When Summer ends and the cool Fall breeze returns, it is a wonderful time at our house! We immediately start gathering pumpkins. From local pumpkin stands or the grocery, you are sure to accomulate a lot of pumpkins in the Fall. Why not eat them too? There is something magical about carving into a pumpkin and showing the kids all of the edible parts of a pumpkin. Letting their hands explore in the seeds and their muscle being used to scoop out the gooey parts. Letting them practice cutting the flesh. Watching them learn to follow a recipe to turn their pumpkin into something delicious! Practical life skills, mathematics, listening, patience, it is all learnt during a baking session with pumpkins. Below I have listed some of our favorite recipes that use pumpkin. Of course you can use organic canned pumpkin in the recipes if you are unable to process a whole pumpkin. I hope you enjoy these, and please comment with your favorite pumpkin dessert!
Pumpkin Caramel Swirl Muffins
Last year my daughter (3 years old at the time) asked for Halloween cupcakes. I immediately thought pumpkin and went on a search to find a muffin that could easily pass for a cupcake. Sure enough, I found the perfect one. These are beautiful and smell amazing! I am not a fan of cupcake liners for the added waste and since it was just for our family, I used our silicone muffin pan. This pan, purchased on a whem from Target’s Valentine’s Day discounted shelf, has been perfect. Nothing sticks to it! I highly recommend finding a silicone muffin pan and skipping the liners whenever possible. Back to the muffins! I’ll admit I was a little nervous about the swirl. Last time I put a swirl in anything I was making brownies from a box many many years ago. A swirl from scratch- “OK. I can do this”. And I did. Not hard at all. These were so tasty and will become a tradition for Halloween cupcakes in our house for years to come. Click here for recipe link. Don’t worry the link is correct- just scroll down and find the muffin version. There you will also find instructions for making the caramel swirl.
This pumpkin pie is not technically challenging or time consuming. I love to make this pie for the Fall season. It’s so delicious that my family always asks for more. And because Brandi Doming does such a great job at keep the recipe simple, I don’t hesitate in making it! Check out this link for the recipe. You will not be disappointed!
This is a tasty treat! It is so much fun for the little ones to make. Have fun with the presentation as well. You could easily serve this in a pumpkin at a get together. It goes perfectly with Vegan Vanilla Wafers, recipe by Elavegan. However, you can also find store bought vegan wafers at Health Stores or Trader Joes. Ginger snaps are another delicious pairing option. Just dip the wafer or cookie in and enjoy!
One 15 oz can of pumpkin
1 Instant white chocolate pudding mix
One 8 oz container of Cocowhip by So Delicious
1 tsp ground cinnamon
1/2 tsp of all spice
In a medium size bowl mix all ingredients well. Chill for at least 2 hours. Serve cold.
So if you’ve already checked out the pumpkin caramel swirl muffins, you may have already found a pumpkin bread recipe to enjoy. But if you are still looking for one or maybe you aren’t interested in the gluten-free option above. Here is a very delicious pumpkin bread! It is simple to make and turned out great. We all devoured it! Be sure to check the ingredients, as you may not have spelt flour on hand, but otherwise, it is straight forward. I look forward to reading your comments! Recipe link below.
Click this link for the recipe.
Raising Vegan Tip- After using pumpkins for decoration or food, but sure to compost them. You can easily chop them up and add to an existing compost bin or you can bury them. By burying them in a garden bed or side yard, you will replenish the soil and by next Fall you will find your own pumpkin vines growing!
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