Gluten Free Pumpkin Pancakes

 

Good morning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

More Pumpkin!!!  I can’t get enough of pumpkin everything and here is another twist on the Pumpkin Pancake.  If you go to the Original Pancake House, their pumpkin pancakes are out of this world!  They taste just like pumpkin pie and have a signature cinnamon sugar topping that I cannot seem to replicate.  The Original Pancakes House sprinkles their pancakes with fine sugar (sugar that has been put through the food processor or blender) and Sinkiang cinnamon.

Here is a healthier version using gluten-free flour I made at home.  I highly recommend using a kitchen scale to measure flours especially when you go between oat flour, gluten free flour, all purpose and white whole wheat – as we often do here.  This way my baked goods turn out the same every time.

I include two recipes:  the first is the original recipe that makes a handful of pancakes for one morning.  I like to triple my pancake recipes and then freeze the leftovers.  Then, the kids can heat them in the microwave for breakfast in the morning for fresh, hot pancakes.  So, the second recipe listed is the tripled recipe which also uses a FULL can of pumpkin.  No pumpkin wasted!

For a large batch of pumpkin spice, I use the following recipe.  If I am using fresh grated nutmeg, I cut it down a little because fresh grated is so strong.

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice

.

 

Gluten Free Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 5.25 ounces old fashioned oats (1.5 cups)
  • 2Tb. sugar (optional) or 1 packet of Stevia
  • 2 tsp. baking powder
  • 1 and ½ teaspoons pumpkin pie spice (1 tsp. cinnamon, ¼ tsp. each nutmeg, ginger, allspice)
  • ½ tsp. salt
  • 1 cup milk
  • ⅓ cup pumpkin puree
  • 2T. melted butter, oil or applesauce
  • 1 egg
  • Triple Recipe I use:
  • 15.75 ounces old fashioned oats (4 cups)
  • 3 oz. sugar (6 Tb) (optional)
  • 2 Tb. baking powder
  • 4 tsp. pumpkin pie spice
  • 1 and ½ tsp. salt
  • 24 oz. or 3 cups milk
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • (melted butter/oil omitted and replaced with pumpkin)
Instructions
  1. First we need flour! Use a blender or food processor to grind the oats until they form a fine powder. The oat flour will move freely and look very fine.
  2. In a great big bowl, add the dry stuff: oat flour, baking powder, spice and salt. Whisk Together!
  3. In another bowl, add the wet stuff: milk, pumpkin, melted butter (or omit in triple batch), and egg. Whisk Together!
  4. Add wet stuff to the dry stuff and whisk together until it is evenly incorporated. It may look a little thin at first and that is okay. The oats will thicken the mixture while the skillet heats.
  5. Turn on the skillet to medium or griddle to 350 degrees. Once hot, spray with cooking spray.
  6. Add batter and cook 2-3 minutes. Flip and cook another 2-3 minutes. These oat pancakes cook longer than traditional pancakes. The pancake will be a medium brown and not light orange. Light orange pancakes are not cooked all the way through.
  7. Serve hot with syrup, cinnamon sugar, butter or even whipped cream!
Notes
Recipe adapted from King Arthur Flour

 

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!

Happy Fall!  We are definitely full throttle into fall here.  Kids are wearing the costumes and the car is covered in frost in the morning 🙂

First, here is a FREE printable care of Hannah from CustomLabels.net
The stickers are totally FREE and PRINTABLE!

There are a lot to choose from, so you can use them for parties, treat bags, or home decoration!

Now with the recipe!  This bread is from King Arthur Flour who makes the best flour and the best recipes.  Everyone in my family LOVED these and ate the whole batch in just a couple days!  I made them as muffins since that makes it easier to make into lunchboxes.  But, you can make this recipe as bread, mini loaves, as mini muffins, in a donut pan – anyway you like!

I love the added twist of orange flavor and I pretty much love anything with the flavors of gingerbread.  This will probably be what I make for our book club too.  I can’t wait!  I used applesauce and white whole wheat flour for a couple of nutritious swaps – the kids didn’t notice the difference at all!  But feel free to add butter and all purpose flour if you like that 🙂

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!
 
Prep time
Cook time
Total time
 
:
Serves: 20 servings
Ingredients
  • ¾ cup butter or applesauce
  • 1 and ¼ cup (9 and ⅜ ounces) brown sugar
  • 2 and ¾ cups (11 and ½ ounces) AP flour or white whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking sodea
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. allspice
  • ½ tsp. nutmeg
  • 2Tb mini diced ginger, or grated fresh ginger or ½ tsp. ground ginger
  • ½ cup chopped pecans or chocolate chips (optional)
  • 3 eggs
  • 2 Tb. molasses
  • 2 cups (15 oz. can) pumpkin puree
  • 1 and ¼ cup powdered sugar
  • 1 Tb. orange zest
  • 1-2 Tb. milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray or grease 18 muffin cups, or 2 - 8.5"x4.5" loaf pans.
  3. In a great big bowl, stir the brown sugar and butter until mixed thoroughly.
  4. Add the dry stuff: flour, baking powder, baking soda, salt, spices, ginger and optional nuts/chips. Mix until incorporated.
  5. Add the eggs, molasses and pumpkin. Stir until everything is incorporated.
  6. Add the batter to the loaf of muffin tins and fill ¾ full.
  7. Bake muffins 17-20 minutes. Bake loaves 50-55 minutes. I use my toothpick to test the middle of the muffins to see if it comes out with no batter on it.
  8. Once done, cool on a cooling rack for 10 minutes. Then, remove from the pan and allow the bread or muffins to finish cooling on the cooling rack.
  9. To make the icing, mix the powdered sugar, zest and 1 Tb. of milk in a medium sized bowl. Stir with a fork and add the remianing 1 Tb. milk as needed. Remember a little milk goes a long way! Drizzle onto the cooled bread. Ta Da!
  10. This bread freezes well if you wrap it in plastic wrap and them seal in a freezer bag. Or store in an airtight container 3-4 days.
Notes
Recipe from King Arthur Flour

 

Pumpkin Banana Bread & Book Review

Pumpkin Banana Bread-0004 on Whisk Together

 

Book Review:  

9780804187923

 

Full of large color photos and plenty of recipes, Giada’s new book is chock full of healthy ingredients and no canned recipes. This book is a great introduction for someone who might want to try eating healthier and introduce themselves to new foods like chia seeds, bone broth and vegetable noodles. There is a chapter for every food group from breakfast, to lunch, to dinner, to dessert. You will even find specialty items like peanut butter dog bone treats and lavender salt scrub.  The book states on the back that it is about Eating Clean and this is done very well. The photos of the food are gorgeous.

I have two issues with the book: I wish the 44 pages of portraits of Giada had been replaced with more recipes. I can accept a few… but the book seemed to go a little overboard. Two, if you already make your food from scratch this book may not have you running into the kitchen. If you don’t make your food from scratch, please start and give this book a try!

In regards to the recipes, there are some very delicious ones. The Ricotta Toast with Strawberries is simple, but delicious. A great breakfast or looks fancy but not when you have guests. I made and tried the dog treats myself for our neighbor’s new puppy. They were really easy to make and pretty tasty! The brown butter tortellini again is simple, but delicious. Creamy and full of flavor with a few simple ingredients.  The lemon ricotta cookies with lemon glaze are from one of her previous shows I think. I made the recipe years ago and it is one of my favorites and included in this book. Soft cookies with a lemon glaze that have a nice lemony punch.

I received this book from the Blogging for Books program in exchange for this review.  All opinions are my own.

Pumpkin Banana Bread-0008 on Whisk Together

 

Recipe:  I have made quite a few pumpkin breads and banana breads in my time… but not a pumpkin banana bread!  This was really a nice treat.  Everyone loved it from hubby to the smallest kiddo.  I love having a recipe that takes the leftover pumpkin from a can and the few bananas leftover going brown.  Sometimes you just don’t have enough bananas to make bread or have 1 cup of pumpkin leftover from making pumpkin oatmeal.  This recipe uses them all up!

It is a sweet bread, but not too terribly sweet.  The flavors work very well together and texture is absolutely perfect.  The bread will freeze well if you want to bake and cool it off.  Then, wrap it in a few layers of plastic wrap and throw it into a freezer bag.  Once sealed and air removed, the bread should be fine for a month or two.

Pumpkin Banana Bread-0007 on Whisk Together

Why I love this bread:

  1.  Made with whole wheat flour and Greek yogurt.
  2. Uses up some leftover items in the kitchen.
  3. Flavor is phenomenal.
  4. You can use this recipe for breakfast, snack or dessert.
  5. Freezer Friendly!  I may just have to stock up on these during the holidays.
  6. I love almost anything with molasses in it.  🙂

    Pumpkin Banana Bread-0005 on Whisk Together

Pumpkin Banana Bread & Book Review
 
:
Serves: 1 loaf
Ingredients
  • 4 Tb. unsalted butter, melted
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 6 ounces plain or vanilla Greek yogurt
  • 1 Tb. vanilla extract
  • 2 Tb. molasses (optional)
  • 1 cup pumpkin puree
  • 1 cup mashed bananas (2 bananas)
  • ½-1 tsp. ground cinnamon (add ½ tsp. for less flavor and 1 tsp. for more)
  • ½ tsp. pumpkin pie spice (or simply use the 1 tsp. cinnamon above with ¼ tsp. nutmeg and ginger, each)
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1 and ⅔ cups white whole wheat flour or all-purpose flour
  • 1 and ½ tsp. baking soda
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9x5 pan with baking or cooking spray. I love baking spray myself.
  2. In a great big microwave safe bowl, add the butter to melt if you have not done so.
  3. Add the sugars, egg, yogurt, vanilla, pumpkin and bananas. Mix until smooth with a fork or mixer.
  4. Add the spices. Stir until mixed in.
  5. Add the flour and baking soda on top. With your fork, blend the flour and baking soda together so it is mixed around. Then, use your fork or a spatula to mix the wet and dry ingredients together. Stir until JUST combined. A few streaks of flour is okay.
  6. Pour into the 9x5 pan and bake for 60 minutes. Begin watching it after about 50 minutes.
  7. If the bread becomes too dark on top while baking, loosely cover with foil. I usually check for this around the 30-45 minute mark.
Notes
Recipe adapted from Averie Cooks

 

Pumpkin Garland


Pumpkin Garland Craft on Whisk Together2-5442-2

Next week is Thanksgiving and while some of it is about making food, another part is decorating.  This is a super easy and fun pumpkin garland that we made at MOPS.  It was a huge hit!  The cost is very minimal and wouldn’t cost anything if you already have some scrap paper and a couple yards of ribbon or twine laying around the house.  Target often has 20+yards of twine in their dollar bin, so I pick it up every once in a while.

The paper I used was cardstock and scrapbook paper.  You could use photographs, old Christmas cards, blank paper the kids have colored – or anything you can cut!

Pumpkin Garland Craft on WHisk Together-5445

One mom had a FABulous idea:  take the garland and then put a grandchild’s photo in the middle of each pumpkin.  It will be their gift for Thanksgiving.

Another idea:  have the kids write what they are thankful for on each oval.

 

Pumpkin Garland Craft
Supplies needed:

9-10 sheets of cardstock or scrapbook paper for the pumpkins
1 sheet of brown cardstock or paper for the stems
7 feet of ribbon or twine
Hole punch
Scissors
Glue stick or 1/4″ foam adhesive squares

Here is a photo of the foam adhesive squares:

pumpkin garland on Whisk Together

1.  Print out the template onto the paper you want to make the pumpkins.

Template:

Pumpkin Garland

Pumpkin Garland

Alternatively, just print the sheet on normal copy paper and use it to trace the ovals.  You may want to make just one set of templates from cardstock so that you can trace them on a variety of sheets of paper.

How many do you need?  My fireplace is about 6 feet wide.  I needed 8 pumpkins with 3 ovals each.  That is 24 ovals each.  If you want the pumpkins different in the middle like I did, you need 8 ovals of different paper and 16 ovals of orange cardstock.

Or, you could make a 4 oval pumpkin too.  The choices are endless!

2.  Cut out the ovals.  Use the stem to cut the stem out of brown cardstock.

pumpkin garland3 on Whisk Together

3.  Assemble the pumpkins as shown overlapping them.  I have seem them made with the top coming together as shown.  I also saw examples of the pumpkin straight across.  It is all in your preference.

Glue with glue stick or or foam adhesive.

pumpkin garland4 on Whisk Together

4.  Attach stems with glue stick.

5.  Punch a hole on either side of the pumpkin with a hole puncher.

6.  Thread the ribbon or twine through the pumpkins.  Hang up on a fireplace, blank wall or above an entryway!

Pumpkin Garland Craft on Whisk Together-5442-2

Pumpkin Spice Raisin Cookies

Pumpkin Spice Raisin Cookies_1 on Whisk Together

This past weekend we went to Rombach Farms.  They had a bird show, so Maddox and I got our photo taken with Patriot the bald eagle!  He was barely alive when they found him as a baby, but after mouth to mouth the instructor was able to revive the little guy.

DSC_5018

 

Ooey gooey pumpkin cookies!  These are made in small batches because they are very tasty, but they also soften very quickly.  Now I love chewy cookies and this one is definitely chewy!  When it comes out of the oven, the outside is slightly crunchy/crispy and the rest is chewy.

Pumpkin Spice Raisin Cookies_2 on Whisk Together

The next day they will be tasty, but all chewy.  The star of the show is the flavor – packed with pumpkin, raisins and spices this treat hits it all.  Feel free to substitute semisweet or milk chocolate chips for the raisins!

Pumpkin Spice Raisin Cookies_5 on Whisk Together

Need a quick breakfast?  Use applesauce instead oil.  Breakfast cookies are handy for on the go or a quick pick me up in the morning or after a workout.

Have no eggs?  You can still make these cookies!  Technically they are vegetarian!  🙂

Pumpkin Spice Raisin Cookies_4 on Whisk Together

These are also kid approved!

Pumpkin Spice Raisin Cookies
 
:
Serves: 12 cookies
Ingredients
  • 1 cup white whole wheat or all-purpose flour
  • ⅔ cup old-fashioned oats
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves or allspice
  • ½ tsp. baking soda
  • ½ tsp. kosher salt or ¼ tsp. table salt
  • ¾ cup sugar with 2 Tb. molasses OR ¾ cup dark brown sugar
  • ½ cup canned pumpkin puree
  • ⅓ cup vegetable oil or applesauce
  • 1 tsp. vanilla extract
  • ½ cup raisins or semisweet chocolate chips
  • Optional toppings: sprinkles, raw sugar, etc.
Instructions
  1. Preheat oven to 350 degrees if not refrigerating the dough. Line a cookie sheet with parchment paper.
  2. In a great big bowl, stir the dry stuff together: flour, oats, spices, baking soda and salt.
  3. In a not so great big bowl, stir the wet stuff together: sugar, pumpkin, oil or applesauce and vanilla.
  4. Add the wet stuff to the dry stuff and stir until barely combined.
  5. Stir in the raisins.
  6. At this point, you can refrigerate the dough until you are ready. Or, drop the cookie dough onto a cookie sheet in large tablespoonfuls. Press dough down slightly with wet fingertips. Sprinkle any raw sugar or items on top if you wish.
  7. Bake for 14-15 minutes. When baked properly, they will not jiggle and will be slightly firm. Cool on a wire rack.
Notes
Recipe adapted from Giada de Larentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.html

 

Pumpkin Crumb Muffins

Pumpkin Crumb Muffin on Whisk Together

Happy February!  Here are some great Football Feast recipes to help get you through the evening! 🙂

 Chunky Chicken Chili

Chunky Chicken Chili_2 on Whisk Together

Taco Chili

taco soup_2CR

Pizza Rolls

pizza rolls_10CR

Kachumber Salad

kachumber saladCR

Book:  I finished teaching how to decorate sugar cookies with royal icing and not much time to start our book club book.  My next venture presentation is in March teaching moms how to “thrive” instead of just surviving.  We will cover exercises used in positive psychology that lead us to be happier people.  Woo hoo!

I noticed there are not a lot of savory dishes recently.  I do cook.  Really I do.  I had this yummy omelet this morning, but then we ate it all up and there is nothing to photograph!  Next time I really must make more 🙂  It had green bell peppers, onions, garlic, tomatoes and cilantro.

Pumpkin Crumb Muffin_4 on Whisk Together

Recipe:  After making my last blog post, stovetop pumpkin oatmeal, one might be left with quite of bit of canned pumpkin leftover.  Never fear!  Pumpkin Crumb Muffins are here.  Because I love almost anything with crumb topping!  And the crumb topping must be big and chunky and fill every bite!  These muffins are quite moist and the kids and I loved them.  Throw some mini chocolate chips on top and the kids will eat up their vitamin A.  I just love mini chocolate chips – so small but quite a lot of chocolate flavor.

Pumpkin Crumb Muffins

Ingredients

  • 1 cup (8 oz.) pumpkin puree
  • 2 eggs
  • 1/2 cup (4 oz.) brown sugar
  • 3 Tb. vegetable oil (or substitute applesauce)
  • 1 Tb. molasses
  • 1/2 tsp. salt
  • 1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
  • 1/2 cup (4 oz.) milk
  • 1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Topping:
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 Tb. sugar
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 3 and 1/2 Tb. butter, melted

Instructions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together the wet stuff: pumpkin, eggs, brown sugar, oil, molasses and milk.
  2. In a great big bowl, whisk together the dry stuff: salt, spices, flour, baking powder and baking soda.
  3. In another medium bowl, mix the topping ingredients.
  4. Grease and flour, or use muffin liners, in a 12 cup muffin pan. Divide batter among the wells. Divide the topping and put on the batter. Lightly pat down. Bake 18-20 minutes. Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.
  5. Muffin recipe adapted from King Arthur Flour
http://www.whisktogether.com/2015/02/01/pumpkin-crumb-muffins/

Pumpkin Crumb Muffins
yield 12 muffins

1 cup (8 oz.) pumpkin puree
2 eggs
1/2 cup (4 oz.) brown sugar
3 Tb. vegetable oil (or substitute applesauce)
1 Tb. molasses
1/2 tsp. salt
1 and 1/2 tsp. pumpkin pie spice (substitute: 1 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ground ginger)
1/2 cup (4 oz.) milk
1 and 1/2 cups (6.75 ounces) all purpose or whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda

Topping:
1/2 cup flour
1/4 cup brown sugar
1 Tb. sugar
1/2 tsp. ground cinnamon
pinch of salt
3 and 1/2 Tb. butter, melted

Preheat oven to 400 degrees.  In a medium bowl, whisk together the wet stuff:  pumpkin, eggs, brown sugar, oil, molasses and milk.
In a great big bowl, whisk together the dry stuff:  salt, spices,  flour, baking powder and baking soda.
In another medium bowl, mix the topping ingredients.
Grease and flour, or use muffin liners, in a 12 cup muffin pan.  Divide batter among the wells.  Divide the topping and put on the batter.  Lightly pat down.   Bake 18-20 minutes.  Let sit on a wire rack for 10 minutes and then remove the muffins and let them cool on the wire rack.

 

Muffin recipe adapted from King Arthur Flour

Stovetop Pumpkin Oatmeal

Stovetop Pumpkin Oatmeal_3 on Whisk Together

 

Book:  Well, I checked a book out at the library today and that is as far as I’ve got!  I made Super Bowl cookies tonight and will post those later.

Stovetop Pumpkin Oatmeal_4  on Whisk Together

By the way, here is me at Disney World as an extra in the Indiana Jones Spectacular.  Let me just say… it is more spectacular as an extra!

20150123_134329

 

Recipe:  As you may know, I have this obsession with pumpkin and oatmeal.  I also make creamy baked pumpkin oatmeal and pumpkin oatmeal ALL the time in the fall.  But sometimes, you just don’t have 45 minutes to prep and bake breakfast!  What if you only have 5 minutes and you want your pumpkin oatmeal NOW!  Well, here’s the recipe that solves that problem.  Instead of eggs, I used a ground flaxseed substitute.  The milk was exchanged for water and the brown sugar was placed only on top of the oatmeal.  Enjoy!

Stovetop Pumpkin Oatmeal_5 on Whisk Together

Here’s a photo of my partner in recipe development right now.  We both LOVE this stuff.

Stovetop Pumpkin Oatmeal on Whisk Together

Stovetop Pumpkin Oatmeal

Ingredients

  • 1 cup old-fashioned oats
  • 2 Tb. ground flax seed
  • 2 cups water
  • 1/4-1/2 cup pumpkin puree (depending on how "pumpkin-y" you want it)
  • 1/4 tsp. cinnamon (or up to 1/2 tsp. if you like cinnamon a lot)
  • dash of ground ginger, nutmegs, cloves and allspice
  • 1/2 tsp. vanilla extract
  • 2 tablespoons brown sugar

Instructions

  1. In a medium pot, add the oats, ground flax seed, water, pumpkin and spices. Cook on medium high until boiling. Bring down the heat to medium and continue to simmer another 5 minutes. You may need to add additional water.
  2. Take pot off of the heat and stir in vanilla. Divide the oatmeal between two bowls and sprinkle brown sugar on top.
  3. Eat warm and enjoy!
http://www.whisktogether.com/2015/01/29/stovetop-pumpkin-oatmeal/

Stovetop Pumpkin Oatmeal
serves 2

1 cup old-fashioned oats
2 Tb. ground flax seed
2 cups water
1/4-1/2 cup pumpkin puree (depending on how “pumpkin-y” you want it)
1/4 tsp. cinnamon (or up to 1/2 tsp. if you like cinnamon a lot)
dash of ground ginger, nutmegs, cloves and allspice
1/2 tsp. vanilla extract
2 tablespoons brown sugar

In a medium pot, add the oats, ground flax seed, water, pumpkin and spices.  Cook on medium high until boiling.  Bring down the heat to medium and continue to simmer another 5 minutes.  You may need to add additional water.
Take pot off of the heat and stir in vanilla.  Divide the oatmeal between two bowls and sprinkle brown sugar on top.
Eat warm and enjoy!

Totally off topic….

Below is what I think of my tax bill this year!!  Grrr!

Stovetop Pumpkin Oatmeal_7 on Whisk Together

Harvest Pumpkin Soup

Harvest Pumpkin Soup on Whisk Together and Pinterest

This could be considered the “low carb” version of the classic hot dog.  My daughter wanted her hot dog wrapped in a piece of bologna.  Gag me!  But she ate every last bit of it.  I was afraid no one would believe me and took a photo.  You know… for when she gets married and we pull out all the embarrassing photos 🙂

Bologna Hot Dog_1 on Whisk Together

 

This recipe is America’s Test Kitchen – one of the go to places for good recipes.  I like making a big bowl of soup because it is so easy to heat or freeze and goes well with sandwiches or a slice of bread or just an apple.  Pumped with lots of vitamin A – there is an entire can of pumpkin in this soup with just enough spices in the background to bring out the flavor without being overwhelming.  If trying to do a fancy or fun meal, try it in real pumpkin bowls!  But prep the bowls first, this soup only takes  a few minutes to whip together.

Harvest Pumpkin Soup_2 on Whisk Together

There is coriander in this recipe (sorry Bryn! :-))and I know that is a rare spice sometimes.  I use this spice all the time to make tacos, so you could just increase your cumin a little bit and omit the coriander or save the rest for Taco Tuesday.

Pumpkin Harvest Soup

Ingredients

  • 2 Tb. butter
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 3 cups chicken broth
  • 2 cups water
  • 15 ounces pureed pumpkin (one regular can)
  • 1/4 cup maple syrup (or pancake syrup, or sugar free pancake syrup)
  • 1/2 cup half and half

Instructions

  1. In a dutch oven, melt the butter over medium heat. Add in your onion and cook 5-7 minutes.
  2. Add the spices and stir for 30 seconds.
  3. Add the broth, water, pumpkin, maple syrup. Simmer 15 minutes.
  4. Add half and half. Turn the heat to low and heat through. Add salt and pepper to taste.
  5. Recipe from America's Test Kitchen
http://www.whisktogether.com/2014/12/04/harvest-pumpkin-soup/

Harvest Pumpkin Soup_4 on Whisk Together

Harvest Pumpkin Soup
serves 4-6

2 Tb. butter
1 onion, minced
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground nutmeg
3 cups chicken broth
2 cups water
15 ounces pureed pumpkin (one regular can)
1/4 cup maple syrup (or pancake syrup, or sugar free pancake syrup)
1/2 cup half and half

1.  In a dutch oven, melt the butter over medium heat.  Add in your onion and cook 5-7 minutes.
2.  Add the spices and stir for 30 seconds.
3.  Add the broth, water, pumpkin, maple syrup.  Simmer 15 minutes.
4.  Add half and half.  Turn the heat to low and heat through.  Add salt and pepper to taste.

Recipe from America’s Test Kitchen

Creamy Baked Pumpkin Oatmeal

Pumpkin Oatmeal_2

I was too lazy to look up the recipe for my pumpkin oatmeal last week.  The oats were reduced and the milk increased… and tastes BETTER than the original.  Same flavor profile, but creamier!  A healthy, wholesome fall breakfast – and remember you bake it and freeze it.  Or, you can mix it all together and stash it in the fridge until morning.  When you wake up, just bake!

Creamy Baked Pumpkin Oatmeal

Ingredients

  • Creamy Baked Pumpkin Oatmeal
  • serves 6
  • 2 cups old-fashioned oats
  • 2 Tb. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt or scant tsp of kosher salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 2 dashes of nutmeg, ground allspice and ground ginger
  • 1 dash ground cloves
  • 1 and 1/2 cups milk
  • 2 Tb. applesauce
  • 2 eggs
  • 1 cup canned pumpkin
  • Additional: 1/8 cup brown sugar

Instructions

  1. Preheat oven to 350 degrees. Spray a 8x8, 9x9 or 2 qt. ceramic oven-safe dish with cooking spray or baking spray.
  2. In a great big bow, mix the dry stuff: oats, baking powder, spices and salt. Whisk together.
  3. Add the wet stuff: milk, applesauce, eggs and pumpkin. Whisk together.
  4. Pour mixture into the pan. Top mixture with additional brown sugar and bake for about 30 minutes. The middle shouldn't jiggle and be set. Cool. Serve with warm milk, more brown sugar, pancake syrup or all by itself. Tastes the best warm from the oven.
http://www.whisktogether.com/2014/11/19/creamy-baked-pumpkin-oatmeal/

Creamy Baked Pumpkin Oatmeal
serves 6

2 cups old-fashioned oats
2 Tb. brown sugar
2 tsp.  baking powder
1/2 tsp. salt or scant tsp of kosher salt
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 dashes of nutmeg, ground allspice and ground ginger
1 dash ground cloves
1 and 1/2 cups milk
2 Tb. applesauce
2 eggs
1 cup canned pumpkin
Additional: 1/8 cup brown sugar

1.  Preheat oven to 350 degrees.  Spray a 8×8, 9×9 or 2 qt. ceramic oven-safe dish with cooking spray or baking spray.
2.  In a great big bow,  mix the dry stuff:  oats, baking powder, spices and salt.  Whisk together.
3.  Add the wet stuff: milk, applesauce, eggs and pumpkin.  Whisk together.
4.  Pour mixture into the pan.  Top mixture with additional brown sugar and bake for about 30 minutes.  The middle shouldn’t jiggle and be set.  Cool for 5 minutes and serve with warm milk, more brown sugar, pancake syrup or all by itself.  Tastes the best warm from the oven.

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