350g Pumpkin puree (cooked), unsweetened
350g Castor sugar
1/2 Tsp Ground cinnamon
A pinch ground cloves (optional)
1 Tsp Vanilla extract
Zest of 1 Lemon or of 1 orange
4 Tbs Lemon juice
2 Tsp Grand Marnier, Rum or Cointreau (optional)
In a pan, stir together all ingredients. Bring to the boil.
Lower the heat and let the mixture simmer for about 35 minutes to 1 hour, until thick (see remarks) and transluscent.
4. Pour into clean/sterilized jam jars/pots.
5. Close the jars hermetically.
6. Let cool.
1 cup canned pumpkin (not pumpkin pie filling)
1 cup white sugar
½ cup butter, melted
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
2 teaspoons milk
¾ cup semi-sweet chocolate chips
¾ cup butterscotch chips
Combine pumpkin, sugar, butter, egg, and vanilla. Dissolve soda into milk and stir into wet ingredients. In separate bowl stir together flour, baking powder, cinnamon, and salt. Add flour mixture to pumpkin, stirring until well combined. Add in chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes.
1/3 cup canned pumpkin puree
1 large egg
1/2 cup peanut butter
4 1/2 tbsp granulated sugar
1/4 tsp baking powder
1/3 cup mini chocolate chips or chopped nuts
Preheat oven to 350ºF and grease mini muffin pan. Combine all ingredients except chocolate chips or nuts into a large mixing bowl. Mix with a whisk until batter is smooth.
Fill mini muffin molds 2/3 full. Sprinkle a few chocolate chips or nuts on top of each one. Bake for about 10 minutes or until toothpick inserted comes out clean and muffin tops are puffy.
* If you want a more prominent pumpkin flavor, add 1 tsp ground cinnamon to the batter
1 cup canned pumpkin (not pie mix)
3/4 cup mashed ripe banana (about 2 small)
1/2 cup coconut sugar
1/3 cup Coconut Oil, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons coconut sugar
1/4 teaspoon pumpkin pie spice
Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
Spoon evenly into the muffin tin. (12)
Mix the topping ingredients together and sprinkle over each muffin.
Bake for 25-28 minutes. Store any leftovers in the fridge, covered.