Friday, December 4, 2015

Pumpkin Favourites

I've recovered from the pumpkin overload that is Thanksgiving - mid-October here in Canada - so I'm ready to dive back into those ginormous cans of vegetable purée that are available here to cook up some pumpkiny goodness. There are so many great pumpkin recipes out there, they're actually pretty easy to use up. I managed to do it with just three, each one using about one-third of the can.

For a weekend breakfast, these Whole Wheat Pumpkin Pancakes are a sure winner. They're light and fluffy like a typical buttermilk pancake and spiced with the warmth of ginger. To make them extra special, I sometimes serve them with Maple-Cream Cheese Drizzle
Whole Wheat Pumpkin Pancakes
makes 24 - 10cm pancakes
adapted from Dietitians of Canada

130g/1 cup whole wheat flour
130g/1 cup all-purpose flour
40g/3 tbsp packed brown sugar
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp cinnamon
1 tsp allspice
3/4 tsp ground ginger
1/4 tsp table salt
1 egg
600ml buttermilk
240ml pumpkin purée
2 tbsp flavourless vegetable oil plus more for the pan/griddle 

In a large bowl, combine the flours, sugar, baking powder, baking soda, spices and salt. 

In another bowl, whisk together the egg, buttermilk, pumpkin purée and vegetable oil. Add to the flour mixture and stir until all of the dry ingredients have disappeared. The batter will look a little lumpy.

Heat a griddle or non-stick skillet over medium heat. Brush lightly with oil. For each pancake, pour about 45ml batter onto the pan/griddle and cook for about 2-3 minutes or until bubbles start to appear on the surface and the edges start to look dry. Flip and cook until golden brown, about another 2 minutes. Repeat, oiling the pan and adjusting heat as necessary between batches.

Maple-Cream Cheese Drizzle

125g cream cheese, at room temperature
60ml real maple syrup, preferably grade "B"

With a hand mixer or in the bowl of a stand mixer, beat the cream cheese on medium until light and fluffy. With the mixer on low, slowly add the maple syrup, mixing until incorporated. It will be the consistency of a thin spread. Microwave for 20-30 seconds or until slightly warm and pourable or add more maple syrup for a thinner consistency.

Whole Wheat Pumpkin-Walnut Muffins, adapted from a recipe in one of my new, favourite cookbooks, Modern Jewish Cooking by Leah Koenig, is another favourite for breakfast or snacks. I replace the chocolate chips with chopped walnuts but otherwise follow the original recipe to make these delicious muffins.
Flavoured with cinnamon and nutmeg, they're relatively low in fat, owing most of their moistness to the pumpkin. I like to top them with a little turbinado sugar for an extra, sweet crunch. They're best served the day they're baked but they do reheat nicely in the oven or microwave.

And to finish off the can, "Real Pumpkin Spice Latte", from Bon Appetit. The recipe for the latte base starts with a spicy concoction made with cinnamon sticks, whole cloves, fresh ginger and water, which is then cooked with the pumpkin purée, and enriched with sweetened condensed milk, maple syrup and cream. 

It makes a large amount but it keeps well in the fridge and can also be frozen. Just heat it up and stir it into freshly brewed espresso and add some hot milk to finish.
Pure pumpkin indulgence you can enjoy any time.
It's all gone now...time for a new can and some new recipes!


  1. Hi Zosia, both recipes look amazing, especially the latte. Take care!

  2. Pumpkin pancakes or waffles sound like a great idea for this weekend. I love pumpkin muffins, too, but it's the latte that's caught my attention. I've got a bunch of pureed squash and pumpkin in the freezer. I might have to haul some out soon.

  3. Zosia these pumpkin pancakes are absolutely and sound delicious, I have a recipe that I use and you'rs look great too, going to try this recipe...


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