Pumpkin Recipes

I love pumpkin! It is one of the many reasons I love Fall. We grew our own pumpkins this year and I made pumpkin pureé for the first time! I got 11 cups of puree so I definitely had to start making everything with pumpkin, and I was okay with that. 🙂 Pumpkin is so good for you. It’s an antioxidant, and an anti-inflammatory food (which means it is good for joint health and stress relief, among other things). It is a significant source of Vitamin A, and has high levels of Vitamin C which helps your immune system. It’s great for your skin and a good source of Fiber, potassium, calcium, and zinc.

I just don’t think we need sugar in everything so I only put sugar in the cookie recipe below. Because let’s face it, when you have a cookie you really aren’t intending for it to be healthy. It is usually considered a special treat. But for the bread, I used honey instead of sugar. For the pancakes, I didn’t use anything to sweeten them because we are already adding syrup, honey, or jam. You can add sugar to these recipes if you prefer, or chocolate chips! 🙂

 

Pumpkin Pancakes

• 1 1/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• dash of ground ginger (1/8 tsp)
• dash of ground cloves (1/8 tsp)
• 1 cup milk
• 1/2 cup pumpkin pureé
• 1 egg
• 2 TB Coconut Oil or melted butter

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. In another bowl (or make a well in the middle of the large bowl) whisk the milk, pumpkin pureé, egg, and oil (or butter) together. Combine wet ingredients to the dry ingredients. The batter may be slightly lumpy and that’s okay. Grease your skillet and set to medium (I use coconut oil to grease it). Once it is heated, add a big spoonful of batter to each area on the skillet, depending on how big your skillet is and how big you want your pancakes. When bubbles form in the batter, you can flip them. Cook a couple more minutes, remove from the pan and repeat until all the batter is used up. Best served with real butter and 100% pure maple syrup, or raw honey.

Tip: you can use pumpkin pie spice instead of the cinnamon, nutmeg, ginger, & cloves – about 1 1/2 tsp.

 

Pumpkin Cookies (makes 2 dozen cookies)

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp baking powder
• 1/4 cup raw cane sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• dash of ginger
• dash of cloves
• 1 cup pumpkin pureé
• 1/2 cup Coconut Oil
• 1/4 cup melted butter
• 1 egg
• 1 TB vanilla
• 1/2 cup chocolate chips and/or chopped nuts (optional)

Preheat oven to 350 degrees. In a large bowl, mix up the dry ingredients with a spoon. Make a well in the middle, add the remaining ingredients and use a whisk to mix it up. Then combine the wet and dry ingredients and stir in the chocolate chips. Drop by the spoonful onto a greased cookie sheet. (I use coconut oil to grease it.) Bake for 10 minutes, or until brown around the edges.

Tip: you can use pumpkin pie spice instead of the cinnamon, nutmeg, ginger, & cloves – about 2 tsp.

Pumpkin Bread

• 1 1/2 cups flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• dash of ginger
• dash of cloves
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup pumpkin pureé
• 1/2 cup (1 stick) melted butter
• 1/3 cup raw honey (or pure maple syrup)

Preheat oven to 325 degrees. Grease a Loaf Pan (I use coconut oil) and set aside. In a large mixing bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Make a well in the middle and whisk the eggs, pumpkin pureé, melted butter, and honey. Then whisk in the dry ingredients until everything is combined. Add the batter to the loaf pan and bake for 45 to 55 minutes. You can test with a toothpick (insert into the bread and it should come out clean when it’s done).

Tip: you can use pumpkin pie spice instead of the cinnamon, nutmeg, ginger, & cloves – about 2 tsp.

 

Pumpkin Muffins (makes 12 muffins)

• 1 1/2 cups flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• dash of ginger
• dash of cloves
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup pumpkin pureé
• 1/2 cup (1 stick) melted butter
• 1/3 cup raw honey (or pure maple syrup)

Preheat oven to 350 degrees. In a large mixing bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Make a well in the middle and whisk the eggs, pumpkin pureé, melted butter, and honey. Then whisk in the dry ingredients until everything is combined. Add the batter to a muffin pan with muffin cups and fill each one almost to the top. Bake for 20 minutes. You can test with a toothpick (insert into the muffins and it should come out clean when it’s done).

Tip: you can use pumpkin pie spice instead of the cinnamon, nutmeg, ginger, & cloves – about 2 tsp. 

 

Pumpkin Pie Recipe: http://organicfibromommies.com/2014/11/easy-homemade-pumpkin-pie/.

Other Ideas for Using Pumpkin Pureé: Add to soups, smoothies/milkshakes, pumpkin fluff dip (by 100 Days of Real Food), pumpkin brownies, pumpkin bars, pumpkin cheesecake, pumpkin cream cheese, pumpkin fudge.

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Organic Fibro Mommies will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!