Fall is here, and with it comes the irresistible flavors of pumpkin spice! But what to do with that leftover can of pumpkin puree? Don’t throw it away! We’ve got you covered with delicious dessert ideas that use just 1 cup of canned pumpkin. These recipes are perfect for busy weeknights or when you crave a sweet treat without the fuss.
Ready to get baking? Here are some easy and delicious ideas that will have you saying goodbye to leftover pumpkin and hello to fall flavors in no time!
Mug Cake Magic (Single Serving):
Feeling a single-serving sweet tooth calling? This mug cake is your answer!
- Gather your ingredients: 1/2 cup flour, 1/4 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon pumpkin spice, 1/3 cup milk, 1/4 cup canned pumpkin puree, 1 tablespoon melted butter, whipped cream, ice cream, or caramel sauce (optional toppings).
- Prep your mug: In a large mug, whisk together the dry ingredients (flour, sugar, baking powder, and pumpkin spice).
- Mix it up: Stir in the milk, canned pumpkin puree, and melted butter until you have a smooth batter.
- Microwave magic: Microwave on high for 1-1/2 minutes, or until a toothpick inserted in the center comes out clean.
- Top it off: Let the cake cool slightly before digging in. Top with whipped cream, a scoop of ice cream, or a drizzle of caramel sauce for an extra decadent treat!
Muffin Mania (Makes 12 muffins):
Muffins are a fantastic way to start your day or enjoy a delicious afternoon pick-me-up. This recipe utilizes your 1 cup of canned pumpkin puree perfectly, resulting in moist and flavorful pumpkin muffins with a warm pumpkin spice aroma that will fill your kitchen.
- Preheat the oven: Set your oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Whisk the dry ingredients: In a large bowl, whisk together 1-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
- Cream the wet ingredients: In a separate bowl, cream together 1/2 cup melted butter, 1 cup sugar, and 2 eggs until light and fluffy.
- Combine wet and dry: Stir in the 1 cup canned pumpkin puree and 1 teaspoon vanilla extract to the wet ingredients. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix!
- Bake it up: Fill your muffin cups with batter and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delicious pumpkin treat!
Mini Pumpkin Cheesecakes (Makes 6-8 cheesecakes):
These bite-sized delights are perfect for parties, potlucks, or a special occasion. They combine a creamy pumpkin cheesecake filling with a graham cracker crust, creating a delightful contrast between textures and flavors.
- Preheat the oven: Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- Make the crust: In a food processor, crush 6 graham crackers into fine crumbs. Melt 2 tablespoons of butter and stir it into the graham cracker crumbs. Press the mixture evenly into the bottoms of the prepared muffin cups.
- Creamy filling: In a large bowl, beat together 4 ounces softened cream cheese and 1/3 cup sugar until smooth.
- Beat and combine: Beat in 1 egg and 1/2 teaspoon vanilla extract until well combined. Stir in 1/2 cup canned pumpkin puree and 1/2 teaspoon pumpkin spice.
- Bake and cool: Fill each muffin cup with the cheesecake mixture and bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Let them cool completely in the pan before transferring them to a wire rack. Top with whipped cream if desired, and enjoy these mini pumpkin cheesecakes!
Bonus Recipes:
Want to explore beyond muffins and mug cakes? Here are two more delicious ideas to use your leftover pumpkin:
Pumpkin Spice Pancakes (Makes about 6 pancakes):
These pancakes are a delightful way to start your day with the warm flavors of fall.
- Gather your ingredients: 1 1/4 cups all-purpose flour, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 cup milk, 1/2 cup canned pumpkin puree, 1 egg, 1 tablespoon vegetable oil, maple syrup or whipped cream (optional toppings).
- Whisk the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, pumpkin puree, egg, and vegetable oil.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix!
- Heat it up: Preheat a lightly oiled griddle or frying pan over medium heat.
- Pour and cook: Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve and enjoy: Serve your pancakes warm with a drizzle of maple syrup or a dollop of whipped cream.
Pumpkin Swirl Brownies (Makes about 8 brownies):
This recipe takes your classic brownie recipe to the next level with a swirl of pumpkin spice goodness.
- Preheat the oven: Set your oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- Brownie base: In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pumpkin spice magic: In a small bowl, whisk together 1/2 cup canned pumpkin puree, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground ginger.
- Swirl it up: Pour about half of the brownie batter into the prepared baking pan. Dollop spoonfuls of the pumpkin spice mixture on top of the batter. Then, use a knife to swirl the pumpkin mixture into the brownie batter, creating a marbled effect.
- Bake and cool: Pour the remaining brownie batter over the top and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan before cutting and serving.
Sweet & Simple Tips:
- When searching for canned pumpkin, make sure you’re grabbing canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added sugars and spices, and you want the pure pumpkin flavor for these recipes.
- Feel free to experiment with different spices! While pumpkin spice is a classic combination, you can explore other warming spices like nutmeg, ginger, or even a pinch of clove to create your own unique flavor profile.
- Leftover desserts can be stored in an airtight container in the refrigerator for up to 3 days. If you’re planning on enjoying them later, they can also be frozen for longer storage.
So grab your leftover pumpkin puree, follow these easy instructions, and enjoy the delicious taste of fall in no time!
