Pumpkin Spiced Granola
I used my original recipe, left out the orange zest, added pumpkin spices, and a touch of Godiva’s Pumpkin Spiced Coffee grains 🙂
Almost two weeks ago, Milena and I went on a pumpkin puree baking binge! We got very excited about the Fall weather, holidays, and foliage and decided to celebrate with cans and cans of pumpkin puree. Ok I am kidding, only sort of, but we did decide to bake everything pumpkin on the Friday before Halloween. Most of the baked goods were sent to a Halloween party for a club Milena is involved with at the College, but the rest were for our enjoyment!
*The next two recipes were adapted and made Gluten-free due to Milena’s allergy, however I have posted the recipes using the original ingredients
Soft Pumpkin Chocolate Chip Cookies
(adapted from here)
Yields: about 16 large cookies
2 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
3/4 cup sugar
1/4 cup canola oil
1 1/4 cup canned pumpkin
1 tsp. vanilla extract
1 cup dark chocolate chips
Preheat oven to 325 F. Line two baking sheets with silicone baking mats or parchment paper, set aside. Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until smooth and lightened in color. Next, mix in the oil,
pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.
Using an ice cream scoop (1/4 cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.
Mini Pumpkin Cupcakes with Chocolate Drizzle
(adapted from here)
1/2 cup blanched almond flour (also called almond meal)
1/4 cup millet flour
1/4 cup arrowroot starch
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of sea salt
2 tbs. extra virgin olive oil
1/4 cup maple syrup
1/2 cup unsweetened applesauce
3/4 cup pumpkin puree
1/4 tsp. ground turmeric, optional
For the chocolate drizzle:
6 tbs. dark chocolate chips
1 tsp. vegetable oil
Preheat oven to 350 degrees F. Lightly oil 12 cups of a mini-muffin tin with coconut or olive oil. Set aside.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Stir the wet ingredients into the dry with a wooden spoon until smooth. Divide batter evenly among greased muffin cups, filling each all the way to the top.
Bake cakes until a toothpick inserted into the center comes out clean, 24-26 minutes. Allow to cool completely before removing from pan. (Run a sharp knife around the edge of each cake to help release it from the pan.)
For the chocolate drizzle: melt together the chocolate chips and coconut oil over very low heat in a small saucepan, stirring often to avoid burning the chocolate. When chocolate is melted and smooth, remove from heat. Drizzle chocolate over top of the cooled cupcakes using a teaspoon. Transfer cupcakes to refrigerator to set up the chocolate.
Store cupcakes in the refrigerator until ready to serve, or up to 2 days. Bring to room temperature before serving.