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Tag Archive: pumpkin

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.


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Pumpkin Spice Latte Cupcakes

November 19, 2013 Leave your thoughts Print this page

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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!

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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.

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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!

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


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One Bowl Pumpkin Chocolate Chip Cookies

October 18, 2013 Print this page

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 2 dozen cookies

1 16-ounce jar of creamy almond butter

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree

2 tablespoons of coconut oil

1 tablespoon of vanilla extract

1/3 cup of coconut flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chunks

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, maple syrup, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  pumpkin pie spice, baking soda, and salt. Stir a few times, then fold in the dark chocolate chunks.

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.


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One Bowl Pumpkin Chocolate Chip Cookies (vegan, gluten-free, paleo)

October 7, 2013 Leave your thoughts Print this page

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Fall is officially here. In case you haven’t noticed the abundance of pumpkin recipes floating around the internet, I’m telling you it’s so. Put away those shorts and take out your fuzzy sweaters.

I like the idea of fall. I like the pretty colors on the trees. I like picking apples. I like sweatshirts in the morning and t-shirts in the afternoon. I like the smell of decaying leaves. I like the perfect blueness of the sky and the little breeze constantly dancing around.

Unfortunately, I spend most of fall like every other season hiding inside. I watch the weather do what it may from my bedroom window, slouched over a book or an essay, wearing pajamas regardless of whether it’s 37 or 73 degrees outside. I like to think it’s whatever season I decide to make of it. And that’s the season of a lazy teenager.

I do, however, love coming up with seasonal recipes. There is nothing like smelling the garlic and wine of a stew, the cinnamon and sugar from something baking. And I promise—these pumpkin cookies are sure not to disappoint with their wonderful autumnal-ness.

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See? See? There’s a leaf in the background. I am affirming it’s fall.

These cookies are SO easy to make. All you need is a bowl, a spatula or big spoon, and a baking sheet. That’s it. If you have all of the ingredients, these cookies can easily go from mixer to mouth in under half an hour—perfect for sudden cravings or uninvited guests.

Ready? Let’s get started.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Tinfoil or just greasing the sheets WILL NOT work here: these cookies are soft and sticky, so they need a surface they won’t get stuck to. 

In the bowl of a stand mixer (or just a plain old bowl), mix together 1 16-ounce jar of creamy almond butter (raw or roasted, it doesn’t matter), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1 cup of pumpkin puree (see instructions below), 2 tablespoons of coconut oil, and 1 tablespoon of vanilla extract until well-combined. 

Sift in 1/3 cup of coconut flour, 2 tablespoons of pumpkin pie spice (see instructions below), 1 teaspoon of baking soda, and a generous pinch of salt. Stir a few times, then fold in 1/2 cup of dark chocolate chunks. 

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

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Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

These are best eaten within a day or two, but it’s highly unlikely they’ll last that long, anyway.

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If you have the time, I highly recommend you make your own pumpkin puree and pumpkin pie spice. They’re cheaper and taste way better than their store-bought counterparts—plus, you’ll have plenty of leftovers to use in another dish!

FOR THE PUMPKIN PUREE:

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Preheat the oven to 375 degrees. Using a small but sharp knife, stab 1 medium sugar pumpkin all over. Stab it like you are a St. Antoine peasant imagining what you’d do to Marquis. It starved and murdered your child and your father. Release your frustrations and barbaric anger. Clearly, I have been reading too much of A Tale of Two Cities.

Bake it until your pumpkin begins to darken and is soft to the touch, about an hour. Slice it in half to let it cool down, then scrape out the seeds and peel off the skin. Throw all of your roasted pumpkin in the food processor and blend until completely smooth.

FOR THE PUMPKIN PIE SPICE:

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To make this spice mixture, simply combine 3 tablespoons of cinnamon, 2 teaspoons of ginger, 1/2 tablespoon of nutmeg, and 1 teaspoon each of cloves and allspice in a small bowl. Seal with a lid and use whenever you need a little taste of fall.

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


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Pumpkin Treats…for Breakfast (Gluten-Free, Dairy-Free, Paleo)

April 22, 2013 Leave your thoughts Print this page

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OK, I’m not going to lie: dessert is probably my favorite part of the day. I love closing my eyes and feeling the creaminess of a mousse against my tongue or smelling a batch of freshly baked cookies. 

Unfortunately, decadent desserts probably shouldn’t be enjoyed daily. But what happens if you’ve got that hankering for something sweet?

My solution: pumpkin. It not only is a nutritional powerhouse with nearly 400% of your RDA for Vitamin A, but also needs very little added sweetness to satisfy your craving. Both of these recipes can easily be enjoyed for breakfast, snack, or even dessert without any guilt. How sweet is that?

First up are my pumpkin pancakes with blueberry sauce. You can ZipList the recipe here.

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

Next, add 6 eggs and process for another 2 minutes. It seems like a lot of eggs, but it’s worth it. This recipe yields a dozen pancakes, so by eating 4, you’re getting the nutrition of 2 eggs inside a little treat. Score!

Pour in 3 tablespoons of coconut flour, 1 tablespoon of vanilla extract, 1 tablespoon of vanilla, 1/2 teaspoon of baking soda, and 1/2 teaspoon of apple cider vinegar. The combination of the baking soda and vinegar helps “fluff-ify” the pancakes, which would otherwise wind up pretty flat.

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!

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Heat 2 tablespoons of ghee or refined 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.

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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.

Today, I made a basic blueberry sauce to go on top. Simply combine 1 cup of blueberries and 1 cup of 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.

These also taste awesome smothered in nut butter or with some sliced fresh fruit.

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Store leftover pancakes in an airtight container in the fridge. Pop them in the toaster on a busy morning for a quick, ready-made breakfast!

Next up is my Hawaiian Pumpkin Trifle. You can ZipList the recipe here.

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In a small saucepan, toast about 1/4 cup of flaked (or shredded) coconut with 2 teaspoons of cinnamon over medium heat until golden and fragrant, about 3 to 4 minutes. Remove to a separate bowl, then add a handful (approximately 1/4 cup) of raw, finely chopped macadamia nuts to the pan. (By the way, here’s a great article on the nutritional power of macadamia nuts.) Toast until beginning to brown, about 3 minutes.

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Meanwhile, heat 1/2-3/4 cup of canned, pureed pumpkin in a saucepan with 2 tablespoons of full-fat coconut milk, 1/2 tablespoon of coconut butter, and 1/4 cup of water over low heat. If you’d like, you can also stir in a teaspoon of vanilla, almond, or coconut extract or two teaspoons of maple syrup, honey, or coconut sugar. The pumpkin mixture is done when it’s warm but not scalding, about 5 to 7 minutes.

Here comes the fun part: assembling the trifle! Scoop out a little less than 1/4 cup of the pumpkin mixture and place it on the bottom of a small bowl or cup. Add about 2 tablespoons each of the coconut and macadamia nuts, then top with the remaining pumpkin. Sprinkle the top with the rest of the coconut and macadamia nuts and douse with a scoop of creamed coconut.

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All that’s left to do is dig in. Yum!

If you could have anything for breakfast, what would you have? Leave me a comment on Facebook and let me know!


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