Pumpkin Chocolate Chip Bunt-let (Gluten free)

Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping

1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen. 

 

Golden Pumpkin Muffins (Gluten free, Vegan, Dairy free,)

I went on a walk this morning it couldn't have been more beautiful. It was so invigorating. I love going on walks. Hope your week is starting off great too.

It is that wonderful time of year when everyone starts buying pumpkin and baking wonderful bakes goods. These were sooo good. I loved eating two muffins at a time. I love pumpkin! I hope you do too.

Ingredients

1 cup pumpkin puree
1/4 cup coconut oil
1/4 cup honey
1 egg or flax eggs (1 tablespoon ground flax + 3 tablespoons water, whisk together set aside for 15 min.)
1 teaspoon vanilla
1 1/2 cup gluten free oat flour
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chopped up dark chocolate chips (Vegan chips if desired)

Instructions

1. Heat oven to 350. Grease muffin cups.
2. Blend together in blender pumpkin, oil, egg and vanilla. blend until smooth.
3. Pour in dry ingredients into the blender, flour, almond flour, baking soda, cinnamon, cloves, nutmeg, and salt. Pulse until just combined. (You could also stir it in with a spoon.)
4. Fold in the chocolate chips.
5. Scoop into greased muffin pans. Place in preheated oven. Bake for 15 min or until done.
6. Cool on wire rack.
7. Store leftovers in airtight container. Store in fridge or freezer.

Pumpkin Pie Flan (dairy free)

I am one of those people that could eat pumpkin all year long. I loved this low calorie yummy dessert. That was smooth and creamy. Yum!

Ingredients

1/4 C honey

4 C water

1 14 oz coconut canned milk

1/4 C melted honey

3 eggs

1 tsp vanilla

1 tsp pumpkin spice

1 C canned pumpkin

Directions  serves 6 heat oven to 350

1. Arrange ramekins in a 13x9 pan. Grease the ramekins with cooking spray.

2. Heat 1/4 C honey in a small saucepan and bring it to a low boil take off the heat. 

3. Distribute honey into the ramekins evenly

4. In a medium saucepan add water let it come to a boil and keep it hot on the stove. 

5. In a small saucepan heat up milk on low until it is warm keep warm on stove. 

6. Beat eggs together and then beat in vanilla and pumpkin spice. 

7. Fold in the pumpkin into the eggs. Slowly stir in the warm milk.

8. Pour pumpkin mixture into ramekins.

9. Pour hot water into pan. The water should go halfway up the ramekins. 

10. Place pan in hot oven. Bake 35-40 or until pumpkin is set.

11. Take out of the oven and place ramekins on a cooking rack. Let cool and then enjoy!

Pumpkin Chocolate Bars

We had a wonderful weekend. The weather was even nice enough to go on a walk. I love being outside. I heard inspiring stories at church yesterday that made me want to be better. I wish the weekend could last longer they go by too fast.  My son that is serving an LDS mission wrote today and he is so happy. It is a great day. 

I made these yesterday and they were moist and tasted soo good. The added ingredients of the mashed bananas added a natural sweetness to the bars and a nice moistness too. 

Ingredients 
3 1/2 C spelt flour or whole grain flour
1/2 C chia
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp nutmeg
2 tsp cinnamon
1/4 C cocoa 
1 15-oz. can pumpkin, or 2 C fresh pumpkin puree
1/2 C olive oil  or another of your choice
2 eggs
1/2 C water
1 C maple syrup
1 C  vanilla Almond Milk unsweetened
1 C smashed bananas


Directions

1. Preheat oven to 350 degrees. Grease   13 x 9 pan (stoneware works best for whole grains) with cooking spray. (You could also do muffins instead.)

2. Mix together dry ingredients in a large bowl. In another bowl, combine pumpkin, oil, water,  almond milk, maple syrup, and bananas.

3. Mix together wet and dry ingredients until just combined. Pour into pan.

4. Bake until a toothpick inserted in the center comes out clean. About 30 minutes.

Pumpkin Truffle Muffins

When you make these you need to make the truffles up ahead of time. We enjoyed these with dinner yesterday.  It was a fun treat having the truffles inside of them. My grandson who is a picky eater said he wants me to make them every time he comes over. It is fun to be a grandma to 3 busy boys. They all 3 have different personalities but, they are full of so much love for life and enthusiasm. I love it! I saw 2 of them perform in a program at church yesterday. They were so excited. It is fun to live close and be able to watch them. Happy Fall!

Pumpkin Truffles
Ingredients

6 oz dark chocolate chips or bar
1/3 C canned coconut milk
2 T coconut oil
1 1/2 tsp pumpkin spice *
1 tsp vanilla
crushed nuts to roll them in (I used pecans)


Directions

1. In a small saucepan on medium low heat pour in chocolate, milk, and oil. Stir until all melted and nice and smooth.
2. Stir in the spices until all combined.
3. Take off the heat and stir in the vanilla.
4. Pour into small bowl and let cool in the fridge for about 40 min to harden.
5. Take bowl out of fridge. Rub some coconut oil on your clean hands for easier handling.
6. Scrape with the side of a spoon the chocolate until you get enough for a small ball. Roll into a ball with your greased hands.
7. Put nuts in a small bowl and roll the ball into the nuts.
8. Place in air tight container and place in fridge to harden. Enjoy!


Pumpkin Muffins
Ingredients

1 C buttermilk or milk + 1T vinegar (let sit for 20 min)
1/2 C honey
2 T coconut oil
2 eggs
1 tsp vanilla
1  C canned pumpkin puree
3/4 tsp pumpkin pie spice
1/2 tsp salt
1 T baking powder
2 C whole grain flour ( I used spelt flour)

Directions   heat oven 350  makes 12 muffins

1. Beat in blender together milk, honey, oil and eggs. Then pulse in vanilla. Then pulse in pumpkin puree. Set aside.
2. In small bowl pour in pumpkin spice, salt, baking powder and flour. Stir together with wire whisk.
3. Fold dry ingredients into wet ingredients. Stir until all combined. 
4. Grease muffin pans and scoop muffin mix into pans.
5. Cut truffles in half and push one in the middle of each uncooked muffin. Place into heated oven.
5. Bake 10-12 min.
6. Take out of the oven and take out of the pan and cool on a cooling rack.

Creamy Pumpkin Pie Hot Chocolate (Dairy Free)

This is a delicious way to enjoy to enjoy an Autumn Day. Loved the creamy pumpkin flavor. Great way to warm up anytime of the day. Love Love this. 

 Ingredients

1 1/4 C almond milk
2/3 canned coconut milk
1 1/2 T cocoa unsweetened
1/4 C canned pumpkin
5-6 T honey or maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla
*extra coconut milk or almond milk for on top

Directions    serves 2-3 

1. In a saucepan on medium low heat pour in everything except vanilla. Watch so it doesn't boil over. Beat together with a wire whisk, and heat for about 5 min.
2. Take off the heat and stir in vanilla. Top with milk and swirl around if desired. Enjoy a yummy treat. :)

*You could dollop whipped coconut cream on top too.

Pumpkin Spice Muffins

Pumpkin muffins are one of my favorite kind of muffins. These are no exception. They were moist and delicious. The flavor was fantastic. I loved adding the chia for extra protein. They were wonderful while I ate this Coconut Curried Butternut Soup. 

Ingredients

1C buttermilk or milk + 1T vinegar (let sit for 20 min)
1/2 C honey
2 T coconut oil
2 eggs
1/3 C chia
1 tsp vanilla
1 1/4 C canned pumpkin puree
3/4 tsp pumpkin pie spice
1/2 tsp salt
1 T baking powder
2 C spelt flour or whole grain flour

Directions   heat oven 375  makes 30 mini muffins

1. Beat in blender together milk, honey, oil and eggs. Then pulse in vanilla. Then pulse in pumpkin puree. Set aside.
2. In small bowl pour in pumpkin spice, salt, baking powder and flour. Stir together with wire whisk.
3. Fold dry ingredients into wet ingredients. Stir until all combined.
4. Grease muffin pans and scoop muffin mix into pans and place into heated oven.
5. Bake 10-12 min.
6. Take out of the oven and take out of the pan and cool on a cooling rack.

Chocolate Pumpkin Lava Cake

I am having a lot of fun this season creating a lot of things out of pumpkin. Here is a delcious dessert.

This was a recipe my girls used to love to make. I thought it was time for a healthier remake. This cake has completely whole grain flour, no white sugar, and it is incredibly moist. A lot of people think you have to sacrifice flavor when you cook desserts with whole grains, but this proves everybody wrong. This cake is incredibly gooey with a hot fudge sauce inside. Your holiday guests would be so impressed with this dish!

I changed it up by adding pumpkin to it.

Ingredients:

1 C whole grain flour ( I used spelt)

2 tsp baking powder

2 T cocoa
3/4 C canned pumpkin

dash of salt *optional

1/2 C almond milk

2 Tbsp melted coconut oil

1 tsp vanilla

1/2 C honey

Topping

1/2 C honey

4 Tbsp cocoa

1 Tbsp whole grain flour

Directions

1. In a large bowl, stir together flour, baking powder. cocoa, pumpkin and salt. Sift together so that it is all combined evenly.
2. Stir in milk, oil, vanilla, and honey until just incorporated. Pour dough evenly into 4 to 5 ramekins. (You could also use an 8×8 pan instead of the ramekins, but you would have to change the baking time.)

3. In a small bowl, mix together honey, cocoa, and 1 Tbsp flour. You will have a thick, wet batter. Dividing the mixture evenly between the ramekins, scoop the new batter on top of each uncooked cake, spreading it gently. Try to keep it away from the edges as much as possible. 

4. Now take about 1/2 C of water and distribute it gently between all the ramekins, on top of each cake. Each ramekin should have about 1/4 inch water sitting on top, although it will soak in quickly. Place on a cookie sheet to bake them. Easier to get them in and out. 

5. Cook at 350 degrees F for 20 minutes, or until top looks done. The cake may have chocolate sauce seeping around the edges, and the middle will still be moist.

6. Cool just until it won’t burn off your taste buds.  Leave plain or top with whipped coconut cream, whipped cream, or ice cream. Then devour!

Pumpkin Brownies

Here is a fun way to use your pumpkin to make a healthy whole grain snack or dessert. I love finding new ways to use pumpkin. This is such a great time of the year. Happy Baking!

Ingredients

3/4 C canned pumpkin
1/2 C almond milk
1/2 C honey
1/4 C coconut oil
1 egg
2 C whole grain flour (I used spelt)
1 1/4 tsp baking powder
3 T cocoa
1/4 C chopped up dark chocolate chips

Directions   Bake at 350

1. Blend in blender or beat in a bowl pumpkin, milk, honey, oil and egg until all smooth.
2. In a medium sized bowl stir together flour, baking powder, and cocoa.
3. Pour in the pumpkin mixture into the dry ingredients. Stir until smooth.
4. Fold in the chips until all combined.
5. Pour in a parchment lined or greased square pan.
6. Place in preheated oven and bake 25 to 30 min. or until done.
7. Cool on cooling rack and then cut up and enjoy. Store in airtight container. 

Crustless Pumpkin Pie (Gluten Free)

Love pumpkin pie. I am not a fan of the crust that comes with it. This is a delicious option, and  the extra bonus is, it's even gluten free. It is creamy and delicious and crustless. Great for the upcoming holidays too.

Ingredients 
 1 15 oz. canned pumpkin
1 C + 2 T almond milk
1/2 C honey

2 eggs
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Topping

1/2 C chopped up pecans
3 T coconut oil
1/4 C honey
1C old fashioned oatmeal
1/4 C quinoa flour or other whole grain flour * {Or gluten free flour)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves


Directions   Heat oven 350  serves 12

1. Blend in a blender or mixing bowl with a beater pumpkin,milk,honey, eggs, cinnamon, nutmeg, and cloves..
2. Pour pumpkin mixture into greased square pan.
3. In a small bowl mix together pecans, oil, honey, oatmeal, flour, and spices. Stir with a wire whisk, or  stir together with a fork. Stir until all combined.
4. Sprinkle topping evenly on pumpkin mixture.
5. Place pan  in preheated oven. Bake for 50 to 60 min or until knife comes out clean when inserted in the middle.
6. Take out of oven  and cool on wire rack for 30 min. Cut and serve.
7. You could serve with your favorite topping for pumpkin pie.
8. Store leftovers covered in fridge.
*Choose gluten free flour for gluten free version.

Pumpkin Chia Oatmeal

So this is a yummy Fall breakfast. Love the added taste of pumpkin into the oatmeal. A great way to start your day. The chia is added nutritional bonus. This would also make a great snack or even a great lunch.

Ingredients

1 C almond milk
1/3 C old fashioned oatmeal
3 T chia
2 tsp honey or sweetener of your choice (more if you want it sweeter)
2 T canned pumpkin
1/4 tsp cinnamon
dash of nutmeg (fresh if you have it)
2 T crushed dark chocolate chips
almond to drizzle on top

Directions      serves 2

1. Pour all the ingredients except the chocolate chips, into a container and place in the fridge for at least 2 hours to let the mixture thicken. You could make the night before and have it ready to go the next morning.
2. Take out of the fridge sprinkle with chips and drizzle milk on top if desired. Enjoy!

Pumpkin Spice Ice Cream (Dairy Free and No Added Sugar)

I always think it is fun to have pumpkin ice cream this time of year. This is a great choice and it is dairy free and sugar free. With a nice creamy texture. It was approved by my grandson.

Ingredients

1 C canned coconut milk
2 1/2 to 3 bananas cut up frozen pieces
1/4 C canned pumpkin
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
sprinkle on nutmeg on top if desired

Directions

Pour all the ingredients into the blender and blend and stir until smooth. Eat soft serve or put in covered air tight container to harden and put in freezer.

Pumpkin Chocolate Chip Bites (no added sugar)

These are a fun little snack and they are loaded with protein. No added sugar without sacrificing the flavor. My goal is to cut down on the sugar in recipes whenever possible without sacrificing the flavor. They are great to make ahead and have in the fridge when you are wanting a healthy snack.

Ingredients

1 C dates soaked for at least and hour
2 T coconut oil
1/2 C canned pumpkin
1/2 C old fashioned oatmeal
1/2 C chopped nuts (I used cashews)
4 T chia *optional great source of protein
1/2 C dark chocolate chips

Directions makes 12

1.Blend in blender, dates, and oil together until smooth.
2. Next add in the pumpkin and blend until smooth.
3. Then add the oatmeal, nuts, chia and chips and blend until all combined and the chips are broken down. It will require pulsing and stopping and stirring during this whole process.
4. Put the mixture in a bowl in the fridge for 20 min. for easier handling.
5. Form into balls and put back in the fridge in airtight container. Enjoy

Pumpkin Chocolate Chip Smoothie (No added Sugar)

Here is another delightfully yummy pumpkin chocolate chip recipe. It is so refreshing and has that great pumpkin chocolate flavor. It has no added sugar so it is guilt free as well. Winner Winner! Great little snack or even a yummy breakfast.

Ingredients

1 C almond milk vanilla (no added sugar)
2 frozen banana cut in pieces
2 T canned pumpkin
1/3 tsp cinnamon
dash of nutmeg
2 T chopped up dark chocolate chips

Directions    serves 1

1. In a blender blend milk, banana, pumpkin, cinnamon and nutmeg. Blend until creamy
2. Stir in crushed chips or put the chips into the blender with the mixture and pulse once or twice. Enjoy!

Pumpkin Chocolate Chip Cookies

I am having a lot of fun making things with pumpkin. I think my favorite is pumpkin and chocolate chips. I cut down the sugar and the fat without comprising the flavor, and made them whole grain.  These cookies are soft and delicious. It adds to the enjoyment of this time of year having yummy cookies to eat. Have a great weekend.


Ingredients

1/2 C coconut oil
3/4 C honey
1 egg
1 15oz can of pumpkin puree
2 C whole grain (I used 1 C kamut flour and 1 C spelt flour)
2 C old fashioned oatmeal
1 tsp baking soda
1 T cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 C dark chocolate chips


Directions  Heat oven to 350  makes 36 cookies

1. In a mixing bowl beat together oil, honey, and egg. Then beat in pumpkin.
2. In a medium sized bowl measure and pour in flour, oatmeal, soda, cinnamon, nutmeg, cloves, and salt.
3. Stir in the dry ingredients into the wet ingredients until all combined.
4. Fold in the chips.
5. Scoop on to cookie sheets. (I pressed mine down a little before baking them) Bake for 10 min. or until done.
6. Cool on cooling rack and enjoy! Happy Baking!

Moist Pumpkin Chocolate Chip Bars (no added sugar)

We had a great weekend. They go by too fast. I love going to church, and then coming home and being with family. I was thinking about family and what an important role they play in my life. I love when my girls come home and they all help in the meal preparation. It is a uniting feeling. Then we go outside and enjoy the family time together as we eat. I think I enjoy being together and bonding more than the food. I love those times. They are sweet times for me.

This is a yummy recipe that I made yesterday. Love Love pumpkin and chocolate chips.  It could be made into bars or muffins. I sometimes just like making the bars then I don't have to clean on the muffin pans. :) I was thrilled I added no sugar to them. They got gobbled up. I was hoping to have some for breakfast today. No luck. I will be making these again real soon. Great for a healthy snack or dessert. Yum!


Ingredients

1C. dates pitted
1 C. water
2 3/4  C whole grain flour (I used spelt)
1 1/2 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 15 oz can cooked pumpkin
1/2 c. Coconut oil
2 eggs
1/2 C chopped up dark chocolate chips

Directions   Serves 12

1. Place dates in with the water to soak. For at least an hour. I put them in the fridge over night.
2. Drain off the water and add 1 cup of water. Blend in blender until it forms a smooth paste.
3. Mix all the dry ingredients together in a medium bowl.
4. Beat together pumpkin, date paste, coconut oil and eggs together till well blended in a bowl.
5. Combine the wet and dry ingredients together till blended. Don't over stir.
6. Stir in the chips. (I like to chop up the chips so they are small pieces throughout.
7. Pour batter into greased 13x9 pan (I like stoneware best). Bake 350 about 25 to 30 min. Don't over bake. Done when toothpick is clean.

* You could also make muffins out of the batter.



Enjoy! Oh Yum!

Pumpkin Chocolate Swirl Cake (whole grain)

 This cake combines two great flavors chocolate and pumpkin into a wonderful moist cake that would be great for the holidays. I cut the sweetener way down from a typical cake and I used whole grain flour. I also used coconut oil.  The end result was wonderful and was enjoyed by my family.

We are entering this cake into The Great Denby Cake-Off Blogging Competition! Wish us luck! If you have interest in joining the fun, see the official rules here.

Ingredients

3/4 C coconut oil
1 C honey
5 eggs
1 tsp vanilla
1 15oz can of pumpkin
1 3/4 C spelt or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 C spelt flour or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/4 C cocoa
1/2 C almond milk
1/2 C dark chocolate chips melted
1 T coconut oil
1/2 C finely chopped pecans for garnish

Directions  Heat oven to 350

1. In a medium sized bowl beat together oil and honey. Then beat in each egg one at a time until all combined. Beat in the vanilla.
2. Take out 1 1/4 C of mixture and set aside in a small bowl.
3. With the remaining batter make the pumpkin batter. Beat in the pumpkin.
4. Then beat in flour, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
5. Then for the chocolate batter beat in flour, baking powder, salt and cocoa. Then stir in or beat almond milk into batter. Set aside.
6. Spray bunt pan with cooking spray.
7. Pour in half of the pumpkin batter into the pan.
8. Then spoon on top half of the chocolate batter.
9. Spoon on the remaining pumpkin batter .
10. Then spoon on the remaining chocolate batter.
11. Swirl around a knife in the pan to combine batters a little.
12. Place pan in preheated oven.
13. Bake 45-50 min or until toothpick comes out clean.
14. Cool upright in pan on cooling rack for 10 min.
15. Combine melted chips and oil together in a small bowl.
16. Loosen cake around the edges and place on cooling rack for a 10 min.
17. Place cake on cake platter. Drizzle on chocolate. Garnish with nuts.
18. Serve and enjoy.

Pumpkin Pudding with Candied Pecans (Low sugar & Dairy Free)

 I love this time of year when I start making more pumpkin dishes. I love to eat pumpkin all year long but, I it especially fun when the leaves start changing Fall is here. I noticed some beautiful red leaves as we drove home from our annual Labor Day weekend at the lake. I love being with my family enjoying beautiful scenery and warm water.

This pudding whips up fast and is low in sugar. You will love its wonderful creamy texture. This would be great to serve for the Fall holidays coming up. Enjoy!

Ingredients

4 T honey or  4 T vegan sweetener
2 T cornstarch
1 3/4 C almond milk
1 egg
1/2 C unsweetened pumpkin puree
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 T honey or vegan 1 T sweetener
1/2 C chopped pecans

Directions     Serves 4

1. In medium sauce pan (off the heat) stir honey and cornstarch together until all combined.
2. In a small bowl beat together milk and egg.
3. Place saucepan on medium heat with honey mixture in it. Start stirring. Stir in the milk mixture slowly.
4. Let the mixture come to a boil stirring constantly. Let boil for 1 minute. Turn down the heat to low and let it cook stirring constantly 1 to 2 min.
5. Take off the heat and stir in pumpkin, vanilla and spices.
6. Pour into serving dishes and cover with plastic and let chill.
7. In the meantime put nuts and honey in a small skillet and place on medium-low heat. Stir and let them toast for about 5 min. The honey will nicely thicken. Take off the heat and let cool. Put in small bowl.
8. Garnish chilled pudding with nuts and serve. Yum!

Pumpkin Chocolate Chip Cookies

I never get tired of pumpkin chocolate chip cookies. I was pleased how moist and yummy these were. I add a little sweetener and whole grain flour. I was happy with the end result. I wanted to make some to send to Derek. I hope he enjoys them. Pumpkin is yummy all year long. :)

Ingredients

1/2 C coconut oil
1 16 oz can of pumpkin puree
1 C honey
2 eggs
2 tsp vanilla
3 C whole grain flour (I used spelt)
2/3 C old fashioned oatmeal
3 T cornstarch (adds to structure and tenderness of the cookie)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 C dark chocolate chips

Directions Bake at 350 makes about 3 dozen

1. Beat with an electric mixer oil, pumpkin and honey until creamy.
2. Beat in eggs one at a time. (Don't over beat the eggs) Then beat in the vanilla.
3. Measure all the dry ingredients into another bowl and stir them together.
4. Pour the dry mixture into the bowl with egg mixture, as the mixer is going. Mix until combined.
5. Stir in the chips. Scoop on to greased pan.
6. Bake in heated oven 10-12 min or until done.

Thanksgiving Wholegrain Creamy Pumpkin Spice Trifle

Wholegrain Pumpkin Spice Trifle

We enjoyed this yummy dessert for our early Thanksgiving meal. It was sweet that my daughter had a trifle dish. It would not have been the same without it. It is fun to see the different layers through the dish. It is an easy dessert that looks very fancy. It was also nice to make it healthier by making a wholegrain  pumpkin spice cake as part of the dish. It was a creamy yummy dessert. I hope you can enjoy it with your family too.

Whole grain Pumpkin Spice Cake

1/2 C coconut oil
3/4 C brown sugar
2 eggs at room temperature
1 C pumpkin puree
1 tsp vanilla
2 C sifted whole grain flour (I used spelt.)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin spice
1/2 C buttermilk or 1/2 C milk add 1/2 T of vinegar set aside for 5 min.

  

Pumpkin Pie Pudding

2 T cornstarch or 2 T ultra gel
1/3 C sugar
1 tsp pumpkin spice
pinch of salt
3 C cold milk
3/4 C pumpkin puree
1 T vanilla

Vanilla pudding

1/2 C sugar
4 T cornstarch or 4 T ultra gel
1/4 tsp salt
4 C milk
4 egg yolks
6 T butter
2 tsp vanilla

Topping

 1 pint Whipping cream
1/4 C powdered sugar
1 tsp vanilla 

Directions:  Heat oven to 350 serves at least 12

Cake
1. In a mixing bowl beat oil, and sugar until nice and creamy. Then beat in each egg one at a time. Add the pumpkin and vanilla beat for 1-2 min.
2. In a different bowl sift all the dry ingredients together. flour, baking powder, baking soda, salt, and pumpkin spices. Beat into wet mixture just until combined. Then beat in the buttermilk until all combined.
3. Pour into greased jelly roll pan. Bake at 350 until cooked all the way through. About 15 min. Take out of the oven and let cool.

Pumpkin Pie Pudding
1. Sift or blend with a wire whisk in a bowl or sauce pan, the cornstarch, sugar, pumpkin spice, and salt. Pour dry ingredients into a medium sauce pan. Slowly pour in the milk stir with a wire whisk, or metal spoon. Continue to stir and turn on to medium low heat. Stir in pumpkin. Cook on low heat until it starts to thicken 5- 10 min. Take off the heat and stir in vanilla set aside. You could chill if you have time. My pudding was still slightly warm when I combined it into the trifle.  

Vanilla Pudding
 1. Stir together sugar, cornstarch, and salt in small saucepan. Gradually add milk. Cook, stirring frequently, over medium heat until mixture thickens and becomes bubbly. Lower heat and cook and stir 2 minutes more. Remove from heat.
2. Beat egg yolks gently. Take a small amount of cooked mixture and stir it into egg yolks to temper egg. This will prevent eggs from becoming scrambled in your pudding. Return egg yolk to the mixture, stirring constantly. Bring to a slow boil. Cook and stir 1 minute longer. Remove from heat. Stir in butter and vanilla.
3. Set aside to cool. Chill if you have time. My pudding was still slightly warm when I combined it into the trifle. 

Whipping cream
1. Whip cream after it starts to form soft peaks beat in 1/4 C powdered sugar and 1 1tsp vanilla. Set aside. 

Making the trifle

1.About an hour before serving the trifle. It is time to combine everything into a masterpiece. 
2. Get your trifle dish (you could also make individual trifles in smaller dishes) Crumble a 1/4 of the cake at the bottom of the dish.
3. Then pour on the pumpkin pudding into the dish and smooth out on top.  
4. Crumble another 1/4 of the cake on top of the pumpkin pudding. 
5. Pour in the vanilla pudding and spread evenly. 
6. Crumble 1/4 of cake on top of the vanilla pudding. 
7. Spread the whipping cream on top. Crumble on the reaming crumbs. 
8. My trifle dish was too big for my fridge so I covered it and put it outside to keep cool until I was ready to serve it. It was nice and cool outside.  Enjoy!