- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
- ½ cup toasted walnuts
- ½ cup chopped dark chocolate
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
I make these for my daughter for breakfast. The recipe makes a big batch, I freeze half and keep the other half in the fridge- great, healthy breakfast.
3 small or 2 large bananas, mashed
1 stick unsalted butter, melted
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup honey
½ cup turbinado sugar
2 ½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Line 2 standard size muffin tins.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed bananas, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the muffin tins using a ¼ cup scoop. Bake for 20 to 25 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.
- 1/2 cup pumpkin puree
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- ¼ teaspoon ground cloves
- ½ cinnamon stick
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.
Here is another version of our favorite healthy dessert- duffins. I wanted to make something for Halloween and the first thing I think of – is pumpkin. When I think of pumpkin, cream cheese frosting comes to mind- it really is a match made in heaven.
So, in order to make duffins, I decided to invert the two and use the cream cheese as a filling in the middle.
The result was delicious- well, eventually. I made one batch and had a few friends taste test for me and give me some critical analysis. My daughter is the most honest taste tester I have- she has no qualms about telling me when things are not right. She told me the duffins didn’t have enough pumpkin flavor and the filling tasted too much like cream cheese and not like a frosting. She was right- I had forgotten to add vanilla extract in the cream cheese mixture.
The second batch included more spiced including cinnamon, ginger and cloves. It also included the missing vanilla extract. The result was delicious.
Make these for halloween…
- 1 cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup extra light olive oil
- ¾ cup 1% milk
- 1 cup pumpkin puree
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 oz cream cheese
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Mix the cream cheese, sugar and vanilla. Keep aside.
- 1 tablespoon butter, melted
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk and pumpkin puree. Mix to combine.
In a small bowl, sift the flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Pour into the egg mixture and stir well.
Add a quarter cup batter in each cup. Add a teaspoon of cream cheese on top. Top each cup with the rest of the batter to cover the filling.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.
Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.