Tag Archives: pumpkin

Our Favorite Pumpkin Muffins- Cleaner Version

P1020761My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!

I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!

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Pumpkin Drop Biscuits with Cinnamon Butter

P1050162Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!

Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)

P1050151These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!

And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.

I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!

Enjoy!

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Pumpkin Chocolate Chip Muffins (with wheat and flax)

P1020761“Mom, what can we eat for breakfast??” my children asked this morning. “Well- you know, just the usual” I replied. Obviously tired of “the usual” list of choices, they began to plead. “Will you PLEASE make Pumpkin Muffins??” (a definite favorite). I had actually bought some pumpkin at the store last week for an occasion such as this- so this plan sounded good to me, too! 

And so- this morning we made some really yummy pumpkin muffins. on the nutritional side of things, pumpkin is very good for you- lots of vitamins- and I also made these with all white-wheat flour ( a lighter wheat flour) and added milled flax seed. So- not a bad breakfast! As far as taste goes- these muffins really are good- very moist, very soft, sweet, but not too sweet- and nice subtle flavors from the cinnamon, ginger, and cloves.

As an added bonus, my kitchen now smells delicious and cozy to start the day off!

Now, if you will please excuse me, the muffins are hot and calling my name!

  • 2 eggs
  • 3/4 cup sugar 
  • 1 cup solid-packed pure pumpkin
  • 3/4 cup oil 
  • 1 1/2 cups white-wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • pinch of cloves (about an 1/8 tsp)
  • 1 Tbs. milled flax
  • 1/2 cup semi-sweet chocolate chips

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In a mixing bowl, beat the eggs, sugar, pumpkin, and oil.

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Add the dry ingredients (except the chocolate chips) and mix just until all incorporated and smooth.

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Add the chocolate chips and gently stir.

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Grease the muffin tin. Fill the muffin cups.

Bake at 375 (400 if you have a shiny pan) for 15-18 minutes (mine took 17 minutes) until a small knife inserted in the center of one of the muffins does not come out with batter on it.

 Allow to cool for a couple minutes before removing them to a wire rack.

Makes 12 muffins

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Pumpkin Pancakes

P1020351Pumpkin Pancakes are a yummy breakfast I like to make at least a couple times each fall when pumpkin is plentiful and usually on sale. But, somehow the fall season slipped by me this year without making these! So, the other morning, I surprised the kids by preparing them. My daughter just loves anything pumpkin, so these pancakes are always an anticipated treat for her!

The addition of pumpkin also revs up the nutritional value of the pancake since pumpkin is a great source of beta carotene, vitamin A and many other vitamins. I think the flavor combination of the pumpkin pancake and syrup is sooo good, too- quite an excellent duo!  

  • 1 cup flour
  • 1 Tbs. sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 2 Tbs. canola oil
  • 3/4 cup milk
  • 1/2 cup (heaping) canned pumpkin (*canned pumpkin is an ingredient I don’t mind buying since it only contains pumpkin in the ingredients, without anything added! I use “Libby” brand.)

Mix the dry ingredients together. Add the beaten egg, oil, milk and pumpkin.

Mix until well combined.

Melt a little butter on a griddle.

Drop batter by 1/4 cup onto hot griddle and slightly spread them out a little bit.  (the heat should be between medium and medium-high. You want the pancakes to have a chance to cook in the middle, before the sides get too brown.)

This batter is a little more dense than a regular pancake batter. So, It might take a minute or two more than a traditional pancake would. When the bottoms are slightly brown, flip over and allow to brown on that side. (I would estimate each side taking 2-3 minutes, but just keep an eye on them)

Serve with syrup.

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