Maple Pumpkin Beer Bread

I had a can of pumpkin left over from the fall, when I obsessively stocked up on cans, planning to make a million pumpkin desserts, apparently. I did make a few, including pumpkin muffins and pumpkin chocolate cheesecake bars. I made the pumpkin muffins again last week (they are delicious!) with a made-up streusel topping for a little variety. Which left me with about half a can of pumpkin.

Enter Maple Pumpkin Beer Bread, which I sort of made up, but mostly based off this recipe for Honey Beer Bread.

pumpkin maple beer bread

  • 3 cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons Maple Syrup
  • 1/2 – 1 cup pumpkin
  • 1 can Beer, 12 Ounce Can*
  • ¼ cups Unsalted Butter, melted

Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer, maple syrup, and pumpkin into the dry ingredients until just mixed. (Microwave the syrup for 5 to 10 seconds beforehand if it’s thick – this will make it easier to stir in).

Pour half of the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

*I used Coors Light because that’s what was in my fridge and I wanted to get rid of it. It’s been in there for months. I’m a beer snob.

Pumpkin Chocolate Cheesecake Bars


My boss told me she hated my guts yesterday. Normally, this would be a cause for concern, but she was walking down the hall carrying her second piece of cheesecake when she said it, so I knew it was actually a good thing.

These cheesecake bars turned out fantastic! I modified a recipe from a Cake Mix Cookies cookbook Erin gave me for my birthday. The original recipe is for Peanut Butter Cheesecake Bars. I changed the crust to be chocolate, subbed pumpkin for peanut butter, and added pumpkin pie spice. MMMMMM. It was great.

I found it a little difficult to cut through the crust in the pan, so I would suggest lining the pan with parchment paper with a slight overlap, so you can lift the bars out of the pan easily.

Pumpkin Chocolate Cheesecake Bars

1 package chocolate cake mix with pudding in the mix*

½ cup (1 stick) butter, softened, cut into small pieces

2 packages (8 oz each) cream cheese, softened

1 and ½ cup pumpkin

2 teaspoons pumpkin pie spice

3 eggs

1 cup sugar

Melted chocolate (optional)

  1. Preheat oven to 325.
  2. Beat cake mix and butter in large bowl with electric mixer at medium speed until just crumbly. Reserve 1 cup of the mixture. Press remaining dough into ungreased 13×9 inch baking pan to form crust. Bake 10 minutes, cool in pan on wire rack.
  3. Beat cream cheese and pumpkin at medium speed until fluffy. Add pumpkin pie spice to taste. Beat in eggs, one at a time, scraping down side of bowl occasionally. Gradually beat in sugar until light and fluffy. Spoon filling over cooled crust. Sprinkle over filling.
  4. Bake 45 minutes or until filling is just set and knife inserted into center comes out clean. Cool 30 minutes in pan on wire rack. Refrigerate at least 2 hours before serving. Drizzle with melted chocolate, if desired.

Makes about 2 dozen bars.

*You can also use yellow cake mix and throw a box of chocolate pudding in it.

Pumpkin Muffins

pumpkin muffin

Everyone breathe a sigh of relief…my muffins were NOT upstaged. In fact, everyone at work thought they were fabulous. I made two different muffins, these are the pumpkin ones. They were quite tasty. A good fall treat.

Part of my fall obsession includes pumpkin desserts. There, you’ve been warned.

Size-wise, this recipe was a bit odd. I made a half recipe and it resulted in 8 muffins. I expected 6 or 12. So, just be warned it may not make a normal 12 or 24. The full recipe is below.

sugar, applesauce, nuts

Pumpkin Muffins
Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup applesauce**
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups
1/2 teaspoon baking soda
1/2 teaspoon salt
Brown sugar (for topping)*
Nuts or chocolate chips (for topping)*

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with brown sugar. If you are topping with nuts, add now. If you are topping with chocolate chips, bake for 10 minutes, take out, add chocolate chips to top, and then put back in for the rest of the time.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.


*The toppings are optional, you could also sprinkle cinnamon sugar on top.

**Originally vegetable oil. I like to sub applesauce and tell myself I’m being healthy!