Pumpkin Recipes

Pumpkin muffins
  3 1/2 cups all-purpose flour
  1/4 cup ground flaxseed
  2 teaspoons baking soda
  2 teaspoons salt
  1 teaspoon baking powder
  1 teaspoon ground nutmeg
  1 teaspoon ground allspice
  1 1/2 teaspoons ground cinnamon
  1/2 teaspoon ground cloves
  2 cups canned pumpkin puree
  1/2 cups white sugar (or try stevia)
  1 cup light brown sugar
  1/2 cup applesauce
  1 cup vanilla yogurt (I use Greek)
  4 eggs
  1 cup raisins (optional)
  Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, and eggs. Blend the flour mixture into the sugar mixture to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
  Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Pumpkin Soup
  4 cups pumpkin purée
  3 carrots, coarsely chopped
  2 onions, cut into wedges
  2 1/2 tablespoons vegetable oil
  1 large potato, sliced
  1 quart water
  3 cubes chicken bouillon, crumbled
  1 cup heavy cream
  1 1/4 tablespoons ground nutmeg
  1 teaspoon ground black pepper
  salt to taste
  In a large pot over medium heat, bring water and bouillon to a boil. Cook potato, carrots, and onion in simmering water until soft, about 20 minutes.
  Place vegetables and puree in a blender or food processor; blend until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve!

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