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Let’s talk pumpkin. “I never met a pumpkin I didn’t like” is a fun saying I’ve heard once or twice…

Now, let’s talk recipes. I need to qualify how this column will be a little different. It will be a “one sister column.” Unfortunately, about the time Lucy and I were discussing the October column, she fell and broke her hip. It required a full hip replacement, and she is now at Spartanburg Regional recovering from a five-hour surgery. So, this month’s column won’t be interspersed with her comments.

But don’t panic! I found some excellent recipes that are perfect for October baking. I’ll start with a very easy recipe. It couldn’t be easier as it’s called a Two Ingredient Pumpkin Cake. I’m going to add one ingredient, so you might call it Three ingredient Pumpkin Cake. It’s made with a spice cake mix like Betty Crocker or Duncan Hines, plus a can of pumpkin. I found the cake a little dry, so I would recommend adding a ½ cup of water if your batter seems a little dry or sticky. The recipe suggests a 9 x 13 pan. I chose a Bundt pan and sprinkled it with powdered sugar. I would go with the recipe 9 x 13 plus cream cheese frosting.

My next recipe, Chocolate Chip Pumpkin Muffins, is possibly my favorite. I know it sounds like a strange combination, but it is delicious. I’m not a breakfast chocolate chip person, but combined with the pumpkin, this works. They would be good for a brunch, a snack, or even dessert.

I wanted one more recipe, so I searched through past October columns. In 2019, wow, six years ago, we suggested Pumpkin Cinnamon Pancakes. Lucy wrote about these, mentioning she had enjoyed some at Eggs Up restaurant in Spartanburg. I must suggest covering them in real maple syrup from Vermont, New Hampshire, or Maine. It’s the best.

What a difficult time this has been. Lucy is 83, and surgery is especially difficult as we age. Then the destructive storm hit, and lives were destroyed. Right now, we are all waiting to see what havoc Milton will create. Maybe enjoying a tasty pumpkin recipe while watching the leaves fall will brighten a cool fall day.

I hope to be at the Landrum Winter Market on November 16 and December 14, selling cookbooks 

and cookies.

 

2-Ingredient Pumpkin Cake

Ingredients

1 (15.25 ounce) package spice cake mix

1 (15 ounce) can pumpkin

½ cup water

Directions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13-inch baking pan with cooking spray. Mix spice cake mix and canned pumpkin together in a large bowl until well combined; spread evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. 

Basic Cream Cheese Frosting

Ingredients

8 ounces cream cheese

½ cup butter, softened

2 tsp vanilla extract

4 cups confectioners’ sugar

Directions

Gather all ingredients. Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy. Gradually beat in confectioners’ sugar until smooth. Enjoy!

Cool and serve, or store in the refrigerator to serve the next day. 

 

Pumpkin Chocolate Chip Muffins

12 Muffins

Ingredients

¾ cup white sugar

¼ cup vegetable oil

2 large eggs

¾ cup canned pumpkin

¼ cup water

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

½ to one cup semisweet chocolate chips

Directions

Gather all ingredients. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use foil liners. Whisk sugar, oil, and eggs together in a medium bowl. Stir in pumpkin and water until well blended. Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a separate bowl. Add pumpkin mixture into flour mixture and stir just to combine, being careful not to overmix. Gently stir in chocolate chips. Fill muffin cups 2/3 full with batter. Enjoy! Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

 

Pumpkin Cinnamon Pancakes

Yield: 1 dozen

Ingredients

2 cups biscuit baking mix

2 Tbs brown sugar

2 tsp ground cinnamon

2 eggs

1 can (12 ounce) evaporated milk

½ cup canned solid pack pumpkin

2 Tbs vegetable oil

1 tsp vanilla extract

Directions:

In a bowl, combine the baking mix, brown sugar and cinnamon. In a separate bowl, combine eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook on second side until golden brown. Serve with real maple syrup and butter.