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Hello Pumpkin Season!

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While I am always a bit sad to see the summer come to an end, I am getting more excited by the day for one of my favorite seasons to arrive- pumpkin season! While it’s more  universally known as “fall” or “autumn,” I consider it the kickoff of a great season of pumpkin-flavored recipes and pumpkin pie spice coffee!


pumpkin pie spice

{Photo Courtesy of David from Spiced Blog}


International Delight is rolling out their Pumpkin Pie Spice creamer to your local grocery store over the next few weeks.  Be sure to grab a bottle to add a little spice to your morning coffee this September!  Pumpkin Pie Spice creamer is great with hot or iced coffee. Check out the ID website for more information on where you can find it.  You can also follow the International Delight Pumpkin Delight board on Pinterest for plenty of pumpkin pin-spiration.

Here are a few pumpkin-themed recipes from the 2S2C archives that I am looking forward to making this fall:

pumpkin bread

Stack-of-Pumpkin-Doughnuts.jpg

Mini Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Granola

Turkey White Bean and Pumpkin Chili

Have a great Labor Day weekend!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Pumpkin Bread

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pumpkin bread

I have been attempting to start this post for pumpkin bread the entire month of October, but it just didn’t happen.  Our laptop computer keyboard is currently out of commission for the letters r, f, v, and the number 4 (and also the hyphen key, but that’s a bit more manageable.)  You never realize how often the letter r comes up in the English language!  It definitely makes writing posts more challenging.  Here’s hoping Santa brings me a new laptop this Christmas.

Even though Halloween is now in the past, it’s never too late for pumpkin recipes in my opinion.  I came across this recipe for pumpkin bread on Pinterest and the pin claimed it was Starbucks’ recipe for pumpkin bread.  I don’t know if that’s true, but I think it tastes pretty close!

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Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cooking spray
  • 1 and ½ cups all purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup sugar
  • ⅔ cup brown sugar
  • ¼ cup milk
  • 3 egg whites
  • 1 cup canned pumpkin
Instructions
  1. Preheat oven to 350 Fahrenheit. Grease a glass loaf pan with cooking spray and set aside.
  2. Whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg in a medium-sized bowl.
  3. Then, mix the sugar, brown sugar, milk, egg whites, and pumpkin together in a large bowl. Stir ingredients together until fully mixed.
  4. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  5. Pour into loaf pan and bake for 65 minutes or until center is set. Allow to cool on a wire rack.

Source: Slightly adapted from The First Year Blog

If you are like us and can’t get enough pumpkin recipes this fall, here are a few more from the 2 Sisters 2 Cities archives:

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Baked Pumpkin Doughnuts

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Fall for Pumpkin Doughnuts

I warned you that pumpkin recipes were coming!   And of course I am finding more use for my doughnut pan!

These baked pumpkin doughnuts were phenomenal with their buttery cinnamon sugar outside and their delicious pumpkin spice inside. The day after making them, I was so excited to get out of bed to eat another doughnut with my coffee.  There’s nothing like a cool fall morning with a yummy pumpkin goodness.  Bring on the pumpkin baked goods!  I know, I know- pumpkin is totally overdone, but it’s one of the reasons why I love fall.   I even have a pumpkin Pinterest board- check it out here!

Pumpkin Doughnuts

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Baked Pumpkin Doughnuts
Author: 
Serves: 12
 
Ingredients
For Doughnuts
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups canned pumpkin puree
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 1½ tsp. salt
  • 1½ tsp. baking powder
  • 1¾ cup All-Purpose flour
For Topping
  • ½ cup unsalted butter, 1 stick
  • 1 cup granulated sugar
  • 1 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of your mixer add all doughnut ingredients except flour and mix together until smooth. Add in flour and mix until just combined.
  3. Spray a doughnut pan with non-stick spray. Fill each doughnut mold with batter and fill ¾ths the way.
  4. Place in oven and bake for 15 to 18 minutes until a toothpick inserted in middle comes out clean.
  5. Let doughnuts cool in pan 5-10 minutes before taking out of doughnut pan. You can loosen the edges with a butter knife. Place doughnuts on wire rack.
  6. Repeat for additional batch (if using a 6 doughnut pan)
  7. In a heatproof bowl, melt butter in the microwave. Watch carefully so the butter doesn’t boil over.
  8. In a medium bowl stir together sugar and cinnamon.
  9. Dip doughnut in butter, shake slightly to stop dipping and then dip doughnut in cinnamon sugar, covering both side. Let dry at room temperature on a wire rack over a baking sheet. Store in an airtight container for 1-2 days.

 

Stack of Pumpkin Doughnuts

Source- Adapted from the King Arthur’s Flour Blog

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Turkey, White Bean, and Pumpkin Chili

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Turkey, White Bean, and Pumpkin Chili recipe

I was once again a test cook for the Once a Month Mom freezer cooking site for November’s diet menu.  The menu is accessible to anyone, but you have to sign up for a membership for access to the grocery lists and customized recipe cards.  I really enjoyed making a number of new things that I would not necessarily think to make on my own.  Some of the menu items we have really liked in our house are the French Dip sandwiches, the Buffalo Quinoa bites, and the English Muffin Breakfast Pizzas.  My favorite menu item however was the Turkey, White Bean, and Pumpkin Chili!

Turkey White Bean and Pumpkin Chili

The best part about the chili (besides it deliciousness) was how easy it was to prepare.  I sautéed the turkey, onions, and garlic beforehand and then just threw everything in the crockpot.  We ended up going on a family hike that day and it was wonderful to come home to dinner ready to be served.  Don’t tell your picky eaters that there is pumpkin in it- they will never know the difference!  The leftovers are very easy to freeze and be reheated whenever you need another easy meal again.

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Turkey, White Bean, and Pumpkin Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • -Cooking spray
  • -2 pounds ground turkey
  • ½ tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 (15 oz cans) of white northern, rinsed and drained
  • 15 oz can pumpkin puree (not to be confused with pumpkin pie filling)
  • 4.5 oz canned chopped green chiles
  • 2 cups chicken broth
  • low-fat sour cream or plain Greek yogurt for topping (optional)
  • toasted sunflower seeds or pepitas (pumpkin seeds) for topping (optional)
  • salt and pepper
Instructions
  1. In a large skillet, cook the ground turkey until browned and no pink spots remain. Add turkey to slow cooker once cooked through. Return pan to the stovetop and sauté onion and garlic for 3-4 minutes. Add cumin and saute for another 30 seconds. Add onion, garlic, and cumin mixture to the crockpot. Add chili powder, bay leaves, oregano, beans, pumpkin puree, chiles, salt and pepper (to taste) and chicken broth to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
  2. Remove bay leaves before serving. Serve with sour cream or Greek yogurt and toasted sunflower seeds or pepitas.

Source: Slightly adapted from A Blog About Food and Skinnytaste

Do you have a favorite chili recipe to warm up to on a cool fall day?

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Mini Pumpkin Muffins with Cream Cheese Frosting

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The boy is officially obsessed with mini cupcakes.  It seems like every grocery store we go to has stacks of them lined up waiting for him in the bakery section.  It’s nearly impossible for me to get through the store without a meltdown for “cakes!”  Since this thing for “cakes!” thing doesn’t appear to be going away, I decided to make some mini pumpkin muffins today so I could at least control what went into them.  I topped them off with some cream cheese frosting and I have to say, they are pretty darn good.

While I wouldn’t actually qualify these as healthy treats, it does have a good amount of pumpkin in it.  That should count for something, right?  I also cut the amount of sugar back in both the muffin and cream cheese frosting recipes and I really don’t think it is missed at all.  I’ll keep you posted on his reaction to mini pumpkin muffins when he wakes up from nap time…[edited post-nap: T just woke up from his nap.  When he walked downstairs and saw all the muffins, he said, “whoa, cakes!”  He took a bite of one and proclaimed “hooray!”  I’ll take that to be a good review of mini pumpkin muffins.]

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Mini Pumpkin Muffins with Cream Cheese Frosting
Author: 
Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • For mini pumpkin muffins:
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • ⅓ cup vegetable oil
  • 2 large eggs
  • ¾ cup sugar
  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (or alternatively use ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp ground cloves, and ⅛ tsp nutmeg)
  • ½ tsp baking soda
  • ½ tsp salt
  • For cream cheese frosting:
  • ¼ cup butter, softened
  • 4 oz (in weight) reduced fat cream cheese (but not fat-free)
  • ¾ cup powdered sugar
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350 degrees and line a mini muffin tin with paper liners.
  2. Whisk together pumpkin, oil, eggs, and sugar in a large bowl. In a separate medium bowl, mix together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add flour mixture to pumpkin mixture and whisk until combined.
  3. Divide batter among muffin cups. I made 24 mini muffins with this recipe and had a little batter leftover. I only have one mini muffin pan so I decided to make 3 large muffins with the leftover batter instead of making a second batch of 6-8 more mini muffins. Bake mini muffins for 18 minutes and large muffins for 25-30 minutes. Muffins are done with a toothpick inserted in the center of the muffin comes out clean.
  4. While the muffins are cooling, make the cream cheese frosting. Mix all ingredients on on high until soft and whipped. Spread onto muffins once cool or apply using a pastry bag with a frosting tip.
  5. Store in fridge since the frosting has cream cheese in it.

 

Source: Pumpkin muffin recipe adapted from smitten kitchen and Cream Cheese Frosting recipe adapted from The Pioneer Woman.

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