Great Pumpkin Season is upon us. Although my mom and aunt bake with it all year long, things ramp up around Thanksgiving and then continue on through the rest of October. (Partly, it’s that mom can’t resist buying them at the market every week. Pumpkins are like stray kittens, they’re so cute one can’t ABANDON them there!) I’ve collected a few pumpkin recipes below so that you too can join in the festivities.
Mom’s recipe for pumpkin bran muffins is also included. They’re my absolute favourite and the recipe mom often makes for me when I’m flying back to NYC. Great with peanut butter!
I’ll also post a pumpkin cookie recipe, because we take those pretty seriously too. Last week mom was complaining that she made some cookies with canned pumpkin and they just weren’t the same as making them with homemade puree. Fair enough. But don’t feel compelled to roast your own pumpkin if you’re lazy or lack a food processor. Canned pumpkin is still pretty good!
Remember, the trick to most pumpkin recipes is to overspice. After all, people associate the taste of pumpkin much more with spices than its actual squashy flavor. I almost always accidentally spill in more spice than I should have with good results.
Recommended Pumpkin Recipes:
Pumpkin cinnamon rolls (pictured below)
Pumpkin cheesecake (click the recipe tab at the bottom)
Aunty Cathy’s fav pumpkin millet muffins
Pumpkin gingerbread bars
Pumpkin pudding (pictured above) is just a recipe for creamy pie filling
Pumpkin whoopie pies
Pumpkin ice cream
Pumpkin cake with maple cream cheese frosting
Pumpkin bread pudding
Pumpkin bran muffins (below)
Pumpkin chocolate chip cookies
Pumpkin Bran Muffins
3/4 cup bran
3/4 cup whole wheat flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup pumpkin
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
1. Preheat oven to 400°F and grease a muffin pan.
2. Combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and chocolate chips in a large bowl.
3. Add the rest of the ingredients and stir gently until just combined.
4. Distribute batter evenly between 12 muffin cups and bake for 25 minutes or until dark brown and springy to touch.