My Favorite Pumpkin Recipes

I mentioned earlier this week that I am fully living up the Fall season by indulging in all things pumpkin. This goes above and beyond the PSL.  Here is a list of my favorite pumpkin treats. I have been eating them over and over and over again. 

Pumpkin Scones

Pumpkin Pancakes
Pumpkin Spiced Latte Smoothie 
Pumpkin Spice Coffee Cake
Chocolate Pumpkin Bundt Cake

Pumpkin Toffee Cookies
Cinnamon Oat Streusel Pumpkin Muffins
Pumpkin Pie
Pumpkin Waffles
Pumpkin Banana Ice Cream 
Baked Pumpkin French Toast

Pumpkin Carrot Bars
Pumpkin Bread
Nutella Filled Pumpkin Muffins
Baked Pumpkin Spice Doughnuts 
Pumpkin Chocolate Chip Cookies 

What is your favorite pumpkin recipe?

Baked Pumpkin French Toast

I am embracing Fall full on right now. That means, Ugg boots, hoodie sweatshirts and lots of pumpkin goodies.  Last weekend I wanted a big, warm and sweet breakfast. Temperatures had turned cold overnight and the wind picked up. 

It was the perfect morning to enjoy this Baked Pumpkin French Toast casserole.  I made it the night before so all we had to do in the morning is pop it in the oven and watch the leave blow down from the trees. 

Forty some minutes later and the house smell so good of sweet cinnamon.  We munched on this leisurely as Olivia kept asking for "More, more."  We couldn't resist the maple syrup but the dish is pretty sweet all on its own.  I am thinking this would be a great way start Thanksgiving morning.  

Baked Pumpkin French Toast

by Emily Morris, From Two Peas and Their Pod

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake breakfast pumpkin

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Ingredients (serves 16)

• 1 loaf French Bread
• 6 large eggs
• 2 1/2 cups milk
• 1 cup pumpkin puree (not pie filling)
• 3/4 cups granulated sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces

Instructions

Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

In a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with maple syrup.

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Pumpkin Chocolate Chip Muffins

Happy first day of Fall!  It seems only fitting to post a pumpkin recipe.  We have avoided cooking lately as temperatures soared last week with lots of humidity.  Mother Nature must have been listening to my complaints though as we are now enjoy crisp cool nights and sunny days.  Perfection in my book. Bring on the boots and sweatshirts.

I have made a lot of pumpkin breads and muffins over the years.  I don't have a true favorite and am always looking for another recipe. This is slightly adapted from Smitten Kitchen and I added chocolate.  Probably not the best breakfast muffin but then again why not?

This recipe comes together quick and the muffins poof right up in the oven.  I had one right out of the oven and another a few hours later. I am pretty sure they are not going to last long, especially once Miss O gets her hands on one. 

Pumpkin Chocolate Chip Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake breakfast chocolate pumpkin fall

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Ingredients (12 muffins)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned 100% pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon pumpkin-pie spice
• 1 1/4 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees.

Line a 12 cup muffin tin with liners.

In a medium-sized bowl sift together the flour and the baking powder. Set aside.

In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.

Whisk in the flour mixture until combined. Do not over-mix.

Fold in mini chocolate chips.

Divide the batter evenly among the prepared muffin cups.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool for 5 minutes before turning them out onto a cooling rack.

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Pumpkin Baked Oatmeal

Have you begun your Christmas countdown? It is coming up fast. Way TOO fast.  I thought I had my lists all ready and was super organized. 

Nope. 

I feel like I need another month. That seems unlikely so I guess I will just have to go with what comes before the 25th.  

We did get our Christmas tree last weekend. We prioritized and the Christmas tree won out over the bathrooms. Can you blame me?

Isn't she pretty?

Ok today I have a breakfast for you.  More baked oatmeal. Because it is easy and yummy. Hello breakfast all made and ready!

Did I mention we dealt with two ear infections, pink eye, and my first over night trip away last week?  Now you know why I need breakfast that is all ready to go before morning actually comes. 

Arg! Babies. They are so cute and can be so tough at times. 

And now for the recipe!

Pumpkin Baked Oatmeal

by Emily Morris

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake breakfast oatmeal pumpkin

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Ingredients (serves 6)

• 2 cups rolled oats
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 2 tablespoons pure maple syrup
• 1 large egg
• 3 tablespoons melted butter, cooled to room temperature
• 1 teaspoon vanilla extract
• 1/3 cup dried cranberries

Instructions

Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.

In a medium bowl, mix together the dry ingredients.

In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.

Mix the milk mixture with the dry oats mixture and stir until combined. Pour oat mixture into prepared baking dish.

Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.

Leftovers should be refrigerated. This recipe works great reheated in the microwave with a bit of additional milk.

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Pumpkin Round Up

It is November and I haven't made one pumpkin recipe yet. I haven't done a lot of baking in general lately for many reasons but oh man I need to get on the pumpkin train soon. Before I know it Thanksgiving will be here and focus will switch to everything cookies. Ahh! 

In the meantime I am going to feast my eyes on some past pumpkin successes to inspire me to get into the kitchen.

Pumpkin Scones

Pumpkin Pancakes
Pumpkin Spiced Latte Smoothie 
Pumpkin Spice Coffee Cake

Pumpkin Toffee Cookies
Cinnamon Oat Streusel Pumpkin Muffins
Pumpkin Pie
Pumpkin Waffles
Pumpkin Banana Ice Cream 

Pumpkin Carrot Bars
Pumpkin Bread
Nutella Filled Pumpkin Muffins
Baked Pumpkin Spice Doughnuts 
Pumpkin Chocolate Chip Cookies 

What is your favorite pumpkin recipe?

Pumpkin Favorites

I hope everyone had a marvelous Thanksgiving Day!

Ours was very eventful. Mr. J and I headed up for Maine early Wednesday to beat the snow storm coming later in the day. We arrived just after 11 am and soon after that the snow started to fall. We were all warm and cozy eating up BBQ Wednesday night. We went to bed dreaming of turkey but woke up to no power. 

We have some caffeine fiends in my family so after a little searching we found a Cracker Barrel not far away which was opened. We all piled into the car not waiting for showers and headed off to breakfast. We realized they were open all day long and figured we might just be showing up again later for our Thanksgiving day meal. 

The power ended up coming back on around 11 am but at that point my mom was convinced the turkey was no longer good. She didn't want anyone getting sick on her watch and she refused to cook it.  No stores were open to get a new one so we ended up ordering some sliced turkey and gravy at Cracker Barrel. My mom cooked all the sides just like normal.  The turkey was OK. The sides were amazing. Funny how we all determined our favorite part of the day had nothing to do with the turkey.  

We had a great meal and were thankful to be together with the power back on so early in the day.  This was definitely a Thanksgiving for the record books.

But now it is December and although I am in full blow Christmas mode with cookies and presents I wanted to remind you of a few yummy pumpkin recipes. If you are like me I haven't gotten enough. I am going to somehow fit a few more in the next month right along side the gingerbread and cookies.

Pumpkin Scones

Pumpkin Pancakes
Pumpkin Spiced Latte Smoothie 
Pumpkin Spice Coffee Cake

Pumpkin Toffee Cookies
Cinnamon Oat Streusel Pumpkin Muffins
Pumpkin Pie
Pumpkin Waffles
Pumpkin Banana Ice Cream 

Pumpkin Carrot Bars
Pumpkin Bread
Nutella Filled Pumpkin Muffins
Baked Pumpkin Spice Doughnuts 
Pumpkin Chocolate Chip Cookies 

Are you done baking with pumpkin for the year?

What is your favorite pumpkin recipe?

cinnamon oat streusel pumpkin muffins

There is something about a warm baked good on a cool Fall morning that just makes everything right. This weekend I was finally feeling back to my normal self after fight a cold for about two weeks. It was a good thing too because we had all sorts of house contractors lined up for estimates and we were planning on finishing the flooring in the guest rooms.

I decided that while waiting for the contractors to show up I would make muffins. I am seriously behind on all things pumpkin.  A part of me is bothered by this but the other half is saying I have all winter long to enjoy this sweet squash. No need to rush.

These are topped with a crunchy cinnamon oat streusel made with Melt, a butter spread made with healthy coconut oil.  Since getting Melt organic butter spread, I have used it for baking, cooking, and spreading it on toast and bagels. I love the smooth, soft texture and it doesn't upset my stomach as dairy sometimes does.

The timing was perfect as the contractors showed up just as these were coming out of the oven. I felt a bit cruel with the house smelling so good. I gave each person muffin to go.  I couldn't not offer one after having them smell the cinnamon goodness the whole time they were going around.

After they left I sat down feeling quite accomplished....not that I really did any work, and had a muffin myself, spread with some Melt organic butter as an extra treat and large mug of tea.

cinnamon oat streusel pumpkin muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (12 muffins)

For the Muffin:

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 cups sugar
• 1/2 cup canola oil
• 1/3 cup water
• 1 cup canned pumpkin
• 2 eggs
• 1 teaspoon vanilla extract

For the Cinnamon Oat Streusel Topping:

• 1 1/4 cup oats
• 1 tablespoon flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• Dash of nutmeg
• 6 tablespoons cold butter, cut into chunks

Instructions

For the muffins:

Preheat the oven to 350 degrees . Line a 12 cup muffin tin with paper liners or spray with cooking spray. Set aside.

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

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

Slowly stir in the flour mixture. Mix until ingredients are combined.

For the streusel topping:

In a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

Fill muffin cups 3/4 way full with the pumpkin batter. Top each muffin with streusel topping.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack. Remove muffins from tins and enjoy.

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Melt generously supplied me with two containers of Melt butter spread but my opinions are my own. 

pumpkin chocolate chip cookies {SRC}

Chewy chocolate chip cookies with a hint of pumpkin. 

I think October has flown by faster than any month I have ever experience. It is almost like it didn't happen. I barely posted any apple recipes and now our local orchard is saying this is the last week for Pick Your Own.  And pumpkin. Well that hasn't even started...that is until today.


This month for the Secret Recipe Club I had the pleasure of shopping Table for Seven's blog for a recipe.  There were so many savory meals that looks amazing but I was feeling a bit sweet. I picked the pumpkin chocolate chip cookies because chocolate and cookies are a given.  Plus, I was needed to get on the pumpkin bandwagon.  I love pumpkin and look forward to this time of year pretty much every other time of year. 

This recipe was so easy to put together and didn't make a boat load of cookies that I would feel obligated to eat all at once.  The pumpkin and cinnamon flavor definitely come out but they aren't overwhelming. And I really like that these were chewy cookies and not cake-like.  Mr. J ate two immediately and wanted more before I told him no more till pictures were done. 

If you don't know Table for Seven, stop on over and say Hi to Erin. There is lots to see from recipes to cute family photos!

Pumpkin Chocolate Chip Cookies

by Table for Seven

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert chocolate pumpkin cookie

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Ingredients (12 large cookies)

• 1/2 cup whole wheat flour
• 1/2 cup white flour
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 TBSP butter, melted
• 1 egg
• 2 TBSP pumpkin puree
• 1 tsp vanilla
• 1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Line cooking sheets with parchment paper or spray light with non stick cooking spray.

In a bowl, whisk together flours baking soda and cinnamon.

In another mixing bowl, whisk sugars, butter, egg, pumpkin puree and vanilla together. Mix dry ingredients into wet ingredients and stir until smooth.

Fold in chocolate chips.

Drop even spoonfuls onto prepared cookie sheets about 1 inch apart.

Bake for 10-12 minutes. Once removed from oven, let them sit about 5 minutes on pans before removing to a cooling rack.

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Pumpkin Scones

I really love scones. I don't make them nearly often enough. Normally this is my special treat on work trips.  Lattes and scones.  It puts me in a good mood.

Since pumpkin season has begun, I wanted to make pumpkin scones.  I put it off because they seemed more complicated than any other pumpkin item on the list. 

Well last weekend with the power back on I decided scones would be my baking project.

These came together so quickly and made me think I was a little crazy for ever thinking scones were complicated. I think it is the butter step.  I broke up the cold butter with a pastry cutter since I don't have a large food processor to do the job.

The recipe calls for two glazes but that seems a but too decadent so I left out the plain glaze and just drizzled with some spiced glaze.

I think these are going on the list for Thanksgiving breakfast. You can freeze the cut scones ahead of time and then plop them on the cookie sheet in the morning for baking.

Now I am thinking about the other scones I would like to bake up. Cinnamon chip is right at the top of the list.

Pumpkin Scones

by Emily Morris, Recipe Girl

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: bake breakfast pumpkin

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Ingredients (6 scones)

SCONES:

• 2 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup canned pure (unsweetened) pumpkin
• 3 tablespoons half and half cream
• 1 large egg
• 6 tablespoons cold butter, cut into cubes

SPICED ICING:

• 3/4 cup powdered sugar (sifted)
• 1 to 2 tablespoons milk (any kind)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of ground ginger
• pinch of ground cloves

Instructions

Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

In a large bowl, whisk together dry ingredients (through ginger).

In a separate bowl, whisk together pumpkin, half and half and egg.

Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

Prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving.

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