Photography by Donovan Roberts Witmer
Ask a group of kids what they like best about pumpkins, and their answers are sure to revolve around Halloween. Ask a group of adults the same question, and they may reference a pumpkin’s ornamental value, but there is sure to be some mention of Thanksgiving pie.
Typical jack-o’-lanterns are bred for size, shape and, ideally, a flat bottom—not flavor. When cooked, they tend to be watery, fibrous and bland (their seeds, however, are perfect for toasting).
Luckily, fall also affords a wide variety of pumpkins that are meant for cooking and will take us beyond the much-loved pie. From sugar to Cinderella to crookneck squash (known locally as neck pumpkins), the bright orange flesh can be a powerhouse in cooking and baking. In its puréed form, pumpkin provides thickness and body to soups and stews and acts as a binder in baked goods.
The following recipes showcase pumpkin's ability to replace fats, bind ingredients and add moisture while boosting flavor with negligible calories. As an added bonus, pumpkin dishes out a hearty dose of fiber, minerals and antioxidants such as vitamins A, C and E.
Pumpkin Bran Muffins
Yields 12 muffins
Bran muffins are a seemingly wholesome way to start the day, yet so many bran muffins rely on sugar and oil to create moisture and flavor. Enter pumpkin.
These satisfying muffins offer the health benefits of bran and pumpkin with ingredients that are easily kept on hand. As an added benefit, the recipe uses the whole can of pumpkin, and the batter may be mixed the night before and baked in the morning.
Ingredients:
• 1 15-ounce can pumpkin purée (not pie filling)
• 1 cup bran cereal
• ¾ cup raisins
• 1/4 cup melted butter or coconut oil
• 1/2 cup sugar
• 2 tablespoons brown sugar
• 2 eggs, lightly beaten
• ¾ cup buttermilk
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• Optional: shredded coconut and/or coarse sugar for sprinkling; speedy cream cheese frosting (see notes)
Directions:
1. In a large mixing bowl, combine the pumpkin, bran cereal, raisins, melted butter or coconut oil, and sugars. Stir in the eggs and the buttermilk.
2. In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add to the pumpkin mixture and stir just until combined.
3. Cover the bowl and refrigerate for at least 3 hours or overnight.
4. Preheat the oven to 375 degrees F.
5. Grease or line a 12-cup muffin tin and scoop the batter into the pan (I like to use a large ice cream scoop). Cups will be rather full but they will not overflow.
6. Sprinkle the tops with a little coarse sugar, if desired, then bake for 23 to 28 minutes or until the muffins pass the toothpick test.
7. Allow muffins to cool for 5 minutes in the pan, and then remove to rack to cool completely.
Notes:
When using melted coconut oil or butter, it is helpful to bring all ingredients to room temperature prior to mixing. This will prevent the oil or butter from solidifying again.
My latest favorite addition to these muffins is coconut, which complements the flavor of pumpkin beautifully. If you are a fan, consider stirring up to half a cup of shredded coconut (unsweetened or sweetened according to preference) into the batter and sprinkling a small amount on the muffin tops prior to baking.
For a slightly decadent topping, stir approximately 4 tablespoons of pure maple syrup into ½ cup of cream cheese. Stir until smooth. Adjust the amount of maple syrup to your liking.
Baked Pumpkin Pancakes
Yields about 9 3 ½-inch pancakes
Pumpkin and almonds hold a special affinity for one another. This concept combines them to create a gluten-free pancake baked in the oven.
The unusual combination of ingredients creates a delicious, protein-rich pancake with the added health benefits of a favorite fall flavor.
Ingredients:
• 2 eggs • ½ cup pumpkin purée (not pumpkin pie filling) • ½ cup almond butter • 1 tablespoon pure maple syrup (or honey) • ½ teaspoon cinnamon • ¼ teaspoon freshly grated nutmeg • ½ teaspoon baking powder • Maple syrup for serving, if desired
Directions:
1. Preheat oven to 350 degrees F and line a baking sheet (or 2) with parchment paper.
2. In a medium-size bowl, lightly beat the eggs (I use my quart-size Pyrex measuring cup, which makes it easy to pour the batter later). Stir in the pumpkin and the remaining ingredients and mix well.
3. Pour by 1/4 cupfuls onto the prepared baking sheet. If necessary, spread out the batter gently with a knife; the pancakes will not spread too much while baking. Bake for 10 to 12 minutes or until the pancakes are just cooked through and fluffy.
4. Serve with maple syrup, if desired.
Notes:
These pancakes may be baked the day before, stored in the fridge, and then reheated in the toaster oven for a quick, delicious breakfast at-the-ready. Thanks to the high protein and fiber content, two pancakes make a satisfying breakfast that staves off hunger longer than the typical pancake recipe.
To vary the size of the pancakes, simply adjust the cooking time up or down as needed.
Coconut Pumpkin Granola
There is a short list of options in this recipe, as different add-ins appeal to different people. My favorite part of this granola is how the slightly tart dried cranberries complement the mildly sweet and just-a-tiny-bit salty granola. To bolster the granola into a heartier snack mix, toss in a handful of lightly salted cashews and some sweetened coconut. My kids would also note that a sprinkle of white chocolate chips, or dark chocolate, for that matter, is an outstanding addition to the mix. I would have to agree.
Yields about 9 cups
Ingredients:
• 5 cups old-fashioned oats (the kind that cook in 5 minutes)
• ½ cup pepitas and/or sunflower seeds
• 1/2 cup chopped pecans or slivered almonds (see notes)
• 1/3 cup shredded coconut (I use unsweetened; sweetened may be used)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• ¾ teaspoon kosher salt
• ¾ cup brown sugar
• ½ cup pumpkin purée (not pumpkin
pie filling)
• ¼ cup maple syrup
• ¼ cup melted coconut oil (may substitute mild-tasting oil of choice)
• 1 teaspoon vanilla
• ¾ cup dried cranberries
• Optional add-ins: lightly salted cashews or additional nuts of choice, coconut, chopped apricots, white or dark chocolate chips
Directions:
1. Preheat the oven to 325 degrees F. Line 2 baking sheets with sides with parchment paper, or lightly grease the baking sheets. If using a dark-coated baking sheet, lower the oven temperature by 25 degrees to prevent over-browning.
2. In a large bowl, combine the oats, seeds, nuts (if including), shredded coconut, pumpkin pie spice, cinnamon, salt and brown sugar.
3. In another bowl, combine the pumpkin, maple syrup, oil and vanilla.
4. Pour the wet mixture into the dry mixture, and toss until the oats are thoroughly coated.
5. Spread the granola onto the prepared baking sheet.
6. Bake for 20 minutes. Remove the granola and stir. Bake in 10 minute increments or until the granola is mostly dry and crisp (I typically bake for a total of 40 minutes; see notes). Remove the granola from the oven and cool.
7. Mix in the cranberries and any additional nuts or add-ins and store in an airtight container. Sealed tightly, the granola will stay fresh for several weeks on the counter and for a month or 2 in the refrigerator.
Note:
I like to add the nuts before baking so that they, too, are covered in the delicious flavors of this granola. Pecans, however, tend to burn more easily than the seeds and almonds. When choosing pecans, you may prefer to stir them in with the dried cranberries after baking. If you do cook them along with the granola, simply turn down the oven temperature 25 degrees if they are sufficiently brown before the granola is finished cooking.
