Tag Archives: pumpkin

Vegan Pumpkin Muffins

My ultimate favorite pumpkin recipe, from theppk.  Sugar can probably be reduced to 1 cup, and if you don’t have the individual spices on hand you can sub for 2 1/4 t. pumpkin pie spice mix

  • 1 3/4 c. flour
  • 1 1/4 c. sugar
  • 1 T baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 1 c. pureed pumpkin (fresh or canned)
  • 1 T soy yogurt
  • 1/2 c. soymilk or almondmilk
  • 1/2 c. vegetable or canola oil
  • Optional:  cranberries, walnuts, 2 T molasses

Preheat oven to 400 degrees. Grease muffin pans.

In separate bowls, combine wet ingredients and dry ingredients, then pour wet into dry.

Bake 15 minutes then reduce to 350 and bake for 5 minutes more.

Cool in pan for 5, then place on rack for additional cooling. Make 12 muffins.


Pumpkin Waffles

With November right around the corner I am way behind in my pumpkin recipes.  Pumpkin is probably one of my favorite ingredients because it can be used for such a wide variety of things:  pumpkin soup, pumpkin ravioli, pumpkin cookies, and pumpkin muffins to name a few.  I usually like to dabble and experiment with my own recipes but things don’t always turn out as planned.  Below is a great recipe from allrecipes.com for pumpkin waffles.  Yum!

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • 1/4 cup butter, melted

I can’t attest for the “apple cider syrup” as I didn’t make it since I love plain, pure maple syrup on my waffles.

Apple Cider Syrup

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Recipe: http://allrecipes.com/Recipe/Pumpkin-Waffles-with-Apple-Cider-Syrup/Detail.aspx

Pumpkin Ravioli

Taken from Publix Grape magazine

  • 1/2 c. finely chopped onion
  • 1 clove garlic, minced
  • 1 t plus 1/4 c. butter
  • 1/2 c. blanched almonds, toasted
  • 1 1/2 T chopped fresh rosemary
  • 1 c. canned pumpkin
  • 1/4 c.  Parmesan cheese
  • 1/4 t black pepper
  • 20 or so wonton wrappers

In a medium skillet cook onion and garlic in 1 t hot butter over medium heat until onion is softened, about 3 minutes.

In a food processor combine 1/4 c. of almonds and the rosemary.  Cover and pulse until nuts are finely ground.  Add pumpkin, 1/4 c. cheese, onion mixture, and pepper. Cover and pulse until combined.

Working with 2 wonton wrappers at a time, top each wrapper with about one teaspoon filling, brush edges with water, and fold in half into a triangle.  Press down to seal and force any air out.

Coarsely chop remaining 1/4 c. almonds.  In a medium skillet heat remaining 1/4 c. butter over medium heat, add chopped almonds and cook, stirring until butter browns, about 2 minutes.  Remove from heat and cover.

Bring water to boil and cook ravioli 2-3 minutes until tender, stirring occasionally. Drain and toss with a little oil.  Drizzle almond/butter mixture before serving and sprinkle additional Parmesan cheese and pepper to taste.

Happy October, Happy First Post

Creamy Pumpkin Squares

  • 1 c. All Purpose flour
  • 1/2 c. instant oats
  • 1 T. ground flax seeds
  • 1/4 c. canola oil
  • 1/4 c. Agave nectar
  • 1 can (15 oz.) pumpkin
  • 1/4 c. soy yogurt
  • 1/4 c. Agave nectar
  • 1/4 c. soymilk
  • 1 1/2 t. pumpkin pie spice

Heat oven to 350*. Grease a 9×9 pan.

Mix flour, oats, flax seeds, oil, and 1/4 c. Agave nectar.  Press into pan and bake 5 min.

Mix pumpkin, yogurt, 1/4 c. Agave, soymilk, and pumpkin spice.  Pour over baked crust.

Bake 30 min.  Cool completely before cutting.  Squares will be really creamy!

Adapted from allrecipes.com.  Get the original, non-vegan, recipe here

Listening to: Fleet Foxes- Ragged Wood