All things pumpkin!

Hi all! Here in Maine it officially feels like winter. Though we had a blissful 60 degree day last weekend, the temperature in the morning has been hovering around 30 degrees. So, it's time to heat up those ovens for some tasty fall treats. This week, it has been all things pumpkin for me. I found a local farm that had pie pumpkins (after my local grocer laughed at me when I asked if he had any), so I went to work roasting and scooping. From the one pumpkin I have thus far made:

• Coconut Pumpkin smoothie: such a yummy way to start off the day (recipe below)

• Pumpkin muffins: a trusty mid-morning go-to, especially toasted with a touch of butter (recipe below)

• Pumpkin cookies: a treat from our friend over at All Against Grain

• "Pepitas" (pumpkin seeds): another All Against Grain creation, though I may try mine just salted with my next pumpkin (oh yes, more to come!)

• Pumpkin Bread: a new recipe for me, adapted from an scdrecipe.com banana bread recipe.

• Pumpkin doughnuts: Brilliant concoction from the All Against Grain new cookbook. If there is one recipe that convinces you to buy her cookbook, this one should be it. Check it out on her site! Her photos are much more appealing, but here is how mine came out. 
 

Coconut Pumpkin Smoothie
1/2 cup coconut milk
1 banana
1/4 c. pumpkin
1 tsp. cinnamon
1/8 teaspoon each of: ginger, nutmeg, and cloves

1) Blend all ingredients together in blender. Add ice before blending if desired.

Note: To help with my J-Pouch, I melt about 1 Tbs. coconut oil and add that in as well. It does wonders for me!



Pumpkin muffins
2 1/2 cups almond flour
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon
1/4 tsp. each nutmeg, allspice, cloves, and ginger
1/4 c. honey
1 Tbsp pure vanilla extract
3 large eggs
1 cup of fresh pumpkin (squeezed to remove excess water)

1) Preheat oven to 325 degrees F and line muffin tin with baking cups.

2) Mix the dry ingredients and in a separate bowl mix wet ingredients (except the pumpkin). 

3) Slowly add the dry ingredients to the wet, whisking together until smooth. 

4) Add the pumpkin to the mixture and mix until smooth. 

5) Fill muffin cups about 2/3 full and bake 25-30 minutes. Muffins should be golden brown on top when done. 

These are especially enjoyed toasted!



Pumpkin Bread
2 1/2 cups almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp pure vanilla extract
1/3 c. honey
3 eggs
1 cup of pumpkin (with excess water squeezed out)

1) Heat oven to 350 degrees F (180 C). Line a bread loaf pan with parchment paper (or you can use coconut oil to grease it, but make sure it is well greased!)

2) Mix dry ingredients and sift together. 

3) Mix wet ingredients in separate bowl, beating eggs by hand before adding the other ingredients. 

4) Blend dry ingredients into the wet ingredients using a stand mixer or hand mixer (I have only used the hand mixer as our apartment is too small for a stand mixer!).

5) Pour mixture into bread pan and cover with tinfoil. 

6) Bake bread for 20 minutes covered, then remove the tinfoil and bake for another 40-45 minutes with it uncovered. A toothpick should come out clean when it is baked fully. 

Another great recipe to toast up!   

What pumpkin treats are you whipping up this fall? 
Please share in the comments below!