Ok, I’ll admit it, one of my very favorite parts about Fall is cooking with pumpkin. I love pumpkin everything and love trying new pumpkin foods. I will try adding pumpkin to just about everything. Not only does it taste amazing but it gives the foods a beautiful orange color….perfect for the Fall season. These pancakes are easy and are always a huge hit. The mild pumpkin flavor is delightful. They remind me of pumpkin pie and really, I ask you, who doesn’t want pumpkin pie for breakfast? I typically serve these pancakes with butter and pure maple syrup. I also serve them with apple butter or fresh whipped cream sprinkled with cinnamon for something different.
But…..my absolute favorite topping for these pancakes and so many other things is cinnamon honey butter. What?! Yep, it’s as delicious as it sounds. And it’s incredibly easy, here’s the method:
Mix 3/4 cup room temperature butter and 1/4 cup honey until smooth and creamy. Mix in 1/2 teaspoon cinnamon and 1/2 teaspoon of course sea salt or Kosher salt. it’s that easy and it’s amazing on biscuits, bagels and toast.
Winter Squash is, in my opinion, one of the most perfect foods. There many different types and all are so versatile. They can be stuffed, used to make soups, casseroles, side dishes, desserts, and main courses. Whether it be butternut, acorn, spaghetti, pumpkin, delicata, hubbard or kabocha they can all be roasted or baked and turned into delicious and visually stunning meals. As far as the nutrition benefits, winter squash is one of the best plant sources for anti-inflammatory nutrients such as omega 3s and beta-carotene that are good for boosting the immune system and warding off colds and flu.
Ok my fellow foodies, now is your chance to shine. Please send me your favorite winter squash recipes. I will be choosing my faves from your faves and then posting them, along with a picture of you making it if you so desire. So get busy, I look forward to sharing this Fall classic with you!
I really love most of the winter squashes but by far my favorite is the butternut squash. It’s mild taste is comforting and so delicious, I look forward to it every year! My favorite way to prepare it roasting it in the oven with a little olive oil, salt and pepper until soft. It’s the perfect meal with a bowl of hot soup.
Okay Fall, I’m finally beginning to embrace you and all of the beautiful seasonal foods you have to offer. Stay tuned for my butternut squash soup, it’s a real treat!
So, I really do love all things pumpkins from decorating with the actual gourd itself to the carved up jack-o-lantern lit up for Halloween night. But, by far, I love eating pumpkin in cupcakes, latte, cake, soup and of course….pumpkin pie. But, as much as I love the pumpkin pie filling, I equally do not like the crust. So, I’m always the annoying girl at the table that is (with surgeon precision) scooping out the filling and leaving the empty crust on the plate. I think I’ve found the answer. I came across a recipe online for a pumpkin cupcake and adapted it to create individual little pumpkin pie cupcakes with the same consistency as a yummy pumpkin pie but it is, voila, crust-less! These were a HUGE hit this Thanksgiving season.
1 15 oz can pumpkin puree
½ cup sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup evaporated milk
⅔ cup all purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Preheat oven to 350 degrees. Spray the muffin tin with cooking spray. I did not use liners as I did not want them to stick to the paper. I used nonstick muffin pans.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top to serve. Makes 10-12 cupcakes. These store in the refrigerator very nicely.