Yes to Yummy

Tag Archive: pumpkin

Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Print this page

These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


Tags: , , , , , , , , , , , , , , ,

Pumpkin Pancakes with Blueberry Sauce

December 31, 2013 Print this page

Want pancakes without the added grains and sugar? Look no further than these pumpkin pancakes: they’re wholesome, chewy, and a great breakfast for those sick of eggs.

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 12 medium pancakes

FOR THE PANCAKES:

1 ripe banana

1 cup of pumpkin puree (NOT pumpkin pie filling, preferably fresh)

6 eggs

3 tablespoons of coconut flour

1 tablespoon of vanilla extract

1 tablespoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of apple cider vinegar

1 tablespoon of maple syrup or raw honey (optional)

2 tablespoons of ghee or coconut oil

FOR THE BLUEBERRY SAUCE:

1 cup of blueberries

1 cup of water

A pinch of coconut sugar (optional)

Directions

FOR THE PANCAKES:

In the bowl of a food processor, puree the banana until the consistency of a light batter, about 2 minutes. Then, add the pumpkin and process to incorporate, 1 minute longer.

Next, add the eggs and process for another 2 minutes. Pour in the coconut flour, vanilla extract, vanilla, baking soda, and  apple cider vinegar. If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.

Process for another minute. Your batter is ready to be pancaked!

Heat the ghee or coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.

Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.

FOR THE BLUEBERRY SAUCE:

Today, I made a basic blueberry sauce to go on top. Simply combine the blueberries and water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.


Tags: , , , , , , , , , ,

Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


Tags: , , , , , , , , , , , , , , , ,

Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


Tags: , , , , , , , , , , , , , , , ,

Pumpkin Spice Latte Cupcakes

November 19, 2013 Leave your thoughts Print this page

039

I really have no idea how someone came up with a pumpkin spice latte. I mean, who puts pumpkin in coffee? Seems like a weird combination.

If you think about it, pumpkin doesn’t actually taste what people claim it to be. What we tend to classify as pumpkin flavored is really the combination of cinnamon, clove, allspice, and nutmeg, usually with some maple syrup thrown in there. On  its own, pumpkin really doesn’t taste like much…it tastes like, well, a squash. The mysteries of the food world.

Personally, I’d rather eat my dessert than drink it. Not that I don’t love a good mocha or milkshake, but I find a cupcake or cookie much more satisfying. These cupcakes taste just like the popular drink–and they’re so much healthier, too! If you want to impress guests for Thanksgiving, this recipe is a great choice: I’ve tripled it before, and the cupcakes turned out just as tastily. (Yes, I baked and frosted 28 gluten-free, grain-free, dairy-free, nut-free cupcakes.) Feel free to ask my taste-testers what they thought, but I think everyone really enjoyed these.

Ready to get baking? Let’s go.

Preheat the oven to 350 degrees and line a muffin tin with 8 parchment liners. Gluten-free baked goods tend to really stick to the pans and dishes they’re cooked in, so parchment liners help eliminate some of the messiness and leave you with a clean, beautiful dessert. When I watched people unravel their dessert, all of the cupcakes peeled easily from their wrappers!

022

In the bowl of a stand mixer, beat 4 eggs on medium until pale yellow and bubbly, about 3-4 minutes, then add in 1 cup of pumpkin puree (preferably homemade), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1/2 cup of coconut milk, 1 teaspoon of apple cider vinegar, and 1 tablespoon of vanilla extract. Mix on medium for one or two minutes more.

Slowly drizzle in 1/4 cup of melted coconut oil and mix for another minute. Stop the mixer while you prepare the dry ingredients.

In a small bowl, sift together 1/2 cup of coconut flour, 2 tablespoons of tapioca flour, 2 tablespoons of pumpkin pie spice, 1 teaspoon of baking soda, and a generous pinch of salt. Stir together to completely combine and set aside.

1/3 at a time, pour the dry ingredients into the wet ingredients with the stand mixer on medium-low. Once everything is completely combined, STOP. You don’t want to over-mix!

Using two large spoons or an ice cream scoop, drop the batter into the muffin liners, filling them each up about 3/4 of the way.

025

Bake until the cupcakes are firm and golden brown on top, about 30 to 35 minutes. A toothpick should come out clean in the center.

Let the cupcakes cool in the tin for 15 or so minutes, then transfer to a cooling rack to come to room temperature. Make the frosting while you wait!

In the bowl of a stand mixer with the whisk attachment, beat together 1/2 cup of palm shortening, 1/2 cup of pumpkin puree, 2 tablespoons of arrowroot powder, 2 teaspoons of coconut flour, 1/3 cup of maple syrup, 1 heaping tablespoon of pumpkin pie spice, and a generous pinch of salt until light and fluffy, about 3 to 4 minutes. Taste and add more maple syrup, seasonings, or pumpkin, if necessary. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

If you want to add extra decoration to your cupcakes, make this vegan caramel, adapted from a recipe from Healthful Pursuit. It’s super easy: just combine 1/4 cup of water, 1/2 cup of coconut nectar or honey, and 1 1/2 tablespoons of sunflower seed butter or smooth almond butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

To assemble the cupcakes, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel, let some of it drip off back into the saucepan, then drag the spoon back and forth on the surface of the frosting to create a drizzle pattern. Dust the top with cinnamon, and voila!

035

What is your favorite fall drink? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , , , ,