Gluten-Free Pumpkin Pancakes

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These are so yummy and you wont miss the gluten 🙂

Healthy Pumpkin Pancakes – adapted from Paleo Grubs

  • 1/4 cup pumpkin puree
  • 3 tbsp coconut milk
  • 1 tbsp maple syrup
  • 3 eggs
  • 1 tbsp coconut oil, melted, plus additional for pan
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
Directions –
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
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Healthier Pumpkin Spice Latte

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This was my first pumpkin spice latte ever, so I can’t compare it well to a coffee shop drink. What I can tell you is that this is like pumpkin pie in a cup! It’s also much cheaper and not full of empty calories and syrupy-goodness that is the typical coffee chain offering. Thanks for reading, enjoy!

Healthier Pumpkin Spice Latte – adapted from Detoxinista

  • 1 cup coconut milk
  • 1 cup hot brewed coffee
  • 2 tablespoons pumpkin puree
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pumpkin pie spice
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Directions – 
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Adjust flavor to taste, and serve warm.

Pumpkin Spice Bread

The apple spice bread I made two days ago is already gone… I did give my neighbor an entire loaf, so I’m not that much of a glutton 😉 As expected, the bread tasted much better the day after I made it, especially when I topped it with Kerrygold butter and popped it in the microwave! So good and none of the guilt or bloat.

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I used the exact recipe, but exchanged the apple sauce for pumpkin puree – easy swap and an even tastier product! Thanks for reading, enjoy! 🙂

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Pumpkin Bars with Cream Cheese Frosting

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Quick Post: The kids love it and I thought the flavor was just okay; but once I tried a piece straight from the fridge it was so much better…weird, but I’m okay with that 😉 Thanks for reading, enjoy!

Pumpkin Bars – adapted from Deliciously Yum

  • 4 eggs
  • 3/4 cup oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups pumpkin
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flour (250 grams)
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Frosting –
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
Directions –
Preheat oven to 350 degrees F.
In a stand mixer, beat 4 eggs. Add oil, sugar, and pumpkin and mix together.
Next, mix in baking powder, cinnamon, baking soda, salt and flour. Make sure all ingredients are well combined and no lumps remain.
Pour into ungreased 11″ x 17″ jelly roll pan and bake for 30-35 minutes. Let the bars cool completely.

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Meanwhile, blend together the cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread frosting evenly over the bars and put into fridge for 30 minutes.

Pumpkin Cinnamon Rolls

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Just some random thoughts about these pumpkin cinnamon rolls:

I searched and searched for what seemed to be the perfect pumpkin cinnamon roll recipe. It wasn’t easy, but I’m hoping that these are good!

This dough was a pain in the butt to work with because it’s so soft, but I kept my self from adding too much flour.

I made some minor tweaks to this recipe, mostly just the amounts of spices in the filling.

Next time I will add a little more spice into the dough.

I used two 10″ cake pans for this batch and one is patiently waiting in the freezer now.

The pumpkin flavor was very subtle, so even those who don’t like pumpkin might enjoy these.

I thought the flavor was great, not too sweet, nice texture, color, smell.

My kids loved them and my friend and I polished off half of these ourselves 😉

Thanks for stopping by!

Pumpkin Cinnamon Rolls – adapted from The Busty Baker via Inspired by Charm

For the Dough:

  • 1 package yeast
  • ½ cup warm water
  • ½ cup milk
  • ¼ cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 1 teaspoon salt
  • 1 tsp pumpkin pie spice
  • 1 egg
  • 4 to 5 cups all purpose flour, plus more for rolling (*I needed at least 1/2 cup more*)

Filling:

  • ½ cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

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Maple Cream Cheese Frosting –

  • 4 ounces cream cheese, room temp
  • 4 TBSP unsalted butter, room temp
  • 1 1/2 cup powdered sugar
  • 2-3 TBSP maple syrup (more to taste)
  • 2 TBSP milk (more if you want a thinner frosting)
  • a pinch of salt

Directions –

1. In a small bowl or liquid measuring cup, dissolve yeast in warm water, about 5 minutes; set aside.
2. While yeast is dissolving, heat milk in a small saucepan over medium heat until bubbles start to form around the edges and milk is warm to the touch; set aside to cool slightly.
3. In the bowl of an electric mixer, combine milk, granulated sugar, melted butter, pumpkin puree, salt, spices, and egg. Whisk together until well combined. Fit mixer with dough hook attachment. With mixer on low, add 2 cups of flour, mixing until combined. Add yeast mixture, mixing until incorporated. Add 2 remaining cups of flour and mix until combined. Raise mixer speed to medium and knead 5 minutes, until dough pulls away from the sides of the bowl, but is still slightly sticky to the touch. Add additional flour, 2 tablespoons at a time, if necessary to reach right consistency.
4. Spray a large bowl with nonstick cooking spray. Transfer the dough to the bowl and turn to coat with the cooking spray. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size, about 1 to 1 ½ hours.
5. While dough is rising, make filling: In a small bowl, mix together granulated sugar, brown sugar, cinnamon, and pumpkin pie spice until well combined; set aside. Spray a 9×13 baking pan with nonstick cooking spray; set aside.
6. When dough has doubled in size, pull edges away from the sides of the bowl to deflate. (Or go ahead and punch it down. You know you want to.) Divide dough in half; setting half aside, covered in plastic wrap to keep from drying out. On a floured work surface, roll the other half of the dough out into a 12X8 inch rectangle. Spread 4 tablespoons of butter over the dough in an even layer. Sprinkle half of the filling mixture evenly over the butter.
7. Starting with the 12-inch side, roll dough up, pinching the edge to seal. Using a serrated knife, cut roll into six 2 inch pieces. Place pieces, cut side down into prepared baking pan, leaving about ¾-inch of room in between each piece. Repeat with remaining half of dough.* Allow dough to rise in pan in a warm place until doubled in size once more, about 45 minutes more.
8. Preheat oven to 350F. Once the rolls have doubled in size, bake for 25 to 30 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before icing.

Pumpkin Cheesecake

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Last week I complained that I never get the opportunity to make desserts like this because my husband is not a fan of pumpkin anything. My home group crew saved the day when they selflessly volunteered to eat what ever pumpkin dessert I wanted to make. With all the great recipes to choose from, I decided on one I have never eaten or made. It’s been a couple of years since my last cheesecake (also a really great Fall dessert), so I hoped that this one would be worth making. Cheesecake is one of the more time-consuming desserts to make, not to mention the overnight stay in the refrigerator; but all that waiting paid off because this was a hit with everyone who tried it. It tasted better than I could have hoped! The cheesecake is so creamy and light and there was just a hint of cream cheese flavor, but the predominant flavor was pumpkin pie. This is apparently the type of cheesecake that appeals to people who don’t like cheesecake or don’t like pumpkin  pie. Everyone that tried it really enjoyed it and one even said it was better than Cheesecake Factory – what a great compliment 🙂 I made some minor tweaks to the recipe and combined some of My Baking Addiction’s recipe to Once Upon A Chef’s. My Baking Addiction shared a video with great tips to make the perfect cheesecake, like how to ensure that no water seeps into your cheesecake while it bakes in the water bath. Thanks for reading, enjoy!

Pumpkin Cheesecake – adapted from Once Upon A Chef with some tips from My Baking Addiction

For the Crust

  • 2 cups finely ground graham crackers (about 14 graham cracker sheets)
  • 1/4 granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon pumpkin pie spice

For the Filling

  • 1 15-ounce can pumpkin
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground all-spice (*optional*)
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 1-1/2 pounds (three 8-ounce packages) cream cheese, room temperature
  • 5 large eggs, room temperature

For Caramel Sauce – adapted from Kelsey’s Essentials

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon Fleur de Sel, or kosher salt

For the Crust

  1. Preheat the oven to 325 degrees. Wrap a 9-inch springform pan twice with aluminum foil (preferably heavy-duty). Take care to pull the foil all the way up the sides so that water cannot seep in from the water bath. Lightly oil the bottom and sides of the pan. Pulse the crackers (or crumbs), sugar and spices in a food processor fitted with the metal blade until finely ground. Add the butter and pulse a few times to combine. Dump the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

For the Filling

  1. Bring about 4 quarts of water to a simmer in a tea kettle (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, all-spice and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  2. With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  3. Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it’s not done. Carefully remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

For Caramel Sauce –

  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 7-10 minutes.
  2. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Pumpkin Chocolate Chip Muffins

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Who doesn’t look forward to this time of year? It’s one of my favorite because of all the season-specific flavors. Who eats pumpkin bread in the spring? That’s just wrong! 😉 If my husband loved pumpkin flavored anything, there would be far more recipes to prove my love for it – however, he loathes it…so, I know that he wouldn’t even try these. How I wish I could justify making a pumpkin cheesecake! 😉 Oh, well! More for me and the kids I guess.

Verdict: These muffins baked up fragrant, beautifully light, sweet and they’re spiced just right. Thanks for reading, enjoy! 🙂

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Pumpkin-Chocolate Chip Muffins –  adapted from Make the Bread, Buy the Butter

  • 1 ½ cups AP flour (187 grams)
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp cloves
  • ½ tsp ginger
  • ¼ tsp all spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup pumpkin puree
  • ½ cup vegetable oil (*I used grapeseed*)
  • 1 cup white sugar
  • ½ cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup semi-sweet chocolate chips
  • Oil for greasing or paper liners

Directions –

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, all-spice, baking soda and salt.

In another bowl, beat the pumpkin with the oil and sugars. Add the eggs one at a time. Beat in vanilla.

Stir dry ingredients and then chocolate chips.

Line 12 muffin cups with paper liners, or lightly grease. Scoop in batter.

Bake for 22-25 minutes or until a toothpick comes out clean. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days.

Re-Post: Pumpkin Bread

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It’s my favorite cooking and baking time of year again! I love the weather change, (which wont be happening here anytime soon), and all the comforting and hearty dishes that I wait all year to make. As soon as it cools down here, I want to make this chili,  arroz con leche, this pot roast, and of course – Thanksgiving dinner!

Anyone who loves pumpkin anything, really enjoys this bread. I have been making it for years, and in this re-post I have added all my modifications. Even my husband who isn’t at all a fan of pumpkin anything said that it tastes “okay” 😉 Thanks for reading, enjoy!

Downeast Maine Pumpkin Bread – adapted from Allrecipes

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup oil or butter – I used 1/2 grapeseed, 1/2 unsalted butter
  • 2/3 cup water
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 3 1/2 cups all-purpose flour (437 grams)
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg – fresh is best
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×5 loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Waffles

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School starts back up tomorrow, and my girl is already asking me what I’m making for breakfast…now, I’m not one of those super moms who send their kids off with a hot breakfast every morning, but I can get a few of these in the oven! 🙂 Thanks for reading, enjoy!

Pumpkin Waffles – slightly adapted from Epicurious

  • 1 1/2 cups AP flour
  • 1 cup whole wheat pastry flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 large eggs
  • 1 cup well-shaken buttermilk
  • 1 cup milk
  • 1 cup canned solid-pack pumpkin
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • Vegetable oil for brushing waffle iron or cooking spray

Directions –

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp.

Pumpkin Bread


Tomorrow morning there is a Moms4Moms meeting and it’s my table’s turn to bring cold food. I make this a lot, but the last time I made it, one of the loaves didn’t cook through as quickly as the other. For some reason, both loaves took way longer to bake than the recommended time. Hopefully this time around, I wont run into problems. I’m a bit of a perfectionist when it comes to my food, so I threw away the loaf that didn’t quite get there…I was so bummed about it. I will be sure to keep an eye on my oven thermometer and give both loaf pans plenty of space in the oven. Also, the last time I made it I didn’t have any ground cloves! I have been shopping around for that spice for weeks now. At Publix, they cost anywhere from 4.99 to 7.99! I couldn’t find ground cloves at Target, and the specialty store I went to sold theirs for over 8 dollars – why are they so expensive? Well, today I had to suck it up and purchase the tiny container you can see in the ingredients picture. Next time I am in the need for several different spices, I’m going to shop online. I looked around at different sites, and every thing was much cheaper.

I love the way the house smelled when these were baking. Weirdness happened again with this recipe. One loaf took a good 10 minutes longer to finish baking than the other one. I made sure that it cooked through as I poked it with a toothpick in several places. I’ll know for sure once I cut into these later on tonight. The kids love this bread and I do too, but the last time I made it they didn’t get any. I may just take one and a half of the loaves to the meeting tomorrow. I am also bringing red grapes so I’m not being stingy with the goods! Thanks for reading, enjoy!

Pumpkin Bread Ingredients – adapted from Allrecipes.com

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil – you can substitute all or half the oil with unsweetened apple sauce
  • 2/3 cup water
  • 3 cups white sugar – I always use half white/half light brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg – fresh is best
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.