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Posts Tagged ‘pumpkin’


Pumpkin is the name of the game these days. Guaranteed most culinary, and various lifestyle magazines at the moment, promote a pumpkin related recipe or decoration idea…Pumpkin pancakes, pumpkin stew, etc…

If you saw my Pumpkin Pie Oatmeal post you’ll know that I L-O-V-E pumpkin! It’s incredibly tasty, versatile in recipes and good for you. For instance, it’s high in Vitamin C, dietary fiber, potassium and other great things.

I become a bit melancholy when canned pumpkin puree leaves the market shelves around January. This year is going to be different and naturally the troubleshooter in me is coming out. I’m going to make my own pumpkin puree, freeze some and stockpile! I win! Sayonara pumpkin withdrawals.

What do you enjoy but find yourself missing once it leaves the store shelves?

Homemade Pumpkin Puree

Print Recipe

– 1 pie pumpkin or sugar pumpkin.
Using a jack-o-lantern pumpkin will not yield the same results!

Preheat oven to 400 degrees.

Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.

Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.

Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.

Enjoy! You’ve just made pumpkin puree. The difference in taste from canned versus homemade is outstanding. I am a homemade pumpkin puree devotee for life!

Store in an air-tight container in the refrigerator or freeze some in an air-tight container for later use.

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…is it ever too early for pumpkin-anything?

Pumpkin chocolate-chip cookies…
Pumpkin bread…
Pumpkin risotto…

Well, maybe so, but many of you know that I L-O-V-E the spherical orange squash. I’m strange. It’s fine.

Last Fall I added pumpkin puree to my oatmeal nearly every morning…with cinnamon, a dash of nutmeg…a dash of this and that. All of a sudden Spring arrived and where was the canned pumpkin puree?! No where! I wanted to cry.

Friends. I was at the market last week and I saw it. Organic Canned Pumpkin. The skies opened and it was like a beacon of light.

I am getting carried away, right?

I want to share with you one of my favorite and simple breakfasts. Not only is it simple, but it’s flavorful and full of good things for your body. I love that part!

Nutritional perks of pumpkin and oatmeal.

Pumpkin Pie Oatmeal

Print Recipe

– 3/4 cup old fashioned oats
– 1 cup water or 1% milk
– 1 to 2 Tbls pumpkin puree. I use canned pumpkin puree.
– 1 tsp ground cinnamon
– a pinch of nutmeg
– a pinch of cloves
– a dash of sea salt. optional.

Cook oatmeal according to package. Stove-top is the best but microwave works just fine.

When the oatmeal is fully cooked, pour into a bowl and stir-in the remaining ingredients. Enjoy with coffee or tea!

Now you know one of my all-time favorite foods: Pumpkin! What are some of your all-time favorite foods?!

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There was a marriage in my kitchen.

No no, I didn’t get hitched in front of the kitchen sink! It was a marriage of flavor, texture and color. Beautiful…the marriage produced a wholesome and very undry muffin. I use the word “undry” because the word “moist” weirds me out a bit. No joke, this muffin is GOOD for you! You can eat one or two of these for breakfast or have one for that 4 o’clock slump and feel no remorse. Cross my heart…

The groom: cooked oatmeal

The bride: a gorgeous granny smith apple

In attendance: pumpkin, coconut, cinnamon and brown sugar

You’re probably thinking “wtf, what does that muffin even taste like? coconut, pumpkin, apple??” Trust me friends, this muffin doesn’t taste too apple-y, pumpkin-y or coconut-y. It taste like a fruity and wholesome muffin!

If you follow this recipe you’ll really appreciate the colors and textures. There are small chucks on green apple and the muffins arise from the oven with a slight orange glow because of the pumpkin. When you bite into it, you’ll see small flecks of coconut reaching out. OMG!

Nutritional perks
Oatmeal – lowers cholesterol, source of fiber, helps prevent heart disease and stabilizes blood sugar
Granny Smith apple – protection against asthma and one apple is about 15% of a daily value of fiber
Pumpkin – low in saturated fat and cholesterol, good source of Vitamin E and Vitamin B6, great source of Vitamin A and C

A great thing about this muffin is the flexibility of ingredients. You can swap out coconut for a tree nut or chocolate chips, omit pumpkin and add smashed banana or peanut butter, add fresh blueberries or dried cranberries, or add nutmeg and cloves for a warmer flavor. The original recipe included a half cup of sultanas and 1/4 cup dried papaya, both of which I didn’t include in my version.

Time to get down to business! Right?!

O(at)MG! Muffin adapted from Sunday Hotpants’ Morning Oatmeal Muffins
Makes about 18 muffins

– 1/4 cup unsalted butter melted – original recipe suggested 1/2 cup butter but the added pumpkin in this recipe adds additional moisture so I halved the butter
– 1/4 cup canned pumpkin – original recipe didn’t include canned pumpkin
– 1 medium Granny Smith apple, grated in a food processor
– 2 eggs
– 1 cup cooked oatmeal
– 1/2 cup coconut – I didn’t toast the coconut, but next time I make these I definitely will because I think the toasted coconut would be stellar!
– 1 tsp vanilla
– 1 cup white whole wheat flour – the original recipe used white all purpose flour
– 2/3 cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon

For additional topping
cinnamon and sugar mixed. You can decide on the ratio based on your taste preference.

Preheat oven to 350 degrees. Butter or use a non-stick cooking spray on a 12 muffin cupcake pan or just input cupcakes sleeves.

In a large bowl, combine melted butter, grated apple, coconut, eggs, cooked oatmeal and vanilla. Stir with a whisk until well combined!
Sift the flour, baking power, baking soda, brown sugar and cinnamon in a bowl. Stir into wet ingredients. Do not stir too much because the muffins will come out of the oven tough. Having lumps in the batter is A-OK!

Fill the muffin cups about 2/3 full. Mix the cinnamon and sugar and sprinkle over the muffins. OR you can brush the muffins with melted butter when they’re warm out of the oven and roll the tops in the cinnamon and sugar mixture. There is really no wrong way of doing this.

Bake the muffins for 20 mins. Remove from oven and cool on a wire rack.

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