To think of pumpkin and not conjure images of breads, muffins and cookies is nearly impossible. At least for me, anyway.
I’m also eating a gigantic chocolate chip cookie as I write this, but I doubt that has anything to do with it.
Did you know that only three tablespoons of the fruit provides nearly 100% of the daily recommended value of Vitamin A? Go ahead – have another cookie for breakfast… and lunch. I won’t tell!
Baking with Pumpkin
When it comes to baking, pumpkin acts much like a banana. They’re both binding agents and can be substituted in a 1 to 1 ratio for oil in breads and muffins. You know how applesauce can be used to reduce the fat used (or to increase the nutrition). Pumpkin is the same way! Just remember that the flavor of pumpkin isn’t exactly subtle. If you want your recipe tasting more spring and less fall, go for the banana.
Pumpkin puree can also be used in place of eggs in a recipe. Just add 1/4 cup pumpkin puree plus 1/2 tsp of baking powder for each egg. Be sure to mix the puree and the powder well together first before adding in with the other ingredients.
Not adding the baking powder will cause the recipe to be dense. If you don’t mind, then skip the powder. If you want a decent rise and fluff, add the powder. Either version is an easy way to tailor a recipe for those who don’t tolerate or eat dairy.
Finally, if you don’t mind exceptionally moist items (or are just feeling lazy), skip the math and just add the puree directly to the recipe.
Favorite Recipes – Pumpkin-fied
Over the past two weeks, several favorite recipes in the Crumbs house were transformed to reflect the goodness and nutrition of pumpkin. Based on personal testimonies and repeated grabs from the cookie jar (from hands other than my own kids), I know these recipes are good. If you’re a pumpkin fan and you haven’t given any of these a try yet, what’s holding you back?
Pumpkin Breakfast Cookies
Follow the original recipe as written and add 3/4 cup of pumpkin puree. You may have to add a minute or two to the baking time as each oven is different. You want the cookies to be medium brown on the bottom.
Vanishing Pumpkin Oatmeal Chocolate Chip Cookies
Follow the original recipe as written, omitting the “plus 6 Tbsp unsalted butter” and adding 3/4 cup pumpkin puree instead. You may have to add a minute or two to the baking time as each oven is different. You want the cookies to be medium brown on the bottom.
Follow the original recipe as written (flaked coconut optional).
Pumpkin Chocolate Chip Muffins
Don’t forget about the Pumpkin Pancakes from earlier in the year too. And finally this last recipe is a version of the Pumpkin Cake, but slightly healthier so that it can be used as a hearty breakfast bread.
1 cup pumpkin puree
3/4 cup brown sugar
1/2 cup coconut oil (or melted butter, slightly cooled)
1/2 cup all-purpose flour
1/2 cup oat flour
1 T flax seed
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp cloves
1/2 cup total of your choice (mix/match as your pantry allows): shredded coconut, sunflower seeds, dried cranberries, raisins, chopped almonds, vanilla chips, chopped apple
Mix pumpkin, sugar, oil and eggs in a mixer until thoroughly combined. Add remaining ingredients and combine well. Pour into a greased and floured loaf pan. Bake at 350 degrees for 35-40 minutes or until a knife inserted in the center comes out clean.
The pumpkin recipes really are endless. I’ve seen my fair share on Pinterest to know that my baking season will last way beyond November.
What’s your favorite pumpkins recipe?
Pumpkin Week: The Full Line-Up
Monday: About & Nutrition, Homemade Puree, Storage
Tuesday: Creamers, Green Smoothies and Flavorful Drinks
Wednesday: Organic Spics vs. Non-Organic and How-To Make Your Own
Thursday: Baking Breads, Cookies, Cakes and More
Friday: Food Wars (Homemade vs. Store-Bought) Puree, Creamer, Spices and Specialty Items