Apple Cider Pumpkin Butter Smoothie

I was craving the best of both worlds so I combined them into one!

Apple Cider Pumpkin Butter Smoothie

1 cut up frozen banana
1/3 c. pumpkin butter (my recipe a few posts back)
1/3 c. apple cider...fresh from the orchard
1/4 c. almond milk

Combine all in a blender until smooth. Enjoy!

Pumpkin Drop Biscuits

I had left over pumpkin in my refrigerator to make these! Eat them with soup, top it with maple syrup or eat them with pumpkin butter!!

Pumpkin Drop Biscuits
makes 10 biscuits

Wet ingredients:

1 c. canned pumpkin puree

2/3 c. almond milk or another non-dairy milk

2 tsp. apple cider vinegar or white vinegar

3 TBSP. pure maple syrup

1 tsp. molasses

Dry ingredients:

2 1/2 c. whole wheat pastry flour plus extra for kneading

2 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/4 tsp. extra fine sea salt

Spice Topping: (optional)

1 TBSP. pure maple syrup

2 tsp. pumpkin pie spice or 1 tsp. if you don't like it as spicy.

NOTE: You can either brush this on before baking the biscuits, after baking or both! I done some with and some without the topping!

Preheat oven to 400 degrees. Lay parchment paper a large baking sheet.

-In a large bowl, whisk together all the wet ingredients.

-Sift all the dry ingredients into the wet ingredients.

-Stir until just combined.

-With a 2" or 2 1/2" cookie scoop, place 10 dough balls on the prepared baking sheet.

-Combine the spice topping ingredients together.

-Brush on the spice topping to each biscuit dough ball.

-Bake for 20-25 minutes.

Take out, slightly cool and enjoy!

Pumpkin Butter

I needed some pumpkin butter to go with my pumpkin pear bread!

Pumpkin Butter
makes 1 cup

1 c. canned pumpkin puree
1/2 c. turbinado sugar
2 tsp. pure maple syrup
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cardamon
1 tsp. lemon juice

-In a pan over medium heat, combine all ingredients.
-Bring to a boil and turn down to simmer for 5 minutes stirring constantly.
-Let cool. Store in a container in the refrigerator.

Pumpkin Pear Bread

Pumpkin and pear all in one bread? That's right! This bread is moist and delicious!

Pumpkin Pear Bread

1/2 c. turbinado sugar
2 c. whole wheat pastry flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. extra fine sea salt
3/4 c. canned pumpkin puree
1/2 c. applesauce
1/2 c. almond milk
1 1/4 tsp. pure vanilla extract
1 15-oz. canned pears in light syrup, drained and chopped

Preheat oven to 375 degrees. Lightly coat a bread pan with non-stick cooking spray.

-In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
-In a large bowl, whisk together the pumpkin, applesauce, almond milk, and vanilla.
-Add the dry ingredients into the wet ingredients. Stir until just combined. Fold in the pears.
-Spread the batter into the prepared bread pan.
-Bake for 1 hour to 1 hour 15 minutes, or until toothpick comes out clean.

Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

Pumpkin Cookies w/Salted Maple Icing

Tis the season for pumpkins! Don't eat them all in one sitting!

Pumpkin Cookies w/Salted Maple Icing
makes approx. 22 cookies

Cookies
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp.cloves
3/4 c. pumpkin puree
1/2 c. turbinado sugar
1/2 c. applesauce
1 tsp. molasses

Preheat oven 375 degrees. Parchment paper a baking sheet.

-In a large bowl, whisk together the flour baking powder, cinnamon, nutmeg, ginger and cloves.
-In a medium bowl, whisk together the remaining ingredients.
-Pour the wet ingredients into the dry just until combined.
-Use a 1 1/2" cookie scoop and put on prepared baking sheet.
-Bake for 15-20 minutes. Take out and let cool.

Icing
1 c. powder sugar
2 TBSP. pure maple syrup
1 tsp. non-dairy milk
1/8 tsp. extra fine sea salt
dash of cinnamon

-Combine all ingredients in a medium bowl.
-Frost the cookies.

Enjoy!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip

School has started, autumn is approaching and I am in the mood for the food!  First up...Waffles!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip
I made 5 waffles

Waffles:
Wet ingredients
1 c. canned pumpkin puree
1/2 c. unsweetened applesauce
1/3 c vanilla coconut milk
1/3 c. pure maple syrup

Dry ingredients
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. extra fine sea salt
1/2 c. unsweetened shredded coconut

Heat your waffle iron according to manufacture instructions.

-Whisk all the wet ingredients in large bowl.
-Sift all the dry ingredients, except for the coconut, into the wet ingredients.
-Add coconut.
-Gently stir all together with rubber spatula.

-Spray waffle iron lightly with non-stick cooking spray.
-Take about 1/3 c. of batter and put on waffle iron. Cook to manufactures instructions. (mine takes 5 min.)
-May need to use the non-stick cooking spray every other waffle. Continue until batter is gone.

Dip:
Peanut Butter Pumpkin Dip
1/4 c. canned pumpkin puree
1 TBSP. peanut butter
1 TBSP. pure maple syrup
1-2 TBSP. vanilla coconut milk
1/8 tsp. pumpkin pie spice

-Mix all ingredients together until smooth.

Take a warm waffle and start dipping!
If you have any extras, they are great to freeze!