Pumpkin Pie Smoothie

1 c. Almond milk

1 spoon/serving of protein powder

1 banana

1 c. Pumpkin purée

1 tea. Vanilla

2 tea. Honey

1 tea. Pumpkin pie spice

Blend and chill. Or toss some ice cubes in while blending. Makes 1-2 servings.

Pumpkin Oatmeal Spice Muffins

Stop what you are doing right now and bake yourself up these muffins. For a couple reasons 1) they make the house smell AMAZING while in the oven. and 2) with all the sugar, these are almost cupcakes. But there's OATS. So "healthy." Basically, I used this recipe, but did not do the full streusel type topping. Because really, I had to draw the line SOMEWHERE on the sugar.

Dry bowl:
2 1/2 c. flour
1/2 c. rolled oats
1/4 c. flaxseed meal
4 t. pumpkin pie spice*
2 t. baking soda
1 t. baking powder
1 t. salt

Wet bowl:
1 1/2 c. pumpkin puree (or one 15 oz. can)
1 c. brown sugar
1 c. white sugar
2/3 c. coconut oil 
1/2 c. applesauce
3 eggs
1 t. vanilla extract

*I had to make my own using 2 tbl  cinnamon, 1 tbl ginger, 1/2 tbl allspice, 1/2 tbl cloves, 1/2 tbl nutmeg. 

Preheat oven to 350. Mix the wet & dry ingredients separately, then combine. Pour into muffin tins (about 18 muffins) and I sprinkled some of the rolled oats on top (you know, for reasons) bake for 30-35 mins. (my oven runs cool, so the full 35 mins was about right) 

Banana Pumpkin Muffins

By now you should have gathered that I will put pumpkin into anything. Seriously pumpkin makes everything better. Because I am a tortured desert dweller who gets overly excited about the appearance of all things fall. I also cannot throw away bananas. I had FIVE gone-bad bananas, and I was buying new bananas, and I didn't want the bad ones contaminating the old ones- you know that's a thing, right? It's awful. I made two batches of different banana related muffins. Because I am crazy. In any event, I did modify this recipe heavily. I also HAAAAATE when recipes include "pinch" as a measurement. That is stupid, everyone stop it. 

You can add a few walnuts on the top if that is your pleasure. It would be a nice crunch, but I did not have any nuts on hand. I am nuts, but have no nuts. Go figure. On with the recipe! 

1st bowl:

2 c. flour

1 tbl baking soda

1/2 tea salt

1/4 tea. nutmeg

1/4 tea. cinnamon

1/4 tea. ginger

2nd bowl:

1 c. brown sugar

1/4 c softened butter

2 eggs

1 1/2 c. mashed bananas (2-3 bananas)

1 c. pumpkin puree

2 overflowing tbl plain yogurt

1 tea. vanilla

Combine the stuff in first bowl, then set aside. Cream together the butter & sugar, adding eggs one at a time, then the bananas & pumpkin. Add yogurt and vanilla, beat to smooth. Pour into muffin tins and bake at 375 for 20-25 mins. 

Pumpkin Chocolate Chip Muffins

A while ago, when I was going through a particularly rough time, a good friend brought over these amazing muffins. They were so good that I haven't posted the recipe because I've been waiting to put an equally amazing picture to accompany it. Things have been too busy to take such a picture, but that doesn't mean I should continue to keep all this goodness to myself. Enjoy!

1 (15 oz) can Pumpkin (or about 2 cups)
1 box spice cake mix
1-2 c. chocolate chips

Mix those three ingredients together, pour into cupcake tins, and bake at 350 for 20-25 mins.

Pumpkin Roll

Sounds delish! 

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat the eggs and sugar for 5 minutes. Then add the rest of the ingredients. Bake at 375 on a greased cookie sheet for 15 minutes. Remove from heat. On a dish towel line heavily with powder sugar. Remove pumpkin roll from pan and put on the dish towel. On one of the shorter ends, roll with the towel and let cool.

Filling

1 cup powder sugar

8 oz cream cheese-softened

4 tablespoons butter

1 teaspoon vanilla

Mix well.

Once the pumpkin roll is cooled, unroll, and spread evenly with filling. Roll back up (without the towel). Cover with plastic wrap and place in the fridge before serving.

courtesy of Our Family Treat

Eggnog Pumpkin Pie

1 can (15 oz.) pure pumpkin
1 1/4 c. eggnog
2/3 c. sugar
1 1/2 tea. cinnamon
1/4 tea. salt
3 lg. eggs
1 frozen deep-dish pie crust

In large bowl mix pumpkin, eggnog, sugar, cinnamon, salt, and eggs until well blended. Pour mix into crust and bake at 375 for 60-65 mins,

Pumpkin Chocolate Chip Cookies

2 c. flour
1 c. sugar
1 ½ tsp baking powder
½ c. canola or corn oil
1 tsp baking soda
1 c. canned pumpkin
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 c. chocolate chips
2 large eggs

1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment and butter the paper.
2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide, metal spatula to transfer the cookies to a wire rack to cool completely.

Pumpkin Bread

I have extra pumpkin leftover from the pancakes. So here's a bread recipe. Mostly just for me- but if you have extra pumpkin lying around- go for it!

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée*
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

Pumpkin Pancakes

Jen gave me the idea to hunt for a recipe for pumpkin pancakes. I have had these at Mimi's before- and they were heavenly! So season-appropriate!

In large bowl mix:

2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:

2 eggs
1 1/2 c. skim milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by 1/4 cup onto hot griddle. Makes 16 pancakes.