Pumpkin Cranberry Muffins

I love making muffins on a cold morning. These warm up my kitchen and little tummies nicely. But getting out of bed extra early to prep them when my bed is so warm is not easy. I make them the night before instead. I follow all directions, pour the batter in the paper liners and everything. BUT I DO NOT BAKE! Instead I cover my metal baking pan with press and seal wrap and place it in the freezer. In the morning I pull out the muffins and set them on top of my oven while I preheat it. Then I bake! They taste fresh and warm. Occasionally a recipe needs an extra 2 minutes or so, but just test for doneness before removing from the oven. Continue reading

Blueberry Pumpkin Muffins

These egg-free muffins are packed with nutrition and delicious to the taste. It can’t get much better than this!–Mellyn :)

Yield: 3 dozen muffins

  • 2 cups oatmeal, ground into flour
  • 1/4 cup nonfat dry milk powder
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 cups whole wheat flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup oil
  • 2 cups water
  • 1 15-ounce can pumpkin
  •  2 cups blueberries (fresh, frozen, re-hydrated or 2 15-ounce cans that have been drained)
  1. Blend oatmeal.
  2. Combine milk, sugar, brown sugar, whole wheat flour, baking powder, salt, cinnamon.
  3. Add oil, water and pumpkin. Mix until well combined
  4. Stir in blueberries gently.
  5. Spoon into muffin cups.
  6. Bake at 400 degrees for 15 minutes.

 

Great Pumpkin Cookies

Delicious and reasonably healthy — these are chocolate chip cookies Charlie Brown (and every other kid) will love. As the Mom I love them, too. They freeze well, and (dare I admit?!) we ate them for breakfast last week. Picky boy was all about that!  – Mellyn

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Pumpkin Scones

 Now that my eyes are open to the many things that can be done with pumpkin, I’m excited to try more and more recipes.  Unfortunately, many call for fresh ingredients.  Sometimes making them out of food storage works well (with a little tweeking); sometimes it doesn’t.  I was happy when I got this butter spread to work.  The sugar really enhances the cranberries, and it was spreadable and yummy.  

Pumpkin Oatmeal

 One cool, fall evening I was craving pumpkin.  Up until then I usually filled my pumpkin cravings by making pumpkin cookies or pumpkin roll.  A friend mentioned this healthier option for pumpkin, and I was hooked.  This recipe is a great way to fill your kitchen and your mornings with the smell of the fall season.  It also inspired me to look at pumpkin as a healthy food — not just dessert. 
From: Valerie

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Pumpkin Chocolate Chip Muffins

You really don’t need a lot of chocolate chips in these muffins to give you the chocolate you crave.  Mellyn taught me that if you reserve a few from the recipe to sprinkle on top it really makes a huge difference.  Not only do they look more chocolate packed, they actually taste it too!
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Orange You Glad this Pumpkin is Not Another Dried Banana?

Fresh pumpkins may be good for Peter to keep his wife in, but most of us don’t enjoy the consumption of fresh pumpkin. 

That’s one reason canned pumpkin is a great option to add to our food stores. We’re already used to eating things made from canned pumpkin, and it’s not just for pie. It’s great in baking, casseroles, soups and stews. Many things will benefit from a boost of pumpkin — including our nutrition! Pumpkin has an enormous amount of Vitamin A, lots of fiber, and decent levels of iron and vitamin C, too. Pumpkin is a power food, and should definitely be part of our year’s supply.