Hi everyone! I hope that you are having a good weekend. Mine has been snowy. SensitiveHusband and I got out the tape measure yesterday and noted that there was three feet of frozen precipitation on the ground…and on the sidewalks…and in the roads…and on our cars. This picture shows our two cars under mounds of snow. Yes, they really are under there!
So SensitiveHusband and I made a deal – he would shovel and I would bake. I know I got the better end of the deal, for sure! I decided to try my hand at a muffin. I don’t make them very often, and I thought that would be a nice snack whenever SensitiveHusband felt like taking a break from his snowy project. I found a nice recipe from Dr. Oz for Pumpkin Muffins that already called for a natural sweetener (I used maple syrup) and did not use any butter or dairy. The recipe was made moist by the pumpkin and applesauce. I reduced the amount of maple syrup used and substituted some of the whole wheat flour with oat flour (for lighter texture and lower gluten).
As soon as the muffins came out of the oven, SensitiveHusband was back in the house to warm up with a cup of tea and fresh muffin. We both agreed that they were delicious and that the other neighbors shoveling would probably enjoy them too. After my snack I suited up in a parka and boots, with a plate of warm muffins in hand so my neighbors could have a pick-me-up while moving all of that snow. These muffins use only two bowls to prepare, and are neighborhood approved.
The recipe below will yield approximately 15 muffins. If you want to use the whole can of pumpkin, double the recipe and give the extras to your neighbors.
1 cup whole wheat flour
1 cup oat flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
3/4 cup maple syrup
1/2 cup canola oil
2 large eggs
1/2 (15-oz) can pumpkin puree
1/2 cup unsweetened applesauce
Preheat the oven to 375ºF. Whisk together the flours, baking soda, salt, cinnamon, and nutmeg and set aside. In a large bowl, whisk the maple syrup, oil, eggs, pumpkin puree, and applesauce. Add in the dry ingredients and fold with a spatula until the dry ingredients have been absorbed. Place in muffin tins and bake 20 to 25 minutes.
I am happy to share the following recipe and story from my friend and colleague, Kristi. Thanks for writing a guest post, Kristi! I had an opportunity to sample some of these hummus leftovers, and the delicious factor is quite high. If you are looking for a yeast-free and sugar-free pita, check out Chatila’s Bakery.
Before the Thanksgiving holiday, I came across some pumpkin hummus in the store made by one of the well-known hummus producers – but was disappointed to find that it contained sugar (which of course, made it very yummy – but not so healthy). So I was so excited to come across this recipe for homemade pumpkin hummus that is super easy to make – and just in time for the holiday season when pumpkin, whether fresh or canned (just make sure it doesn’t have any additives) is abundant. PS – We recently found out my husband has a sensitivity to garbanzo beans, so it’s an added plus that this recipe is made without them – and he still gets to enjoy the hummus experience!
4 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)
Preheat oven to 425°.
Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.
I am a big fan of pumpkin. It is a great source of fiber, vitamins and minerals – plus it tastes great in cookies, breads and pie. My FIL created this pie, which starts with a basic recipe and switches the refined sugar with honey, does not use molasses (also made from cane sugar), and unsweetened evaporated milk (as opposed to condensed milk which has a lot of added sugar). This pie is tasty with a light a fluffy filling. Pair it with a glass of milk for a most satisfying dessert.
1 (9 inch) unbaked deep dish pie crust
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) can pure pumpkin
1 (12 fluid ounce) can unsweetened evaporated milk
–Preheat oven to 425 degrees F.
–Combine honey, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and honey-spice mixtures. Gradually stir in evaporated milk. Pour into pie shell.
–Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
I am sharing this recipe with Sweet as Sugar Cookies.
Another great addition to your holiday meal, or any meal for that matter, is pumpkin bread. I prepared a loaf for our thanksgiving meal (click here for other menu ideas) and it turned out to be a great alternative to a yeast-filled bread. Plus it has a moist texture and the addition of raisins and nuts is a real treat! I found this recipe about a year ago in the Joy of Cooking book, and made a few revisions: I used whole wheat flour instead of the all-purpose variety, substituted shortening with canola oil, substituted the white cane sugar with honey, and substituted the brown cane sugar with maple syrup. You would never know that there is no sugar or butter in this delicious bread! I will warn you that this recipe uses three different bowls, but do not let that discourage you; it still is relatively easy to prepare. And now for the instructions…
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Combine in a small bowl:
1/3 cup water or milk
1/2 teaspoon vanilla extract
Beat in a large bowl:
1/3 cup canola oil
2/3 cup agave nectar
1/3 cup maple syrup
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
1/2 cup coarsely chopped walnuts or pecans
1/3 cup raisins or chopped dates
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
I am sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts, Miz Helen’s Country Cottage, Food Trip Friday, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.