- Author: Elizabeth Lopez
- Editor: Emily Harris
Pumpkin season is here!
Besides making a great addition to our fall décor, pumpkins make the perfect ingredient for fall recipes. Pumpkins are a good source of vitamin C and an excellent source of vitamin A. The recipes below offer a great way to bring our favorite fall ingredient to the table. Enjoy!
Source: http://www.fruitsandveggiesmorematters.org/pumpkin
Pumpkin Pancakes
Image Source: http://cookdiary.net/pumpkin-pancakes/
Ingredients:
2 cups flour
6 teaspoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 egg
1/2 cup pumpkin (canned)
1 3/4 cups milk, low-fat
2 tablespoons vegetable oil
Directions:
- Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
- In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
- Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
- Lightly coat a griddle or skillet with cooking spray and heat on medium.
- Using a ¼ cup measure, pour batter into hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 ½ to 2 ½ minutes. Repeat with remaining batter. Makes about 1 dozen 3 ½ inch pancakes.
Breakfast Pumpkin
Cookies
Image source: https://www.foodhero.org/recipes/breakfast-pumpkin-cookies
Ingredients:
1 3/4 cups pumpkin (pureed, cooked)
1 1/2 cups brown sugar
2 eggs
1/2 cup vegetable oil
1 1/2 cups flour
1 1/4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup raisins
1 cup walnuts (chopped)
Directions:
- Preheat oven to 400 degrees.
- Mix pumpkin, brown sugar, eggs, and oil thoroughly.
- Blend dry ingredients and add the pumpkin mixture.
- Add raisins and nuts.
- Drop by teaspoonfuls on greased cookie sheet.
- Bake 10-12 minutes until golden brown.
