Tag Archives: Pumpkin

Fluffy Pumpkin Pancakes

22 Nov

I am frequently disappointed by new pancake recipes I try. Some of the typical problems I run across with pancakes are they’re too flat, too hard to flip, they fall apart easily, or just don’t taste that good. So, when I do find a great pancake recipe, you can bet I hang onto it like a precious gem.

With all that said, THIS is a fabulous pancake recipe. I’ve made these pancakes twice in the last few weeks because they are just so darn delicious. They were gorgeously fluffy and substantial and packed with flavor. A perfect option for breakfast during the holiday season!

pumpkin pancakes


  • 2 cups all-purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons vinegar


In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Adapted from Allrecipes.com


Best Ever Pumpkin Muffins

16 Nov

I made these this morning, very skeptical that they would in fact be, the “best ever” pumpkin muffins. I was happy to find that they were literally THE BEST. Seriously so so good. I could have eaten the entire batch. Granted these are not healthy, but, they were incredibly moist, full of flavor, and looked beautiful. This one is definitely a keeper!

pumpkin muffins 2

 Makes 12 Muffins


  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 1 (15-ounce) can pure pumpkin puree
  • ½ cup coconut oil (melted if necessary)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 375°F and prep a standard 12 cup muffin tin with cupcake liners.
  2. Combine flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Mix just until ingredients are incorporated.
  5. Evenly distribute the batter into each lined cup (an ice cream scoop works well). They will be nearly full.
  6. Bake muffins for 20-25  minutes or until a toothpick inserted into the center of a muffin comes out clean.

pumpkin muffins

Adapted from Lovely Little Kitchen

Best Ever Pumpkin Pie with Coconut Milk Whipped Cream

5 Dec

Pumpkin Pie

I realize this post is a little late with it being after Thanksgiving and all but this recipe really needs to be shared. So, truth be told, I have posted this recipe before, but it was so delicious I had to revive it. I made two of these pies for Thanksgiving and then one more again this week just because I really wanted some more. There are so many good elements to this pie: perfect texture, just the right amount of spices, and the all important ease of assembly.

When I attempted to make my most recent pie I realized we were almost out of eggs so I decided to try using an egg replacer powder instead. It actually worked out pretty well. I think the texture might have been slightly less firm than the ones I made with real eggs, but it’s hard to know if that was from the egg replacer or just a normal variation in the baking. But it was by no means bad and I wouldn’t hesitate to use the egg replacer again.

whole pumpkin pie

Another reason I made my most recent pie was because I wanted to try making whipped cream out of coconut milk. It seems to be all the rage these days and I was curious as to whether it would work and if it would taste good. I’ve put a link to the recipe I used and I highly suggest you follow the instructions to a T. I would suggest one difference in the process, however. That is, when you put your coconut milk in the fridge to chill, put them in upside-down so when you flip them over to open them, the liquid part will already be at the top. I tried to cheat the system a little and I think it made my coconut milk mix together a little which made my whipped cream not quite so fluffy as it should have been. Good news is, after chilling in the fridge it firmed up quite a bit. As far as the taste goes, I thought it turned out really well. The texture was just like that of regular whipped cream. I could definitely taste a light coconut flavor, but didn’t think it clashed with the taste of the pie at all. It was a really good alternative to regular whipped cream and I like that I can keep a can of coconut milk on hand to have fresh whipped cream whenever I need it. A win I say!

Best Ever Pumpkin Pie Recipe

Coconut Milk Whipped Cream Recipe


Layered Pumpkin Pie Toffee Cheesecake

20 Nov

Last week I had the family over for dinner for my dad’s birthday. Lucky for me, my little sister Annie volunteered to bring dessert. When she told me what she was bringing I was way excited. I’d seen this recipe in my Google Reader and starred it as one I wanted to make because it looked so delicious. And when I saw it in person I was way impressed. Annie had executed this recipe perfectly. Not a crack on the cheesecake at all and it was just as amazing as I’d hoped. Lovely pumpkin flavor blended with a little cheesecake and toffee without being overly sweet. This would be a perfect pumpkin-themed dessert for any Thanksgiving table. Definitely a keeper!

Go to Recipe




Pumpkin Soup

19 Nov

So a while back I purchased two cute little sugar pumpkins with all intentions of making some amazing Fall meal. I didn’t have an exact plan for these pumpkins which actually wasn’t the best idea. They hung around the house for several weeks, acting as the only Fall decor in sight (unless you count my orange walls). Then Halloween came around and I thought I should put some decorations outside on the front porch so the Trick-or-Treaters would know we had candy. There they sat for another couple of weeks until I stumbled across this gem of a recipe. Lucky for me, my two little pumpkins had not succumbed to rot or been smashed by neighborhood children. So I cooked them up. Finally!

This recipe was super simple. It was a little time consuming waiting for the pumpkins to cook (mine took about an hour), but there wasn’t much to it after that. Which was why I was surprised that this turned out so well. So much flavor considering the soup was pretty much chicken broth (you could also use veggie broth), pumpkin, and cream. But simple is best, right? So if you’ve got some little pumpkins lying around your house, why not make this?

Go to Recipe

Pumpkin Cheesecake with Caramel Sauce

20 Dec

I have never made a cheesecake before in my life. Ok I made one of those no-bake ones that come in a box once. But that doesn’t count. As soon as I saw this recipe I knew I had to make it. Plus, the recipe was from America’s Test Kitchen so it made it less scary to try.

Before I hunkered down and started making this, I scanned through the recipe to make sure I knew what I was getting into. Honestly, I almost reconsidered the process, even though I’d already bought all the ingredients. It’s because of ATK and their mile-long list of instructions. You’re reading and reading and the process seems more and more daunting and you want to give up before you even try. But, ultimately I decided to suck it up and make it. What else was I going to do with the pound and a half of cream cheese I bought?

For any of you who were intimidated by the long list of instructions, don’t be. It was very simple to follow and actually fairly uncomplicated. In fact, for a recipe like this (i.e. cheesecake) that is known for being temperamental and scary, it’s nice to have step-by-step, thorough instructions.

So what was the final verdict? I thought this cheesecake turned out really well. The crust was especially delicious and the pumpkin filling was not overly sweet or dense. And, although the caramel sauce was not part of the original America’s Test Kitchen recipe, (I saw it paired with a different recipe for pumpkin cheesecake) I thought it was a great finishing touch. The caramel was a nice compliment to the pumpkin flavor and also added a different texture. This was not a fast dessert to make, but definitely worthy of a special occasion.

Pumpkin Cheesecake Recipe

Caramel Sauce Recipe

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