This extraneous pumpkin would not be a problem if you had enough for a second pie, but its not. You only have a little left. What are you going to do with it? It seems wasteful to throw it away. And its not something you're just going to dig into with a spoon (at least I wouldn't), or give to the dog (although mine would love that option). You want to use it purposefully.
First, figure out how much pumpkin you have left... 1 cup, 1/2 cup, just a few tablespoons? Here are a few ideas:
Mini Pumpkin Doughnut Muffins (Healthy!)
Adapted from http://kirbiecravings.com
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 cup vegetable oil (I used sugar free apple sauce)
1/2 cup fat free milk
1 tsp vanilla extract
1/2 cup pumpkin puree
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 cup vegetable oil (I used sugar free apple sauce)
1/2 cup fat free milk
1 tsp vanilla extract
1/2 cup pumpkin puree
Coating:
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
2 tsp ground cinnamon (go nuts on the cinnamon if you love cinnamon like I do)
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
2 tsp ground cinnamon (go nuts on the cinnamon if you love cinnamon like I do)
directions:
1. Preheat oven to 350F. Grease mini muffin pan with pam spray.
2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, cinnamon and nutmeg. Mix until combined.
3. Then mix in pumpkin puree, vegetable oil, milk and vanilla extract.
4. Spoon in batter to muffin pan about 2/3 full (it will look quite runny, don't worry).
5. Bake for 12-15 minutes until toothpick inserted comes out clean. Let muffins cool before coating with cinnamon sugar.
6. For the coating. Melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter (or you could go wild and do the whole thing) and then dip in the sugar mixture.
2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, cinnamon and nutmeg. Mix until combined.
3. Then mix in pumpkin puree, vegetable oil, milk and vanilla extract.
4. Spoon in batter to muffin pan about 2/3 full (it will look quite runny, don't worry).
5. Bake for 12-15 minutes until toothpick inserted comes out clean. Let muffins cool before coating with cinnamon sugar.
6. For the coating. Melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter (or you could go wild and do the whole thing) and then dip in the sugar mixture.
So moist and yummy!
If you have only a tablespoon or two left, this recipe is perfect. This syrup is great in coffee, chai tea, and best of all, oatmeal!
Pumpkin Syrup:
From: http://www.savvyeat.com
Yields: approximately 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tablespoons pumpkin puree
1/2 cup granulated sugar
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.
Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
I love the pumpkin puree, I actually bought some pumpkin butter at cracker barrel and put it in my oatmeal..yummm..I am going to try making my own!!!!Diane
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