pumpkin panna cotta

INGREDIENTS
1 ½ cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin, squash or sweet potato
½ cup sugar
¼ teaspoon ground cinnamon

Nutritional Information





PREPARATION
Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

Double Chocolate Pumpkin Muffins

INGREDIENTS

• ½ cup (1 stick) of butter
• 1 cup of white sugar (I used a little less than 2/3 cup, which was just about right) 
• 2 eggs
• 1 tsp vanilla
• 1 cup of pumpkin puree
• 1½ cups flour (I used AP whole wheat, which worked fine) 
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup of unsweetened cocoa powder
• 1 cup of mini semi-sweet chocolate chips

INSTRUCTIONS

• Pre-heat oven to 350 degrees.
• Cream the butter and sugar together until light and fluffy.
• Add in the eggs, one at a time, beating thoroughly after each addition.
• Add in the pumpkin and vanilla, beat all ingredients until light and airy.
• Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
• Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
• Add in the chocolate chips and mix until they are spread evenly through the batter.
• Fill lined muffin tins to ⅔'s full. ** Mine resulted in approx 22 muffins, but since the batter doesn't rise much, fewer muffins, filled more would be a good idea next time. I estimate about 18.
• Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean.
• Cool on racks.

Gluten Free Pumpkin Muffins

Ingredients
1/2 cup Pecan Halves chopped
1/2 cup Pure Maple Syrup or Honey
2 Eggs large *
1/2 cup Potato Starch
1/2 tsp Sea Salt
2 tsp Pumpkin Pie Spice
2 Tbsp Molasses
1 tsp Cider Vinegar
1/3 cup Tapioca Flour
1-1/2 tsp Baking Powder
1/2 tsp Ground Allspice
3/4 cup Pumpkin canned
1/3 cup Vegetable Oil
3/4 cup Garbanzo Bean Flour
1 tsp Xanthan Gum
1-1/2 tsp Baking Soda

Instructions
Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.

Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.

Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.

Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins

*Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.

Pumpkin Cake

Frosted Pumpkin Cake
Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.


Yield: 24 servings (serving size: 1 piece)

Ingredients

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Nutritional Information
Amount per serving
Calories: 178
Fat: 5.5g
Saturated fat: 3.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.3g
Protein: 3g
Carbohydrate: 30g
Fiber: 0.9g
Cholesterol: 32mg
Iron: 1.2mg
Sodium: 135mg
Calcium: 62mg