Pumpkin Oatmeal Cups

I love fall and I love pumpkin.  I have mixed reviews on this recipe.  I have to note I altered it significantly by adding brewer's yeast and flaxseed meal, so I think that affected the taste.  Brewer's yeast, flaxsseed, and oatmeal are supposed to help increase breastmilk supply, hence adding them.  Now that I'm back to work and have to pump, I want to make sure I'm getting enough milk.  I don't know if it was these "muffins" or that I was less stressed this week as compared to last week (my first week back), but Monday I had these for breakfast and had an awesome pumping session at lunch.  Who knows.  I ended up adding some maple syrup to the second half of the batch.  They are bitter, but I think that's because of the brewer's yeast, which isn't a part of the original recipe.  I don't if I'll make these again, but if I do, I'll definitely add maple syrup and probably some raisins.  I didn't use almond milk and I definitely think I should have added vanilla or almond extract.

Recipe adapted from Green Lite Bites

• 1 15oz can of pumpkin (420g)
• 1/2 cup vanilla Almond milk (I used regular 1% milk)
• 2 eggs
• 1 tbsp Baking powder
• 3 cups (240g) Old Fashion or Rolled Oats
• 1 tbsp pumpkin pie spice
• 2 tablespoon brewer's yeast (optional, for lactation)
• 1/4 cup flaxseed meal (optional, for lactation)
• 1/3 cup of brown sugar or sugar in the raw

Preheat oven to 375 degrees
Mix all ingredients together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

Pumpkin Streusel Muffins

I love pumpkin. I love the fall weather. I wish the days were still longer, but overall, fall is nice. When I saw this recipe in Penzey's fall catalog, I knew I had to try it. I didn't have any evaporated milk on hand, but I think buttermilk worked just as well. I would add some nutmeg to the recipe to give it a little more spice, but over, I really enjoyed it!
Recipe adapted from Penzey's Spices

INGREDIENTS
1/2 Cup butter, softened (1 stick)
1 Cup (7.5 ounces) packed brown sugar
1 egg
1 Cup canned plain pumpkin
1/4 Cup evaporated milk (I used buttermilk)
1 tsp. baking soda
1/2 tsp. salt
11/4 tsp. cinnamon
1/4 tsp. powdered ginger
1/8 tsp. ground cloves
1 2/3 Cups (7.08 ounces) flour

Streusel Topping:

2 TB. flour (I used almond flour)
21/2 TB. white sugar
1 tsp. cinnamon
1 TB. butter

DIRECTIONS

• Preheat oven to 375°.
• Cream together the butter and brown sugar. Add the egg and blend.
• Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture.
• Add the baking soda and SPICES and gently mix.
• Lastly, add the flour and stir; don't over stir, it makes the muffins tough.
• Pour the batter into 8 greased large muffin tin cups or 12 regular.
• In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas.
• Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

Pumpkin Roll

I originally posted this recipe in November, 2010. At that time, I didn't have a chance to take a photo. Since I love pumpkin and cream cheese, I just had to make it again this year and this time I took a photo for our viewing pleasure. Now I want some more of this delicious pumpkin roll.
Recipe from Tasty Kitchen

FOR THE ROLL:
* ¾ cups Flour - 3.2 ounces
* ½ teaspoons Baking Powder
* ½ teaspoons Baking Soda
* ½ teaspoons Cinnamon
* ½ teaspoons Cloves
* ¼ teaspoons Salt
* 3 whole Eggs
* 1 cup White Sugar 7 ounces
* ⅔ cups Pure Pumpkin (I use Libby's.)
*1/4 tsp vanilla
* Powdered Sugar (for Powdering Your Kitchen Towel)

FOR THE CREAM CHEESE ICING:
* 8 ounces, weight Cream Cheese, softened
* 6 Tablespoons Butter, Softened
* 1 cup Sifted Powdered Sugar - 4 ounces
* 1 teaspoon Vanilla Extract

DIRECTIONS
For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.

In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.

Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.

For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.

If you can refrain from eating the deliciousness of this roll right away it’s better when it’s been refrigerated for at least an hour. Sprinkle with powdered sugar before serving, if you like.

Pumpkin Scones

So the problem with being so behind on posting things I've baked is now I want to go and cook them again! Yes, these aren't quite spring, but the joy of canned pumpkin is it's available year round. To my credit, I did make these way back in October, oh well. Either way, if you love pumpkin and cinnamon, I definitely recommend these yummy scones! Yet another hit by King Arthuer.

Recipe from King Arthur Flour

INGREDIENTS

* 2 3/4 cup (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
* 1/3 cup (2 5/8 ounces) sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/2 cup cold butter
* 1-2 cups s minced crystallized ginger, cinnamon chips, or chocolate chips (I used cinnamon bites!)
* 2/3 cup (5 1/2 ounces) canned pumpkin
* 2 large eggs
* coarse white sparkling sugar, for topping

DIRECTIONS

1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the ginger and/or chips, if you're using them.

4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Yield: 12 scones.

Pumpkin Spice Pancakes

I'm a little of a pumpkin fanatic. Joe hasn't succumbed to the joys of pumpkin yet, but my brother loves it, so he loves when I bake with it and share. These pancakes were good, but not OMG good. Truly, I felt I could hardly taste the pumpkin, but I loved the added spices. I topped them with apple butter, and was in Heaven.

Recipe from Annie's Eats

INGREDIENTS

1¼ cups all-purpose flour - 5.31 ounces
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

DIRECTIONS

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, apple butter, and/or whipped cream.

Source: Annie's Eats, adapted from Joy the Baker, originally from Martha Stewart

Pumpkin Pie Tarts

When I saw these, I immediate loved the pumpkin feel. What a great idea to use a pumpkin shaped cookie cutter!

Taste wise, they were only OK for me. My favorite part of pumpkin pie is the filling, and these tarts were mostly crust. That being said, the filling was still delicious! Some of my other friends didn't mind all of the crust.

Recipe adapted from Picky Palate

INGREDIENTS

1 Cup canned pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 sheets (2 boxes) of puff pastry, thawed - I used one box and got creative with spacing my pumpkin cutter. I had some filling left over, but only spent money on one box.
3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry (I got five and then rerolled the scraps to get a sixth). Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. (This is hard, cook a little longer than you think they actually need). Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

Old-Fashioned Soft Pumpkin Cookies

Photo from VeryBestBaking.com

I made these delicious pumpkin cookies two years ago and once the temperature started to change, I knew I had to make them again. Thank goodness I had saved a can of pumpkin from last season since there's a shortage again this year.

The cookies are very cake like. I made these to transport, so I opted against the icing. I'm sure the icing would be a nice touch, but it's certainly not necessary.

Recipe and picture from Libby's Site


Ingredients

* 2 1/2 cups all-purpose flour - 10.63 ounces
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar - 10.5 ounces
* 1/2 cup butter (1 stick), softened
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 large egg
* 1 teaspoon vanilla extract
* Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Pumpkin Cake/Muffins

I had some leftover pumpkin after making the pumpkin scones. The recipe is actually for muffins, but I wanted to make a cake I could bring as a dessert to a picnic. The cake turned out, but I definitely think it would cook better as muffins. Overall, very delicious and moist! I'd add a little more nutmeg (or I need to buy a new thing of nutmeg since mine is over two years old).

Recipe adapted from Food Network In general, I often substitute some of the white flour with white whole wheat flour. I don't know if it does anything, but at least it makes me think the recipe is just a tad bit healthier.


INGREDIENTS

* 1 cup (4 ounces) white whole wheat flour
* 1 cup (4.25 ounces) cake flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg
* 3/4 cup (5.63 ounces) packed dark brown sugar
* 3 tablespoons unsulphered molasses (I used honey)
* 1/4 cup canola oil
* 2 large eggs
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 3/4 cup lowfat buttermilk
* 1/4 cup raw, unsalted pumpkin seeds (omitted)

DIRECTIONS

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Pumpkin Scones

I know it's not quite pumpkin season yet, but hey, with canned pumpkin, it's always pumpkin season! I used some of my graduation money to buy a scone pan and I knew I had to try it out. Most of the scones I've tasted are fairly dense. These scones, however, are almost like cake. Overall, I enjoyed them, as did my friends.

Recipe adapted from Stephanie Gallagher.

INGREDIENTS

• 1/4 cup (1 ounce) cake flour
• 1/2 cup (2 ounce) white whole wheat flour
  
• 1-1/4 cups (5.31 ounces) all purpose white flour
• 1/2 cup (3.75 ounces) brown sugar
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 dashes of nutmeg
  
• 5 Tbsp. unsalted butter, cold
• 1/2 cup buttermilk
• 1/3 cup canned pumpkin puree
• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 375 degrees. Spray a cookie sheet (or scone pan) with nonstick cooking spray.

Combine flours, brown sugar, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture, until it resembles coarse crumbs.

In a separate small bowl, stir together pumpkin puree, buttermilk and vanilla. Pour into flour mixture just until it forms a soft dough. Be careful not to overmix.

Omitted since I used a scone pan: Turn dough out onto a lightly foured surface and knead gently, just three or four times. Pat dough into a circle about 1-1/2 inches thick. Cut into 8 equal wedges (like slices of pie).

Transfer to prepared cookie sheet and bake at 375 for 20 minutes.

Makes 8 scones or 16 mini scones.

Triple Layer Pumpkin Spice Pie

Photo from Kraft's website.

I didn't actually taste the pie, so I wasn't going to blog about it, but given the raves Joe's coworkers told him to pass along to me, I figured it was worth sharing. I picked up some more pumpkin spice pudding, so might make another one that I can actually taste (It was too pretty to send it with Joe missing a slice). Either way, it was super easy to make. The only thing is the pudding, pumpkin spice, is seasonal and only found at Wal-Mart.

Recipe from Kraft Foods

INGREDIENTS:

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
2 cups cold milk
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

DIRECTIONS:

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding until well blended. Spread over layer in crust; top with remaining COOL WHIP.

REFRIGERATE 1 hour.

You can top with caramelized pecans, but that was just too much work for that night.

Pumpkin Spice Brownies

Delicious and super easy to make. I can't take credit for the idea, but definitely don't mind sharing it.

INGREDIENTS:
1 bag of pumpkin spice kisses (only found at Target)
1/2 - 1 tsp pumpkin pie spice (I only used 1/2 but think I should have used 1 tsp)
1 boxed brownie mix

DIRECTIONS:
Make brownie mix as directed, add pumpkin pie spice stir. Pour brownies into greased pan. Whatever size you desire.

Peel and melt the kisses in the microwave. Do use high, the chocolate can burn. Patience my dears! Stir the kisses. Once melted, dollop on top of the brownies. Take a toothpick and run it through the brownies and chocolate to marbleize the chocolate.

Bake as directed on the package. Enjoy!

Chili with Pumpkin

Delicious and nice and hearty! I found this on Things That Make You Go mmmm and definitely agree, you really can't taste the pumpkin. I rarely use ground turkey since I like the flavor of beef, but with all of the seasonings, I can't even tell it's turkey and not beef. I followed the recipe to a tee and will do the same when I make it next year. Picky food guy Joe refused to try it, but I really think he'd like it. Maybe next year. I froze half of the batch, and based on the fact that it's chili, I think it'll taste just as yummy when I defrost it.

Turkey Pumpkin Chili
from Cara's Carvings, serves 4-6

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized bell peppers, diced (I used 1 red and 1 green)
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano (I used regular oregano)
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade

DIRECTIONS:

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc. Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.

Pumpkin Sausage Baked Ziti

After going to the store today and not finding more pumpkin, I knew I had to use the half of a can I had left from this weekend's baking. I just couldn't justify tossing it. I love to bake, but I'm a little tied of pumpkin desserts. I found this recipe on Nestle's site and knew it was a go. Since I only had 1/2 a can of pumpkin, I halved everything else, plus Joe won't eat it anyway. I'd love to make this again. Perhaps for my family when I'm home next month. I'm afraid they'll not like the spinach, but it's really subtle. Recipe adapted from Nestle.

Ingredients

• Nonstick cooking spray
• 4 cups (12 oz.) dry regular or whole-wheat ziti
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch cayenne pepper
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices I used 1 pound ground Italian sausage
  
• 1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach I used one package of frozen chopped spinach, heated
  
• 1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
• 1/2 cup (1.5 oz.) shredded Parmesan cheese - Didn't have any on hand, so didn't use

Directions

PREHEAT oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.

PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.

SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down.

BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

Pumpkin Spice Cream Cheese

I have an uncanny affinity towards pumpkin. This wouldn't be so bad if Joe liked pumpkin, but he has his mind set that he doesn't. I've been hearing about fellow nesties on the What's Cooking board having problems finding pumpkin in the stores and I thought I had been spared. Not. so. fortunate. This makes me sad. I'm hoping a shipment will have arrived by my next grocery trip.

Well, enough rambling and onto the cream cheese. I didn't have any agave nectar, so I left it out at first. I've since added honey instead, but I've yet to try it. The cream cheese is a nice change. It's not too sweet (at least without the honey), but just enough to top some wheat bagels. Recipe from Gina's WW Recipes

Pumpkin Spice Cream Cheese
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 oz • Calories: 63 • Points: 1.5 pts

• 8 oz Philadelphia 1/3 fat cream cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 tbsp brown sugar
• 1 tbsp agave nectar

Combine all the ingredients in a medium bowl and beat until smooth. You can easily 1/4 or halve this recipe if you wish to make less.

Buttermilk Pumpkin Cake

Absolutely delicious and wonderfully moist! I used a little more cinnamon than the recipe callled for and I think I'll use some nutmeg next time too. Joe's coworkers were quite glad I decided to bake, they were asking Joe, "when's Amanda going to make another cake?"

Here's the recipe from Whipped's blog.

Pumpkin Buttermilk Bundt Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon (I used 2 teaspoons)
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.