When the weather starts to turn chilly, I always start thinking about pumpkin based recipes! These are two of our favorite pumpkin recipes!
>> DOWNLOAD the muffin recipe HERE! <<
>> DOWNLOAD the pasta sauce recipe HERE! <<
Or if you'd prefer to read them on the blog, keep on scrolling!
Pumpkin Muffins
INGREDIENTS:
1 3/4 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/8 tsp ginger
1.5 tsp pumpkin pie spice
2 eggs (room temperature)
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup avocado oil
1/4 cup apple sauce
1 can pureed pumpkin
1/4 cup milk
1 tsp vanilla extract
INSTRUCTIONS:
- Preheat oven to 425*F.
- Spray muffin tin with nonstick spray (I like avocado oil spray) or use muffin liners.
- In a medium size bowl, whisk together the flour, baking soda, salt, and spices. Set the bowl aside.
- In a large bowl, combine the room temperature eggs, brown sugar and white sugar with a hand mixer. (I use the whisk attachment.) After combined, add the oil, milk, pumpkin, applesauce, and vanilla extract. Combine well.
- Slowly add the dry ingredients to the wet ingredients while mixing.
- Scoop the mixture into muffin tin & bake for 22-23 minutes or until a toothpick inserted into the middle comes out clean. *Important note: Bake muffins in oven for 5 minutes on 425*F then lower the oven temperature (while leaving the muffins in the oven) to 350*F. Bake for 17-18 more minutes or until a toothpick inserted into the muffins comes out clean.
- Let cool for at least 5 minutes before enjoying.
Adapted from Sally’s Baking Addiction recipe: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/
Notes:
hese muffins are very freezer friendly! Just bake them, allow them to cool completely, and store them in an airtight freezer container or baggie. Take them out and thaw as needed. They make a great “on the go” breakfast or addition to the lunch box!
If you aren’t freezing the muffins or eating them right away, store them in the refrigerator in an airtight container for up to one week.
I recently started using whole wheat flour instead of all purpose, and my kids still enjoy these! I love the whole wheat because it adds a little more nutrients to these muffins, but you could use all purpose flour, too!
Room temperature eggs & the 5 minutes of bake time at a higher temperature allow these muffins to rise while they’re baking. Also, these muffins are more moist/dense than other muffins I make. If that’s not your thing, our banana bread muffins might be more to your liking!
CREAMY PUMPKIN PASTA SAUCE
INGREDIENTS:
1/2 medium onion chopped
1 tbsp olive oil
2 tsp garlic
1 cup pumpkin puree
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp turmeric
1/8 tsp ginger
1 cup chicken broth
2 oz cream cheese
1/4 cup parmesan cheese
INSTRUCTIONS:
- Warm olive oil in a sauce pot over medium heat.
- Add onion and sauté until onion is starting to turn translucent. Then add garlic and sauté for 2 more minutes.
- Add the pumpkin, spices, and chicken broth. Bring to a simmer.
- Simmer for 5-10 minutes on low to let the flavors combine.
- Add the cream cheese & parmesan cheese. Stir to melt/combine. I typically let this simmer for another 5 minutes or so to make sure the cheeses melt properly. If using cold (not room temp) cream cheese, you may need to stir the mixture more to get the cream cheese to melt into the sauce.
- Serve over pasta and top with a sprinkle of parmesan cheese.
Notes:
I often use frozen chopped onion & refrigerated minced garlic in this recipe to make prep quicker and easier!
I like to sauté some coined kielbasa in a separate pan and add that to the pasta dish. What I typically do is prepare the noodles in a pot & sauté the kielbasa in a pan while I’m whipping up the sauce. Once everything has finished cooking, I combine them all (noodles, sauce, and kielbasa) in the kielbasa pan.
I like to serve this with a side salad.
We also often use gluten free noodles (red lentil noodles pictured) and this sauce works great with those!
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If you try either of these recipes, let us know and tag us on instagram @aroundashleystablecandleshop!