Fall Pumpkin Fun

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?

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.

Mini-Pumpkin Spice Oatmeal Muffins

Yield: 36 mini-muffins

Ingredients:

Directions:

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.

Nutrition Information:

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Yield: Makes 10-12 pancakes

Ingredients:

Directions:

Wash hands with soap and water.
Break eggs into a medium mixing 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. Mix well.
In a separate large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and spices.
Add the liquid ingredients to the flour mixture and stir just until the dry ingredients are moistened.
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. Lift with a spatula and flip over. Lightly brown the other side.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

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.

Nutrition Information: