Archive for Pumpkin

Pumpkin-Apple Muffins

Posted in Breads, Muffins, Recipes with tags , , , , , , , on April 19, 2011 by xapatotheworld

My friend just posted this recipe on her Facebook, so I’m putting it up here.  Of course, it has pumpkin. 🙂

This recipe is taken from  You can go visit their recipe page, or just find it below.  Enjoy!

Servings: 12 Muffins or 24 Mini Muffins


1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)


  1. Preheat oven to 350 degrees.
  2. Combine the first 7 ingredients in a bowl and mix.
  3. In a separate bowl, whisk the remaining ingredients together.
  4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
  5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.
  7. Serve.

My Notes:

When I make muffins, I usually mix all the dry ingredients together and in a separate bowl, all the wet ingredients.  Then I pour the wet mixture into the dry mix bowl.  I mix, mix, mix and then let it sit for 3-5 minutes.  Then, I mix, mix, mix it all over again.  It makes the muffins nice and fluffy.


Golden Pumpkin Loaf

Posted in Breads, Children's, Recipes with tags , , , , , on April 5, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls” from 1979.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 1 loaf


Pastry brush
Loaf pan, 9 x 5 x 3 inches
Large mixer bowl
Electric Mixer
Wire cooling rack


1 cup sugar
1 egg
1 can (16 ounces) pumpkin
3 cups biscuit baking mix
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 teaspoon nutmeg


  1. Heat oven to 350*.  Generously grease loaf pain with shortening, using pastry brush.
  2. Beat 1 cup sugar, 1 egg and the pumpkin in mixer bowl on medium speed 30 seconds.  Gradually beat in remaining ingredients on low-speed just until smooth.  Pour into the greased pan.
  3. Bake at 350* 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
  4. Cool the pumpkin loaf 10 minutes on rack, then remove from pan.  Serve warm or cold.

Little Pumpkin Cups

Posted in Children's, Desserts, Halloween, Recipes with tags , , , , on April 4, 2011 by xapatotheworld

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls”.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 12 cups


1 or 2 muffin pans
12 paper baking cups
Large mixer bowl
Electric mixer
Rubber scraper


2 envelopes (about 1 1/2 ounces each) whipped topping mix
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 can (16-ounce size) pumpkin (about 1 cup)
Candy corn


  1. Line 12 muffin cups with baking cups.  Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla except – add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating.  Fold in the pumpkin with rubber scraper.
  2. Divide the mixture among the paper-lined muffin cups.  Decorate each serving with candy corn.  Refrigerate as long as 2 hours or freeze as long as 8 hours and remove to refrigerator 1 hour before serving.

Curried Pumpkin and Peas

Posted in Indian, Recipes with tags , , , , , , on April 1, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 6


2 tablespoons Unsalted Butter
1 medium Onion, sliced
1 Garlic Clove, chopped
2 1/2 teaspoons Curry Powder
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Pepper
2 pounds Pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium Red Potatoes, cut into 1-inch pieces
1 1/2 cups Low-Sodium Chicken Broth
3/4 cup Golden Raisins
3/4 cup Frozen Baby Peas
Fresh Cilantro, for garnish


  1. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 4.9g
 – Saturated Fat – –
Cholesterol – 10mg
Sodium -514mg
Total Carbohydrate – 48.8g
 – Dietary Fiber – 7.3g
 – Sugars – –
Protein – 9.2g
Calcium – –