Pumpkin spice and everything edible, this food tastes incredible! The fall season is notoriously known, among teenagers, for Pumpkin Spice lattes. Yet the pumpkin spice world extends far further than coffee. The first recipe is for delicious pumpkin chocolate chip muffins, courtesy of student Dara Wiebe, the second recipe is for pumpkin empanadas courtesy of All Recipes.com, and the final recipe is for scrumptious sauteed pumpkins with rice.
Pumpkin Chocolate Chip Muffins
- 1 ⅔ cups of flour
- 1 cup of sugar
- ½ tsp. Baking powder
- 1 ½ tsp. Cinamon
- 1 tsp. Nutmeg
- ¾ tsp. Mace
- ½ tsp. Salt
- 1 cup of pure pumpkin
- 2 eggs
- 1 stick of melted butter
- 6 oz. of chocolate chips (or to taste!)
Step one: preheat the oven to 350 and grease muffin tins or put muffin liner in them.
Step two: Combine flour, sugar, baking powder, cinamon, nutmeg, mace, and salt in a bowl.
Step three: combine pure pumpkin, eggs, and butter. Then add dry ingredients to wet.
Step four: add chocolate chips and put a quarter of a cup in each tin.
Step five: Bake for 20-25 minutes. Let cool and enjoy!
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¼ teaspoon baking powder
- 1 cup vegetable shortening (substitutes could be Butter, Coconut oil, Vegetable oil)
- 1 cup warm water
- 2 cups canned pure pumpkin
- 2 eggs
- 1 cup white sugar
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 beaten egg
Step one: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Step two: In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow them to rest while you make the filling.
Step three: Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
Step four: Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
Sauteed Pumpkin (with rice)
- Whole pumpkin (clean out seeds)
- Whole grain rice
- 1 tsp. Olive oil
Step one: First you are going to want to cook your rice because it will take 45 minutes to cook. For every 2 cups of water add a cup of rice. Add the water and rice to a saucepan, and stir in olive oil. Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water. Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
Step two: While the rice is cooking, start the pumpkin. In a large skillet, melt butter over medium heat. Add pumpkin, and stir to coat well. Cover skillet and cook until pumpkin softens, mixing occasionally.
Step three: Uncover skillet and saute 15 minutes, or until golden and fork-tender.
Step four: Season with salt and pepper. Add the pumpkin to the rice for a nice meal. For protein add some chicken or beans. Make sure you add your favorite sauce to tie it all together!