Pumpkin Pancakes

 I have no idea why I haven't posted this recipe before, since it was one of the reasons I started this blog. Well, that and my kids' insatiable desire for pancakes. My recipe card is dated October 5, 2008, so I've been making these for a while.  I did make one tweak today from my original version and used melted butter instead of oil. They were delicious. And they are now gone.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon cloves
• 1 beaten egg
• 3/4 cup milk
• 1/2 cup canned pumpkin
• 2 tablespoons melted butter (or 2 tablespoons cooking oil)

Directions

1. Heat griddle (mine is cast iron set over two burners turned to a smidge higher than medium...your settings may vary).
2. In a large mixing bowl, whisk the dry ingredients (flour, brown sugar, baking powder, salt, and spices).
3. In a medium bowl, whisk together the egg, milk, canned pumpkin, and butter.
4. Add the wet ingredients to the dry and stir with a sturdy spatula just until combined.
5. Lightly grease your griddle with oil or cooking spray (no spraying over an open flame please).
6. Pour batter by 1/3 cup scoops (I use a soup ladle) onto heated griddle. Flip once the edges are dry and the bottom is lightly browned.
7. These pancakes are pretty moist and sometimes need more time than normal ones.

Makes about 8 4-5" pancakes.

Pumpkin Bars

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cloves
• 2 eggs
• 1 cup (about half a can) pumpkin puree
• 1/2 cup canola oil

Directions

1. Preheat oven to 350
2. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves.
3. In a medium mixing bowl, lightly beat the eggs. Add cloves and pumpkin and stir till combined.
4. Add the we ingredients to the dry and stir with a stiff spatula just until combined (there should be no streaks of flour left).
5. Pour batter into a 8x8 baking pan
6. Bake 30-35 minutes until a toothpick inserted in the center comes out clean

Pumpkin Muffins

For this twist on one of our favorite fall breakfasts, I changed up a regular pumpkin bread recipe to use coconut oil for the fat. Coconut oil is a naturally occurring, completely vegetarian saturated fat (made from coconuts, duh). It is solid at most room temperatures, and melts at about 76 degrees. (It's also good for making homemade Magic Shell...and homemade cosmetics, but that's a post I haven't gotten around to writing)

Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 Tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 can pumpkin puree
• 1/2 cup milk
• 2 eggs
• 1/3 cup coconut oil

Directions

1. Preheat oven to 400. Grease muffin cups with cooking spray (I ended up with 17 muffins, so a 12-cup and a 6-cup muffin pan).
2. In the bowl of a stand mixer, whisk 1 cup of the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. 
3. Add the pumpkin, milk, eggs, and coconut oil.
4. Beat on low speed until combined. Beat on medium for 2 minutes.
5. Stop the mixer, add the remaining cup of flour, and beat on low-to-medium until combined.
6. Spoon batter into the prepared muffin cups. Cook 18-22 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Mini-loaves

This recipe makes just enough pumpkin bread for two mini-loaf pans, which in our house is about one breakfast worth. It is also a great way to use up the rest of the canned pumpkin left from making Pumpkin Spice Cupcakes.

Ingredients

• 2/3 cup al-purpose flour
• 1/3 teaspoon baking soda
• 1/3 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/2 cup canned pumpkin
• 1/3 cup sugar
• 2 tablespoons plus 1 teaspoon butter, melted and cooled
• 1 large egg
• 3/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350. Grease two mini loaf pans.
2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
3. In a medium bowl, whisk the pumpkin, sugar, butter, egg and vanilla.
4. Add the wet ingredients to the dry and stir with spatula just until combined and there are no streaks of flour.
5. Divide batter evenly between the two mini-loaf pans.
6. Bake about 20-25 minutes until the top is lightly golden brown and a toothpick inserted in the center comes out clean.