I’m sharing five quick and easy pumpkin recipes you will love to make! Grab your apron because these are my family’s favorite pumpkin recipes! Here’s the deal: I start thinking about what I can bake when it gets cold outside, which sounds yummy. I always bake my homemade whole-wheat bread, but some pumpkin cookies sound fabulous right now.
The pumpkin chocolate chip recipe makes a ton of cookies (like eight dozen), a great amount for a party or to freeze some for later. Of course, what neighbor wouldn’t love a plate of homemade cookies, right? I bet you can smell the pumpkin cookies baking very soon worldwide!
I also have some canning tips for pumpkins and squash below. I have taken classes from the USU Extension service to make sure I know the most up-to-date safe canning tips. If the person you are taking lessons from or reading a post from someone who has NOT received their “Master Preserver Canning Certificate,” take a step back and rethink what they are teaching. I take these classes for a reason: to be certified and to teach the world safe canning tips. Let’s look at these pumpkin recipes now.
5 Pumpkin Recipes:
1. Pumpkin Muffins
Pumpkin Muffins
Ingredients
- 1 egg (slightly beaten with a fork)
- 1/2 cup mashed pumpkin
- 1/4 cup butter
- 1/2 cup milk
- 1-1/2 cups white bread flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
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Preheat oven to (375°F) = (190°C) degrees. Stir the wet ingredients into the dry ingredients. Stir as little as possible. Spoon the muffin mix into the greased muffin tins. Bake for 25-30 minutes or until toothpick comes out clean.
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Preheat oven to (375°F) = (190°C) degrees.
2. Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups sugar
- 3 eggs
- 1-1/4 cups butter (softened)
- 29- ounce can of 100% pure pumpkin *not pumpkin pie mix
- 6 cups white bread flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1-12- ounce package chocolate chips (I like dark mini chips)
Instructions
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Cream the sugar, eggs, butter and the canned pumpkin until blended. Start adding the remaining ingredients, except the chocolate chips, to the creamed mixture above. When totally blended slowly add the chocolate chips. Drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
3. Pumpkin-Zucchini-Carrot Cookies
Pumpkin-Zucchini-Carrot Cookies
Ingredients
- 3 cups sugar
- 3 eggs
- 1-1/4 Cups butter (softened)
- 29- ounce can of 100% pure pumpkin (*not pumpkin pie mix)
- 1 cup raw grated carrots
- 1 cup raw grated zucchini
- 6 cups white flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
Instructions
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Cream the sugar, eggs, and butter and then add the canned pumpkin, carrots and zucchini until blended. Start adding the remaining ingredients and thoroughly mix. Then drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
4. Easy To Make Pumpkin Soup
Easy To Make Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons freeze dried onion (not reconstituted, or 1 whole onion peeled and chopped)
- 1- inch chunk of ginger (peeled and chopped)
- 3 cloves of garlic chopped or equal amount of garlic powder (I used garlic powder, one tablespoon)
- 2-15- ounce cans of pumpkin puree *not pumpkin pie mix
- 4 cups chicken broth
- 1/4 teaspoon cinnamon
- Freshly grated nutmeg (to taste)
- 1-1/2 cups whole milk (cream or half and half works, too)
- Salt and pepper (to taste)
- 1/4 cup sugar-optional
Instructions
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In a medium-size saucepan sautƩ the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.
5. Leanne’s 2 Ingredient Pumpkin Muffins
Pressure Canning Pumpkin and Winter Squash-Cubed Only:
This information is from the USDA Complete Guide To Home Canning Bulletin #539, and I quote:
Quantity: An average of 16 pounds per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints, an average of 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp, ideal for cooking fresh. Small-size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut the flesh into 1-inch cubes. Boil for 2 minutes in water. Caution: Do not mash or puree. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims with a dampened, clean paper towel. Adjust lids and process the squash.
For making pies, drain the jars and strain or sieve the cubes at preparation time. Please check with your local State/County Extension Service for pressure canning times and pressure (pounds) per your local elevation.
My favorite chocolate cake by Linda
You cannot safely “pressure can” pumpkin puree or squash puree:
Please be careful when canning pumpkin or squash. We purchase the canned pumpkin for our family. I trust the safety, and there you have it. I used to can a lot of stuff, but not pumpkin. Watch your local stores for my favorite one, Libby’s 100% Pumpkin. It goes on sale a few times a year, and that’s when I stock up. Let me know what your favorite pumpkin recipes are. May God Bless this world, Linda
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