The leaves are changing, football is in full swing and pumpkin lovers are on the prowl. Indulge in some beautifully burnt orange goodness with these treats available downtown.
Starbucks, 141 S. Garner St. and 232 W. College Ave.
Pumpkin loaf
This soft, pillow-like bread is heaven for taste buds. It has a pumpkin seed coating on the outer edges for a light crunch.
Pumpkin scone
A sweet, slightly citrusy treat with tasty white icing and orange-flavored stripes. Substantial enough for an on-the-go breakfast or a nice afternoon snack.
Saint's Café, 123 W. Beaver Ave.
Apple-pumpkin muffin
Real apples provide a chewy consistency to this yummy treat. The pumpkin flavor is pronounced, but not too overpowering. Muffin tops with a slight crunch are hard to find these days, and this one is delightfully sprinkled with sugar. *Writer's pick*
Dunkin' Donuts, 200 W. College Ave.
Pumpkin muffin
Napkin alert: This high-maintenance, massive muffin is messy to eat, falling apart at first bite. The streusel topping complicates things even further. But the pumpkin flavor is as huge and intense as the muffin itself, and the aroma is wonderful. Use a spoon or be prepared to spend some time scooping up crumbs.
Harvest Donut
Those looking for the slightest taste of pumpkin will be pleased with this treat. The donut is covered in a light glaze and red, yellow and green jimmies. Pumpkin aficionados might be disappointed with this one, as it's much drier and more cake-like than the muffin consistency.
Panera Bread, 148 S. Allen St.
Pumpkin muffin
The delicious powdered sugar and crumb covered top makes this muffin look like a snowball until you dig into the stump, which is a little too moist for my taste and not quite cakey enough.
Ye Olde College Diner, 126 W. College Ave.
Pumpkin roll
An odd-shaped loaf covered in white flaky icing with a thick cream cheese swirl in the middle. Though I'm a fan of the pumpkin and cream cheese combo, this mouthful is a bit too sugary and doesn't pack enough pumpkin flavor.
Rita's Water Ice, 119 E. Beaver Ave.
Pumpkin pie cream ice
Tastes just like pumpkin pie -- only in frozen treat form.
The Deli, 113 Hiester St.
Pumpkin beer
Along with a fall-themed menu that will include roasted pumpkin soup, The Deli will feature Post Road Pumpkin Ale from Brooklyn Brewery by mid-October. The Saloon and Inferno will also have it on tap.
Also Coming Soon:
Coldstone Creamery, 321 E. Beaver Ave.
Will have pumpkin-flavored ice cream sometime in October
Green Bowl, 131 W. Beaver Ave.
New ingredients for October will be posted online at greenbowl.com
Zola New World Bistro, 324 W. College Ave.
Menu changes for October will be posted Oct. 1 on zolabistro.com.
Make it yourself - Pumpkin Bread
Courtesy of Alton Brown, www.foodnetwork.com
Ingredients
-2 cups all-purpose flour
-2 teaspoons cinnamon
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1/2 teaspoon salt
-1 1/2 cups sugar
-3/4 cup vegetable oil
-3 large eggs
-1 teaspoon vanilla extract
-3 cups shredded fresh pumpkin
-1 cup toasted pumpkin seeds
Directions
-Preheat the oven to 325 degrees F.
-Sift the flour, cinnamon, baking soda, baking powder and salt together.
-In a separate bowl, mix the sugar, vegetable oil, eggs and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9-by-5-by 3-inch loaf pan. If your pan is not non-stick, coat it with butter and flour.
-Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, temperature should also be 325 degrees F., but bake for 30 minutes.
Make it yourself - Pumpkin Cream Cheese Pie
Courtesy of www.pumpkinnook.com
Ingredients
Graham cracker crust:
-1 cup graham cracker crumbs
-1/4 cup butter or margarine
Pumpkin cream cheese filling:
-8 ounces canned pumpkin or pum-
pkin puree
-12 ounces packaged cream cheese
-2 eggs
-2 egg yolks
-3/4 cups sugar
-1 1/2 tablespoons flour
-3/4 teaspoons grated lemon peel
-3/4 teaspoons grated orange peel
-1/2 teaspoon vanilla extract
Sour cream topping:
-1 1/2 cups sour cream
-2 tablespoons sugar
-1/2 teaspoon vanilla extract
Directions
-Melt butter.
-In a bowl, use a fork to mix together graham cracker crumbs and butter.
-Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9-inch pie plate.
-Preheat oven to 350 degrees.
-Prepare pumpkin cream cheese filling - combine all filling ingredients (see above) into a mixing bowl. Mix at medium speed until well blended and smooth.
-Pour filling mixture into pie crust.
-Bake 35 to 40 minutes or until pie is firm.
-Sour cream topping - combine ingredients (see above) and mix well.
-Spread topping over pie.
-Bake an additional 10 minutes.
