Why, Hello There, Pumpkin

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With Autumn just around the corner, all things are turning pumpkin flavored (and is anyone even mad about it? I know I’m not.). I could not let my favorite season pass without sharing our family’s favorite pumpkin recipe. It is so good, that I promise it will become your go-to recipe.  

My family loves it prepared as traditional bread; however, we most frequently make it as mini muffins that serve as the perfect easy snack for little kid hands (plus, it cuts the baking time down tremendously, which is perfect for our busy schedules and hungry kids!). If you are looking to blow your co-workers’ minds or be a definite favorite at your church’s Trunk-or-Treat cake walk, you can make this recipe up as cupcakes or a layered cake with delicious cream cheese frosting. I’m telling y’all, this recipe is seriously a game changer.

Perks of Pumpkin

Pumpkin (even the canned kind!) is packed full of Vitamin A and has 3 grams of fiber in just one serving (1/2 cup). We all know the beneficial role of fiber in our diets, but did you know that Vitamin A isn’t just for good nighttime vision? Vitamin A also plays a large role in our bodies’ abilities to fight infections, support healthy skin and bones, and maintain the functioning of major organs, including the heart, lungs, and kidneys. As a fat-soluble vitamin, it is important that our bodies receive enough fat in our diets each day to process this vitamin and maximize its full benefits. Pumpkin is also full of the mineral potassium, which helps muscles contract, regulates fluid balance, and maintains blood pressure (along with its buddy, sodium). Adequate amounts of potassium may also help prevent obnoxious kidney stones and bone loss as we get older. Needless to say, adding a little pumpkin to our diet all year can be pretty beneficial to our overall health.

The Best Pumpkin Bread You Ever Did Taste

4 cups Flour

3 cups Sugar

2 tsp. Baking Soda

1 ½ tsp. Salt

2 tsp. Pumpkin Pie Spice

1 tsp. Baking Powder

1 tsp. Cinnamon

1 tsp. Nutmeg

½ tsp. Allspice

½ tsp. Cloves

¼ tsp. Ginger

4 large Eggs

1 cup Vegetable/Canola Oil

15 oz. Pumpkin, canned

2/3 cup Water

Preheat oven to 350°F. Grease pan with cooking spray. Mix dry ingredients. Add wet ingredients to dry ingredients and blend with mixer until smooth.

Bake 1 hour for pumpkin bread (makes two loaves).

Bake 25 minutes for muffins / cupcakes (makes 36 muffins).

Bake 15 minutes for mini-muffins (makes 4-5 dozen).

(I usually make one loaf of pumpkin bread and about two dozen mini-muffins.)

The Pumpkin Predicament

Pumpkin bread isn’t the only way to add pumpkin to your diet, though I know it is certainly one of the most delicious ways! So what are some easy ways you can add this seasonal flare to your usual routine without it being in bread, cupcakes, or pie?? Pumpkin puree is also tasty when added to smoothies, pancake batter, cookie dough, or oatmeal. You can also substitute it for sweet potatoes, butternut squash, or spaghetti squash on your dinner menu. My personal favorite is to add a little bit to my homemade granola. Delicious! What are your favorite ways to eat (or drink!) pumpkin? Share your ideas in the comments!

Happy Pumpkin’ing!

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Amber S
Amber grew up traveling the world as an Army Brat. She now lives in Vestavia Hills with her husband, Russell, and their five children, Eleanor (6), Henry (4), Elisabeth (1) and twins Olivia and Anna (4 months). With three children age one year and under, you could say her life is a little crazy right now. Amber graduated from The University of Alabama with a BS in Food and Nutrition. She is a full-time momma and a part-of-the-time Registered Dietitian. She spends most of her time changing diapers (looooots of diapers), negotiating how many bites each child has left to eat, and chasing and giggling with her little toddlers. She spends her free time trying to convince her children that homemade mac and cheese is actually better than the blue box and that ice cream doesn't really count as a milk substitute (though BlueBell makes a pretty good argument). She also loves spending time with her husband, traveling, cooking, and kicking butt at spin class (too bad her butt hasn’t gotten the memo…!). She is the best online shopper and worst “only buy what’s on the list” shopper. She is an advocate of womanhood, including the divine role of mother. She has learned that if ever given the option to laugh or cry, always choose to laugh.

4 COMMENTS

  1. Sounds so good, Amber! This Peanut Butter Pumpkin dip for apples is always a hit when I take it to fall parties! And I feel good about helping people eat apples.

    Stir together (or blend in blender or food processor):
    1/2 cup pumpkin puree
    1/2 cup peanut butter
    a splash of vanilla
    a heavy dash of cinnamon
    2 tablespoons honey or brown sugar

    Serve with crisp apple slices.

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