Pumpkin time!

One of the greatest things about fall is the abundance of pumpkin in EVERYTHING! I love it! Pumpkin has become a standard part of my grocery shopping list... Can never have too much at this time of year. And here are two amazing (and semi-healthy) pumpkin recipes I have recently discovered!

Pumpkin Pancakes

Yum, yum, yum...and another yum if you top it with a spiced apple compote.

Ingredients

3 tablespoons butter, melted
3/4 cup pumpkin puree
1 egg, beaten
1 cup milk
1 1/4 cup whole wheat flour
1/4 cup white flour
1 tablespoon brown sugar
1 teaspoon cinnamon
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon salt

Mix together wet ingredients in a large bowl. Mix dry ingredients in separate bowl. Add the dry ingredients to the wet, stirring just to combine. Heat pan over medium heat, spray with non-stick cooking spray, and cook pancakes about 3 minutes per side (this batter is a bit more dense, and needs a little more cooking time than regular pancakes).

To make spiced apple compote, melt 2 tablespoons of butter in a small saucepan over med-low heat. Add 2 chopped apples, 1 tablespoon brown sugar, 1/2 tablespoon pumpkin pie spice, and a dash of salt. Cook over med-low heat, until apples are soft. (Note: this only makes enough for half the pancakes).

Pumpkin Bread from Domestic Revolt

This delicious, moist loaf has no added fat and can easily be made with half whole wheat flour.  Also great with a sprinkling of chopped nuts over the top (I used hazelnuts).



Ingredients

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1 15 ounce can pumpkin
2 eggs





Preheat oven to 325, and grease a 9x5 loaf pan.  In a large bowl, whisk together all the dry ingredients.

In a separate bowl, beat together the eggs, pumpkin, and water. Add this mixture to the dry ingredients and mix until just incorporated.

Pour into prepared pan and bake for 80 to 90 minutes or until it tests done with a toothpick.  Remove from the pan and cool on a wire rack. This bread tastes better the day after its baked once the spices have mingled a bit.