Celebrate fall with some seasonal sweets. Here, Martha Stewart offers recipes for pumpkin bread pudding with dulce de leche and pumpkin doughnut muffins, both full of autumn flavor.
Recipe: Pumpkin bread pudding with dulce de leche (on this page) Recipe: Pumpkin doughnut muffins (on this page)Pumpkin bread pudding
Butter a 2-quart baking dish.
In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, lightly beaten, 1/4 cup light-brown sugar, 1/2 teaspoon coarse salt, 3/4 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/2 teaspoon anise seed, roughly chopped.
Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.
Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
To store, cover and refrigerate, up to 2 days.
Dulce de leche
In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.
Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).
Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.
To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutritional information per serving: 416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber
Nutritional information per 2 tablespoons: 127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serves 8; Active time: 15 minutes; Total time: 1 hour
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.
Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
Nutritional information per muffin: 356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Makes 12; Active time: 20 minutes; Total time: 1 hour
© 2012 MSNBC Interactive
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