Do you love pumpkin spice season? The earthy and warm flavours of cinnamon, ginger, pumpkin and cream are emblematic of the coziness of fall. While we often think of pumpkins for carving Jack-o-lanterns and baking pie, there are loads of ways to celebrate pumpkins this autumn.
Here are three recipes designed to bring the cozy flavour of pumpkin into your kitchen.
Pumpkin Puree
Homemade pumpkin puree is really easy to make. I always make a large batch and freeze the leftovers. I freeze 13⁄4 cup portions of pumpkin puree in plastic containers (that’s the amount in a can of puree).
Don’t use large carving pumpkins for homemade puree. These are grown to be carved, so the flesh is watery and doesn’t have much flavour. Instead get a small sugar pumpkin. Hubbard, kabocha and red kuri squash also have a pumpkin-like flavour.
1. Preheat the oven to 325° F.
2. Cut the pumpkin in half from the stem to the base. Scoop out the seeds.
3. Place cut side up on a baking pan and cover in aluminum foil. Bake for about 1 hour, until the pumpkin is soft.
4. Allow to cool for 30 minutes before scraping the flesh from the skin. Place into a blender and pulse to puree.
5. Store in an air-tight container in the fridge for up to 3 days or freeze for future use.
Pumpkin Pie Muffins
These muffins are delicious enough to serve as dessert and healthy enough for snack! The cream cheese surprise in the middle of the muffin is my kids’ favourite part!
1 can (13⁄4 cup) of pumpkin puree
1⁄2 cup brown sugar
1⁄2 cup vegetable oil
2 eggs
1⁄4 cup of milk
1 Tbsp pumpkin pie spice
1⁄2 tsp salt
1 3⁄4 cup of all-purpose flour
1 tsp baking soda
1⁄2 cup of cold cream cheese
1 Tbsp of granulated sugar.
1. Preheat oven to 350° F.
2. Line a 12-cup muffin tin with muffin liners.
3. Mix the pumpkin puree, sugar, oil, eggs, and milk in a large bowl. Mix until well combined.
4. Stir in the spice and salt. Then add the flour and baking soda and stir until it is just combined.
5. Divide the batter between the 12 muffin cups.
6. Cut the cream cheese into 12 portions (about 1 Tbsp each). Push the cream cheese into the middle of each muffin. Sprinkle with a pinch of granulated sugar.
7. Bake the muffins for 25 to 30 minutes, until fully cooked. Test with a toothpick inserted into the muffin, just avoid the cream cheese centre!
Pumpkin Pancakes
Pancakes are a great way to get kids involved in the kitchen! They love to mix the batter and scoop it onto the pan. For an added bit of fun, make a Jack-o-lantern face out of raisins or chocolate chips after scooping the batter onto the pan. Flip to cook the other side, then serve Jack-o-lantern side up!
11⁄2 cups of milk
1 cup pumpkin puree
1⁄4 cup melted butter
1 egg
2 tsp vanilla
3 Tbsp brown sugar
2 cups whole wheat flour
13⁄4 Tbsp baking powder
11⁄2 tsp pumpkin spice
1⁄2 tsp salt
1. Mix the milk, pumpkin puree, butter, egg, vanilla and sugar in a large bowl.
2. Stir in the flour, baking powder, pumpkin spice and salt. Mix until it is just combined.
3. Preheat your frying pan on medium. If you are not using a non-stick frying pan, then add a little butter to the pan before you cook your pancakes.
4. Scoop about 1⁄3 cup of batter onto the frying pan.
5. Flip your pancake when the centre of the pancake is bubbly and the sides have started to dry out (about 2 minutes).
6. Cook the second side for another 2 minutes.
Pumpkin Spice Steamed Milk
This homemade pumpkin spice steamed milk is a healthy alternative to other fall beverages. Since it uses so little pumpkin puree in each batch, freeze 2 Tbsp portions in an ice cube tray when you open a can.
2 Tbsp pumpkin puree
1⁄2 tsp pumpkin spice
2 Tbsp brown sugar
2 cups whole milk
1 Tbsp vanilla extract
1⁄4 cup of whipping cream
1. Heat the pumpkin puree and spice in a small saucepan. Gently cook the pumpkin for about 2 minutes.
2. Stir in sugar and cook for 1 more minute.
3. Slowly whisk in the milk, until everything is well combined. Then continue to heat until the milk is warm.
4. Add the vanilla extract and whisk one last time before serving, then top with whipping cream.
5. Adults can add a shot of espresso or 1⁄2 cup of strong coffee to their share of the pumpkin steamed milk for a seasonally inspired latte.
