It's Pumpkin Season!

Even though it's 95 degrees here in Southern California, it's fall. And even if we're just eating it from a can, it's time to dust off the pumpkin recipes and make it feel like fall! Here are two of my favorites, Pumpkin Muffins and Pumpkin Pancakes. They are perfect for a fall morning... even if it feels like summer.

Healthy Pumpkin Muffins

from Katie at Kitchen Stewardship

Ingredients:

3/4 cup honey                                    ½ t. cinnamon
2 eggs                                                   ½ t. nutmeg
¼ t. baking powder                          1 2/3 c. whole wheat or sprouted flour
1 t. baking soda                                  ½ c. melted butter or coconut oil
¾ t. salt                                               1/4 c. cold water
½ t. cloves                                          1 c. pumpkin (about half a 15 oz can)
1 Tbs. molasses (opt.)

Directions: 

Mix all ingredients together.  Put in greased loaf pan or muffin tin.  Bake at 325 degrees for 25 to 30 minutes.

Pumpkin Pancakes

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons melted coconut oil or butter
• 2 tablespoons vinegar
• 1 2/3 cups wheat flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 
  
• 
  
• Directions:
• 1. In a bowl, mix together the milk, pumpkin, egg, oil or butter and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with real maple syrup.