Category Archives: Pumpkin

Pumpkin Banana Bread

My sister loves hempseeds! So this one’s for you Jenna Lynn. I like that it gives the bread a bit of a nutty texture without the nuts.

Yields 4 mini loaves
Ingredients:

2 cups whole wheat pastry flour

2 tb wheat germ

2 tb hemp seeds

2 tb Canola oil

2 tb buttermilk

1/2 cup egg substitute

1 tsp pumpkin spice

1 cup puréed bananas (2 med banana)

1/2 cup puréed roasted pumpkin

1 cup raw sugar

1 vanilla extract
Directions:

1. Preheat the oven to 325. Cooking spray for mini loaf tins. Set aside.

2. In a medium to large bowl place whisk together what ingredients. Set aside.

3. In a large bowl whisk together dry ingredients. Slowly incorporate the drying ingredients into the wet. Mix by hand until no dry residue remains.

4. Pour 1 cup of the batter into each greased mini loaf pan. Bake for 30 to 35 minutes. Or until toothpick comes out with crumbles.

5. Wow loves to cool in pan for five minutes then remove and allow to cool on wire racks for the remainder.

Enjoy with a homemade pumpkin spice latte!

Pumpkin Oat Cranberry Bars

Pumpkin! Fall! Need I say more with dried cranberries ?! Bonus these bars are vegan too!

Yields: 16 bars

Ingredients:
1/2 cup creamy peanut butter

1 cup puréed pumpkin (roasted)

1 cup sugar

1/2 cup raw sugar

1 tb pumpkin pie spice

2 cups 100% old fashioned oats

1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees. Line a 9 by 9 baking dish with foil. Set aside.

2. Mix together in a large bowl first 6 ingredients and then fold in the cranberries.

3. Pour batter into prepared baking dish. Spread batter evenly into the baking dish.

4. Bake for 25 minutes or until toothpick comes out clean.

5. Allow to cool, cut into 16 bars, and enjoy!

Garlic Roasted Pumpkin Seeds in the Actifry

I just finished roasting half a dozen pie pumpkins in the oven. One of the best parts of making the purée is roasting the nutritious pumpkin seeds. Today I used the actifry!

Ingredients:
1 cup of dried pumpkin seed

1/2 tsp garlic salt

1 tsp olive oil
Directions:

1. Place all the ingredients in the actifry and turn on the “frier” for 10 minutes.

2. Allow to cool and enjoy!

Pumpkin Bread with Flaxseed

My wonderful neighbors brought us over some sugar pumpkins!

Which means I need to get to roasting & baking! Tonight I actually made pumpkin soup and pumpkin bread to start us into fall! Okay we still have a few more days of summer left and I am holding onto those a days.

This recipe yields 6 mini loaves of you use 1 cup of batter per loaf vessel.
Ingredients:

3 eggs

1/2 cup egg substitute

1 tsp high quality pumpkin pie spice

1/2 tsp ground cinnamon

3/4 canola oil

1/2 cup milled flaxseed

1 & 3/4 cup sugar

2 packets of Vanilla Sugar free fat free pudding mix ( I uses one sf ff cheesecake & one vanilla)

1 tsp baking soda

1/2 tsp kosher salt

1 cup whole wheat pastry flour

1 cup ap flour

2 cups of fresh roasted pumpkin purée (or 1 can of puréed pumpkin)

Predirections: preheat oven 350 degrees. Grease up with cooking spray bread vessels.

Directions:

1. In a large bowl whisk together pumpkin purée, eggs, egg substitute, & oil. Set aside.

2. In a separtate bowl mix together pudding dry mix, flours, sugars, salt, & baking soda.

3. Mix the wet ingredients in with the dry using a whisk to fully incorporate. Make sure no dry residue remains.

4. Measure out 1 cup of batter into each mini pan loaf. I use my stonewear pampered chef 4 mini vessels per pan.

5. Bake for 40 minutes. Or until toothpick comes out clean.

6. Remove from pan and allow to cool before slicing into.

Apple Coffeecake

An apple a day keeps the doctor away! But unfortunately I don’t count the ones in baked goods. I did try and cut some of the extra sugar that the original recipe called for.

This recipe makes 4 servings

Pre-directions

Preheat oven to 350 degrees. Cooking spray an 8 by 8 oven safe glass dish. Set aside.

Ingredient

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

1/2 cup plus 1 1/2 TB raw sugar

3/8 tsp baking soda

1/4 tsp kosher sat

1 tsp ground Vietniemesse cinnamon

1/4 tsp allspice

1/8 tsp ground nutmeg

1/8 cup canola oil

1/4 cup puréed pumpkin (not pumpkin pie filling) or unsweetened applesauce

1 large egg

1 extra extra large apple (I used jonnygold but use what you have) about two cups (diced & cored but not peeled) the peel is where the nutrition is and fiber!

1/4 cup canned pecans chopped

Cooking spray

8 by 8 baking dish

Directions:

Place flours, candied pecans, baking soda, salt, nutmeg, allspice, 1/2 tsp cinnomon, 1/2 cup raw sugar in large bowl. Mix to fully incorporate all the dry ingredients.

2. In a separate small bowl mix oil, pumpkin, and eggs to incorporate.

3. Add wet ingredients into dry, along with apples. Mix until no dry ingredients remain. The batter will be chunky.

4. Place in cooking sprayed pan and spread batter evenly. And sprinkle with remain 1 1/2 TB of raw sugar and 1/2 tsp cinnamon.

5. Bake for 35 minutes at 350 degrees! Or until tooth pick comes out clean.

Most of all enjoy!

Pumpkin spice pancakes

One fall squash I cannot get enough of is pumpkin. Last weekend I made these tasty breakfast cakes.

Yields 7 small/medium sized pancakes

Ingredients:
1/2 cup AP flour
1/2 cup whole wheat flour
1 TB flaxseed
1 TB Canola oil
3/4 cup purée pumpkin
1 tsp pure vanilla
1/4 tsp salt
2 TB raw sugar
2 egg whites or 1 egg
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup skim milk

Directions:
In a large bowl combine egg, milk, pumpkin, and canola oil. Whisk to blend.

set aside.

In a separate bowl mix flour, salt, sugar, baking powder, baking soda, pumpkin pie spice and flaxseed.

Add the dry ingredients into the wet.

Mix to fully incorporate.

Pour or ladle small amount of batter into a cooking sprayed hot skillet over medium to medium high heat. The trick to pancakes is you don’t flip them until they start to bubble and become golden brown on surface adjacent to the pan.

Flip and allow to cook fully on other side.

Remove finished pancakes, set aside.
Repeat process with remaining batter.

Pumpkin Buttermilk Waffles

Pumpkin everything this month! Especially today. Later I will be making pumpkin soup and pumpkin challah bread.

yields 5 (6 1/2 in diameter waffles)
Ingredients:
1 tb flaxseed milled
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup whole wheat flour
1/2 cup AP Flour
1/8 cup blackstrap Molasses
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup puréed pumpkin
1/3 cup egg whites or egg substitute
1 tsp pure vanilla
1 cup buttermilk
1/3 cup fat free sour cream or fat free plain Greek yogurt
Toasted pecans for garnish (optional)

Directions
1. Place all dry ingredients in small bowl.

2. Whisk to blend.

Set aside.

3. Place wet ingredients into large bowl.

4. Whisk to fully incorporate.

5. Add dry mix into wet batter.

6. Cook waffles according to waffle iron. My iron took a half cup of batter for each waffle. Before adding batter spray iron with cooking spray to prevent sticking. I also spray between every other waffle.

Sprinkle with toasted pecans and/or enjoy with syrup.

The waffles freeze really well if you place in a ziplock freezer bag and place parchment between each one.

Pumpkin Spice Granola Bars

Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

Ingredients:
2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan

Directions:

Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.

Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.

In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.

Pour warm sauce over dry ingredients and fold to incorporate.

Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.

Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.

Cut evenly using a sharp knive into 12 bars. Enjoy!

Baked Whole Wheat Pumpkin Cranberry Donuts

I had some fresh cranberries in my refrigerator. I have been dying to use them up. I always have pumpkin puree around so I thought what a fun combination when I came across a TOH recipe for Pumpkin Cranberry Doughnuts. As I started to read the directions, I thought I could sure improve the nutrient content by changing out the butter for canola oil and of course baking vs deep frying. Not to much adding more fiber by substituting almost half the flour for whole wheat pastry flour. These are pretty festive and would be good for a Thanksgiving or Christmas morning!

Ingredients:

This recipe makes 24 donuts using the wilton donut pan

3 TB canola oil
3/4 cup sugar
2 eggs or 12 cup egg substitute
1 Tsp vanilla extract
2 cup of Ap flour
1 1/2 cup of Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/ 4teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup buttermilk (fat free if available)
2 cups fresh or frozen cranberries (food processor finely chopped)
1 tsp Lemon zest (optional)
Cooking Spray

SPICED SUGAR:

1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg

Directions:

Preheat oven to 350 and spray the donut pan with cooking spray.

In a large bowl mix canola oil, and sugar together. minutes. Add eggs, one at a time, mixing with a swisk well after each addition then add in vanilla.

Combine the both flours, baking powder, salt, cinnamon, baking soda,
ginger, cloves and nutmeg.

Combine pumpkin and buttermilk.

Add flour mixture to the creamed mixture alternately with buttermilk mixture,
beating well after each addition.

Fold in cranberries.

Place the batter in a frosting piping bag a with large tip (I prefer my ateco 808 tip) and fill the donut molds accordingly.

Bake at 350 for 7 to 8 minutes. Test using toothpick method.

Remove from pan after allowing to rest for a minute.

In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.

Yields:
2 dozen.

Enjoy! Best if consumed day of baking.

Pumpkin Pecan Braid Remake

I’m still trying to use up some of crescent rolls that I had stock piled. Not to mention we received homegrown pecans from my husband’s aunt from Louisiana! And I couldn’t wait any longer, I had to add them to a dish or meal ASAP!

This recipe is a Pillsbury Recipe. I wanted to decrease some of the extra unwanted calories and fat From the original recipe so this is what I came up with. I was able to cut calories down by 28% and decrease the fat content by 32 %, which took the ww plus points from a 9 to a 7.

This recipe yields 6 servings

Ingredients:
3/4 cup puréed pumpkin (not pumpkin pie mix!)
1/3 cup brown sugar (not packed) or use Splenda brown sugar (2 1/2 TB)
1 tsp ground high quality cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
3 tsp egg substitute
1/3 cup chopped pecans
1 can Pillsbury reduced fat crescent rolls
Egg white wash (one egg white mixed with scant water)

Glaze
1/3 cup powered sugar
2 tsp skim milk or soy vanilla
1/2 tsp high quality vanilla extract
1 TB chopped pecans

Directions:
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

2. In medium bowl add pumpkin, egg substitute, spices, and brown sugar. Mix with spoon.

3. Add chopped pecans and stir to combine.

.
Set a side.

4. Now open the crescent dough and spread out on baking pan. Made sure to pinch seems together.

5. Add pumpkin filling to center of the pastry dough (3 1/2 inch wide lengthwise) down center of the dough within 1 inch of the ends.

6. Take kitchen scissors and make 1 inch cuts down the sides of the rectangle just to the edge of the filling.

7. Fold strips at an angle across filling, overlapping ends and alternating from side to side.

8. Brush with egg wash.

9. Bake in oven for 20 minutes or until golden brown.

10. While the braid is baking mix together milk, vanilla, and powdered sugar. Set a side.

11. Once braid is done removed from cookie sheet and place on platter. Pour the glaze over the braid sprinkle with chopped pecans.

Enjoy!

Nutrition Facts Pumpkin Braid Remake
6 Servings

Amount Per Serving (7 ww plus points)

Calories		239.1

Total Fat		10.9 g

	Saturated Fat	2.5 g

	Polyunsaturated Fat	3.0 g

	Monounsaturated Fat	4.4 g

Cholesterol		0.1 mg

Sodium		304.9 mg

Potassium		66.1 mg

Total Carbohydrate		37.4 g

	Dietary Fiber	1.6 g

	Sugars	22.0 g

Protein		4.1 g


Vitamin A	37.7 %

Vitamin B-12	0.0 %

Vitamin B-6	0.9 %

Vitamin C	0.6 %

Vitamin D	0.3 %

Vitamin E	2.0 %

Calcium	2.4 %

Copper	5.7 %

Folate	0.5 %

Iron	5.9 %

Magnesium	2.9 %

Manganese	21.7 %

Niacin	0.5 %

Pantothenic Acid	0.7 %

Phosphorus	2.4 %

Riboflavin	0.6 %

Selenium	0.7 %

Thiamin	3.4 %

Zinc	2.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.

The calorie amount listed above is entered by using the first ingredients listed on the ingredients list.

A Pinch of Luv

from scratch baking and cooking blog