Fall is a wonderful time to enjoy pumpkins! Not only are they fun for decorating and carving, but also a great addition to fall baking and cooking.
What type of pumpkin should I use in baking?
- You can start most your pumpkin recipes with either canned or fresh pumpkin.
- If you decide to use fresh pumpkin, make sure to get the right pumpkin for the job. Pumpkins for jack-o'-lanterns usually are larger, with stringier pulp. Sugar or pie pumpkins generally are smaller, less stringy and work well in recipes.
- To prepare your pumpkin for recipes, wash it, cut it in half, scoop out the seeds and microwave, bake or boil the pumpkin until the pulp is soft. Remove the skin, then mash it by hand or puree it in a food processor or blender.
Can I freeze pureed pumpkin?
- Yes - Pumpkin puree freezes very well.
- Measure cooled puree into one cup portions. Place in zip closure bags or rigid freezer containers.
- Leave a half inch of space at the top of the containers. Label and date each container. Freeze for up to one year.
- Use the puree in recipes or substitute in recipes calling for canned pumpkin in the same amount.
- 1 ½ cups all-purpose flour
- 1 cup quick oats
- ¾ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- ¾ cup low-fat milk
- ⅓ cup oil
- ¼ cup quick oats (for topping)
- 1 Tablespoon brown sugar (for topping)
- 1 Tablespoon melted margarine or butter (for topping)
- ⅛ teaspoon pumpkin pie spice (for topping)
- Wash hands with soap and water. Spray mini-muffin tins with cooking spray or use mini-muffin liners.
- In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well.
- Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
- Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400°F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15 to 18 minutes.
- Serving Size (1 muffin):
- Calories 69
- Total Fat 2.4g
- Saturated Fat 0.4g
- Sodium 96mg
- Total Carbohydrates 11g
- Fiber 0.6g
- Total Sugars 5g
- Protein 1.3g
- 2 eggs
- 2 tablespoons vegetable oil
- 1 ½ cups low-fat milk
- ¾ cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- Wash hands with soap and water.
- Break eggs into a clean, medium bowl and beat with a fork. Wash hands with soap and water after cracking raw eggs.
- Add the oil, milk, pumpkin and brown sugar to the bowl with the eggs. Combine all-purpose flour, whole wheat flour, baking powder and spices in small bowl.
- Add dry ingredients to pumpkin mixture. Stir until combined. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Use a spatula and flip. Lightly brown the other side. Refrigerate leftovers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
- You can substitute regular whole wheat flour for the white whole wheat flour listed in the recipe.
- Try freezing leftover pancakes by simply placing in a freezer bag and popping in your freezer. The frozen pancakes can be heated in the microwave or placed in the toaster for a quick breakfast or snack.
- Serving Size (1 pancake):
- Calories 128
- Total Fat 3.5g
- Saturated Fat 0.7g
- Sodium 270mg
- Total Carbohydrates 21g
- Fiber 2g
- Total Sugars 4.4g
- Protein 4.7g
This newsletter has been peer-reviewed.