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Pumpkin Chocolate Chip Cookies | alidaskitchen.com

Pumpkin Chocolate Chip Cookies #SundaySupper

Pumpkin Chocolate Chip Cookies are chewy, pumpkin spice oatmeal cookies studded with chocolate chips! These cookies are a perfect treat for fall, Halloween and more! Thank you to Dixie Crystals for sponsoring this post.  

Pumpkin Chocolate Chip Cookies | alidaskitchen.com

For Sunday Supper this week, we are partnering with Dixie Crystals to celebrate Halloween. My kids know that when I start getting out the Halloween decorations, that means pumpkin season has finally arrived. As we decorate the house, while listening to our favorite Halloween songs, we also whip up our favorite pumpkin recipes, like these tasty Pumpkin Chocolate Chip Cookies!…

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Pumpkin Chocolate Chip Bundt Cake | alidaskitchen.com

Pumpkin Chocolate Chip Bundt Cake #SundaySupper

Pumpkin Chocolate Chip Bundt Cake takes 15 minutes to whip together and then bakes into a delicious pumpkin spice Bundt cake studded with chocolate chips. Beautiful yet simple…perfect for the busy holiday season (or any time!)

Pumpkin Chocolate Chip Bundt Cake | alidaskitchen.com

For Sunday Supper this week, we are partnering with Gallo Family Vineyards to celebrate the spirit of the season giving thanks. While Thanksgiving and holiday time can be a hustle and bustle, it is important to find ways to sit back and take it all in…and the Sunday Supper tastemakers are here to help by sharing recipes and wine pairings for our favorite holiday comfort foods….

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Pumpkin Cornbread Muffins | alidaskitchen.com

Pumpkin Cornbread Muffins

Pumpkin Cornbread Muffins are a simple cornbread made with pumpkin and hints of cinnamon and vanilla. {dairy free}

Pumpkin Cornbread Muffins | alidaskitchen.com

Football season is upon us…or so I’m told. I am not much of a football fan, but I am a football food fan! Chili, chips, dips, whatever is in the slow cooker and more…it’s all good. I usually make this Three Bean Vegetarian Chili – it is quick to make, hearty and delicious – so much so that even meat-eaters go back for seconds!  So as I was planning the menu, I got to thinking where there is chili, there better be cornbread! Inspired by football season and all things fall, are these Pumpkin Cornbread Muffins….

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Baked Pumpkin French Toast | alidaskitchen.com #recipes #SundaySupper

Baked Pumpkin French Toast #SundaySupper

Baked Pumpkin French Toast | alidaskitchen.com #recipes #SundaySupper Baked French Toast is one of my favorite comfort foods that is easy to make and the whole family loves.  Now that the temperatures are getting colder, we are definitely in a fall comfort food frame of mind. I know I am not alone when it comes to my love for pumpkin anything, which is one of the quintessential flavors of fall.   With the warm flavors of pumpkin and cinnamon, this Baked Pumpkin French Toast is pure delicious fall comfort food!…

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Pumpkin Muffin Cookies

Pumpkin Muffin Cookies #kleenexallergy

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Kleenex but all my opinions are my own. #KleenexAllergy #pmedia http://cmp.ly/3/8vNxcO

Pumpkin Muffin Cookies

 Pumpkin Muffin Cookies have been a staple for us this Fall.  They are soft, chewy and healthy pumpkin cookies easily customized with chocolate chips, dried cranberries or your favorite mix-in. 

Pumpkin Muffin Cookies are are soft, chewy pumpkin cookies studded with chocolate chips or whatever mix-in you might enjoy, such as raisins, dried cranberries, nuts, the options are limitless.  These cookies are actually kind of a cross between a cookie and a muffin, which makes them perfect for an on-the-go breakfast or snack, or just any time you need a little pick-me-up.   Like I shared with you over doughnuts last week, lots of pumpkin recipes going on here!

The portability of these healthy pumpkin cookies made them an essential snack for us during our Fall activities.  If you follow me on Instagram, you already know that our favorite activity this Fall was Sever’s Corn Maze!      …

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Pumpkin Pie Alpha-Bits Treats | alidaskitchen.com

Pumpkin Pie Alpha-Bits Treats #alphabits

Alpha-Bits Pumpkin Pie Alpha-Bits Treats Pumpkin Pie Alpha-Bits Treats put a delicious pumpkin twist on classic marshmallow cereal treats made fun for kids using Alpha-Bits cereal.

Now that Halloween is over, Thanksgiving planning is in full force.   My favorite part of Thanksgiving planning is dessert!   While I absolutely love this crustless pumpkin pie recipe, it can be nice to mix things up a bit and make something new.  Marshmallow cereal treats are always a favorite, especially with kids.  I decided to combine my favorite Thanksgiving dessert (pumpkin pie) with a treat that kids love (marshmallow cereal treats) to create a fun Thanksgiving treat ~ these Pumpkin Pie Alpha-Bits Treats!…

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Pumpkin Baked Doughnuts

Pumpkin Baked Doughnuts

Pumpkin Baked Doughnuts #CMcantwaitCGC

Pumpkin Baked Doughnuts are healthier doughnuts, baked (not fried) made with whole wheat flour and topped with Pumpkin Spice Cream Cheese Icing.

Clearly we all know what I love best about Fall…pumpkin recipes!   We have gone pumpkin crazy over here this year, with pumpkin cake, muffins, pasta, cake again, and now doughnuts.   After finally acquiring a couple doughnut pans, naturally my first go-to recipe is for Pumpkin Baked Doughnuts….

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Lighter Frosted Pumpkin Cake

Frosted Pumpkin Cake

Frosted Pumpkin Cake Frosted Pumpkin Cake is a classic pumpkin sheet cake topped with cream cheese frosting.  Delicious and made on the lighter side!

In case you haven’t noticed by now, I love baking with pumpkin!  While it is always fun to get creative, there is something to be said about the classics.  This Frosted Pumpkin Cake is absolutely a classic.   The moist cake is filled with pumpkin and warm spices of cinnamon and pumpkin pie spice ~ the epitome of Fall pumpkin baking.  Topped with a cream cheese frosting,  Frosted Pumpkin Cake is a favorite classic combination…and it is made on the lighter side!     …

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Chocolate Pumpkin Bundt Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Chocolate Pumpkin Cake

Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice.  Pumpkin replaces much of the fat in the cake that is made on the lighter side!

Lately I have been enjoying making chocolate desserts a bit healthier using various fruits and vegetables.  The results have been fantastic, with each recipe far exceeding my expectations.   This Chocolate Pumpkin Cake is no exception!  This cake kind of reminds me of a chocolate covered pumpkin truffle, only in cake form…and a little healthier….

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Bring on Fall with this easy recipe for Pumpkin Chocolate Chip Muffins!  They are light and moist, made with buttermilk, pumpkin and chocolate chips.

Pumpkin Chocolate Chip Muffins | alidaskitchen.com

Fall is my favorite baking season.  I love all the fun apple recipes and pumpkin recipes, making old favorites and trying new recipes.  These Pumpkin Chocolate Chip Muffins are a wonderful, easy recipe to kick off pumpkin season!  When I came up with this recipe, I wanted something simple, similar to my Banana Buttermilk Muffins.  These recipes use common pantry ingredients, so they’re easy to make any time….

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Baked Pumpkin Pasta

Baked Pumpkin Pasta #WeekdaySupper


Baked Pumpkin Pasta from Alida's Kitchen

Baked Pumpkin Pasta is a quick, healthy pasta dish made with pumpkin, zucchini and ricotta cheese.  This simple comfort food is perfect for a weeknight dinner.    

I’ve said it many times before, and I’ll say it again: Fall is my favorite time of year for cooking and baking.  Mainly because I love pumpkin recipes!  While I typically prefer to use pumpkin in baked goods, this Baked Pumpkin Pasta made for a delightful, easy and healthy weeknight dinner.  …

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pumpkin cream cheese filled cupcakes

Pumpkin Surprise Cupcakes

So I couldn’t help myself…I had to share one last pumpkin recipe with you.  It’s a good one.  Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle.  A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy.  While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy.  Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.

 

By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats!  Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 can (15 ounces) pure pumpkin
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 8 ounces light cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg
  • Powdered sugar, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
  4. FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
  5. Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home


Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

Pumpkin Cheesecake Bars...made on the lighter side!  from Alida's Kitchen

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make.  First you make a graham cracker crust.  While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin.  Pour the plain cheesecake layer over the crust.  Dollop the pumpkin layer over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the batter.  I was liking the simple layered look, so left it as is.  Either way, they taste like a decadent cheesecake with a pumpkin twist.

With the holidays coming up, these Pumpkin Cheesecake Bars are a light alternative to those heavier desserts (or in addition to…I don’t judge!!)  You would never guess it, but they are made on the lighter side, coming in around 115 calories per bar.

If you’re looking for other lighter dessert options, this Crustless Pumpkin Pie is my favorite pie of all time!

 

Pumpkin Cheesecake Bars
 
Yields: 16 bars
Ingredients
  • 1 cup graham cracker crumbs (approx 9 sheets)
  • 2 tablespoons granulated sugar
  • 2 tablespoons light butter, melted (regular butter would work too)
  • Cooking spray
  • 11 ounces light cream cheese (Neufchatel, ⅓ less fat)
  • ⅓ cup light sour cream
  • ⅓ cup granulated sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • ½ cup canned pumpkin
  • 1 tablespoon packed brown sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 325 degrees. Spray a 9" square baking pan with cooking spray and set aside.
  2. CRUST: In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Press mixture into prepared baking pan. Bake for 7 to 10 minutes or until set. Move to a wire rack to cool completely.
  3. FILLING: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg, and beat on low until just combined.
  4. Pour ¾ cup batter into a small bowl. Add pumpkin, brown sugar and cinnamon, stirring until well blended.
  5. Pour plain batter over cooled crust. Drop dollops of pumpkin batter over the plain batter. Cut through batter with knife to swirl.
  6. Bake at 325 degrees for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours to overnight.

 

Source:  Taste of Home

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

Pumpkin Bundt Cake from Alida's Kitchen

Pumpkin Bundt Cake

This easy Pumpkin Bundt Cake recipe takes less than 10 minutes to make using simple pantry ingredients! Pumpkin Bundt Cake | alidaskitchen.com

Pumpkin Bundt Cake is a simple and delicious pumpkin pound cake, with warm spices and pumpkin-y goodness throughout.  What attracted me to this recipe, aside from a slight pumpkin obsession, is that the ingredients are simple pantry items that I have on hand at all times.  What made me fall in love with the recipe, aside from it being delicious, was how easy it was to make. The batter took me less than 10 minutes to whip together.  Then bake for about an hour, let it cool, and voila!  You have an elegant and versatile dessert that will happily feed a crowd or, in our case, treat a small family for a week. 🙂

Pumpkin Bundt Cake

Not only will this Pumpkin Bundt Cake be excellent served alongside your holiday cookie platter, but it would also be a tasty alternative at Thanksgiving dinner or even served at a brunch.

Pumpkin Bundt Cake
 
Yields: 24 servings
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt (optional)
  • 2½ cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees. Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan. Bake for 60 to 65 minutes, or until a tootpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Let cool completely and then dust with powdered sugar before serving.

Slightly adapted from Taste of Home

Pumpkin Bundt Cake | alidaskitchen.com

pumpkin white chocolate chip cookies

Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies from Alida's Kitchen

Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school.  Last week I told him laundry and other boring things.  He told me I should make something…I should make something with pumpkin.  Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough.  I told him I would make some pumpkin cookies, and he just beamed!  That definitely sounds better than laundry 🙂

These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats.  I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods.  The original recipe calls for 1 egg, but I initially made a half recipe.  How do you cut an egg in half?  I used the full egg in half, and 2 in a full recipe.  The dough is a little gooey, so it helps to refrigerate it a bit before baking.    Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.

I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!  

Pumpkin White Chocolate Chip Cookies
 
Yields: approximately 48 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1½ cups white chocolate chips
Instructions
  1. In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
  3. Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
  6. Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.

Adapted from Taste of Home

If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

Pumpkin Banana Muffins

Pumpkin Banana Muffins

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. 
Pumpkin Banana Muffins | alidasktichen.com
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value.  The pumpkin and banana make for a moist muffin, so not a lot of oil is needed.  I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit.  He loved school and was welcomed home with his favorite treat.  It is safe to say, he had the best day!

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins
 
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
  • 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups.
  6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12:  I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand.  All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Pumpkin Banana Muffins {alidaskitchen.com}

Source: Pumpkin Banana Bread

Pumpkin Cornbread

Pumpkin Cornbread

On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post.  What goes best with chili – cornbread!  As I am sure you have noticed, we are all about pumpkin over here these days.  So we put the two together to make Pumpkin Cornbread.

This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili.  The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo.  Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.

Pumpkin Cornbread
 
Yields: 16 servings
Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 tablespoon molasses
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
  3. In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
  4. Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
  5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Slightly Adapted from Sweet Pea’s Kitchen

no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Pumpkin Banana Pancakes

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.
rp_DSC08005-2.JPG

Layered Pumpkin Loaf

Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.

For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo).  While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf.  Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle.  Regardless of the reason, this is just plain good.

I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice.  I also added the chopped pepitas on top.  Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.

If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.

Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.

Layered Pumpkin Loaf
 
Yields: 9x5 loaf, approximately 16 servings
Ingredients
  • 1 cup canned pumpkin
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • ½ cup packed brown sugar
  • 4 egg whites, divided
  • ½ cup low fat buttermilk
  • ¼ cup canola oil
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt (optional)
  • 1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
  • ¼ cup pepitas, chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
  4. In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
  5. Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
  6. Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
  7. Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.

Adapted from Kraft

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

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Pumpkin Apple Muffins

Adam’s nap cycle is pretty predictable.  He typically naps for 2-3 hours each day, but occasionally goes through week-long periods of 1 hour naps.  Sometimes it’s due to teeth, sometimes it’s due to growing, and sometimes who knows.  We have been through it enough to know that it passes in about a week.  So when we found ourselves through week 2 of short naps, it was a little disconcerting (and tiring) for all.  Fortunately, we did made it through the latest short-nap phase, and these Pumpkin Apple Muffins are a result of those extra 2 hours I was not expecting.   

I have been working on a recipe for Pumpkin Apple Muffins for quite a while.  When I found myself with extra apples from other recipes and several cans of pumpkin puree, it was clearly time to execute my vision.  The combination of my two favorite fall flavors was just so appealing.  The result is a moist, flavorful muffin that is a perfect blend of pumpkin and apple.

After Adam’s blissful 3 hour nap, I decided we should split a muffin for snack.  Before he could even finish his first bite, Adam said ‘more muffin.’  Over and over, ‘more muffin for Adam’ until he finished nearly 3/4 of our muffin.  His enthusiasm says it all…these are fantastic!   

Pumpkin Apple Muffins
Yields 12 muffins

1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
3 tablespoons canola oil
2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water – see note)
1/4 cup applesauce
1 medium apple, cored and shredded (any variety)

  1. Preheat oven to 400 degrees.  Line 12 muffin cups in a standard muffin tin.  Set aside.
  2. In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
  3. In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
  4. Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
  5. Divide batter evenly amongst 12 muffin cups.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.

Note:  I only had 1 egg, so I used ground flaxseed as a substitute.  1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water.  Mix flaxseed and water in a bowl and let sit for about 2 minutes.  Add just as you would an egg.

    Adapted from Low Fat Cooking @ about.com

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      Pumpkin Gingerbread

      Evidently it has unofficially become pumpkin week here at Alida’s Kitchen.  I had something else planned for today, but it just seemed fitting to close the week with a new favorite and continue the pumpkin theme.  It does not get more seasonally appropriate for fall/winter than pumpkin and gingerbread.  This Pumpkin Gingerbread is no exception.

      I have not done a lot of baking with crystallized ginger, so it was fun to try something new.  It definitely enhanced the flavors in this gingerbread.  The original recipe did not call for cloves, but I like my gingerbread a little spicy.  I thought the cloves were perfect addition.  I love that this is made with whole wheat flour and not a lot of sugar.   Healthy, delicious and perfect for the season, this Pumpkin Gingerbread makes a delightful breakfast, brunch or even dessert.
      Pumpkin Gingerbread
      Yields 16 servings
      1 3/4 cup whole wheat pastry flour
      2 1/2 teaspoons cinnamon
      2 1/2 teaspoons ground ginger
      1/2 teaspoon ground cloves
      2 teaspoons baking powder
      1/3 cup chopped crystalized ginger
      2 eggs
      1 egg white
      1/2 cup canola oil
      1/2 cup molasses
      1/3 cup brown sugar, packed
      1 cup pumpkin puree
      1. Preheat oven to 350 degrees.  Spray 8″ square baking pan with cooking spray.  Set aside
      2. Combine flour, cinnamon, ginger, cloves and baking powder in a medium bowl. Stir in crystalized ginger.
      3. Whisk eggs, egg white, oil, molasses and pumpkin in a large bowl.
      4. Add dry ingredients to wet ingredients, folding gently until just combined.
      5. Pour mixture in prepared pan.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.    Remove from oven and let cool on wire rack.  Serve topped with crystalized ginger, if desired.
      Adapted from prevention.com

       

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      Pumpkin Pancakes

      When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find.  I was determined to find good and nutritious to make for him.  These pumpkin pancakes were one of the first finger foods that Adam would actually eat.  A year later, he still loves his pumpkin pancakes.  I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain.  Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter. 

      Pumpkin Pancakes
      Yield will vary – I make about 32 pancakes

      1 cup whole wheat pastry flour
      3/4 cup unbleached all-purpose flour
      1 tablespoon baking powder
      2 teaspoons pumpkin pie spice
      2 eggs
      1 cup pumpkin puree
      2 cups buttermilk (or whole milk)
      3 tablespoons canola oil
      1 teaspoons vanilla
      Cooking spray
      maple syrup, apple butter (optional, for serving)

      1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice. 
      2. In another bowl, beat eggs with pumpkin and vanilla.  Add milk and oil and mix until smooth.
      3. Fold pumpkin mixture into dry ingredients.  Let sit for 10 minutes.
      4. Meanwhile, preheat griddle to medium heat and spray with cooking spray. 
      5. Drop pancake batter by the generous tablespoonful onto griddle.  Cook until bubbles appear (about 2 minutes).  Flip and cook until set (about 2 minutes).  Repeat.

      Note:  These freeze really well.  I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares.  I then put all of the plastic baggies in a freezer bag.  

      Adapted from Wholesome Toddler Food

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      Pumpkin Banana Bread

      An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

      This Pumpkin Banana Bread is very easy to make.  Made with part whole wheat flour and less sugar, it becomes a healthier option.  The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread.  It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.     

      Pumpkin Banana Bread
      Yields 3 small loaves

      1 cup all-purpose flour
      1 cup white whole wheat flour
      1/2 cup brown sugar, packed
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1 teaspoon cinnamon
      1 teaspoon pumpkin pie spice
      2 bananas, mashed
      1 cup pumpkin puree
      1/4 canola oil
      2 eggs
      1 teaspoon vanilla

      1 tablespoon brown sugar (for topping, optional)
      1 teaspoon cinnamon (for topping, optional)

      1. Preheat oven to 350 degrees.  Spray 3 small loaf pans with cooking spray.  Set aside.
      2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. 
      3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla. 
      4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.  
      5. If using, combine sugar and cinnamon for topping. 
      6. Pour batter into prepared loaf pans.  Sprinkle with cinnamon sugar, if desired.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove bread from pans to a wire rack to cool completely.   

      Powered by eRecipe.com

        Adapted from Low Fat Cooking @ About.com

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        Spiced Pumpkin Molasses Muffins

        I am always looking for new and different recipes for muffins.  They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling.  They are also easy for me to grab while I’m chasing after Adam, who then insists (very persistently) that I share with him.  Pumpkin season seems to be very popular with everybody these days, and our family is no exception.  For this muffin, I was looking for something pumpkin, healthy and with a little pizazz.  Enter Spiced Pumpkin Molasses Muffins.

        These muffins fulfill all of the above requirements and then some.  The pumpkin and molasses flavors are nicely balanced, with neither one outshining the other.  I topped the muffins with a mix of chopped pepitas, oats and brown sugar, which added some nice texture and visual appeal.  The muffins would be delicious without this optional topping, but I highly recommend it.  I also highly recommend making these muffins!

        Spiced Pumpkin Molasses Muffins
         
        Yields: 12 muffins
        Ingredients
        • 1 cup all-purpose flour
        • ½ cup white whole wheat flour
        • ¼ cup flaxseed meal
        • ¼ cup rolled oats
        • ½ teaspoon baking powder
        • ½ teaspoon baking soda
        • 2 teaspoons ground cinnamon
        • 1½ teaspoons pumpkin pie spice
        • ½ cup dark brown sugar
        • 1 cup pumpkin puree
        • ½ cup nonfat plain Greek yogurt
        • 2 eggs
        • 3 tablespoons molasses
        • ¼ cup canola oil
        • 1 teaspoon vanilla extract
        • ¼ pepitas, chopped (optional for garnish)
        • 2 tablespoons rolled oats (optional for garnish)
        • 1 tablespoon brown sugar (optional for garnish)
        Instructions
        1. Preheat oven to 400 degrees. Line muffin cups with liners (or sprady with cooking spray). In a small bowl, mix together chopped pepitas, oats and sugar for garnish, if using. Set aside.
        2. In a bowl, mix together the flours, flax seed meal, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice until the ingredients are thoroughly combined.
        3. In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
        4. Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
        5. Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
        6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

        Adapted from All Recipes

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        Pumpkin Cinnamon Chip Scones

        A few weeks ago, Mike was out for a fun evening with the guys.  Meanwhile, I was home alone (well, Adam was home too, but sleeping).  Of course, I got the itch to bake something.  I found myself with leftover pumpkin and leftover buttermilk, along with some leftover cinnamon chips.  Sounds like I had the makings for the perfect pumpkin scone!

        I sent a scone with Mike to take to work the next day. Shortly after he left, the phone rang. It was Mike and he said ‘I’m not sure how you’re going to take this..’    Um, ok?     ‘but I think this scone is the best thing you’ve ever made!’ Yay!  This was my first attempt at making scones, and I am so glad they were a hit!

        The cinnamon chips are amazing with the pumpkin in these scones.  I suspect any chips, or even dried fruit, would be good though.  The base recipe is just that good.  I lightened things up by using my baking BFF, light butter.  I used 2 glazes – plain and spiced, and have written the recipe below with the full amount that I used.   While the glazes were really good, truthfully these scones can hold their own sans glaze.  Another time I would use half the amount (or simply go without), because I prefer something a little less desserty.  If glaze is your thing, then have at it, because they were fabulous!

        Pumpkin Cinnamon Chip Scones
        Yields 8 scones

        1 cup all-purpose flour
        1 cup whole wheat pastry flour
        1/3 cup brown sugar, packed
        1 1/2 teaspoons pumpkin pie spice
        1 teaspoon baking powder
        1/2 teaspoon baking soda
        1/4 teaspoon salt (optional)
        1/2 cup (1 stick) light butter, cold and cut into 8 pieces
        1/2 cup cinnamon chips (or white chocolate or butterscotch chips)
        1/2 cup pumpkin puree
        1/2 cup buttermilk
        1 teaspoon vanilla extract
        Glaze – optional – see recipe below

        1. Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
        2. In a food processor, pulse flours, brown sugar, pumpkin pie spice, baking powder and baking soda until combined.  Add cold butter pieces and pulse until combined and butter forms small pea-sized chunks.  Pour into a large bowl and stir in cinnamon chips.
        3. In a separate bowl, whisk together buttermilk, pumpkin, and vanilla.  Add pumpkin mixture to dry ingredients and gently fold until dough comes together.  (be careful not to over mix). 
        4. Transfer dough to prepared baking sheet.  Press and form dough into a 8 to 9-inch round.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and cut into 8 slices.

        GLAZE:

        Plain Glaze:

        2 tablespoons skim milk
        1 cup powdered sugar

        1. Whisk together milk and sugar until combined.  With a pastry brush, brush glaze over cooled scones.  Repeat until all glaze is used (or until desired coverage is achieved). 

        Spiced Glaze:

        1 tablespoons skim milk
        1/2 cup powdered sugar
        1 teaspoon pumpkin pie spice

        1.  Whisk together milk, sugar and pumpkin pie spice.  Pour glaze in a plastic bag.  Cut off a corner of the bag and pipe spiced glaze over scones, as desired. 

        Note:  Let glaze(s) set before eating.

        Adapted from Annie’s Eats, originally from Joy of Baking