Pumpkin Recipes

Flourless Pumpkin Pie Muffins

Ingredients:

  • ¼ cup (64 g) almond butter
  • ¾ cup (180 g) canned pumpkin
  • 2 large egg
  • 6 Tbsp (120 g) honey
  • ½ cup (40g) rolled oats
  • 2 Tbsp (14 g) ground flaxseed
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ cup mini chocolate chips, plus more for sprinkling

 

Directions:

  1. Preheat your oven to 375 degrees and prepare a muffin pan by spraying 9 cavities with cooking spray or lining them with parchment liners. Set aside.
  2. Add all the ingredients except for the chocolate chips to a high-powered blender and blend on high until the oats have broken down and the batter is smooth and creamy. Stir in the chocolate chips by hand.
  3. Distribute the batter evenly among the muffin pan cavities, filling each on until it is about ¾ full.
  4. Bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

 

 

Golden Pumpkin-Walnut Loaf

Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground mace
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup canned pumpkin
  • 3 tablespoons canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup golden raisins
  • ½ cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.
  3. Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; and to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in a pan on a wire rack and remove from pan. Cool completely on wire rack.

 

 

Aunt Hazel’s Apple Oatmeal Cookies

Ingredients:

  • ¾ cup packed brown sugar
  • ½ cup butter, softened
  • 2 cups rolled oats
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup chopped walnuts
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 apple – peeled, cored and shredded
  • ½ cup confectioners’ sugar
  • 1 tablespoon milk

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix together brown sugar and margarine until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
  5. Drop on cookie sheet and bake 9 to 12 minutes.
  6. Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.