or over ice!
  • Top with whipped cream (optional).
  • Enjoy!

Nutrition Facts : Calories 58 calories, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, Sugar 9 grams

PUMPKIN COFFEE



Pumpkin Coffee image

I like this stuff. Every Christmas season the 7-11 and other variety stores and coffee shops like starbucks, tim hortons, country time and even McDonalds bring out the pumpkin Latte. Why pay so much? Make it like a man!

Provided by MHulak

Categories     Beverages

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

8 cups coffee
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons pumpkin puree
5 teaspoons brown sugar
4 teaspoons white sugar
1 dash salt
whipped cream (optional)
1 dash nutmeg

Steps:

  • Make a strong brew of 8 cups of coffee.
  • take the lid off your brewer or if you use a coffee press like me, put the coffee in something large enough and with the ability to pour like a juice jug.
  • combine cinnamon, ginger, allspice, nutmeg and pumpkin puree and put it in the coffee.
  • add the sugars according to your preference.
  • add a dash of salt.
  • take a little bit out to ensure it is how you will like it, add more of the 4 spices in equal portions or sugar.
  • top with whipped cream and nutmeg (optional).

Nutrition Facts : Calories 45.8, Fat 0.2, SaturatedFat 0.1, Sodium 50.1, Carbohydrate 10.5, Fiber 0.2, Sugar 9.9, Protein 0.7

PUMPKIN COFFEE RING



Pumpkin Coffee Ring image

I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio

Provided by @MakeItYours

Number Of Ingredients 22

2-1/4 cups all-purpose flour
3/4 cup sugar, divided
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup whole milk
3 tablespoons butter
1 large egg
3 ounces cream cheese, softened
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
1 large egg yolk, beaten
GLAZE:
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract
1 to 2 tablespoons whole milk
1/4 cup finely chopped walnuts

Steps:

  • In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.

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