‘Tis the pumpkin season!

I’m not going to lie, I LOVE the fall. Everything about it is so homey and warm, from the red’s, yellow’s, and orange’s in the trees, to the endless baked goods that are filled with fall’s finest produce. But my favorite is the pumpkin. There are so SO many things you can do with pumpkin such as make pies, muffins, scones, cookies, smoothies, pancakes, soups (not my favorite), and many MANY more options.

I know that there are many people who don’t like pumpkin season. They say that pumpkin is over used and that they are sick of it. Well, to that I say NONSENSE!! you can never have too much pumpkin! Let me ask you this, you go all year eating eggs, bread, cheese, bananas, and milk, but I don’t hear you complaining about those things! How are you not sick of them?? So how is it that the one and only time of year that pumpkin is in season, you say you’ve had enough of it? It makes no sense to me, but hey, that’s your problem! I’m gonna go and enjoy all of the wonderful pumpkin-y things that there are to enjoy this time of year 🙂

A few weeks ago, my mom was in town and bought two pumpkins for us. One to carve with Chloe, and one for me to cut up, cook, and puree for baking purposes. Well, I just recently (like 2 days ago) got the chance to cut and cook and puree my baking pumpkin, but I have not wasted my time in baking with it. So far, I have only made pumpkin pancakes and pumpkin scones, but boy were they delicious! And, since I am a nice person, I will share my recipes with you 🙂

First is the pumpkin spice pancakes:

In a medium sized bowl, combine; 1 cup of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 Tbsp sugar, 1/2 tsp nutmeg, 1/2 tsp allspice, 1 tsp cinnamon. Whisk together and set aside. In another medium sized bowl, combine; 1 cup of whole milk, 2 Tbsp milk, 2 Tbsp butter, whisk together, then add 1 egg and 1/2 cup of pumpkin puree. Whisk all of that together and pour into the dry mixture. Whisk gently until somewhat combine, then let sit for a few minutes to let the dry mixture soak up the wet. After a minute or two, slowly whisk once more until there are lumps, but no major patches of dry ingredients left. It should look very thick. It shouldn’t run much when glopped onto a medium heat griddle. Glop about 1/3 of a cup of batter onto your griddle and let cook until you start to see bubbles forming on the surface. When there are a good amount of bubbles, flip them. If you wait for the bubbles to pop open, or for the edges to begin looking dull (not shiny), they will be over cooked on one side.

I ate mine with regular syrup, but if you have maple syrup or have the time to make some spiced syrup, go for it! But it’s great with whatever you have.

Next is the pumpkin spice scones! I made these tonight and they were SOOO soft and delicious! I made my own glaze because I didn’t have time (or ingredients) to follow their recipe, but here is the link to the recipe which I found on Pinterest 🙂 http://www.cookingclassy.com/2014/08/pumpkin-scones-starbucks-copycat/

If you do choose to make their glaze, comment and let me know how it turned out!

My next goal is to make delicious chocolate chip pumpkin cookis that my mom makes. They are so cakey and sticky and just plain scrumptious!

Well, there you have it, I love fall, and that is all. You’re welcome.

Pumpkin Scones (Starbucks Copycat) | Cooking Classy Picture credit: cookingclassy.com

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