Yummy Pumpkin Muffins

Posted on October 24, 2014 by Carmen

There’s nothing better than a warm pumpkin muffin, fresh out of the oven, with a nice bit of butter on it, melting as the muffin melts in your mouth with that first delectable bite. I love pumpkin and that is one of the many reasons I love this time of year. In the Fall, pumpkins and pumpkin recipes and dishes abound.

Whether it be preparing for the Thanksgiving feast or the events at Halloween there are pumpkins everywhere. And I am quite happy to take advantage of this and enjoy as much pumpkin as I can. There is so much you can do with pumpkin from soups to pies, cheesecakes, even drinks like martinis and lattes! (Who else can’t wait for Fall so we can experience once again the delectable flavors of a pumpkin spice latte)?

Muffins are one of the quickest and easiest ways to use pumpkin. They are great for snacks, to put in lunches and easy to freeze, if they last that long. My kids love muffins of any kind and will gladly gobble up the pumpkin ones just as quick as the strawberry rhubarb, apple, blueberry, etc. Of course I tend to make my favorites (or honestly what is in abundance at our house, for instance earlier in the Fall we had all the apples from our apple tree).

Over the past couple of years I have adjusted my pumpkin muffin recipe, passed down from my Mom to make it sugar free and dairy free, meeting our new dietary choices. I have also been experimenting with gluten free recipes as well and therefore have found some good gluten free pumpkin muffins as well. (Usually I still need to do a little adjusting with the sugar, but it has become second nature now and is a quick and easy substitution).

So I make both at times, as my kids will eat either, though I am finding I am moving more towards gluten free only because I am noticing how my body is feeling after gluten sometimes (which is not so good). And today I am sharing both recipes with you. Both are equally easy and delicious, so it is simply your preference or dietary needs to decide which one to try (You could, like me, make both).

Gluten Free Pumpkin Muffins

1/2 c. tapioca flour

1/2 c. garbanzo flour

1/2 c. brown rice flour

1 c. coconut sugar

3 tbsp. flaxseed

1 tsp. baking soda

1 tsp. nutmeg

2 tsp. cinnamon

1/2 tsp. sea salt

1 c. pumpkin puree

1/2 c. safflower oil

2 eggs

1/2 c. dates or raisins

In a medium mixing bowl, mix dry ingredients thoroughly (flours, coconut sugar, flaxseed, baking soda, salt and spices). In another bowl, mix wet ingredients together (pumpkin puree, safflower oil, eggs). Make a well in the center of dry ingredients and add wet ingredients to dry. Stir until just combined, then mix in dates or raisins.

Line muffin tin with muffins cups or grease with coconut oil. Fill each cup. Bake at 350F for 20-25 minutes.

Makes 12 muffins

Pumpkin Muffins

1 3/4c. all purpose flour

1/2 c. coconut sugar

3 tsp. baking powder

1/2 tsp. sea salt

1/2 tsp. cinnamon

1/4 tsp. cloves

pinch ginger

2/3 c. almond milk

1/2 c. pumpkin

1/3 c. olive oil

1 egg

1/2 c. dates or raisins

In a medium sized bowl, beat together egg, pumpkin and oil. Add almond milk. Sift together dry ingredients and add to mixture. Mix in dates or raisins.

Line muffin tin with muffin cup or grease with coconut oil. Fill muffin cup and bake at 400F for 25-30 minutes.

Makes 12 muffins

Do you have a favorite pumpkin muffin recipe?

Dairy Free Pumpkin Ice Cream

Posted on October 7, 2014 by Carmen

With Thanksgiving approaching I always like to post a new recipe to add to your pumpkin feast – oh did I say pumpkin? I mean Thanksgiving feast. If you have been a reader of mine for the past couple years you will know how much I like, no love, pumpkin, and that I am always on the lookout for pumpkin recipes of all kinds. Pumpkin pie, pumpkin cheesecake, pumpkin lattes are all ones that I have found, tried and enjoyed so far. But I also love pumpkin muffins and last fall found a fabulous recipe for a pumpkin martini! (oh yes I will post that one soon)

My other love is ice cream, and going dairy free was not easy in that respect (peppermint ice cream is my absolute favorite!). But in my transition I have found some great recipes for ice cream that I can make at home and are very yummy. From orange avocado sorbet to good old fashioned chocolate, I have been very satisfied with these discoveries and now no longer feel denied at having to eliminate dairy from my diet (because honestly if I fall off the wagon, I may enjoy my delectable delight in the moment, but I feel so sick after, seriously just not worth it).

Pumpkin Cheesecake

So imagine my delight when I discovered this recipe for Pumpkin Ice Cream! Two of my absolute favorite things in one combination. And super super easy to make. It’s easy to do with the kids too as you literally put all the ingredients in the blender, mix it and freeze, that’s it. The hardest part is waiting for it to freeze so that you can enjoy it.

Of course, it was a huge success with the kids and D’Wayne, and D’Wayne’s Mom. Luke and Chloe were asking for some daily until it was gone, which was really only about 3 or 4 days tops. Chloe was even asking for it after breakfast for mid morning snack! which honestly with what’s in it would have been fine, but I delayed her to afternoon snack and felt a little better about that.

It’s also great if you’re in a pinch for a quick dessert you can whip this up and it’ll be ready in no time! Quick, easy and yummy, no one will complain about only having ice cream for dessert on Thanksgiving. Mind you, you could serve pumpkin pie with pumpkin ice cream on top….now we’re talking!!

However and whenever you decide to enjoy your pumpkin ice cream this fall, whether it be a part of your Thanksgiving dinner or simply a snack for another time, you’ll enjoy this quick and easy recipe, full of good nutritious foods and taste galore.

Pumpkin Ice Cream

4 bananas

1 c. pumpkin

1 ½ tsp. pumpkin pie spice

4 tbsp. pure maple syrup

Blend together. Freeze.

What are your favorite pumpkin recipes? Cause you know…I am always on the lookout for more delicious ways to use pumpkin 🙂

All Things Pumpkin

Posted on October 16, 2013 by Carmen

In the month of October there seems to be a lot of pumpkin about. From Thanksgiving feasts that include delicious pies and cheesecakes to Fall festivals and trips to the pumpkin patch, even right up until Halloween when we are carving pumpkins for the kids and all our trick or treaters.

I love pumpkins. I not only love the taste, but I love the bright orange color they are, the unique shapes and sizes and all the different things that you can do with pumpkin, from eating and recipes to decorating and crafts.

I do have to say that I tend to lean towards the pumpkin food items the most, as I really do enjoy those. And lately I have been finding all kinds of pumpkin delights that I have tried or am about to try such as pumpkin pancakes, muffins, latte, fudge, cheesecake, ice cream and of course pie. I even discovered a recipe for a Pumpkin Gooey Butter Cake, which though I have to make a few dietary adjustments I can’t wait to get it into my oven and more importantly in my tummy!

The pumpkin pancakes I discovered a few years ago when I bought Halloween pancake molds that came with the recipe (those are so fun!). The pumpkin spice latte is a slow cooker recipe I discovered last year and made for the first time last week for my open house. The fudge I have yet to try but believe me I am all over this and it won’t be long! And I have always loved pumpkin muffins, though I have been dappling in some new recipes. I always enjoy variation and who knows you might be missing out on something even better if you don’t at least try it!

I am not sure what it is I love about pumpkin dishes so much, but I am sure that it also has to do with the allure and smell of all those delicious spices that go in it; like ginger, cinnamon and cloves. Mmmm… just the thought of it makes me feel all warm and fuzzy inside.

My greatest (and most fun) pumpkin discovery this Fall was actually not a food item. Which is ok, I was just super surprised at whoever came up with this as it is so simple, yet so ingenious. It is Pumpkin Play Doh! I thought this was fabulous! My kids loves playdoh and what a fun way to tie in a theme, those spices we love and play and create at the same time.

I found the recipe on another blog While He Was Napping. She makes her playdoh on the stove top which I am sure works well, but I have my own playdoh recipe I decided to use and adjust instead (as it is just a mix everything together, I like to avoid extra pots and pans). All I needed to do was add my pumpkin pie spice and color it orange. Presto! Pumpkin Playdoh.

The twins loved it! Thought it was the most fabulous thing ever, yeah it was playdoh but it was new and it was pumpkin! Even Matthew and his friend smelled it and said it smelled really good. Plus I played it up a little, got out the Halloween cookie cutters for them to use and sat down and played with them for a while. Chloe loved making pumpkin hair for the Fuzzy Cuts Barber Shop we have. Luke just rolled it and created as he usually does. Fun was had by all.

I’m wondering now what other ‘flavours’ of playdoh I can make, perhaps mint or chocolate. It could be done, I’ll have to experiment… In the meantime enjoy the pumpkin…

Pumpkin Playdoh

Mix together in a medium bowl:

2 c. flour

4 tsp. cream of tartar

1 c. salt

2-3 tsp. pumpkin pie spice (amount depends on how strong you would like the scent) or 2-3 drops On Guard essential oil

Add in:

1 1/2 c. boiling water

2 tbsp. oil

Mix together. Knead well. Add in orange food coloring. Knead again until well mixed. Store in ziploc bags.

*For ordinary playdoh simply omit the pumpkin pie spice and add whatever color of food coloring you want. Batch is fairly large – so can easily be divided to make a few different colors or scents.

Pumpkin Cheesecake – Absolutely to die for!

Posted on October 11, 2013 by Carmen

It’s coming… Thanksgiving and all things pumpkin! Big feasts, meals with friends and did I mention pumpkin? I love pumpkin and all things related to it, especially pumpkin pie. And Thanksgiving seems to be the only time of year that I make or get some.

Of course with any pie you can make any kind any time you want. But I seem to fall into the times of the year when they are most prominent, as I imagine do many of us. So though I love pumpkin pie and it is my favorite, I do only get it once a year.

Every year at Thanksgiving I decide I am going to try a new pumpkin recipe, as my sister often makes things like pumpkin ice cream, pumpkin tarts and pumpkin cheesecake. And though I love to branch out and try new things I tend to fall back to my pie. What can I say? It seems just wrong to not have it.

This year I truly did branch out and I made a pumpkin cheesecake for the first time. Not specifically for Thanksgiving, because of course I will make pie, but around the right time 🙂 I found a recipe on Pinterest that looked really good and thought that I would try it.

Being dairy free I thought that I would just have to avoid cheesecake altogether. During the summer my friend decided to try a tofu chocolate cheesecake, which gave me hope. I thought that it would prove to be quite good. Not so much. Though not terrible we both agreed that we would not make it again. Then, I remembered that they make non dairy cream cheese and I had tried it before and liked it, so why not just substitute that into a regular cheesecake recipe? This got me very excited so I went to work.

After I got over just how much cream cheese this recipe called for; I went out got the ingredients and looked at what other substitutions I needed to make. The crust was a bit of a challenge as it called for graham wafers, but I came up with a solution using almond mash leftover from making almond milk, as I had done something similar making a pie before. I substituted coconut sugar for the sugar and then of course the non dairy cream cheese and sour cream (yes this recipe called for sour cream which was another reason why this particular cheesecake recipe intrigued me).

Now this recipe is not one that you can just whip up and have ready in an hour. In fact when I finally went to make it I looked at the recipe, and in reading it more closely almost aborted the whole idea. It was a lot of time, a number of steps and would not be fully ready until the next day (as when it was finished baking you had to let it sit in the fridge overnight).

Let me tell you it is totally worth it! This cheescake is absolutely fabulous, moist, creamy and flavourful. All the kids asked for a second piece and D’Wayne looked like he was in heaven. It was absolutely delicious! I think Matthew even licked his plate and then asked for a third piece of cheesecake (to which of course I said no).

So if you are a fan of cheesecake and even a remote fan of pumpkin this recipe is worth the time and effort put into it. And the nice thing is, dairy free, sugar free, gluten free all equals guilt free and will impress every one of your guests this Thanksgiving.

Or you could just go with plain old pie…

Pumpkin Cheesecake

Crust:

12 tablespoons Earth Balance vegan spread

2 1/2 c. almond mash (leftover from making almond milk)

1/4 c. coconut sugar

dash of salt

Cheesecake:

4 – 8 oz. vegan cream cheese

1/4 c. vegan sour cream

2 1/2 c. coconut sugar

15 oz. canned pumpkin

6 eggs, lightly beaten

1 tbsp. vanilla

1 tsp. sea salt

2 1/2 tsp. cinnamon or 2 drops of Cinnamon Bark essential oil

1 tsp. ginger or 1 drop Ginger essential oil

1/4 tsp. cloves or 1 drop Clove Bud essential oil

Postion rack in center of oven. Preheat to 325 F.

Brush a 10 inch springform pan with 1 tbsp. of Earth Balance. In a bowl, stir the remaining Earth Balance in with almond mash, coconut sugar and a pinch of salt. Press mixture into bottom of pan and up the sides. Bake until golden brown about 15-20 minutes.

Cool on a rack, then wrap outside of pan in tin foil and place in a roasting pan.

In a large mixing bowl beat the cream cheese until smooth. Add coconut sugar and beat until just light. Add sour cream, then pumpkin, eggs, vanilla, 1 tsp. sea salt and spices and until just combined. Pour into cooled crust.

Gently place roasting pan into oven (do not pull the rack out). Pour boiling water into roaster until water is about half way up springform pan. Bake until the outside of cheesecake is set but the center is still loose, about 1 h 45 min. Turn off the oven and open the door briefly to let out some heat.

Close oven door and let cheesecake sit for 1 more hour. Carefully remove from roasting pan and let cool on rack. Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.

A Horribly Healthy Halloween – Tips for Sugar Free Halloween

Posted on October 24, 2012 by Carmen

Since eliminating sugar from our diet holidays have taken on a very different look for our family (yet we still enjoyed pumpkin pie at Thanksgiving! -sugar free of course). There is so much sugar and sweets that come with each holiday that it can be challenging to get around. The key is to find alternatives that meet the child’s needs without making him feel different or like he is missing out.

Halloween is no exception, in fact I would venture to say that it is the worst holiday connected to candy and treats. I remember Matthew asking me shortly after we eliminated sugar if he would be able to go trick or treating for Halloween. Thinking ahead, I already had an answer for him and told him yes he would be able to and then I told him the plan.

These are the things that we will be doing this Halloween to ensure it is sugar free and still enjoyable.

Tips for a Sugar Free Halloween

Go to a Candy Buy Back (or do the Switch Witch)

Matthew will go trick or treating this year but he will take all of his candy to an event called the Candy Buy Back, put on by a local dentist here in Calgary. It is the day after Halloween and they give the kids $1 for each pound of candy that they bring in. They have all kinds of prizes and they wear their Halloween costumes again.

We have done this for the past couple of years and he uses the money he receives to buy a book. So he still gets to participate in the “main activity” of Halloween and get something that he wants and is able to have.

Now some people may be upset by this as they go out and spend money on candy to give to kids and then they go and sell it. I do see their point but it is a choice and once you give it away who knows what happens to it. You could buy something else that is non candy and give that out (and people are starting to do that), decide not to hand anything out, or be ok with it. If we as a society want things to change then it has to start somewhere and the method may not be preferred but at least it is a start.

Have a Healthy Fun Supper

There are also other things that you can do to eliminate or reduce the amount of sugar your child ingests this Halloween. Nina Manolson of Healthy Yummy Kids, suggests that for supper that night you prepare a full healthy meal that the kids will enjoy with a nice healthy yummy sweet at the end (you can make the cookies, cakes and treats without the sugar- check out some of my sugar free recipes). I take it one step further and make it a fun Halloween themed supper. This is basically taking healthy foods and getting creative and making them spooky. In the past we have done Monster Face Pizzas, Monster Brains and Skeleton Veggie tray.

This will not only satisfy their craving for sweets but they will also feel full, and therefore when offered candy to eat, they won’t eat it because they are not hungry. (Nina also suggests this strategy for afterschool outings and birthday parties).

Attend a Halloween Community Event

It is also important to remember that there is more to Halloween then just the candy; there are many events and activities around it. If you look at the history of Halloween it originally had nothing to do with candy -it is society that has added the “treats” over the years.

When attending an event, the kids still get to dress up, and there are usually games, crafts and other activities. There are many special events in the community (for instance in Calgary, we have the Boo-roofic Bash, Ghouls’ Night Out, Haunted Houses, etc). There are dances and classes that you can wear your costume to with other activities. Yes there are likely candy and sweets available but there are more to these events than the treats and it is easy enough to skip the treats if you choose to.

Decorate your Home for Halloween

There are loads of Halloween crafts that the kids can make and then use as decorations to put up. You can also add in things like Halloween soap dispensers and towels, spider webs on mirrors, a graveyard and skulls in your front yard. You can get really into this (just check out Pinterest for great easy ideas!) That is all part of the fun and demonstrates another fun aspect of the holiday that is not candy related. My son is already asking me if we can put out the Halloween decorations (and has been since September).

I feel that Matthew will have a very enjoyable and healthy Halloween this year and I don’t think that he will feel like he missed out at all. It really is easy to do and I encourage you all to give it a go yourselves. You will eliminate all those wired and moody kids the next morning!

As for the twins, we dressed them up last year, but did not go trick or treating. So they are familiar with the event and love to dress up! We might take them out this year to a few neighbors, and we’ll contribute their candy at the Candy Buy Back, because for them it is all about the costume!

Sugar Free Thanksgiving Recipes

Posted on October 1, 2012 by Carmen

Thanksgiving Turkey

Thanksgiving is one of my favorite holidays. I am not sure if it is because the meal contains so many foods that I love, such as turkey, stuffing and gravy, or my favorite pumpkin pie! (Actually I love anything pumpkin – pumpkin muffins, pumpkin spice lattes)! Or if it is because of the warm, comforting feeling that surrounds the holiday. The fall season, that makes me think of burning candles and cozying up by the fire.

Pumpkin muffins

Either way I thoroughly enjoy it, and it is something that I look forward to. Last year, when we went sugar free at our house, I was a bit concerned, in fact I was very concerned about how to make my pumpkin pie. This was not something that I wanted to give up. Was it possible to find or create a recipe that would be just as good? I hoped there was, so I started looking and within a short time discovered a recipe that met my requirements and was just as easy to make. I found the recipe at Honey Bunny, the same company that makes the Bodacious Tomato Ketchup and BBQ sauce that we now buy. The Honey Bunny recipe called for evaporated milk and since we are also a dairy free household made a simple adjustment and used coconut milk instead. It turned out beautifully! and was just as delicious if not more, than what we were used to. In fact I think we all had 2 pieces!

The other thing that I adjusted last year was our cranberry sauce, as store bought brands contain a lot of sugar. I have never been a fan of cranberry sauce, but others in the family enjoy it. So I decided to make my own. I got the original recipe off the bag of fresh cranberries and simply substituted honey for the sugar. Again I had great success! and even I enjoyed some cranberry sauce last year.

I find that the highest amounts of sugar that we consume are around the holidays, and Thanksgiving marks the beginning of a lot of feasting and delectable delights. I know many people who feel like they have overindulged during the holidays and put themselves on a strict diet after Christmas. But if we had treats that were good for us and did not contain the sugar than we could enjoy the holiday feasting and not feel guilty or like we have overdone it. Eating healthy and well can be done, regardless of what is going on.

There are many alternatives out there and ways to still enjoy the foods you love without the sugar or worry. You will also feel so much better and so will your family! Perhaps this Thanksgiving is a great time to start. Try these recipes below and add them to your dinner feast. You’ll be amazed how good they are and if you don’t tell anyone else at the table, I bet they won’t even notice.

Honey Pumpkin Pie

1-398 ml can pumpkin puree
2 eggs
1/2 cup honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1-398 ml can coconut milk

Preheat oven to 425°F.

Combine all ingredients together. Pour into 9 inch pie crust.
Bake at 425 F for 15 minutes, then reduce heat to 350 F and cook for 35 minutes. Test with cake tester, if it comes out clean pie is done, and centre will move only slightly when gently shaken.

*note: if you do not have any of the above spices, you can use doTERRA essential oils – Cinnamon Bark, Ginger & Clove or On Guard blend. Use 1-2 drops of cinnamon and ginger, 1 drop of the clove. Also note that not all essential oil brands are created equally and not all essential oil brands are safe to ingest. If using an essential oil other than doTERRA (which is safe to take internally) ensure you research the brand you are using to make sure it is safe for use internally.

Cranberry Sauce

1 -12 oz. pack fresh or frozen cranberries, rinsed and drained

1/4- 1/3 cup honey

1/2 cup water

1-2 drops Wild Orange essential oil (or grated orange zest)

Put all ingredients (except Wild Orange essential oil) in a large saucepan and bring to a boil. The amount of honey you add will depend on your desired level of sweetness. If you prefer your cranberry sauce more tart then use 1/4 cup of honey, if you prefer sweeter than add up to 1/3 cup. Let boil until berries start to pop (about 5 minutes). Stir as they cook.

Once all berries have popped remove from heat, cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups