Pumpkin Pancakes

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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.

Pumpkin Pancakes
 
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Author:
Recipe type: Breakfast, Brunch
Serves: 12, 4 inch pancakes
Ingredients
  •  1 ½ Cups Milk
  •  1 Cup Canned or Cooked Pumpkin
  •  1 Extra-Large Egg
  •  2 TBSP Vegetable Oil
  •  2 TBSP Cider Vinegar
  •  2 Cups All-Purpose Flour
  •  3 TBSP Brown Sugar
  •  2 tsp Baking Powder
  •  1 tsp Baking Soda
  •  2 ½ tsp Pumpkin Pie Spice
  •  ½ tsp Salt
Instructions
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In another bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. Then stir the flour mixture into the pumpkin mixture just enough to combine. Do not over-mix!
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  6. Brown on both sides and serve hot.

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Winter Squash, one of my favorite things about Fall

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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!

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Roasted Butternut Squash

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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.

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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!

Roasted Butternut Squash
 
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My most favorite winter squash is by far the butternut squash. It's mild flavor is comforting and so delicious. My preferred way to cook it is by roasting it until browned and soft.
Author:
Recipe type: Vegetarian, side dish
Cuisine: Fall comfort food
Serves: 2-4
Ingredients
  • 1 butternut squash - peeled, cut in ½ lengthwise, seeds removed and cut into 1 inch pieces
  • 2 Tablespoons olive oil
  • Kosher salt
  • pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Lay the squash on a baking sheet lined with foil.
  3. Drizzle olive oil over the squash (approximately 2 Tablespoons)
  4. Mix the olive oil over all sides of the squash pieces with your hands.
  5. Roast the squash for 20 minutes then move/flip it around with a spatula.
  6. Continue roasting approximately 5-10 more minutes until fork tender and slightly browned.

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Pumpkin Pie Cupcakes

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 Pumpkin Season has arrived, woooo hoooo!

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.

Ingredients:

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

Directions:

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.

 

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