Our Most Delicious Pumpkin-Based Baked Good Recipes
Pumpkin may be synonymous with pie, but this orange-hued squash is a fantastic ingredient for baked goods, too; use in everything from muffins to breads, such as the test kitchen's favorite Pumpkin-Orange Bread, which is shown here. Unlike pie, the recipes in this collection can serve triple duty as breakfast, snack, or dessert, and they're not complicated to make, either. Plus all deliver a warm and toasty taste of fall.
This fruit (yes, pumpkin is technically a fruit) is packed with loads of dietary fiber, vitamin A, and vitamin C, but what may appeal most to bakers is its affinity for spices. Cinnamon, nutmeg, and allspice are classics, but ginger is another fantastic option, but there's also nothing stopping you from dressing pumpkin up with a dash of Chinese five-spice or cardamom. Pumpkin also pairs well with a range of flours, whether rice, bean, buckwheat, or other gluten-free varieties, or standard whole-wheat flour. Other worthy add-ins? Raisins, cranberries, currants, and dark chocolate nicely complement its mildly sweet flavor.
The recipes we're sharing include a classic Pumpkin Bread (and one batch yields two large or four small loaves!), as well as a gluten-free bread that gets its tender crumb from buttermilk. Pumpkin Doughnut Muffins boast a cake-like interior and sweet cinnamon-sugar coating, while (regular) Pumpkin Muffins are studded with walnuts for a textured bite.
One note about the type of pumpkin you use: Whereas we'll often choose the from-scratch over the store-bought version when it comes to pumpkin, the canned version has very few shortcomings. It's consistently moist and creamy, whereas fresh pumpkin can be watery, stringy, or both. Plus, it keeps well in your pantry, which means you can whip up a batch of your favorite pumpkin bread or muffins whenever the mood strikes.
This classic quick bread is spiced with roasty, toasty cinnamon, nutmeg, and allspice.
Gluten-Free Pumpkin Bread
Quick bread for all—make this pumpkin loaf that uses a blend of flours, including rice, bean, and tapioca, so your gluten-intolerant family and friends can enjoy a slice or two!
Pumpkin Doughnut Muffins
With their cake-like interior and sweet cinnamon-sugar coating, these pumpkin muffins are just like donuts, only easier to make.
Giant muffins are made healthy with whole-wheat flour, yogurt—which yields a light and tender crumb—and plenty of walnuts. Plus, they feature everyone's favorite fall flavor: pumpkin pie spice.
Dark and Spicy Pumpkin Loaf
Ginger Pumpkin Bread
No cinnamon or cloves or allspice here; ginger shines with the pumpkin in this quick bread. Top with a sugar glaze for a sweet, slightly spicy take on a classic fall treat.
Pumpkin Molasses Tea Bread
Perfect for breakfast, lunch, or dessert, this pumpkin tea bread is simply delicious. A tangy-sweet cream cheese frosting tops off the treat.
Pumpkin, Sage, and Brown Butter Quick Breads
Classic fall flavors of pumpkin, sage, and brown butter—which lends a mouthwatering nuttiness to these creations—come together for a recipe that will delight.
Pumpkin Bread Pudding with Rum Sauce
Pumpkin challah takes center stage in this festive fall recipe. A quarter cup of dark rum adds a subtle flavor that rounds out this decadent dish.
Baked Pumpkin Donuts
Cakey buttermilk donuts are packed with pumpkin purée, allspice, and cinnamon for a fall sweet that's enjoyable morning, noon, and night.
Pumpkin Bread Pudding with Dulce De Leche
Pumpkin Corn Bread
Pumpkin Bread Pudding
A dessert classic, bread pudding gets an autumnal upgrade with bursts of pumpkin and bourbon; it'll warm you up as the weather turns.
Whether you're enjoying these bites for breakfast or at tea time, they're the perfect twist from across the pond on traditional pumpkin bread.