Tag Archives: pumpkin recipes

Pumpkin Pecan Muffins

It’s that time again: fall. And you will be looking for creative things to do with pumpkin. Here’s one you can make any time, you don’t have to wait for the holidays, just the pumpkin to be ready at the farmer’s markets.

Makes 12.

1/4 cup butter

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar, or 1/2 tsp stevia

1 tsp baking powder

3/4 tsp baking soda

1 egg, beaten

2 2/3 cup flour ( Can substitute 2/3 cup of buckwheat or

whole wheat flour for more nutritional value.)

1/2 tsp salt

1/2 cup milk

1/2 cup chopped pecans

1 cup fresh, cooked pumpkin

pumpkin muffins up close


Cream the butter and sweetener. Beat in egg. Add flour, salt, baking soda and baking powder, mix well.

Add pumpkin and stir in. Mixing the pumpkin with the flour mix before adding the milk will absorb some of the water from the pumpkin.

Add milk and mix well with a spoon. Add pecans.

Fill baking cups 3/4 full and bake in a preheated 350º oven for 35-38 minutes until toothpick inserted in muffins come out clean. These are best fresh-baked but if your family cannot eat 12 muffins at once, you can bake 6 muffins and put the rest of the dough in the refrigerator and bake the rest the next day or later in the week. Or, bake them all and freeze what you don’t eat right away.

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Pumpkin Pie Bars

When you don’t want a whole pie, these Pumpkin Pie Bars are just the right thing: not too heavy, not too filling.

1 1/3 C organic unbleached white flour
1/2 C Rapadura or brown sugar
3/4 C white sugar or 1/4 C. honey
3/4 C cold butter
1/2 C. chopped pecans
8 oz cream cheese
3 eggs
1 lb cooked pumpkin
1 Tbsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 13×9 baking pan. Mix flour, brown sugar and 1/4 C white sugar. Cut in butter and add pecans. Reserve 1 C of this mixture and press the remaining mixture into the prepared pan and bake 20 minutes.
Beat cream cheese, remaining 1/2 C white sugar, eggs, pumpkin and spice. Pour over crust, sprinkle with reserved crumb mix and bake an additional 30-40 minutes or until filling if firm and a toothpick in center comes out clean.

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Fresh Pumpkin Fudge

Get a little nutrition out of this candy treat by using pumpkin. This recipe also uses honey instead of refined, white, processed sugars, corn syrup and a substitute for processed evaporated milk. There are quicker (cheating) ways to make fudge, but the old-fashioned way of stirring it until your hand falls off is still the best-tasting.

pumpkin_fudge1 cup cooked, fresh pumpkin puree. See how to use fresh pumpkin in recipes under our “Non-processed ingredients category”.

3/4 cup honey or 2 cups evaporated cane juice (sugar)

1/2 cup milk

1/2 cup butter

1/4 cup chopped pecans

1 tsp vanilla

1/4 tsp salt

1/2 teaspoon pumpkin pie spice or 1/4 tsp nutmeg and 1/4 tsp cinnamon

Grease an 8×8 inch baking dish, set aside.

In a 3 qt. saucepan, melt 1 Tbsp butter and add the pecans. Toast the pecans for about 5 minutes. Remove them to a small bowl.

In the same saucepan, combine honey, milk, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice and nuts. Add butter and vanilla but don’t stir them in. Cool to lukewarm or cool enough to handle with your hands.

Beat mixture with a wooden spoon until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

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Pumpkin Pancakes

These pancakes are made moist by the pumpkin yet they are still light and fluffy, not heavy. A great way to get more pumpkin Vitamin A and fiber into your morning. Makes about 8 medium pancakes.

pumpkin pancakes1 cup unbleached organic white flour

1/2 cup organic buckwheat flour or ground buckwheat groats

2 Tbsp raw, unfiltered honey

1 tsp baking soda

1/2 tsp sea salt

2 organic eggs

1 1/2 cups almond milk

2 Tbsp melted butter

1/2 cup fresh pumpkin puree (see our instructions on the best way to make puree from fresh pumpkin.)

Olive oil for frying.

Sift flours and mix well with all the dry ingredients. Measure milk, add eggs and with mixer on low, mix for about 2 minutes. Mix milk and egg mixture into dry ingredients. Add melted butter and honey. Mix well. Add pumpkin.

Get large frying pan or griddle hot  on low heat before pouring a tsp of olive oil in it and about 1/4 cup pancake batter for a medium pancake. Cook pancake on one side until the batter bubbles and the pancake starts to look dry on the top, then flip it and just brown the other side.

We topped our pancakes with mango jelly.

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Pumpkin Brownies

We are seriously addicted to these pumpkin brownies. They are not as heavy as pumpkin pie and have even more flavor, and that’s the problem. I could eat a whole plate of these myself. Quick and easy to make as well.

Fully baked pumpkin brownies1 cup cooked, pumpkin puree.  (See how to use fresh pumpkin in recipes in our non-processed cooking tips category.)
3/4 cup honey
1/2 cup milk
1/2 cup butter
1/4 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
1/2 tsp pumpking pie spice or 1/4 tsp cinnamon and 1/4 tsp nutmeg
1/3 cup flour
2 eggs
Optional: 2 Tbsp organic cocoa powder

Preheat oven to 350 degrees. Grease an 8×8 or 9×11 inch baking pan. In a small saucepan, heat honey, milk, butter and pumpkin puree to simmering. Remove from heat and whisk in eggs, vanilla, salt, spices, pecans and flour.
Bake 40-45 minutes or until just firm in the middle..

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Pumpkin Rice Pudding

pumpkin_rice_pudding1 cup of fresh pumpkin, cubed, cooked and pureed
1 cup of organic white rice
1/2 cup raisins
1 cup of honey
1 cup of organic milk, or equivalent
1/2 tsp salt
Sprinkle ginger root and cinnamon or 1 tsp of cardamom
1 Tbsp butter

Fresh cream and sweet oranges or peaches for garnish, if desired

This is best made in a double boiler, but if you don’t have one, use the directions below.

Double Boiler Method:

Cook rice per directions until soft. Combine in top of a double boiler with the milk, butter, salt and honey. Cook until most of the liquid is steamed out and mixture is thick.  (About 1 hour – this slow cook method gives it the most flavor and preserves nutrients.) Add raisins, ginger root and cinnamon. Let cool and serve warm with fresh peaches or cream.

Oven Method:

Preheat oven to 300 degrees.  Prepare rice as per package instructions.  While warm, combine in a heavy saucepan with all other ingredients, stirring gently until the honey has dissolved.

Transfer to a greased baking dish and bake in the oven to one half hour.  Dust top with cinnamon and let brown slightly and remove when edges are bubbling slightly.  Cover dish with aluminum foil for the first twenty minutes, and then remove.  Serve with fresh cream and slices of fresh orange, which has been peeled and left at room temperature.

As a dessert, serve with a spoonful of vanilla ice cream sprinkled with cinnamon.

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