pumpkin Archives - Page 3 of 3

Pumpkin Apple Muffins

November 4, 2011 ·

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)

Preheat oven to 400 degrees. Line 12 muffin cups in a standard muffin tin. Set aside.
In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
Divide batter evenly amongst 12 muffin cups.
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

Filed Under: breakfast, healthy, Recipes Tagged With: apple, baby/toddler, brunch, low fat, muffins, pumpkin, snack, toddler

Pumpkin Gingerbread

October 28, 2011 ·

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

Preheat oven to 350 degrees. Spray 8″ square baking pan with cooking spray. Set aside
Combine flour, cinnamon, ginger, cloves and baking powder in a medium bowl. Stir in crystalized ginger.
Whisk eggs, egg white, oil, molasses and pumpkin in a large bowl.
Add dry ingredients to wet ingredients, folding gently until just combined.
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

Filed Under: bread, breakfast, dessert, healthy, Recipes Tagged With: brown sugar, brunch, fall, pumpkin, whole wheat

Pumpkin Pancakes

October 26, 2011 ·

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)

In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
In another bowl, beat eggs with pumpkin and vanilla. Add milk and oil and mix until smooth.
Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
Meanwhile, preheat griddle to medium heat and spray with cooking spray.
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

Filed Under: healthy, Recipes Tagged With: baby/toddler, pancakes, pumpkin, whole wheat

Pumpkin Banana Bread

October 24, 2011 ·

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)

Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray. Set aside.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
If using, combine sugar and cinnamon for topping.
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.

Adapted from Low Fat Cooking @ About.com

Filed Under: bread, breakfast, healthy, Recipes Tagged With: banana, brunch, easy, pumpkin, snack

Spiced Pumpkin Molasses Muffins

October 17, 2011 ·

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

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.
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.
In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Adapted from All Recipes

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: brown sugar, brunch, fall, molasses, muffins, pepitas, pumpkin

Pumpkin Cinnamon Chip Scones

October 14, 2011 ·

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

Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
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.
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).
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

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

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