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My oldest son had requested pumpkin bread, and on one busy morning, it was quicker, easier and more convenient to bake little muffins that would cook quickly and allow me to have them on the table before everyone went their separate ways. I used the leftover canned pumpkin to make soup the next night for dinner.

pumpkins on the front porch

pumpkins on the front porch

BAKED PUMPKIN BITES

baked pumkin bites

3/4 cup pumpkin puree

1/2 cup packed brown sugar

1/2 cup milk

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1 3/4 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup powdered sugar

1/3 cup maple syrup

1/4 cup sugar

Heat oven to 350F. Line 24 mini muffin cups with liners. Combine pumpkin, brown sugar, milk, oil, egg and vanilla in a large bowl, stir to blend. Add flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt, stir until just combined (I added chocolate chips to half of the batter). Scoop heaping tablespoonfuls into prepared muffin cups.

Bake for 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire rack.

Combine powdered sugar and maple syrup in small bowl, microwave on high for 30 seconds. Stir to blend. Dip tops of muffins into syrup mixture. Let stand until mixture is set.

Meanwhile, combine sugar and remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle muffins with cinnamon sugar mixture.

Enjoy!

Recipe adapted from Halloween Food, Fun and Crafts, 2015

CURRIED PUMPKIN PEANUT SOUP

curried pumpkin peanut soup

2 tablespoons vegetable oil

1 onion, chopped

1 apple, peeled and chopped

3 tablespoon curry powder

1/2 cup creamy peanut butter

2 cups canned pumpkin

2 cups chicken broth

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup chicken broth

1 cup half-of-half

1/2 cup chopped peanuts

Heat oil in a pot and stir in the onion. Cook, covered, until the onion is tender. Stir in the apple and cook, covered until the apple is tender. Stir in the curry powder and peanut butter. Add the pumpkin and mix well. Stir in the 2 cups of broth, the salt and cayenne pepper. Simmer, covered, for 15 minutes. Stir in the remaining 1 cup broth and the half-of-half. Cook until heated through. Adjust seasonings to taste. Ladle into serving bowls and top with peanuts.

Enjoy!

Recipe adapted from Add Another Place Setting, 2008

https://www.juniorleaguenwa.org/?nd=store_detail…id=5…

 

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