Lots of Pumpkin-Goodness!

Pumpkin season is here! I was going to get pie pumpkins at the local grocery store the other day, however they lied! They said they had it on the flyer, but they actually didn’t have it. Oh well. But, I was looking forward to pumpkin-ness, so I used canned pumpkin.

There is one annoying thing about pumpkins and squashes – peeling them!

I had some pumpkin loaf in Alberta and wanted to create something similar.

Pumpkin Streusel Bread
Adapted from Food Cures

1/3 cup pumpkin seeds
2 tbsp brown sugar
2 tsp canola oil

2-1/3 cups of pumpkin puree
1 cup soy milk
1/2 cup canola oil
4 eggs
1 cup brown sugar
3-1/2 cups pastry flour
1/4 cup ground flaxseed
4 tsp baking powder
2 tsp cinnamon
1 tsp ground giner
1/2 tsp ground nutmeg
3/4 tsp salt

This makes two loafs. Since we had a potluck to go to, it was perfect! However, you can store it in the freezer.

  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line the loaf pans with parchment paper. *I had some parchment paper pieces left over from something else. You can use cooking oil or spray.
  2. Mix together the ingredients for the topping and set aside.
  3. In a medium bowl, combine pumpkin, milk, eggs, oil, and brown sugar.
  4. In a larger bowl, combine the flour, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt.
  5. Make a well in the centre of the flour mixture, stir in the pumpkin mixture. Place in the pans and top with topping.
  6. Bake for about 50 minutes, check with toothpick (make sure it comes out clean). Transfer to a rack and let it cool for 10 minutes. Remove the loaf from the pan and let it cool completely.

I had leftover pumpkin puree, so I decided to make pumpkin cupcakes. They are soooo good! I made some modifications because I didn’t have the necessary ingredients.

Adapted from Smitten Kitchen
21 cupcakes

1/2 cup of shortening (I didn’t have butter)
1 cup brown sugar
1/3 cup white sugar
2 cups cake/pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 eggs
1/2 cup soy milk + 1 tbsp apple cider vinegar (substitute for buttermilk) + 1 tsp vanilla
1 1/4 cups pumpkin puree

I used this recipe and instead of margarine, I used shortening because I didn’t have cream cheese or butter left.

  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. *Although I had the oven going for the bread already.
  2. Beat the shortening and sugar.
  3. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  4. Add eggs one at a time and beat the mixture. Then alternate adding the flour and “buttermilk” mixture.
  5. Line the cupcake or muffin pan with liners. My muffin pan makes a dozen at a time. Scoop cupcake mixture in to the pan, about 3/4 full for each liner.
  6. Bake for about 20 minutes, until a toothpick comes out clean. Cool the cupcakes on a rack.


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