Today I got my tall, nonfat, 2-pump, pumpkin spice latte from Starbucks (who me, high-maintenance?) and somehow resisted the deliciousness that is the Starbucks pumpkin cream cheese muffin. I think I deserve a medal for that.
From browsing Pinterest over the last few days, I’m guessing I’m not the only one obsessed with pumpkin. So I thought I’d share with you two recipes that are in heavy rotation in my house at this time of the year, plus one other one I’m going to try really soon.
Embrace the pumpkin, my friends. It is a good thing.
Super-Easy Pumpkin Chocolate Chip Bars (can be made gluten-free!)
My kids adore these. Annie and Gracie can devour half a pan in one sitting. They are that good.
1/4 cup sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1 can pumpkin (Love that it uses a whole can!)
1 cup whole wheat flour (I use 1 cup Sugar & Spice Gluten Free All Purpose Flour)
3/4 cup old-fashioned rolled oats (Not instant – use gluten-free oats if baking GF)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 cup mini chocolate chips (Sometimes I use a tad more. Okay, more than a tad. More than sometimes.)
Shredded coconut (optional)
– Mix sugar, applesauce, egg, and pumpkin until well blended.
– Stir in flour, oats, baking powder, baking soda, and spices.
– Fold in chocolate chips.
– Pour into a 13 x 9 inch pan that has been sprayed with spray oil. Spread batter evenly with a spatula. Dust with shredded coconut (optional).
– Bake at 350° for 25 minutes.
– Cool in pan completely before cutting into 20 pieces.
Only 66 calories per piece! YAY!
Original recipe and photo: Megan’s Munchies.
Sweet and Spicy Pumpkin Seeds
I always make these after carving a jack-o-lantern. They are so delicious. Even picky-pants Annie likes them.
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil (I use veggie oil)
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. After you carve your pumpkin, pick out the seeds. You should have about 1 cup of seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
In a medium bowl, combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Original recipe: Martha Stewart.
Pumpkin French Toast
My favorite way to get some protein and veggies into my veggie-adverse, brunch-loving girls!
1/4 cup pumpkin puree
1-3 tablespoon milk
1 teaspoon of ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 slices bread
**optional – for sweetness, add 1-2 tbsp of brown sugar
Suggested toppings: Chopped pecans, maple syrup, powdered sugar for dusting, and/or butter
In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5minutes].
Spray skillet with non-stick spray in a large skillet over medium-high heat. Place all 4 slices of the bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Remove and place two slices on each plate, top with toppings and enjoy! Serves 2.
Original recipe: With Style and Grace.
Have you seen these other recipes on the blog?