I don't know about you, but I could pretty much live on pumpkin this time of year.
If you love pumpkin, you need this cookbook. It has everything you could imagine and so much more. When I think of pumpkin, I think of sweet recipes like bread, cupcakes, cookies, etc . . . but there is an entire savory section in this book. Who would have thought you could make Pumpkin Alfredo Sauce? And you know what, I trust that it's good and I would be willing to try it.
The Pumpkin Lover's Cookbook, by Lyuba Brooke
Have you ever wondered how to make homemade pumpkin puree? I have :) and I was excited to see the first recipe in the book tells you how to do it. But don't worry, you can use canned pumpkin in these recipes, if you prefer.
I love when books have photos and this book has a beautiful photo of pretty much every recipe. All of the recipes use easy to find ingredients. I usually have most of the ingredients on hand at all times. The instructions are easy to follow, she has a description of every recipe and she includes tips with many of the recipes.
The second I saw these Pumpkin Cupcakes with Nutella Cream Cheese Frosting, I knew this was the recipe I wanted to make for my review. I love pumpkin and Nutella together and the frosting sounded divine. The pumpkin cupcake is light and fluffy and has just a light pumpkin flavor. The frosting is sweet, tangy and has a yummy Nutella flavor. These were great. Lyuba says, "These are probably the best cupcakes I've ever come up with."
Some of the other recipes I cannot wait to try are: Homemade Pumpkin Syrup, Pumpkin Pie Stuffed French Toast, Pumpkin Cream Cheese Muffins, Fall Vegetable Omelet, Pumpkin Crinkle Chewy Cookies, OREO Pumpkin Cheesecake Bars and White Chocolate Pumpkin Pound Cake.
Overall, I really like this cookbook.
(Printable Recipe) or (Printable with Picture)
1 3/4 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
2 eggs, room temperature
3/4 c. vegetable oil
1/2 c. pumpkin puree
2/3 c. milk
Nutella Cream Cheese Frosting
6 oz. cream cheese, room temperature
6 Tbl. unsalted butter, room temperature
3/4 c. powdered sugar
1/2 c. Nutella
1 tsp. vanilla
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray lightly with cooking spray. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt; set aside. Beat the sugar and eggs together on high speed until light and fluffy, about 5-7 minutes. Lower speed to medium and with mixer running, drizzle in oil and beat until well combined. Mix in the pumpkin puree. Alternating, beat in dry ingredients and milk on low speed, starting and ending with dry ingredients. Divide batter between the cupcake liners, filling 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar, Nutella and vanilla and mix until smooth and creamy. Transfer to a piping bag with a decorating dip and frost cooled cupcakes.
Jenn's Notes: I got 15 cupcakes. If you want to pipe a big swirl on top, I recommend making 1 1/2 batches of frosting.
I received a copy of this cookbook from the Publisher for the purpose of this review, but all opinions expressed herein are my own.