Pumpkin Cupcakes

Pumpkin Cupcakes

Happy (belated) Halloween!  This time of year, pumpkin spice is everywhere. Grocery store shelves are filled with pumpkin coffee cakes, pumpkin coffee, pumpkin cookies, even Cheerios are now made in pumpkin spice flavor. So of course I have to post yet another pumpkin recipe.  These are cupcakes I made for a Halloween party last year, and are very similar to my recipe for Maple and Chia Pumpkin Bars. They use a whole can of pumpkin, so they are very moist, full of real pumpkin flavor, and super simple to mix together.  They are great in donut form as well, eaten without frosting as a healthy morning meal, or decorated for Halloween festivities. If you are like me and have a lot of left over candy corn now that Halloween is passed, they will make a fantastic treat to surprise your kids with even after the sweetest of holidays has passed. Maybe I'll even make them today, since it is officially my half birthday, and I should at least eat (half) a cupcake!

Maple & Chia Pumpkin Bars

Maple & Chia Pumpkin Bars

Every fall when I post my first pumpkin recipe, I write about how nothing says autumn like pumpkin spices: cinnamon, nutmeg, ginger, cloves, and of course, pumpkin.  But here it is the end of September and I have been too busy to even bake my first pumpkin recipe.  I am not sure when or why I came up with this twist on my all time favorite Pumpkin Brownie recipe, but it's a definite keeper. From past recipes, you know how much I love chia seeds, especially in baked goods where I love the chewy texture, and nutritional boost they give to even the sweetest of treats.  This recipe calls for a little less sugar than a lot of my pumpkin desserts, but they taste just as good.  I actually love the slightly less sweet nature of this recipe as it makes a satisfying breakfast or a perfect afternoon snack.  Of course you could definitely add a thin layer of cream cheese frosting and a few cinnamon sprinkles and make it even more delectable. (next time!) I originally used granulated maple sugar in this recipe, which adds a wonderful flavor, but costs a bit more, so a combination of organic brown and/or white sugar would work as well. And if you don't like chia seeds, you can substitute 2 or 3 eggs to help bind the bars together. I've actually added a couple of eggs in addition to the soaked chia once as well to make them a little more dense. And they are great with walnuts added in for an extra protein and flavor boost. My kids love these for snacks, and your house will smell like the taste of fall for hours after you bake them. Happy Pumpkin Spice Season everyone!

Curried Squash Soup with Mung Beans

Curried Squash Soup
with Mung Beans

This time of year, everything is about pumpkin and squash. But instead of reaching for some packaged, spiced confection, that doesn't even have an ounce of real pumpkin in it, why not try something simple, homemade and warm, that will make your house smell great and your body strong?  Last year I made a Curried Pumpkin Soup with fresh kale from my garden and it was amazing.  So I changed it up a little this time around, added a little more richness with organic coconut milk, plain soy milk and a can of organic squash, and experimented with sprouted mung beans, that are quick cooking and extremely high in protein.  For some extra texture, I also added in four cups of cubed butternut squash. Besides opening all of the cans and keeping an eye on the stove, this meal was a snap, and made enough for three dinners for my husband and I.  I put a large portion in the freezer a few weeks ago, and am so thankful that dinner on this cold and rainy night will be as simple as heating this up on the stove.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Happy Thanksgiving, and early Christmas all baked into one!  This delectable dessert brings together my favorites from both holidays (pumpkin and gingerbread) into one taste of heaven. Not too sweet, and full of flavor, this dessert was so good that the large pan of them were eaten by my small family of four within a couple of days.  I actually put half of them into the freezer, only to take them out two days later for breakfast. I found a recipe like this online, but used whole wheat flour, cut the sugar in half and replaced the cool whip with organic whipped cream and a touch of sugar. They do take a little more work than most of the desserts I throw together, but this one is worth the extra effort.  So even if you don't have time today to make something extra for the big feast, this sweet treat will be in season for at least another month, if not all winter!  Happy Holidays everyone!

Curried Pumpkin Bean Soup with Kale

Curried Pumpkin Bean Soup with Kale

Usually when people cook with pumpkin in the fall it is to make a dessert, such as pumpkin pie, muffins or cookies.  But there are plenty of savory uses for the beloved pumpkin as well.  I was hoping to have a few home grown sugar pumpkins to cook with this year since I planted about a dozen seeds back in the spring, but unfortunately despite many flowering vines, our garden only produced one pumpkin, that is currently helping to decorate the front step.  So for this recipe, and most of the recipes in which I use pumpkin, the canned variety is a fantastic substitute.  I got the inspiration for this soup from a couple of bags of dried beans that I bought from my local organic farm that were so pretty, like little works of art, I had to try them. The best way to cook dried beans, in my opinion, is low and slow in a nice soup, and nothing is easier than throwing a bunch of ingredients into a crock pot.  I had never made a pumpkin soup before, despite my mom telling me all about different creamy squash soups she has made and seeing recipes online and on TV.  I just wanted to make sure it didn't taste too much like pie, or too much like plain squash, but hit a balance right in the middle.  So in addition to the curry powder, I still added in some traditional pumpkin pie spices along with a decent amount of onion and garlic.  The house started to smell amazing within a couple of hours and when I finally opened up the lid to add in the kale, fresh from my garden, I couldn't wait to taste the soup.  The combination of sweet and savory flavors, the hint of spice from the cayenne, combined to make a truly satisfying vegan dish that my husband, son and I all enjoyed.  And every one of the ingredients are their own nutritional superstar, so it is a meal that your body will truly thank you for. I guarantee it will give you energy, boost your immunity and give you that little extra something you need to get through whatever this autumn day may throw your way.

Pumpkin Maple Sugar Cookies (Vegan)

Pumpkin Maple Sugar Cookies

I made these cookies over Thanksgiving vacation and although I was not sure how they would come out, seeing as I completely made the recipe up, I should never have had any doubts. They are honestly my new favorite "healthy cookie".  Completely vegan, full of whole grains and healthful pumpkin, these cookies are perfect with a cup of tea, as a snack, dessert or even breakfast.  I had a bag of them with me on the plane ride back from vacation, and they were exactly what I needed that morning.  So this holiday, instead of the usual sugar cookies filled with butter and plain white sugar, try these nutritious and satisfying delights!!

Buttermilk Pancakes

smiley faced pancakes

Nothing is better than waking up on a weekend morning and enjoying a delicious plate of warm pancakes.  I know it always puts a smile on my kids' faces and they are happy to wait longer than usual for their morning meal because dad is cooking three dozen pancakes, four at a time. I always make an extra large batch because I want to make sure there are plenty of leftovers to save for another day.  I like to have them in the freezer for school mornings: just pop a few in the toaster oven and they taste almost as fresh as the day we made them.

I have to admit that I do sometimes resort to using a boxed pancake mix since I have found a few great whole grain ones in the organic section of my local grocery store. But this recipe is a basic, simple, buttermilk pancake recipe that is almost as easy to whip up as pouring a box of mix into a bowl and adding some eggs and oil.  I have amended this recipe many times to make the pancakes either chocolate, banana, pumpkin, etc... and have added different types of fruit and nuts as well. I hope this weekend you surprise your kids with a delicious batch of healthy buttermilk pancakes!!

Pumpkin Spice Birthday Cake

In my very first blog post, I included a recipe for a Pumpkin Spice Cake that is a definite family favorite.  I have made it in just about every shape, but have never tried it as a three layer cake with cream cheese frosting. One of my first cousins turns forty today, and since I don't see him very often and we happen to be getting together tomorrow for a mini family reunion, I had to bake something.  I asked his wife (since it is always the women who talk the most), whether she thought he would appreciate a cake and if so, what kind is his favorite.  Her reply: "He likes any kind of pumpkin cream cheese icing combo."  Lucky for me, I knew a perfect recipe.

The main reason I am making it as a three layer cake is because I have a nice round cake carrier and we are going to have to travel about four hours in the car tomorrow with the cake. If I have any hope of arriving at my parents' house with the birthday creation in one piece, I figured keeping it securely covered and wedged between items in the trunk of the car is the best bet.  Normally I would try to make a frosting using just low fat cream cheese, but again, since this will be sitting out for so long before serving (planning to arrive right at dinner/ dessert time), I decided to use half butter since butter holds up better at room temperature than cream cheese.  I didn't want my beautiful tower of a cake to become a leaning tower of mush during the trip.

Since this recipe uses all whole grains and nutrient rich pumpkin, it is about as healthy a recipe as you can have for a cake.  Besides the one cup of sugar, (and of course the icing), everything else in it are extremely healthful, but you would never know that by how it tastes.  Even without the frosting, this cake is moist, flavorful and totally satisfying. This is definitely a recipe that allows you to feel good about having your cake and eating it too.

Savory Pumpkin Biscuits

Breakfast is served!!
pumpkin biscuits, fruit salad and turkey sausages

These are incredible. They are moist, flaky, and good for you!  Usually I don't bake with a lot of butter, but I figured that this twist on my pumpkin scone recipe has so little sugar (a mere tablespoon of honey) that I figured using good old delicious organic butter would be best without affecting the overall healthfulness of the recipe.  Made with a whole cup of fresh roasted pumpkin (canned pumpkin would be fine as well), 100% whole wheat pastry flour and antioxidant rich spices, these biscuits are a healthy addition to any meal; morning, noon or night.  Even my super picky daughter gobbled up two of them which means I got her to eat a couple of spoonfuls of pumpkin with her breakfast without her even knowing! These biscuits can be made any size or shape, and if made large enough would be fabulous as the base for a breakfast sandwich.  They could also be served with a little extra honey as a dessert or with some tea, and would make a fabulous addition to a Thanksgiving dinner. Definitely one of my best creations ever!

Pumpkin Brownie Bonanza

Pumpkin Pie Brownie

Pumpkin Fudge Brownie

When I roasted the two small sugar pumpkins the other afternoon, I had no idea how much pumpkin puree I would end up with.  I know I could have frozen some, or sauteed it in a pan with olive oil, salt and pepper and eaten it, but of course I felt the urge to keep baking until it was gone.  So this afternoon I decided to whip up another batch of pumpkin pie brownies, amending the recipe slightly, and a batch of deliciously moist dark chocolate brownies using pumpkin as well.  Both recipes use all organic whole wheat pastry flour, organic canola oil, organic eggs, and healthful spices.  I cut down the sugar in the pumpkin pie brownies because I always thought they were a bit too sweet and used more healthful agave and coconut nectars in the chocolate brownies, as well as antioxidant rich dark cocoa powder.  I baked them at the same time and they made the house smell incredible.  Only trouble is deciding which one to eat first!!

Creamy Pumpkin Gnocchi

Creamy Pumpkin Gnocchi

This recipe is a slight twist on the pumpkin pasta in my All About Pumpkin post, using what I had on hand and switching out the pasta for my favorite: potato gnocchi.  I love the soft, chewy, heaviness of gnocchi, especially on a cool night when all I want is a nice warm, full belly.  Gnocchi is as versatile as pasta and is good with all sorts of sauces, so I thought I would put my freshly roasted sugar pumpkins to good use and make a deliciously simple, and very gourmet tasting meal.  This was my first attempt at roasting pumpkins and it was super easy (as long as you have a sharp knife).  It made the house smell delicious and I know it made a huge difference in the quality of the sauce.  Of course you could easily use canned pumpkin and it would be equally as satisfying.  But for the minimal effort required, this dish tastes like something truly extraordinary.  I hope you try it and serve it to your friends!

High Protein Pumpkin Maple Custard

High Protein Pumpkin Maple Custard

I had no idea if this recipe would even work until it was about halfway through the baking process, but it did, and it is amazing.  I came up with it basically to use up some left over canned pumpkin that I had in the refrigerator, as well as a package of silken tofu.  I have often used silken tofu to make a healthy, high protein chocolate cream pie by mixing it with melted dark chocolate and a touch of honey, so I started to think that maybe I could use it to make a pumpkin custard pie as well.  I am sure this recipe would work with even more canned pumpkin if you want a stronger flavor, but I like the subtle pumpkin flavor of this one because it lets the maple sugar take center stage.  If you cannot find the maple almond butter I used, you could definitely substitute plain almond butter with about 3-4 tablespoons of brown sugar mixed in.  This creation is definitely a healthy alternative to pumpkin pie and I promise you won't miss the crust at all!!  It is definitely not very sweet, so if you prefer it sweeter, I would recommend topping it with some heart healthy organic granola and a drizzling of maple syrup. (or maybe even some vanilla ice cream!!)

Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies

Cookies for breakfast??  Sure... especially when made with organic oats, pumpkin, spices and only a small amount of sugar!!  These yummy and amazing smelling beauties are a twist on the Banana Oatmeal Breakfast Cookies I posted about before.  The best part about these is that the wet and dry mixes can be prepared a day ahead and then mixed together in the morning quickly to make a warm, healthy treat your whole family will love!!

All About Pumpkin

Even if it weren't for the drop in nighttime temperature and the fact that my modest back yard organic garden looks about done for the year, it is obvious that fall has arrived in my home.  No longer am I sitting outside in the sunshine reading a book when I have a free moment, or inside washing pounds of produce from my garden.  I noticed it a few weeks ago when my son went back to school and the temperature dropped... that unmistakable urge to bake that comes when I feel cooped up inside my house.  Over the course of three days I baked four different items and if it weren't for my children's relentless after school schedule (soccer, dance, guitar lessons, baseball...) I am sure I would have baked even more treats.  Not that we have that many mouths to feed.  :)  And of course when fall comes around and my favorite season full of fresh produce is over, what do I turn to in my kitchen?  PUMPKIN!!!

Growing in my backyard!!

Not only is pumpkin easy to use and convenient to have on hand, but it is also extremely nutritious. It is one of the lowest calorie vegetables and contains no saturated fats or cholesterol.  However, it is high in fiber, anti-oxidants, minerals (copper, calcium, potassium and phosphorus) and vitamins A, C and E.

Usually I am happy to use canned pumpkin and to be honest I have never roasted and scooped out the inside of a sugar pumpkin for baking, but this year we are attempting to grow a few in our yard.  If the not so healthy vine does grow me a usable pumpkin or two, I will definitely roast it up and use it in one of the following delicious recipes... none of which are a basic pumpkin pie.  Why stick to something so boring (although a favorite of my husband) when there are so many other options to experiment with?  My all time favorite is a recipe I concocted last fall after looking up pumpkin bar recipes online and not finding anything that I liked.  After a few tries, I got the recipe perfect and it has been a year round favorite in our home ever since... pumpkin pie brownies!!  Not only are they delicious and nutritious (one sure way to get my very picky daughter to eat some vegetables), but they make the house smell amazing while cooking and for hours afterwards.  All of the recipes that follow are original pumpkin creations (or modified versions of old favorites) that my whole family looks forward to each fall. Happy baking!!