Tuesday, October 4, 2011

It Was Time...

... to make the first batch of pumpkin bread. And so begins the season of all things pumpkin.

Here's a repost of a few favorite recipes...

Pumpkin Waffles

This recipe makes enough for our family of five with a few leftover. Serve with warmed maple syrup.

1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup pumpkin puree
1/2 cup oil
1/8 teaspoon vanilla

In a large mixing bowl, combine dry ingredients. In another bowl, combine the wet ingredients (eggs through vanilla). Add wet ingredients to the dry ingredients. Mix well. Pour onto hot, lightly greased waffle iron.


And if you opened a can of pumpkin for the waffles, you will have enough puree leftover for this yummy recipe: Pumpkin-Chocolate-Chip Squares. I made these last weekend for company. Perfect with a cup of good coffee.


Whole Wheat Pumpkin Muffins
Adapted from a recipe I found on the back of a can of Whole Foods store brand pumpkin puree several years ago.

We have been making these for years. My kids love them! They are not sweet like pumpkin bread. Great for breakfast.

1 cup whole wheat flour
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cups milk
3 tablespoons butter, melted
1/2 cup pumpkin puree

Preheat oven to 375. Grease 12 muffin cups.

Combine dry ingredients in a large mixing bowl. In a small bowl combine egg, millk, and butter; stir in pumpkin. Add all at once to flour mixture. Stir until just moistened. Batter will be lumpy.

Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 15-18 minutes or until a wooden toothpick comes out clean. Serve warm, with butter. Makes 12 muffins.


And last but not least, here is our favorite pumpkin bread recipe, too.


1 comment:

  1. Making your pumpkin muffins right now, Jen! We will think of you this morning!



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