Tag Archives: pumpkin

Pumpkin Chocolate Chip Energy Bars

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pumpkin chocolate chip energy bars

Last spring, I was addicted to making homemade granola bars. I blogged about a couple recipes, but also had a some serious flops. Like the burnt cherry-almond granola bars or the pumpkin granola bars that were  a weird combination between crunchy granola bar and thick oatmeal. Not good. Not good at all, friends. Truth be told, I had sort of given up on the idea of pumpkin granola bars after that incident. But then I saw this recipe from Michelle at The Lively Kitchen, and I was smitten. I knew I had to try it. Her Pumpkin Chocolate Chip Energy Bars sounded incredible with two of my favorite flavors, and they also looked crisp instead of mushy.

On Sunday, the stars aligned.* I was at the grocery store picking up a few things for the week when I thought I should get some snacks for the trip to Florida. I’ll be flying on Wednesday during lunchtime and am anticipating the hunger of a really late and/or expensive lunch already. So I started looking at the granola and energy bar selection and was sorely disappointed. Everything was either sugar laden** or uber expensive. So I walked away from the cereal aisle and headed home to my kitchen, ready to get to work. I love how this recipe incorporates a bunch of pantry staples and was very impressed with how well the batter held together before baking. While the bars were baking, my kitchen was filled with a delicious spiced aroma. It took all of my will-power to let them cool completely before cutting, but once they were there, all bets were off. Though they are not as crisp as the quintessential granola bar, they are about a billion steps up from pumpkin granola bar attempt #1–a definite win in my book.

Ben and I both agreed that these bars are great. They are flavorful, filling, and portable–three essentials for snacks in our house. I have a feeling we’ll be fighting over every last one until the bitter end I make more. For now, I’ll just stare at this and enjoy… the kitchen is a little too far away right now…

pumpkin chocolate chip energy bars

*I don’t really know what it means when “the stars align” and I don’t really believe in that sort of thing anyway, but it sounded good so I went with it. :)

**I know this recipe has sugar in it, but I know what it is and where it came from. That’s loads better to me!

Pumpkin Chocolate Chip Energy Bars [adapted slightly from The Lively Kitchen]
printable version

Ingredients:

  • 3 tablespoons ground flaxseeds
  • 1/4 cup water
  • 2 cups old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup sugar
  • 1/3 cup mini chocolate chips
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1/3 cup pumpkin puree

Directions:

Preheat oven 375 degrees F. Grease an 8×8 inch pan with baking spray.

In a small bowl, stir together flaxseeds and water. The mixture will start to gel. In a large bowl, stir together all dry ingredients: oats, flour, baking powder, pumpkin pie spice, sugar, and chocolate chips. Add maple syrup, almond butter [I microwaved mine for about 30 seconds to soften it up a bit first], and pumpkin to the gelled flaxseed mixture. Stir together well, then fold into dry ingredients until fully combined. The mixture will be thick, and to be honest, I used my hands to speed the process up.

Spoon batter into prepared pan and use the back of a spoon to even out the mixture. Bake for 14-16 minutes or until set. Do not overbake, bars will harden a bit as they cool. Cool completely before cutting.

Time: 25 minutes [10 minutes active].

Yield: 12 bars.

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Homemade Pumpkin Spice Lattes–sans espresso machine!

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Okay, so I know this fall there have been about a zillion variations of DIY pumpkin spice latte recipes online. But I kept making excuses for making them, even though I was craving that pumpkin spice-flavored syrup.

I didn’t have any cinnamon sticks [remedied with a trip to Sam's... big jar for under $4! Apparently sticks > ground.] or any cheesecloth [it's $2 at the grocery store], and lastly, I certainly didn’t have a fancypants espresso machine. No way to get steamed milk. Ummm… yeah, can’t get past that obstacle for cheap. Or can you? A little googling and apparently some Mason jar-shaking action has somewhat of the same effect. Not exactly the same, but close enough. I was quite impressed with myself after testing out that googled solution. Thankfully I’ve been working out! I combined that milk with some fall-spiced pumpkin simple syrup I cooked up in a jiffy, freshly brewed espresso blend coffee, whipped cream, and cinnamon and had myself a nice, fancy coffeeshop-worthy beverage.

If you don’t want to go to all the trouble of a DIY latte and would rather leave that to the professionals, this syrup is also fabulous stirred into coffee, hot chocolate, and probably even ice cream [though I haven't tried it yet]. It’s easier than you think–I promise!

Homemade Pumpkin Spice Latte [from Annie's Eats]
printable version

Ingredients:

for syrup

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 4 cinnamon sticks
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 3 tablespoons pumpkin puree

for latte

  • 6 ounces skim milk
  • 3 ounces brewed espresso or strong coffee
  • 1-2 tablespoons pumpkin spice syrup
  • whipped cream and ground cinnamon for topping

Directions:

Stir together water and sugar in medium saucepan set over medium-high heat. Stir from time to time until sugar dissolves. Add cinnamon sticks and whisk in spices, then stir in pumpkin puree. Cook for 5 minutes, stirring continually. Do not let mixture boil. Remove from heat and cool for 15 minutes. Then, strain syrup through a cheesecloth and store in the refrigerator in a sealed container.

To make latte, pour milk into a Mason jar, screw on lid, and then shake for 60 seconds. Then remove lid and microwave for about 60 seconds or until hot, transferring to a larger container or bowl if necessary. [I did this so that it wouldn't overflow.] Pour into a large mug and stir in coffee. Drizzle in pumpkin spice syrup then top with whipped cream and cinnamon as desired.

31 days of pumpkin

Individual Pumpkin Pie Parfaits

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Sometimes, a picture is worth 1000 words.

I think now is one of those times.

Let me explain, in case you’re confused. Oreo crust. Pumpkin pudding. Whipped cream. Oreo. Pumpkin. Whip. Oreo. Delicious spoonfuls of marvelousness coming your way. Yes, please.

Individual Pumpkin Pie Parfaits are like a cup of pumpkin pie, except 1000% easier and [dare I say] way more delicious. I made these recently when we had friends over for dinner because they could be made ahead of time from ingredients already in my fridge and pantry. I typically go for over the top baked desserts when I’m cooking for company and so often just forget about pudding or easy chilled treats, but these parfaits are a good reminder to think beyond the oven and experience fall in a new way. Pumpkin and chocolate just can’t be beat this time of year.

Individual Pumpkin Pie Parfaits [adapted from My Name is Snickerdoodle and The Avid Appetite]
printable version

Ingredients:

  • 1 small box [3.4 ounce package] instant vanilla pudding
  • 2 1/2 cups milk, divided
  • 1 envelope Dream Whip
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 2 tablespoons powdered sugar
  • 1 cup crushed Oreos [8-10]
  • 1 tablespoon butter, melted

Directions:

In a medium bowl, combine vanilla pudding powder and 2 cups milk. Beat with a wire whisk for 2 minutes then cover and refrigerate for 5 minutes.

Meanwhile, in a stand mixer, whisk Dream Whip envelope, 1/2 cup milk, and vanilla on low for two minutes. Use a spatula to scrape the sides of the bowl, then beat on high for 5-8 minutes or until stiff peaks form.

Remove pudding from refrigerator and stir in pumpkin pie spice and pumpkin puree. Set aside. Stir powdered sugar into Dream Whip mixture. Set aside.

Mix together Oreo crumbs and melted butter. Press 1 tablespoon into the bottom of four small dessert glasses or bowls, then top with 1/4 cup pudding, and 1/4 cup Dream Whip*. Repeat, ending with cookie crumbs.

Refrigerate until ready to serve, up to 4 hours.

Notes:

Can substitute 2 cups Cool Whip or Whipped Cream for the Dream Whip. I just used what I had at home.

31 days of pumpkin

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Spice Islands.

Pumpkin Biscuits

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Classic meets seasonal fantastic in this amazing biscuit. Pumpkin biscuits are buttery and flaky; everything a good biscuit should be but with a hint of sweetness and pumpkin flavor, enhanced by a smattering of cinnamon and nutmeg.

pumpkin biscuits in basket

These biscuits are perfect for dipping into thick soups and stews on cold nights. The pumpkin flavor is not overwhelming by any means, but it is unmistakably present. When I first made these biscuits, I planned on making only one batch. However, I accidentally poured a full cup of milk into the pumpkin and maple syrup mixture and as a result, had to make a double batch so as not to make waste–and boy! was I glad I did that.  A couple weeks later and we still have a few leftover in the freezer, bagged and ready to toss into weekday lunches. They are so delicious that I think I’ll make more when we run out. And they are super easy to mix up so that will be no problem at all! Hope you enjoy them as much as we do.

Pumpkin Biscuits [from Sugarcrafter]
printable version

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • pinch salt
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, very cold [I cut the butter into quarters and stuck it in the freezer for a few minutes.]
  • 3/4 cup pure pumpkin puree
  • 1/2 cup milk
  • 2 tablespoons maple syrup

Directions:

Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.

In a large bowl, stir together flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Using a pastry blender or two knives, cut in butter.

In another bowl, whisk together pumpkin, milk, and maple syrup. Then, pour mixture into dry ingredients and stir until combined.

Gently knead together on a floured countertop. Roll out and then cut into circles with a biscuit cutter. Place on prepared baking sheet. Alternatively, simply scoop out with a large spoon and drop onto baking sheet.

Bake 12-14 minutes or until golden brown. Serve warm.

Time: 25 minutes [10 minutes active].

Yield: 6 biscuits.

31 days of pumpkin

Pumpkin Spice Mini Muffins

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So, these are still my most favorite muffins of all time, not to mention the treat that got me addicted to pumpkin in the first place, but you know me… I just had to try another recipe. I had to see if there *might* be some other pumpkin muffins that compare. And let me tell you, these muffins are fantastic.

pumpkin spice muffins

These light and springy Pumpkin Spice Mini Muffins are so flavorful and addicting. What really makes these fall treats pop is the swirl of pumpkin pie spice in the mix, mingling with a pumpkin and banana-laced batter.

I know making your own pumpkin pie spice blend is the hot thing to do these days, but personally, I swear by Trader Joe’s Pumpkin Pie Spice. I love how this blend includes more than the typical cinnamon, ginger, nutmeg, and cloves–mixing in lemon peel and cardamom takes a typical fall flavor palate from simple to sophisticated. I know I could buy my own cardamom and ground lemon peel and make my own mix, but at $1.99 per jar, my buddy T.J. can’t be beat.

Dipping the warm muffins in a mixture of pumpkin pie spice sugar [like cinnamon sugar, but way better] after they come out of the oven takes these muffins over the top. They’re almost reminiscent of tiny little pumpkin spice doughnut holes that no one can resist, including me. I think I need to go make another batch right away!

lined up pumpkin spice muffins on a balcony

Pumpkin Spice Mini Muffins [from Iowa Girl Eats]
printable version

Ingredients:

  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  •  2 teaspoons pumpkin pie spice
  • 3/4 of a medium sized banana, mashed
  • 1/4 cup canola oil
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin
  • 1/2 cup skim milk
  • 1/4 cup white sugar
  • 1 tablespoon pumpkin pie spice
  • 1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Spray two mini muffin pans with nonstick cooking spray.

In a large bowl, stir together flour, baking powder, baking soda, and 2 teaspoons pumpkin pie spice. In a smaller bowl, mix together banana, oil, brown sugar, vanilla, pumpkin, and milk until well combined.

Fold wet ingredients into the dry ingredients gently. Spoon batter into prepared pans. Bake for 8-10 minutes or until muffins spring back when touched and a toothpick inserted in the middle comes out clean. Remove

Meanwhile, mix together white sugar and 1 tablespoon pumpkin pie spice in a small bowl.

Cool in tins for 3 minutes, then remove muffins, dunk in melted butter, and roll in pumpkin pie spice sugar. Serve warm.

Time: 30 minutes [15 minutes active].

Yield: 36 mini muffins.