Pumpkin Crumb Cake Muffins 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1 1/2 teaspoon salt 1/2 cup (120ml) canola or vegetable oil 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 1 and 1/2 cups (340g) canned pumpkin puree 2 large eggs, at room temperature 1/4 cup (60ml) milk, at room temperature 2 Crumb Topping 3/4 cup (94g) all-purpose flour (spoon & leveled) 1/4 cup (50g) granulated sugar 1/4 cup (50g) packed light or dark brown sugar 1 teaspoon pumpkin pie spice 1 6 Tablespoons (86g) unsalted butter, melted Maple Icing (optional) 1 and 1/2 cups (180g) confectioners' sugar 2 Tablespoons (30ml) pure maple syrup 2 Tablespoons (30ml) milk 2 1. Preheat oven to 425 F (218 C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside. 2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. 3. Spoon the batter into liners, filling them almost full. 4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug. 5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 F (177 C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350 F (177 C) or until a toothpick inserted in the center comes out clean. 6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed. Recipe Notes: 1. Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor! 2. Any milk works. I've tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.
Baked Pumpkin Pie Oatmeal w/ Crunchy Cinnamon Crumbles If your family is a fan of oatmeal, they might enjoy this baked breakfast treat... perfect for a chilly, fall weekend morning. The oatmeal bakes up into slightly sweet, sliceable portions, then they're topped with a crunchy Cinnamon Toast Crunch crust and drizzled with maple syrup. Yield: 9 servings 2 3/4 cups old-fashioned oats 1/2 cup brown sugar, packed 1/2 cup raisins 1 teaspoon ground cinnamon 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup unsweetened pumpkin puree 3 cups milk 2 large eggs, lightly beaten 1 Tablespoon vanilla extract 1 1/2 cups crumbled Cinnamon Toast Crunch cereal syrup TIPS: 1. Preheat oven to 350 degrees F. Spray 8x8 baking dish with nonstick spray. 2. In a medium bowl, combine oats, sugar, raisins, spices, and salt. In a separate bowl, whisk together pumpkin puree, milk, eggs and vanilla extract. Add liquid ingredients to dry ingredients; whisk until combined. Pour into prepared dish. 3. Bake 30 minutes, then sprinkle the crumbled cereal on top, pressing gently into the baking oatmeal. Return to oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm. 4. Serve warm with plenty of warmed syrup. This recipe is gluten-free adaptable. Make sure that the following ingredients are gluten free versions of: oats, vanilla extract and syrup, and leave off the cereal topping. This recipe is best when eaten the day it s made. You can save leftovers overnight in the refrigerator. The crumbles won t stay crunchy overnight, but you can sprinkle some more on, heat it up and drizzle with warm syrup. Source: RecipeGirl.com
Buttermilk Pumpkin Waffles with Apples and Apple Cider Syrup Apples and Syrup 9 tablespoons butter, divided 2 tablespoons honey 7 teaspoons fresh lemon juice, divided 1 teaspoon cinnamon, divided 6 tart cooking apples, peeled cored and sliced 1/4 in. thick 3/4 cup sugar 1 1/2 tablespoons cornstarch 1 1/2 cups unfiltered apple cider Waffles 2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons sugar 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 large eggs, separated 1/4 cup vegetable oil 2 cups buttermilk 3/4 cup fresh mashed pumpkin or squash Cooking-oil spray Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes. Meanwhile, in a medium saucepan, whisk together 3/4 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tbsp. butter. Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin. In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
Preheat oven to 200. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup. Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side. From: Oak Creek Lodge, Sedona AZ
Creamy Pumpkin Lasagna A decadently delicious pasta dish with no induglences left unturned - the perfect thing for a romantic dinner. Lasagna 4 cups medium-diced pumpkin or winter squash Unrefined coconut oil Kosher salt and coarsely ground black pepper 1 medium onion, small diced 2 cloves garlic, chopped 2 ½ lb(s) Swiss chard, stemmed, leaves chopped (16 cups packed) 2 tsp poultry seasoning 16 oz cream cheese, room temperature 2 cups milk 1 tsp cayenne pepper 2 cups full-fat ricotta 2 eggs, whisked 2 cups grated Gruyere 2 cups grated Parmesan 9 oz no-boil lasagna noodles, such as Barilla 4 oz pesto, store-bought or homemade, recipe follows Basil-Pecan Pesto 6 cloves roasted garlic ½ cup toasted pecans Zest and juice of 1 lemon 4 cups basil leaves ⅔ cup grated aged Gouda Kosher salt 1 cup extra-virgin olive oil Lasagna 1. Preheat the oven to 350ºF. 2. Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes. 3. Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
4. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat. 5. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside. 6. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture. 7. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes. 8. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. 9. Let rest for 15 minutes before serving. Basil-Pecan Pesto 1. Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.
Pumpkin Hummus "This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a pre-made 32 fl. oz container of hummus. I have played around with it in different recipes, but it makes such a good dip for either soft pita or chips. It is savory and warm tasting and I heartily recommend everyone try it! Be sure to use pureed pumpkin, not pumpkin pie filling." 1 3/4 cups dry garbanzo beans 1 (15 ounce) can pumpkin puree 5 fluid ounces lemon juice 1/3 cup extra-virgin olive oil 1/2 cup tahini paste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice salt to taste 1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. 2. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. 3. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
Pumpkin Bread Puddin' "Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream." 1/2 cup (110g) packed light brown sugar 1/2 cup (105g) granulated sugar 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp salt 4 large eggs 2 large egg yolks 1 1/2 cups half and half 1 cup whole milk 1 (15 oz) can pumpkin 1 tsp vanilla extract 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes Salted caramel sauce, for serving (see footnotes for recipe) 1/2 cup toasted pecans, chopped, for serving Sweetened whipped cream, for serving Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla. Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes. Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45-50 minutes. Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.