GF Pumpkin muffins

 350. Butter a muffin tin

Mix together

2 eggs

258 g pumpkin puree

100 g olive oil

36 grams granulated sugar

76 grams maple syrup

90 grams greek yogurt or sour cream

Add dry ingredients (sift the flours if possible)

135 grams whole grain GF flours (millet, buckwheat, sorghum, etc)

80 grams GF all purpose or sweet rice flour

20 grams tapioca starch/flour

2 1/4 t baking powder

1/2 t baking soda

3/4 t sea salt

1 T pumpkin spice

Spoon into muffin tins and top with cinnamon sugars

Bake 25 minutes

Healthy Pumpkin Bread

 I topped this with an oat crumble (oats, walnuts, brown sugar, and butter). Can be made in a square cake pan or in a loaf pan. For the square pan, check after 25 minutes

pumpkin pasta

Using 2-3 small pie pumpkins cut off the top and scoop out the seeds. Using a knife and sturdy spoons, cut/scrape out as much flesh as possible while still keeping the shell intact. Stick the shells in the oven to bake at 350 for 40 minute until softened. Meanwhile saute the pumpkin flesh with garlic, a sliced onion, an inch of peeled ginger root for about 10 minutes. Add zucchini slices and cook for another 5. Add a big can of tomatoes, 1 lb of pasta and broth to almost cover. Cook until pasta is tender. Stir in 1/2 cup ricotta and chopped fresh basil and parsley. Scoop into pumpkin shells to serve.

Pumpkin Gingerbread

Butter a 9x5 loaf pan. Preheat oven to 350

In 3 separate bowls combine:

1 cup sugar (can do white and brown mix)
scant 1/2 cup canola oil
2 eggs

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1 t soda
1/3 t baking powder
1 tsp+ ginger
1 tsp+ cinnamon
1/2 t nutmeg (freshly grated if possible)
pinch of cloves

1/2 cup water
1/2 can pumpkin

Add pumpkin/water and dry ingredients alternately into sugar mixture. Or just do the typical dry and wet and combine.

Bake 1 hour.

Pumpkin Banana Muffins

2 over-ripe bananas
1 can pumpkin
2 eggs
1/3 cup canola oil
1/2- cup honey
1/2- cup brown sugar
3/4 cup golden raisins
1/2 cup pecans

1 cup whole grain pastry flour
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1 t baking soda
1 t baking powder
1/2 t salt

cinnamon, cloves, nutmeg, allspice, cardamom, etc.

Combine wet to dry. top with cinnamon sugar. Makes about 18 muffins. Bake at 375 about 25 minutes

Pumpkin Yogurt Bread (from Stonyfield)

For two loaves:

3 eggs
1 1/5 cups brown sugar or sucanat
2 cups plain yogurt
1 t vanilla
1/3 cup oil
16 oz can of pumpkin (or you can use homemade pureed squash or sweet potato)

3 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 Tbsp baking powder
1 t salt
cinnamon, nutmeg, and allspice to taste
a few handfuls of walnuts and raisins are a great addition

Beat the eggs until fluffy then beat in the rest of the wet ingredients above. In a separate bowl combine dry ingredients. Mix together wet and dry and put in 2 greased loaf pans. Sprinkle with cinnamon cardamom sugar. Bake at 350 for about 55 minutes.