Tag Archives: pumpkin

pumpkin pancakes

First, a spontaneous goal for the  month of November: post at least every other day, for a total of 15 posts throughout the month.

Not incredibly inspirational, but given my lack of consistent posting, this is something I need to do. Especially if I want to participate in NaBloPoMo in the coming months.

So, November 1st. Pumpkin pancakes. Seasonal, nutritious, easy to make and easy to eat.

Not much to say about these little guys.  N doesn’t like pumpkin (I know, what a loser), so I didn’t get to test these on him. However, I tasted enough pumpkin pancakes to know that these are worth making. Three tested recipes later, and I can assure you that this is *the* recipe to make if you’re looking for pumpkin in breakfast form.


Pumpkin Pancakes
Adapted from Gourmet Magazine and Joy The Baker

1-1/3 c. unbleached all purpose flour
2 T. brown sugar
2 t. baking powder
1-1/2 t. pumpkin pie spice
1/2 t. salt
3/4 to 1 c. whole milk or buttermilk
3/4 c.  pumpkin
2 large eggs
2T. + 2 T. unsalted butter, melted but separated
1 t. vanilla

In a large bowl, whisk the dry ingredients to blend. In a smaller bowl, whisk together the milk, pumpkin, egg yolks, 2 T. of the melted butter, and vanilla. Add the wet to the dry ingredients; whisk just until smooth (batter will be thick). Let sit for 5 minutes.

Brush a large nonstick skillet with melted butter and heat over medium-high. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form around the edges and bottoms are brown, then flip. Repeat with remaining batter, brushing with butter between batches. Serve with your choice of toppings- my favorite is a bit of butter and real maple syrup.


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Filed under Breakfast, Fall, Vegetarian

CE: Pumpkin oat muffins

I love that autumn goes on and on… I get to start celebrating fall food on September 1st, and can enjoy potatoes, apple dishes, everything pumpkin, and other comfort foods through Thanksgiving!

I had made pumpkin-black bean quesadillas (which I still need to post!) last week, and had a little less than half of a can of pumpkin in the fridge to use. I saw these on TPOX’s website last week, and felt the need to do something productive after sitting around all day. I made some adjustments, including halving the recipe, and would have liked these to be a bit sweeter. I think next time I’ll try 3 T of agave nectar, 1-2 T honey, and 1 T molasses.


Pumpkin Banana Oat Muffins
Adapted from Proceed With Caution
Makes 9 large muffins

1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/4 cup rolled oats
2 T steel-cut oats
1 T wheat bran
1 tsp baking powder
1/2 tsp baking soda
dash of salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 medium ripe banana, mashed
1/3 of a 15 oz. pumpkin puree
3 T. unsweetened applesauce
1 egg
1/2 tbsp ground flaxseed
2 T agave nectar
1 T blackstrap molasses
2 T dark brown sugar

Sprinkled on top:
ground pecans
dark brown sugar


-Preheat oven to 350 degrees.
-Spray with cooking spray
-Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
-Combine remaining ingredients in a large mixing bowl; beat until smooth.
-Gradually stir in flour mixture until just combined – use a spoon or spatula, not a whisk
-Spoon into prepared pans or tins; sprinkle with topping ingredients if desired.
-Bake for 20 to 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.
-Let muffins sit for 5 minutes; remove from pans and let cool on a rack or plate.


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Filed under Breads, Breakfast, Clean Eating

Pumpkin ice cream with Spiced shortbread cookies

I love autumn. When I was younger, I hated it because autumn inevitably leads to winter, and I hate winter with an embedded, passionate vengeance. Growing up in northern South Dakota, spending my whole life in various parts of SD, until finally moving to northwest Wisconsin… I know, I’m begging for punishment. 3-5 feet of snow, 50 mph winds, and temperatures not rising above zero for days (yes, days plural) at a time.


Anyway. Fall. In the last six years, I have grown to absolutely love it. And I know everyone else loves autumn, and I know that everyone loves pumpkin. And everybody goes a little pumpkin-crazy in September and October, especially with this year’s shortage. Yes, I enjoy pumpkin bread and pumpkin pie. I dig pumpkin cookies and muffins and pumpkin creamcheese logs and all of that. However, I needed something more. Something rougher… but smoother, something pumpkin-hardcore to pop on my tastebuds more than the typical baked good or semi-healthy recipe.

Eggs, sugar, milk, and cream

Enter: pumpkin icecream. SDSU (South Dakota State University), my true alma mater, has been doing a pumpkin icecream for years. As soon as a few leaves magically turned bright red overnight and someone living near campus would light a bonfire on a random weeknight, SDSU would start serving pumpkin ice cream exclusively at the Dairy Bar on campus. LONG before DQ dreamt up the pumpkin pie blizzard, SDSU was rockin the orange creamy, spicy goodness. I hearby dedicate this dessert to SDSU and all of my wonderful (slightly hazy) undergrad memories… particularly the autumn memories. Go Big, Go Blue, Go Jacks!

Here comes the pumpkin!

Pumpkin Ice Cream
2 large eggs
3/4 c. sugar
2 cups old-fashioned heavy cream
1 cup milk (skim, 1% or 2%)
1 can of  pumpkin
1/2 t. pumpkin pie spice
1 t. cinnamon
1/2 t. nutmeg
dash of cardamom (optional, to taste)
1-2 Tbsp. brandy (optional)

Whisk the eggs in a large bowl until foamy, 1-2 minutes. Slowly add the sugar gradually, and whisk another minute. Add the heavy cream and milk and whisk to blend.

Transfer about 1 cup of cream and eggs mixture to a medium mixing bowl. Add the pumpkin and spices, and stir/whisk until blended. Add the pumpkin mixture back to the cream and blend together. Pour into your icecream maker and make according to manufacturer’s instructions. If desired, add the brandy to the icecream 5-10 minutes before the anticipated end of the cycle.

Ready to go in the icecream maker

Spiced shortbread cookies
1/2 c. butter, softened
1/4 c. brown sugar
1 c. + 1 Tbsp. flour
1 t. cinnamon
dash of nutmeg, cardamom, and/or pumpkin pie spice (all optional, to taste)

Cream together butter and sugar. Add the spices and flour and mix. If needed, add 1/2 tsp. of water to form into a ball. Roll out with rolling pin to 1/4-1/3 inch. Cut into circles or triangles or any other preferred shape. Bake on ungreased baking pan at 325 F. for 7-10 minutes. Careful not to overbake– cookies will continue baking on the hot baking pan for a few minutes after you pull them out of the oven.

Autumn-y, spicy goodness

Serve these together and enjoy in front of candles or a fire with your loved ones. :)

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Filed under Cookies, Desserts, Fall