Pumpkin Nut Granola

This granola has a warm spiced flavor that blends with pumpkin and is sprinkled with almonds and walnuts. It’s crunchy, delicious, and filling while still low in fat.

Pumpkin Nut Granola

Makes 4 cups

  • 2 cups rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 2 cups crushed rice cereal (like Rice Chex)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp sugar/sweetener
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cinnamon, separated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Preheat oven to 300 F. Line baking sheet with sides with parchment paper.

Combine rolled oats, rice cereal, walnuts, and almonds in a large bowl. Add 1 tsp cinnamon, nutmeg, ginger, cloves, and salt and mix thoroughly.

In a separate bowl, combine pumpkin, maple syrup, vanilla, almond extract, sugar, and 1 tsp cinnamon. Add wet mixture to dry mixture and stir until dry mix is evenly coated.

Spread granola onto baking sheet. Bake for 30-35 minutes, removing from oven every 10 minutes or so to lightly toss for even baking. Remove and allow to cool completely; granola will crisp up more as it cools.

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Pumpkin Bagels

I think my family burned out on sweets after the cookie-heavy holiday season, so I’ve been making more savory baked goods/meals/snacks so that I’m not the eating my way through full batches alone. While the last bagels I made were eaten quickly, I expect these pumpkin bagels will have an even shorter lifespan. They have a great texture and a nice pumpkin flavor, and I’m much happier with the way this batch looks. I’m looking forward to breakfast tomorrow.

Pumpkin Bagels (based on a recipe from Savory Simple)

Makes 7-9 bagels depending on size.

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cloves
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cinnamon
  • 1/2 tbsp cornmeal, for sprinkling pan

In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes. In a separate bowl, whisk together flour, salt, and spices.

Add the pumpkin puree to the yeast mixture and mix using a dough hook, then begin to slowly add the flour mixture.  Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour.  You want to mix it until the dough is no longer sticky.  After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour.

Form the dough into a ball and place in a lightly greased, large bowl.  Cover and allow the dough to double in size, around 1 hour.

Remove the dough and punch it down.  Divide into equal pieces, 2-4 oz each depending on how big you like your bagels.  Form each piece of dough into a ball. Create a hole in the center of each ball of dough and form into a bagel shape. Repeat with the rest of the dough.  Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.

Preheat the oven to 400 F and bring about 2 inches of water to boil in a wide saucepan.  Line a baking sheet with parchment paper and sprinkle with cornmeal.

In batches, place bagels into boiling water (they should float immediately). Boil the bagels for around 30-60 seconds per side (longer boiling times result in chewier bagels).

Place the bagels on the prepared baking sheet. Bake for 30-35 minutes. Allow to cool before serving.

(For 9 bagels, each bagel will be about 150 calories)

Pumpkin Spiced Chocolate Chip Cookies

I love these cookies. They’re soft and cakey on the inside with a crisp outside and they have a light pumpkin and spice flavor that’s just strong enough. While they’re great with the chocolate chips, I think next time I’ll sub in some kind of nut because I think that combination would be even better.

Pumpkin Spiced Chocolate Chip Cookies (taken from Skinnytaste and altered)

Makes 24 cookies

  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp cornstarch
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup granulated sugar or sucralose based sweetener
  • 1/2 cup brown sugar
  • 2 tbsp Country Crock Light butter spread, melted
  • 1 egg white
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup plus 2 tbsp chocolate chips (or walnuts, or other morsel)

Preheat oven to 350 F.  Line two cookie sheets with parchment paper and set aside.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Fold the chocolate chips into the dough.

Drop by teaspoonfuls about 1 inch apart onto baking sheets.

Bake 8 – 10 minutes. Remove from the oven, and let cool on cookie sheet for 5 minutes before moving to a wire rack.

This recipe is linked to: Sweets for a Saturday

Pumpkin Peanut Butter

It should be well established at this point that I’m in a serious, long term relationship with peanut butter. Pretty much any recipe that incorporates peanuts will pique my interest, including this light and flavorful variation: pumpkin peanut butter. One taste of this mixture and I fell in love. This is one super-simple recipe that you should definitely try yourself.

Pumpkin Peanut Butter (taken from Chocolate Covered Katie)

  • 1/3 cup canned pumpkin puree
  • 1/2 tsp cinnamon
  • 1 tbsp plus 1 tsp peanut butter (you could also substitute another nut butter if you prefer)
  • sweetener to taste, optional (I included 1/2 tsp sugar)
  • pinch of salt

Mix all ingredients together, with a spoon or in a food processor. If your peanut butter is hard, you might want to warm it up a little, pre-mixing.