fall is my favorite season for baking. cooler nights with warm treats filled with pumpkin, cinnamon, cloves & nutmeg is the perfect combination. i LOVE pumpkin treats sooo much. i tell myself what i'm eating is healthy because pumpkin is really good for you ;) pumpkin is full of vitamin A, antioxidants, and fiber! i have a ton of 'fall' recipes, here's a few of my favorites.
(thank you martha stewart)
1 1/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon each: cinnamon, ground ginger, & salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
whisk dry ingredients. in a separate bowl combine dry ingredients. fold wet ingredients into dry ingredients. melt some butter on a griddle and pour 1/4 cup of batter for each pancake. cook pancakes about 3 minutes per side.
*i ALWAYS add extra pumpkin. because i love the flavor of pumpkin. if you're in a pinch and don't have all of the spices, i've used pumpkin pie spice and it turns out great! and who doesn't have pumpkin pie spice on hand?! i always have some leftover from thanksgiving or christmas. use 1 to 1 1/2 teaspoons of pumpkin pie spice to replace the cinnamon, ginger and cloves.*
spiced pumpkin bread
the recipe makes 2 loaves, so you can freeze one if you want & save it for later :) or give it away to a friend
3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15 oz) can pumpkin
1/2 cup raisins
1. preheat oven to 350º
2. combine flour & next 7 ingredients (through nutmeg) in a large bowl. make a well center of mixture. combine canola oil, eggs and pumpkin in a medium bowl; stir with a whisk until smooth. add to flour mixture, stirring just until moist. fold in raisins.
3. spoon batter into 2 (9 x 5 inch) loaf pans coated with cooking spray. bake at 350 for 1 hour or until wooden toothpick inserted in center comes out clean. cool loaves in pans 10 minutes on a wire rack. remove from pans. cool loaves completely.
Chocolate Chip Pumpkin Bars
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cup sugar
1 large egg
2 teaspoons vanilla
1 cup pumpkin
1 package (12 oz) semi-sweet choc. chips
Preheat oven to 350º. Line bottom and sides of a 9 x 13" square baking pan with foil, leaving an over hang on all sides. In a medium bowl, whisk together flour, pie spice, soda and salt; set aside. With electric mixer, cream butter and sugar on med-high speed until smooth. Beat in egg and vanilla til combined. Beat in pumpkin. Reduce speed to low and mix in dry ingredients until just combined. Fold in choc. chips.
Spread batter evenly in prepared pan. Bake til edges begin to pull away and toothpick comes out with just a few crumbs, about 35-40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil and use a serrated knife to cut into 24 squares.
*if you don't have pumpkin pie spice, here's a substitute: 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon cloves*
yummmmmmmmm!!!!!! you need to bake at least 1 of these treats this season!
you won't regret it, i promise!
you won't regret it, i promise!