Pumpkin Recipes

I know it is not Fall yet, but it is creeping up on us and the weather is starting to cool down. My number 1 fall baking ingredient is pumpkin. I love pumpkin! I am starting to see it pop up every where so I wanted to share some of my versions of pumpkin treats.


Pumpkin Fudge

Ingredients

• 2 cup coconut butter {how to make coconut butter}
• 1 1/2 cup organic pumpkin puree
• 2/3 cup pure maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• extra cinnamon for dusting (optional) 

1. Warm coconut butter in a medium size saucepan over low heat until melted. Turn off heat and add the remaining ingredients. Mix until all ingredients are combined. Pour into an 8×8 inch square pan. Refrigerate fudge for 2-3 hours or until it has set. Cut into squares and serve. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation) . Enjoy :). 

Pumpkin Coconut Flour Pancakes

ingredients

1. 1/4 cup coconut flour
2. 4 pastured eggs
3. 1/4 cup pumpkin puree
4. 1 tsp vanilla extract
5. 1 tsp pumpkin pie spice
6. 1 TBS raw honey

Instructions

1. Mix flour and eggs in a medium-sized bowl and blend well.
2. Add all other ingredients, mix and let sit for at least 5 minutes.
3. Check for clumps and break up with a fork.
4. Heat and grease griddle with butter or coconut oil.
5. Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results.
6. Cook about 2 minutes on each side or until golden brown.
7. Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

 Paleo Pumpkin Raisin Muffins

3 cups almond flour
1/2 tsp sea salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
pinch of ground cloves
1/4 cup nut oil (choose your favorite, I like almond and walnut)
1/4 cup honey
1/4 cup maple syrup
4 eggs
2 cups pumpkin puree (or canned)
1/2-3/4 cup raisins

Preheat oven to 350. Line 16 muffin cups with paper liners. Mix almond flour, salt, soda, and spices in large bowl. In blender or food processor put all wet ingredients, oil, agave, maple syrup, eggs and pumpkin. Puree until smooth. Pour wet ingredients into dry and mix thoroughly. Gently add raisins. Scoop mixture into muffin liners. Bake for 40 minutes or until tops are browned and tooth pick inserted into the middle comes out clean. Allow to cool on a rack. Enjoy!

Pumpkin Ice Cream

Ingredients:

• 3 frozen bananas
• 6 frozen pumpkin cubes (freeze canned pumpkin in the ice cube trays)
• pinch of sea salt
• 1/2 tsp cinnamon
• 1 tsp maple syrup

• Throw everything into your blender
• Blend on high until nice and creamy (like soft-serve)….if you want it thicker, just add in some ice cubes
• Serve immediately!

Pumpkin Almond Flour Bread

Ingredients

• 1 cup blanched almond flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

• 2 tablespoon cinnamon
• 2 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon ginger
• 1 teaspoon allspice

• ½ cup pumpkin puree
• 3 eggs
• 3 tablespoons honey

Instructions

1. Mix dry ingredients and spices together in medium-large sized bowl.
2. Mix wet together in smaller bowl.
3. Stir wet ingredients into dry and mix together until smooth.
4. Pour batter into 2 greased mini loaf pans.
5. Bake in 350 degrees oven for approximately 35 minutes.
6. Remove from pans and cool on rack

Nina Pears