Best 2 Baked Mini Pumpkin Pots Recipes
Welcome to the fascinating world of baking mini pumpkin pots! These delightful treats are a perfect blend of flavors and textures, combining the richness of pumpkin with the comforting warmth of spices. Whether you're looking for a fun and creative activity to do with your family or simply want to treat yourself to a sweet and satisfying snack, this article will guide you through the process of crafting these delicious mini pumpkin pots. From selecting the perfect ingredients to mastering the baking techniques, we'll provide you with all the necessary information to create these culinary masterpieces. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave your taste buds tingling with delight!
Here are our top 2 tried and tested recipes!
BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
BAKED MINI PUMPKIN POTS
Provided by Lara Ferroni
Categories Egg Herb Side Bake Sauté Vegetarian Dinner Pumpkin Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Makes 4 mini pots
Number Of Ingredients 9
Steps:
- » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
- » In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
- » Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
- » Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
- » Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
Tips:
- Choose the right pumpkin: Use a small sugar pumpkin or pie pumpkin for this recipe. These pumpkins have a sweeter flavor and a more tender texture than larger pumpkins.
- Use fresh pumpkin puree: For the best flavor, use fresh pumpkin puree that you've made yourself. To make pumpkin puree, simply roast a pumpkin until it's tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only ⅔ full: This will prevent the muffins from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Conclusion:
These Baked Mini Pumpkin Pots are a delicious and festive fall treat. They're perfect for Thanksgiving, Halloween, or any other special occasion. With their moist and flavorful pumpkin cake batter, creamy cheesecake filling, and crunchy pecan topping, these muffins are sure to please everyone at your table.
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