Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.

Natty's Pumpkin Banana Bread with a Gluten-free twist

Preheat oven to 350.

In blender, mix:

3 eggs

3/4 cup olive oil

1 15 oz. can (1 3/4 cup) pumpkin

1.5-2 bananas

1 cup agave nectar

5 T. orange juice

1 t. vanilla

Mix together, then add:

2 3/4 cups rice flour

1 1/2 t. salt

1 1/2 t. baking soda

1/2 t. nutmeg

1 heaping t. cinnamon

Optional, fold in:

1 cup semi-sweet chocolate chips

Pour into 2-3 oiled bread pans. Bake for 55 minutes or until done.

Pumpkin Crumb Coffee Cake

Ingredients

• Topping:
• 1 cup all-purpose flour (I use whole wheat sometimes)
• 1/2 cup packed dark brown sugar
• Pinch of salt
• 1 1/2 teaspoons cinnamon
• 6 tablespoons unsalted butter, cold, cut into pieces
• Cake:
• 2 cups all-purpose flour (sub whole wheat flour for all or part)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/3 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 1 15-oz. can pumpkin (1 3/4 cups)
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs, at room temperature, lightly beaten

Preparation

1. 1. Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
2. 2. Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
3. 3. Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

Source: allyou.com

Yield: Serves 12

Cost per Serving: $.43

Pumpkin Pie Steel Cut Oats

(Original Recipe from Food Doodles)

Pumpkin Pie Steel Cut Oats in the Crockpot

Serves 6-8

• 2 C steel cut oats
• 1 15oz can of pumpkin(or about 1 3/4C)
• 1 400 mL or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
• 1 tbsp vanilla
• 1 tbsp + 1 tsp pumpkin pie spice
• 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)

Put all ingredients in your crockpot.  Mix well and set to cook for 5-6 hours on low.  Serve hot with milk or a dollop of greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon.

If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.

**Sheri's version: I cooked mine on the stovetop according to box directions.  For 2 servings: 3 cups water, 1/2 cup steel cut oats, and probably 1/4 tsp salt. (Bring water to boil, add oats, turn to low, cook for about 25 minutes stirring fairly regularly.  Use a bigger pot than you think you'll need because it does boil up quite a bit.)  I didn't use coconut milk because I didn't want to open a can to use part of it.  To the oats, I added:  1/2 cup pumpkin, 1 tsp pumpkin pie spice, 1 tsp vanilla.  Cook to desired texture.  I served warm with brown sugar, maple syrup, pecans, shredded coconut, and milk.  It was very delicious :)  I think Bill was skeptical, and he even liked it.  Could also sweeten with honey or add a dollop of greek yogurt and sprinkle with cinnamon like the original recipe suggests.

Pumpkin Spice Cookies

*I am posting this at David's request.  I also made these with Andria's kids, and they loved them so she requested the recipe a few years back too.  But no, they are not the same if you take everything out of them that makes them good to make them healthier, are they Ann?   ;)  Also, I have tried multiple pumpkin cookie recipes because I love them, and this one is the best.  It beats the others in moistness.  If you like pumpkin cookies, you will love these.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsps pumpkin pie spice (I don't always have this on hand so I substitute a combination of the spices that are used to make pumpkin pie spice: 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice; I know this equals more than 1 1/2 tsp, but it turns out well  :) )
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 can (15 oz) pure pumpkin (use canned pumpkin, homemade isn't condensed enough because it hasn't been processed, will be watery, and won't turn out well; flavor and consistency inadequate)
• 2 large eggs
• 1 tsp vanilla
• 2 cups semisweet chocolate chips (I usually use milk chocolate)
• 1 cup chopped walnuts (opt, I never put these in)

PREHEAT oven to 375 degrees.  Grease baking sheets.
COMBINE flour, pumpkin pie spice (or substituted spices), baking powder, baking soda, and salt in medium bowl.  Beat butter and sugar in large mixing bowl until creamy.  Beat in the pumpkin, eggs, and vanilla.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15-20 minutes or until edges are lightly browned.  Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

**Can also use raisins instead of chocolate chips or add oatmeal (would reduce flour to add oatmeal).

Pumpkin Pie French Toast

Ingredients:

4 eggs
1/2 cup milk
1/2 cup pumpkin puree
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
4 Tb brown sugar

16 slices bread (French bread good)

Directions:

Bake like french toast, about 2-3 minutes per side.  (Mix all ingredients besides bread.  Dip bread in coating, and cook on stovetop in greased skillet.)  Serve with maple or buttermilk syrup.  Can also top with whipped cream or cinnamon whipped cream (just add vanilla extract and cinnamon to sweetened whipped cream).  Can also sprinkle with pecans.  Very good!


Cinnamon Whip Cream
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1 cup heavy whipping cream
2 Tb powdered sugar (sweeten to your liking)
1 tsp vanilla
1/2 tsp cinnamon

Pumpkin Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can whole kernel corn, drained
• 2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon fresh cilantro leaves, finely chopped
• salt and pepper to taste
• 1/2 cup heavy cream, whipped (optional)
• 1/4 cup fresh chopped cilantro, for garnish (optional)

Directions

1. Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
2. Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
3. Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

Notes from Sara Hansen: In addition to the listed recipe, I add precooked pumpkin, squash or potato cubes and it tastes great!

We loved it!