#2,794: Gluten Free Pumpkin Doughnuts

First of all, ignore the lumpy icing in this picture.  This was the first batch I made and I've finally learned that you cannot add a solid to a liquid and expect it to fully incorporate (i.e. flour into a hot sauce; powdered sugar in to hot maple syrup and butter; gelatin into fruit puree, etc.  #NOTtalkingfromexperience).  Happy first day of October and all things pumpkin!  See that cute background?!  I told Brian I needed a Halloween background and he told me to use his tie.  HA...it worked.  I now have a WHOLE LOT OF potential backgrounds for my pictures, although his ties might start getting messy that way!  

I was on a hunt for a gluten free pumpkin doughnut (and an excuse to buy a doughnut pan!), so I figured I'd give these doughnuts a try.  The first batch was devoured very quickly, even by Brian who I had to promise his did NOT have pumpkin in his.  I've made these a few times since and we fight over the last one every time.  These are really easy to make and I love the maple frosting/glaze.  Definitely give these a try!

For the Pumpkin Doughnuts:

3 tablespoons butter

½ cup granulated sugar

1 cup pumpkin purée

3 eggs

2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1½ cups brown rice flour

1 cup almond flour

For the Maple Glaze:

4 tablespoons butter

½ cup maple syrup

1⅓ cups confectioners’ sugar

Preheat your oven to 350°.

Cream together the butter and sugar for 1 minute on medium to high speed. Add in the pumpkin purée and mix for another 30 seconds. Scrape down the bowl.

Add in the eggs, one by one, and mix on medium speed for 30 seconds.

In a separate bowl, mix together the baking soda, pumpkin pie spice and flours. Add the dry ingredients to the wet and mix together for 1 minute.

Spray your doughnut pan with nonstick cooking spray. Fill a piping bag with your doughnut batter and pipe the batter into your doughnut pan. Bake for 12 to 13 minutes. Remove the doughnuts from the oven and let cool on a cooling rack.

While the doughnuts are cooling, make the glaze: In a sauté pan over medium heat, melt the butter and whisk in the maple syrup. Once the butter has melted, remove from the heat and whisk in the confectioners’ sugar.

Dip each doughnut face down into the glaze. Let dry on parchment paper, then serve.

#2,791: Vegetarian Pumpkin Squash Chili

If you saw my post yesterday, you saw that I've been making cinnamon sugar pumpkin bread.  Well when you have leftover pumpkin puree you've got to use it up some how, so you make pumpkin chili with it!  (OR you just use it as an excuse to try another new recipe!).  At first, I was going to leave out the adobo sauce because I'm not a huge fan of it, but I was also leaving out the bourbon so I had to add one or the other.  It definitely needed it to enhance the flavor.  I was a fan of this chili!  It was even better with sour cream and green onion added to it, but still good without it.

This recipe is healthy, filling, and comforting...what else can you ask for this time of year?!

1 tablespoon grapeseed oil

1 medium onion, minced

3 garlic cloves, minced

1 red pepper, diced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon sea salt

½ cup bourbon (I omitted)

1 - 14-ounce can of pumpkin (NOT pumpkin pie mix)

1 - 28-ounce can of crushed tomatoes

1 - 19-ounce can of kidney beans

1 19 ounce can of navy beans 

1 small butternut squash, cut into 1-inch cubes

1 tablespoon chipotle peppers pureed with adobo sauce

2 cups of corn, cut from 2 cobs or frozen

Optional garnishes: grated white cheddar, green onions, chili powder

Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin and sea salt and let it cook for 1 minute more.

Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.

Serve the pumpkin chili with the cheddar, green onions, and chili powder, if using.

#2,790: Cinnamon Sugar Pumpkin Bread

Since taking a leave from work, my kids often come home to some sort of baked good for an after school snack now (added perk of mom being home).  Usually they badger me to find out what weird or healthy ingredient I added to it but then once I can get them to try it, they are usually pretty happy.  This recipe was one of those recipes.  They could tell by the color there was something in this and it wasn't a form of banana bread, but the cinnamon-sugar topping persuaded them to at least try it.  They devoured this mini loaf.  I think I've make this two or three times again since!  Hey it's pumpkin season, it's the perfect time to make this recipe!  Plus it freezes well so I can pretty much always have some on hand for breakfast OR for after school snacks. 

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/4 teaspoon salt, or to taste

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

3/4 cup pumpkin puree (not pumpkin pie filling)

1/3 cup vegetable oil, canola oil, or liquid-state coconut oil 

1/4 cup Unsweetened Vanilla Almond milk

2 tablespoons mild or medium molasses (I omitted)

2 teaspoons vanilla extract

Cinnamon Sugar Topping

3 tablespoons granulated sugar, divided 3 ways

1 1/2 teaspoons cinnamon, divided 3 ways

Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.

To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.

To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t over mix.

Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.

Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.

Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).  Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. 

Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

#2,667: Cassava Flour Pumpkin muffins

Ok, so these might not be the cutest muffins I've ever made, but they are healthy, gluten free, and have a veggie in it (yeah for sneaking in veggies for my kids!).  Obviously if you choose to use applesauce instead of the pumpkin puree it won't have this cool orange hue to it.  I was also super excited that I could use up over-ripe bananas that wasn't a banana bread recipe too!  These are good!  My kids liked them too, so I have a bunch in the freezer for when school starts next week. (Sob).  I made some of these in muffin paper liners and a few in silicone muffins liners.  The ones in the silicone muffin liners cooked better and were so much easier to get out.  The paper ones wanted to stick to the muffins a bit and was a little bit annoying to get out.  So I'd suggest either not using liners at all (and grease your muffin tin well) or use silicone!   

1 1/2 cups cassava flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

1 cup dairy-free chocolate chips

2 eggs

2 ripe bananas

1/2 cup unsweetened applesauce or pumpkin puree

½ cup unsweetened almond milk

2 tablespooons coconut oil, melted

½ teaspoon vanilla extract

Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray.

Combine the cassava flour, baking powder, cinnamon, and chocolate chips in a large mixing bowl. Use a spatula to stir together.

Next, place the eggs, bananas, applesauce or pumpkin puree, almond milk, coconut oil, and vanilla into the base of a food processor (I threw mine in the blender instead). Pulse on high until ingredients are combined, about 15-20 seconds total.

Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir well.

Pour the batter into the muffin tin bake for 40 minutes (that seemed like a lot!  I did 30 minutes) or until the muffins are golden brown. Serve warm or at room temperature, and refrigerator or freeze leftovers.

#2,663: Flourless (GF) Pumpkin Cookies

Ignore the weird orange color these cookies give off.  Yes they really do look like that, but I'll be a tiny bit honest...that makes me happy because that means the kids are actually going to get a veggie in them when they eat these!  :)  My kids love helping make no-bake oatmeal balls and ask to make them often.  I love that this is even easier because there's less ingredients and they don't make as much of a mess on their hands trying to form them.  

We really like these!  And if you freeze them to eat later, make sure you let them thaw first or pop them into the microwave for a few seconds, otherwise you won't even be able to bite into them! 

2 cups gluten free quick oats (or whatever oats you have on hand!)

1 cup pumpkin puree 

1/4 cup granulated sweetener of choice (I used swerve sugar substitute)

Cinnamon (optional; I just sprinkled a little bit in)

Chocolate chips or nuts (optional, I threw in some mini chocolate chips)

Preheat the oven to 350 degrees and lightly grease a baking tray and set aside.

In a large mixing bowl, combine the oats, pumpkin, cinnamon (if using), and granulated sweetener of choice and mix well. Add the chocolate chips or nuts if desired. 

I changed this step so my suggestion is next!  Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. 

Forget that....that's too messy.  I used a cookie scoop and just portioned out mounds of dough.  Then I flattened with my hand at the end and just made sure each one was relatively compacted.

Bake for 12-15 minutes, until lightly browned.

Remove and allow to cool completely.  You can store in a container up to a week (yeah right!), or just throw them in the freezer after they cool completely.  

#2,067: Pumpkin Banana Bread (Eggless)

I had 2 very, very ripe bananas on my counter needing to be used up.  I'm on a healthier bread/muffin kick lately so I knew I wanted to sneak a veggie in as well, and I had a can of pumpkin puree in my pantry that would totally fit the bill for that!  I've seen this recipe many times so I actually had to go back and search my blog to see if I've made this before.  I was quite surprised that I had not!

I let the kids try this after they got home from school and they were all excited to try it.  I think the chocolate chips on top were their main motivator.  But they all ate it and said they enjoyed it.  And when I offered up a second small piece, they all ran over to get another one.  I'd say that's a very good sign.

As you can see from the photo this is a little over done.  I kind of forgot it was still in the oven.  Because I over cooked it, it's a bit dense but it is still good.  I would definitely make this again.  And I love loaf recipes because it's less mess to clean up!  I hate cleaning out muffin tins!

2 cups flour 

1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger 

1/2 tsp pumpkin pie spice

1 1/2 cup mashed, overripe banana 

1/2 cup pumpkin puree 

1/2 cup pure maple syrup, honey, or agave

2 tbsp sweetener of choice (I used 1 tbsp sugar)

1/3 cup oil OR milk of choice

2 tsp pure vanilla extract

1/2 cup chocolate chips, optional (I used minis)

Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. 

In a large mixing bowl, combine all dry ingredients. 

Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter.  Fold in the chocolate chips.  Smooth into the prepared pan. If desired, press some extra chocolate chips into the top.

Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Because ovens may vary, if it’s still under cooked after this time then just turn the heat back on and cook–checking every 5 minutes–until firm. (I definitely had to let mine cook longer, but I forgot about it so that's why it looks a little too brown!)

Let cool completely, then cover and refrigerate overnight.

Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

#2,012: Pumpkin Cake Muffins (or Doughnuts)

I had a bag of self-rising flour that I wanted to try and use up, so when I found this recipe for pumpkin muffins, I knew they would be perfect to make for breakfast for my kids this time of year.  The original recipe is for pumpkin doughnuts, but I don't have a doughnut pan.  Thankfully, the recipe said to just bake them in muffin tins instead.  So I got 48 mini muffins out of this recipe instead of the dougnuts.  I think I need to ask for doughnut pans for Christmas!  I let my kids try these for dessert tonight, and they loved them!  They are very excited for breakfast tomorrow.  :)

The original recipe calls for 1 1/2 cups of sugar, which, in my opinion is WAY too much.  So I cut that back to 2/3 cup of sugar which was still plenty!  They aren't overly sweet, but sweet enough for my kids to enjoy them. 

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar (I only used 2/3 cup)

1 1/2 cups pumpkin purée (I used a 15 oz of canned pumpkin)

1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger)

1/2 teaspoon salt

2 cups self-rising flour

COATING

3 tablespoons cinnamon-sugar

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, and salt until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for about 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.  (My mini muffins needed about 16 minutes to fully bake).

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

(The faster you do this step, the more coated with cinnamon-sugar it will be.  I let them cool for 3 minutes, and the cinnamon-sugar just barely coated them...I preferred that though).  While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

Cool completely, and store (not wrapped tight) at room temperature for several days.

Yield: 12 doughnuts or 15 muffins (or 48 mini muffins).

NOTE: 

Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.

#1,877: Pumpkin Oatmeal Bars

I had about a cup of canned pumpkin leftover from the Pumpkin and Oat Cookies I made for my kids, and knew I couldn't let this yummy veggie go to waste.  So I did a quick google search for pumpkin muffins (I wanted to make something healthier for my kids for breakfast) and came across this recipe which I adapted a little (obviously 1 adaption was to make it into bars instead of muffins).  Let's be honest, as much as I love cooking, the less time I have to spend prepping or cleaning up, the happier I am.  These fell apart a little when I tried to cut them before they cooled (only becuase I was too impatient to try them), but held together pretty nicely when I did actually give them time to cool.  My kids LOVED these.  As soon as the pan was gone, my kids asked me to make them again!!  I am more than happy to oblige!  :) 

1 cup pumpkin puree

1/2 cup pure maple syrup

2 eggs

1 tablespoon vanilla extract

4 tablespoons almond butter (I used 3 tbsp melted coconut oil)

1/4 cup unsweetened vanilla almond milk

2 and 1/4 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup dark chocolate chips

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.  (I used an 8x8 pan)

Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.  (I put the pumpkin, syrup, eggs, vanilla, almond milk, and coconut oil in a blender.  Then I put everything in a bowl and mixed it together so that the oatmeal was more chunky).  

Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.

Allow to to cool for at least 10-15 minutes.  

#1,876: Pumpkin and Oat Cookies

This recipe has been posted on my fridge for weeks now, just waiting for me to make it.  I found it in a recent issue of a magazine that was sent by our local grocery store.  I kept avoiding making this recipe because I figured I would love it.  Then my 10 year old asked if we could make it and I gave in.  I shouldn't have because I could have eaten all of these myself!  We ended up giving some away, and I let the kids eat a few for breakfast, packed up a bunch for their lunch, and kept letting them have one as a snack so I wouldn't eat any more.  The kids loved these as much as I did!  Hey at least the kids are getting in some pumpkin and oatmeal with these cookies!  Maybe that can ofset the sugar a little bit!!  :) 

2 1/2 c flour

1 1/4 c old fashioned oats

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

10 tbsp butter, softened

1 c brown sugar

2/3 c granulated sugar

1 large egg

1 c pumpkin puree

1 tsp vanilla

1 c chocolate chips 

Line 2 baking sheets with parchment paper.  Preheat oven to 350 degrees.  

In a medium bowl whisk together flour, oats, baking soda, cinnamon, and salt.  Set aside.

In a large bowl beat the butter until creamy.  Add sugars and beat until fluffy.  Beat in egg, then pumpkin and vanilla.

Add flour mixture; mix until soft dough forms.  Beat in chocolate chips.  Refrigerate dough for 1 hour. 

Scoop rounded tablespoons of dough and place on prepared baking sheets (12 to a sheet).  Bake until cookies are puffy and firm to the touch (12-15 minutes).  Cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.  Cookies will keep tightly covered in container for about 5 days.  

#1,737: Baked Pumpkin Squares

I had leftover pumpkin from the Breakfast Oatmeal Cupcakes, so I figured I'd make another pumpkin oatmeal breakfast to freeze for the next week or two when I go back to school.  These taste really similar to the Oatmeal Cups I made a few days ago since they both have pumpkin and nuts in it.  That's okay though, it still gives me more easy breakfasts ready to go in the freezer.  This recipe didn't make many squares, and I was supposed to use mini muffin tins for this but I used my Pampered Chef square brownie pan instead since there is literally no clean up or struggles to get the muffins out of the tin!  I've been known to throw muffin tins out before instead of trying to scrub them clean! 

1 banana

1 egg

1 cup oats

1/2 cup pumpkin

1 tsp vanilla

1/2 tsp pumpkin pie spice

1/4 tsp kosher salt

1/4 cup raisins

3/4 cup milk

1/2 tsp baking powder

Preheat oven to 375*.  Beat eggs and add all other ingredients in a large bowl. Mix together.

Grease a mini muffin tin well and pour batter in to the brim.  Bake for about 15 minutes, or until cooked through.

Allow to cool completely before removing or your oatmeal might stick. Use a knife to cut along the edges and twist to remove.

#1,735: Baked pumpkin oatmeal cups

Oh my gosh, these were seriously so good, I'm still thinking about them in my freezer and thinking I will eat them for breakfast again tomorrow!  These are going to make a wonderful, healthy, and quick breakfast when winter break is over!  

5 cups rolled oats
2 1/2 cups over-ripe mashed banana (I used canned pumpkin)
1 tsp salt
5 stevia packets
optional: 2/3 cup mini chocolate chips (I omitted)
2 2/3 cups water
1/4 cup plus 1 tbsp coconut or veg oil
2 1/2 tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc. (I added some shredded coconut and some cranberry trail mix)

Preheat oven to 380 F, and line 24-25 cupcake tins.

In a large mixing bowl, combine all dry ingredients and stir very well.

In a separate bowl, combine and stir all wet ingredients (including banana (pumpkin)). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated. 

#1,706: Pumpkin Chili

I made a few alterations to this recipe based on items I already had on hand.  Plus I'm not a huge chicken soup fan, so I substituted cooked ground turkey instead.  Overall I do like this recipe.  I think I would have liked it more with the black beans, but I thought I had some but didn't, so decided to use a few handfuls of lentils instead.  This is a comforting dish to eat this time of year, and I like the addition of the pumpkin, it goes well with the diced tomatoes.  

1 tablespoon olive oil

1 medium sweet yellow pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

3 cups reduced-sodium chicken broth

1 can (15 ounces) solid-pack pumpkin (I used about 3/4 of the can)

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons chili powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon smoked paprika

2 cans (15 ounces each) black beans, rinsed and drained (I used lentils)

1-1/2 cups shredded cooked chicken (I used ground turkey)

1/4 cup chopped fresh cilantro or parsley (I used both!)

In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.

Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through. Yield: 8 servings (2-1/2 quarts).

#1,692: Pumpkin Applesauce Muffins

I had high hopes for this recipe, but once they came out of the oven, I was sure my kids were going to hate these. I almost threw them out right away.  But I put them in the fridge and gave them to my kids the next morning,  To my happy surprise, they liked them!  All 3 of them liked them!  Seriously?!  Sometimes I cannot predict what they will like.  Are these the best muffins we've ever had?  No.  But for a low sugar, healthy alternative to breakfast, I'm glad they liked these and I would make these again. 

3/4 cup gluten free plain flour

3/4 cup buckwheat flour or gluten free oat flour (I used whole wheat)

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp all spice

Pinch of salt

1/2 cup egg whites or 2 eggs

1 cup pumpkin puree 

1 cup unsweetened applesauce (my applesauce had some sugar in it, so I omitted the honey below)

1/4 C-1/2 C honey (I omitted)

2 tsp vanilla

Preheat oven to 180°C/350°F

In a bowl, combine flours, baking powder, baking powder, baking soda, spices and a pinch of salt.

Combine your egg choice with the pumpkin puree, applesauce, honey and vanilla.

Pour your wet ingredients into your dry ingredients, mixing until just combined.

Bake for 10-20 minutes, depending on size, until a skewer removes clean.

#1,679: Pumpkin Crumb Coffee Cake

A day off from school = a day to bake something for my family!  :)  THREE years ago I pinned this recipe to one of my pinterest boards, and if you've been following my posts the last few months you've noticed that I'm trying to get older recipes off my boards!  No sense in pinning a recipe to try and then letting a ton of time go by before trying it.  So since I had a few extra minutes this morning before we leave for my aunt's house for Thanksgiving, I figured I'd whip up these pumpkin crumb coffee cakes, and hopefully also take some with me to share with my family. 

I didn't want to make one large cake, so I made this recipe into 2 smaller loaf pans, and then 12 large muffins (I used my square pampered chef muffin tins).  I wasn't so sure my kids would like this, but they devoured them!  I had to cut them off after 2!  These are a tad dense and a bit dry in my opinion, but that obviously didn't stop me from eating a mini one.  :)  Yep, I'd eat these again!

1 cup all-purpose flour

1/2 cup packed dark brown sugar

Pinch of salt

1 1/2 teaspoons cinnamon

6 tablespoons unsalted butter, cold, cut into pieces

Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1 15-oz. can pumpkin

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup packed dark brown sugar

2 large eggs, at room temperature, lightly beaten

Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.

Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

#1,661: Kale salad with pumpkin vinaigrette

I had some leftover pumpkin and was trying to think of another recipe to use in it, and then I came across this recipe and was super excited to give it a try!  I didn't think I was going to love this recipe, but I LOVED it.  I will admit though I cut back on some of the calories by thinning this out with water instead of more oil.  It was super thick and definitely needed to be thinned out even more with either water or olive oil.  I probably used about 1/4 c water to this recipe but next time I will use even more.  

1/2 cup extra virgin olive oil

1/3 cup pumpkin puree

1/4 cup apple cider vinegar

2 tablespoons maple syrup (I used honey)

1 teaspoon Dijon-style mustard

Salt and freshly ground pepper, to taste

6 cups shredded kale

1/2 cup dried cranberries

1/4 cup roasted, salted pumpkin seeds

1/4 cup crumbled feta cheese (I omitted...although it would be great in this recipe too!)

In a screw-top jar (I used my blender), combine oil, pumpkin puree, apple cider vinegar, maple syrup, mustard, salt and pepper. Cover and shake well to combine.

Place the kale in a large bowl and drizzle with 3 Tbs. of the dressing. Use your hands to massage the dressing into the kale until fully coated and slightly softened. Add the cranberries, and seeds. Drizzle with an additional 3 Tbs. of the vinaigrette and toss well. Sprinkle with crumbled feta to serve. Reserve remaining dressing in the refrigerator in an airtight container for up to 3 days.

#1,653: Homemade Pumpkin Spice Coffee Creamer with Essential Oils

I found this recipe somewhere online and was excited to give it a try.  The original recipe I saw used canned unsweetened coconut milk, but I am in love with this coconut creamer from Trader Joe's, so I decided to use this instead.  Personally, I really liked this, but the oils gave this a slightly more bitter flavor.  I think I expected it to be sweet...not sure why.  BUT I did like this.  And I put it all in a mason jar after I blended it up so that I can just shake the jar and pour it in my coffee in the morning.  

I love that there are the added benefits of the oils I used, especially anti-viral properties during this time of year!  Anything to help keep us healthy right?!!?

2 c unsweetened coconut milk (I used coconut creamer)
1/3 c pure pumpkin
1 drop Cinnamon Bark Essential Oil
1 drop Clove Essential Oil
Optional: 1 drop Ginger Essential Oil (I omitted, but added a tiny pinch of ground ginger)
1 tsp pure vanilla extract

Add all ingredients to a blender and blend until smooth.  Store in an airtight container in the fridge, and shake well before using. 

#1,633: Pumpkin Pie Energy Bites

These look way better than they photograph, yet they look nothing like the original recipe I found.  NOTHING like it.  These are good, but I would not make them again.  They were too soft to keep in the fridge, and yet didn't completely solidify in the freezer, so they just had a cold popsicle texture to it (which I personally hate eating/biting cold popsicles).

The flavor was really good though and these are healthy, but not something I could transport too easily without fear of it just kind of mushing all together.  

1 cup pitted Medjool dates

1/2 cup pecans

1/3 cup pumpkin puree

1/4 cup unsweetened coconut flakes

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

Pinch of salt

Place the dates into a small bowl and cover with water. Let soak for 10 minutes, then drain.

Place the pecans into a food processor and pulse until finely ground. Add in the rest of the ingredients, including the soaked dates. Pulse until combined. Adjust the spices to taste. Place into the refrigerator for 30 minutes to chill.

Use your hands to form the dough into small balls. Store in the refrigerator in an airtight container.

#1,518: Crustless Pumpkin Pie

Here's a recipe that my friend Jaime requested I try out for her.  I had some leftover canned pumpkin in my fridge needing to get used, so I figured it was the perfect time to try it out.  

I LIKED this recipe but didn't love it. But I LOVE pumpkin pie and I definitely love the crust that is missing from this recipe. However if you don't mind the crust being gone, my guess is you will like this. 

15 oz can of pure pumpkin
12 oz can fat free evaporated skim milk
3/4 c egg substitute (or 3 egg whites)
1/2 tsp salt
3 Tbsp pumpkin pie spices
1 tsp vanilla
2/3 c splenda or sugar (I used 3 packets of stevia)

Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.

Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean. Cool completely.