Apple Cider Pumpkin Muffins are Refined Sugar Free

Servings: 16-18 muffins serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.

Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Pumpkin and apple are a great combination. The flavours both go well with spice and adding diced apples to the batter helps keep the muffins from feeling too dense. The apple cider is just a nice touch.

Apple Cider Pumpkin Muffins have been my go-to snack all week. I have been packing them in my lunch and have enjoyed them late afternoon with a little almond butter.

  • Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.
    Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Apple Cider Pumpkin muffins are my kind of muffin — not too sweet.

If you prefer muffins that are more cake-like (i.e. light-textured and extra sweet) then this recipe is not for you. Apple cider pumpkin muffins are barely sweet, but still satisfying for an afternoon snack. Enjoy them with peanut butter, almond butter or a little cream cheese.

Tips: These muffins have a thick batter that doesn’t spread so you really can overfill the muffin tins. This recipe makes 16 generous muffins. You can substitute oil for some or all of the melted butter.

Apple Cider Pumpkin Muffin Recipe

Makes 16-18 muffins

Ingredients:

  • ¾ cup butter, melted and cooled*
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup or honey
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree (1 1/2 cups + 2 Tbsp.)
  • 3 cups flour, spooned in
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3/4 tsp salt
  • 4 tsp ginger
  • 4 tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 medium apple, peeled, cored and finely diced
  • ¼ cup toasted pumpkin seeds

*Can use oil

Instructions:

  1. Preheat oven to 350 F and grease muffin pans or line them with paper liners
  2. In a medium bowl, beat together the melted butter, molasses and maple syrup. Beat in vanilla and eggs, one at a time. Beat in cider and pumpkin puree.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir in apple, mixing with your hands if necessary to separate the pieces.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin pans, heaping the batter.
  6. Sprinkle with pumpkin seeds.
  7. Bake, 30-35 minutes until they spring back lightly when touched or a tester comes out clean.
  8. Cool 10-15 minutes before removing from the pans.

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Easy Pumpkin Molasses Pancakes make a Healthy Breakfast

Servings: 4-5 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Easy pumpkin molasses pancakes are healthy and delicious.
In our house, healthy pumpkin molasses pancakes are practically super food. They’re wholesome, nutritious and delicious.

Pancakes are near the top of my list of comfort foods. They’re always satisfying and my kids consider them a real treat — a good combination when it comes to making sure that my kids eat well.

We consider pancakes mostly breakfast food, although they do make a great supper stand in, and they’re portable enough to go in my kids’ lunches. My son eats leftover pumpkin molasses pancakes much like he would a cookie.

Easy pumpkin pancakes are healthy and delicious.

Make these healthier by using half whole wheat or spelt flour. Stone ground flour works well in this recipe too. Canola oil or grape seed oil can be substituted for the butter.

Serve with a 50/50 blend of maple syrup and fancy molasses. Sliced apples or pears go well on the side.

Pumpkin Molasses Pancake Recipe

Serves 4-5

Ingredients:

  • 1 ½ cups flour, spooned in
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • Pinch of nutmeg
  • 1 ½ cups buttermilk*
  • ¾ cup pumpkin puree
  • 2 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. melted butter
  • ½ tsp. vanilla

Instructions:

  1. In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
  2. I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
  3. Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
  4. Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
  5. Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
  6. Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.

*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.

 

Healthy pumpkin molasses pancakes

 

 

Pumpkin Whoopie Pies with Cream Cheese Filling

Servings: 15 pies serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

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Pumpkin Whoopie Pies are made wiith lightly spiced soft pumpkin molasses cookies sandwiched with cream cheese frosting. 

whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.

The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.

Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.

Once assembled, pumpkin whoopie pies should be eaten within a couple of days. The pumpkin molasses cookies alone will last a week in a tin.

The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.

 

Pumpkin Whoopie Pies Recipe (with cream cheese filling)

Makes 2 ½ dozen cookies (about 15 whoopie pies)

Ingredients:

  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

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Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Prep time: 15 minutes

Total time: 6.25 hours 385 minutes

Cooking time: 6 hours

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Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie

Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.

Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.

I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

No-churn recipe. No ice cream maker required!

This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn) Recipe

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Favourite Pumpkin Recipes for Fall

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Favourite pumpkin recipes for Fall: 6 recipes for baked goods and special treats.

Here are 6 delicious ways to use up a can of pumpkin.

Fall weather seems to suit pumpkin and spice. It’s the only time of the year I cook with pumpkin and when I open that big can of puree I want to have all sorts of recipes in mind to use it all up. (That’s when I pull out my favourite pumpkin recipes.)

Leftover pumpkin puree can be frozen, but frozen pumpkin puree can also get lost in my freezer so I’m better off using it all up within a couple of weeks.

If you’re like me, here is a selection of my favourite pumpkin recipes to help you blow through a whole can with ease and have your home smelling of warm pumpkin spice.

6 Favourite Pumpkin Recipes

Pumpkin Cake with Molasses Cream Cheese Glaze

This new favourite cake recipe is super moist and not too sweet.

Pumpkin cake with molasses cream cheese glaze is moist, light textured and oh so easy.

Cornmeal Pumpkin Muffins

A moist muffin with a lovely light texture. Good as a snack or with a big bowl of chili.

Muffins épicés à la citrouille et semoule de maïs

Pumpkin Caramel Sauce

The perfect sauce for your favourite gingerbread recipe. Yummy over ice cream too.

Take your gingerbread from snack cake to dazzling dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Pumpkin Biscuits

A simple biscuit recipe to serve alongside tea or a big bowl of warming red pepper lentil soup.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own

Pumpkin Oat Muffins

Wholesome muffins with a great texture and made without refined sugar. Just the thing for a mid-morning or afterschool snack.

Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin Spice Latte

Why buy a pumpkin spice latte when you can make your own at home with wholesome ingredients and the perfect amount of sweet and spice.

Pumpkin spice latte recipe

So many pumpkin recipes call for pumpkin spice. Here’s how to make your own Pumpkin Spice blend to have on hand for fall baking.

So many more pumpkin recipes…

Here are 9 more pumpkin recipes to enjoy this fall.

pumpkin and molasses recipes

 

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Easy Pumpkin Cake with Molasses Cream Cheese Glaze

Servings: 6-8 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Are you in search of the perfect cake for fall?

This moist, light textured and oh so easy pumpkin cake is just what October called for. It seems to suit the season of falling leaves and cooling days. Not heavy and not too sweet. Not bundled up in frosting.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

The simple cream cheese glaze is the perfect foil for this cake.

Because the cake is so moist it doesn’t need a lot of icing (and we all know that sometimes cream cheese frosting can overwhelm a cake). That makes the drizzle just perfect.

And a drizzle is the easy way out for those, like me, who lack the skill and patience to frost a cake just right.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Of course there is no need to frost the cake. A dusting of icing sugar would suit it well and the simplicity of our easy pumpkin cake makes it great for snacking too.

Although I used fiddly mini bundt cake pans for my photographed version, this cake is really best suited to a simple tube pan.

The recipe was slightly adapted from Rose Reisman. On her website, The Art of Living Well, you’ll see she’s a master of creating healthy and nutritious recipes that are delicious too.

Easy Pumpkin Cake with Molasses Cream Cheese Glaze Recipe

Slightly adapted from Rose Reisman

Ingredients:

  • 1 cup brown sugar
  • 1/4 vegetable oil
  • 2 eggs
  • 3 Tbsp. Crosby’s fancy Molasses
  • 1/2 cup plain yogurt
  • 1/2 cup pumpkin purée
  • 1 1/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • ¼ tsp. salt

Icing:

  • 1/4 cup light cream cheese, softened
  • 2 tsp. Crosby’s Fancy Molasses
  • 1/2 cup icing sugar
  • 2 tsp. water

Instructions:

  1. Preheat the oven to 350°F and grease and flour a 9” tube pan.
  2. In a large bowl beat the beat the brown sugar with the oil. Beat in the eggs then the molasses, yogurt, and pumpkin.
  3. In another bowl whisk the flour with the spices, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet mixture and whisk until no lumps remain.
  5. Pour into prepared pan and bake for 25-30 minutes, until the cakes starts to pull away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Remove to a wire rack and let cool in the pan for about 15 minutes. Gently remove from pan and let cool completely.

To make the icing:

  1. Beat together the cream cheese, molasses, icing sugar and water. Set the cooled cake on a serving plate and drizzle the icing over the cake.

 

Pumpkin Spice Cornmeal Muffins

Servings: 12 muffins serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

A little pumpkin goes a long way.

A big can of pumpkin lasts an awfully long time in our house if I don’t have a stash of pumpkin recipes at the ready when I open it. Leftover puree freezes well, I know, but I still prefer to use it all up within a week.

Making a double batch of these pumpkin spice cornmeal muffins used up a good amount of the puree, and helped to feed a crew of hungry teens who arrive at our house on the weekend.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Do you prefer just a little pumpkin flavour?

I love how pumpkin keeps baked goods moist but  I’m not always in the mood for the taste, or the texture, of muffins that are super pumpkin-y.

That’s why I love this recipe so much. With just a half cup of pumpkin puree, and cornmeal and molasses to balance the pumpkin flavour, these muffins have just the right amount of pumpkin taste for me. And they’re surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins aren’t too sweet either so could be served alongside a bowl of chili.  And they make great lunchbox snacks.

If you’re not a fan of nutmeg, substitute additional ginger for the ¼ teaspoon of nutmeg called for in the recipe.

Pumpkin Spice Cornmeal Muffin Recipe

Makes 12 muffins

Adapted from Love and Lemons blog.

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat or all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. cinnamon
  • ½ tsp. ginger
  • 1/4 tsp. nutmeg
  • ½ tsp. salt
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • ½ cup canned pumpkin puree
  • 1 cup milk
  • 1 tsp. cider vinegar

Instructions:

  1. Preheat oven to 375 F and prepare your muffin pan.
  2. In a large bowl, combine the dry ingredients. In another bowl whisk the egg with the oil. Whisk in the molasses and honey then the pumpkin, milk and vinegar.
  3. Make a well in the dry ingredients and pour over the wet mixture. Stir just until combined (batter will be lumpy.)
  4. Divide batter among muffin cups and bake for 15-20 minutes.

 

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Sugar-Dipped Mini Pumpkin Muffins

Servings: 14-16 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I like to call these doughnut-muffins because, although this is very much a muffin recipe, the cinnamon sugar topping makes the muffins taste like old fashioned sugar doughnuts. It dresses them up in such a simple way and makes these muffins a lot more appealing, especially to my kids.

I have a soft spot for old fashioned doughnuts. Even as a child they were my favourite — I was crazy about the texture and the slight crunch of the sugar coating. Fancy yeasted doughnuts never felt authentic to me.

Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I was lucky that my mom would make homemade doughnuts from time to time. My husband’s aunt had a great talent for making old fashioned doughnuts too and every time she heard we were coming for a visit she’s start cooking. We got to watch her make them one time, before she had a deep fryer. It’s like she was one with her vat of Crisco, knowing when it was just the right temperature for frying. No thermometer necessary.

I have never attempted old fashioned doughnuts so these sugar-dipped pumpkin muffins are my stand-in.

They’re yummy and not too sweet. Best eaten within a couple of days, especially after dipping.

Sugar-Dipped Mini Pumpkin Muffin Recipe

Adapted from Sally’s Baking Addiction

Makes 16 mini muffins

Ingredients:

  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 2 Tbsp butter, melted
  • ¼ cup sugar
  • 1 Tbsp cinnamon

Instructions:

  1. Preheat oven to 350°F. Line mini muffin pans with liners or grease them well.
  2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl whisk the melted butter, sugar and molasses. Whisk in the egg then add the vanilla, pumpkin and milk.
  4. Add wet ingredients into the dry and stir gently until just combined.
  5. Spoon batter into the muffin tins.
  6. Bake for 10-12 minutes, or until the tops spring back when lightly pressed.

For the cinnamon sugar coating:

  1. Stir together the cinnamon and sugar.
  2. When the muffins have cooled dip the tops first in the melted butter then in the cinnamon sugar mixture.
  3. Set on a rack to dry.
  4. Best eaten within a couple of days, especially after dipping.

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Pumpkin Molasses Caramel Sauce

Servings: 10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

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Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce.
This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

I grew up eating a classic brown sugar sauce with my gingerbread, or sometimes a warm lemon sauce. The idea of a pumpkin sauce had never occurred to me until I was looking for ways to use up leftover pumpkin puree that I had stored in the freezer. Then I came across this recipe from Bakeaholic Mama blog.

I love how the pumpkin gives the sauce more substance and adds a rich colour. Poured over warm gingerbread it lends a pudding-like texture to dessert which is oh so comforting on a cool November day.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.
Use this sauce to dress up any dessert, pour it over ice cream, stir it into Greek yogurt or use it as a fruit dip. Drizzled over a spicy gingerbread will always be my favourite way to eat it but there are many ways to use it up. The sauce will last in the fridge for about two weeks.

Pumpkin Molasses Caramel Sauce Recipe

From Bakeaholic Mama

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt

Instructions:

  1. In a heavy bottomed saucepan over medium heat, warm the sugar then whisk in the molasses and butter.
  2. Bring to a gentle boil and cook, whisking constantly, until the sugar has dissolved.
  3. In another saucepan bring the cream to a simmer, remove from heat and whisk in the pumpkin puree.
  4. Whisk pumpkin mixture into the molasses mixture and bring to a simmer over medium heat. Continue cooking until mixture thickens and coats the back of a spoon (about 10 minutes).
  5. Store in a jar in the fridge. Reheat over medium before serving.

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Pumpkin Molasses Biscuits

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
November marks the beginning of soup season in our house. When the weather turns cold and the days are short there are few meals more warming than a hearty bowl of soup or stew.

I like to serve my soup with fresh scones or biscuits. Eaten hot out of the oven with butter they make a simple meal feel a little special. In fact, if I’m not careful my kids will make a meal of the fresh biscuits and neglect their soup.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
These biscuits are best eaten within a day. Serve them right out of the oven with supper or eat them as a treat, spread with butter and drizzled with a little molasses.

These aren’t your standard flakey biscuits. They have a moistness to them thanks to the pumpkin and a wonderful not-too-sweet flavour.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
The recipe is an adaptation of a recipe from the blog Jo and Sue. Their recipe calls for sweet potato but I had leftover pumpkin that I wanted to use up so turned these into pumpkin biscuits.

Serve Pumpkin Molasses Biscuits with our Black Bean Turkey Chili or Roasted Red Pepper Lentil Soup.

Pumpkin Molasses Biscuit Recipe

Adapted from Jo and Sue

Ingredients:

  • 2 ¼ cups flour, spooned in
  • 1 Tbsp brown sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 cup cold butter, cut into cubes
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 Tbsp Crosby’s Fancy Molasses

Instructions:

  1.  Preheat oven to 425.
  2. Whisk flour, brown sugar, baking powder and salt. Add butter and work in with a pastry blender or two knives until crumb sized.
  3. In another bowl whisk the pumpkin, milk and molasses. Pour over the flour mixture and stir until almost combined. Scrape onto a lightly floured surface and knead gently a few times.
  4. Pat into a rectangle about 1” thick, cut into 6 squares and cut each square on the diagonal.
  5. Place biscuits on a parchment lined baking sheet and bake for about 15 minutes, until golden on the edges.
  6. Best eaten on the same day they’re baked.

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Homemade Pumpkin Spice Latte Recipe

Servings: 2 serving(s)

Prep time: 5 minutes

Total time: 15 minutes

Cooking time: 10 minutes

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 When you make your Pumpkin Spice Latte at home you know exactly what you’re drinking. No unknown ingredients. No funny flavours. And you can adjust the flavours according to what you like best.Pumpkin spice latte recipe

Enjoy your pumpkin Spice Latte at home when you learn how easy it is to make yourself.

I never knew what all the fuss was about — this Pumpkin Spice Latte craze.

These flavoured lattes are on the menu in coffee shops everywhere but I always steered clear of them because I was never quite sure what was in them (artificial flavours? Artificial sweeteners?) But a coffee lover can only hold off so long and I finally caved in. Only, instead of heading off to my nearest Starbucks or Second Cup, I searched up a recipe and made my own at home.

When you make your Pumpkin Spice Latte at home you know exactly what you’re drinking. No unknown ingredients. No funny flavours. And you can adjust the flavours according to what you like best. Make it sweeter, less spicy, add more whipped cream, less whipped cream. Use this recipe as a guide and make your perfect Pumpkin Spice Latte.

This is a warming drink that feels like a real indulgence. The pumpkin flavour is mild but noticeable and the pumpkin puree thickens the latte a bit. Molasses is the perfect sweetener since it complements the spice and is such a great pairing with coffee.

Make your own Pumpkin Pie Spice blend

Homemade Pumpkin Spice Latte Recipe

All natural, homemade

Serves 2

  • 1 cup strong coffee or espresso
  • 1 cup milk (can use coconut milk)
  • 1 tsp vanilla extract
  • 2 Tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice (or a pinch each of cinnamon, ginger, nutmeg and allspice)
  • 1 ½ Tbsp Crosby’s Fancy Molasses
  • pinch salt
  • Whipped cream (can use whipped coconut milk)
  1. Pour coffee, milk and vanilla into a medium saucepan. Wisk in pumpkin, spices and salt.
  2. Warm gently and remove from heat just before it comes to a simmer.
  3. Pour into a blender, add molasses, and whirr for 5 seconds.
  4. Pour into two mugs and top with a dollop of whipped cream.

 Recipe adapted from Mommypotamus

 

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Pumpkin spice latte recipe

Pumpkin Oat Molasses Muffins | Refined Sugar-Free

Servings: 11 muffins serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin + Oats + Molasses + Spice

The fields near our cottage are teeming with pumpkins and they’re piled high at Fullerton’s Corner Market, the country store that’s just down the road from our summer place.

All these pumpkins were easy to ignore even a week ago, when there was still summer heat in the sun, but once the temperature started dipping into the frost zone I realised that pumpkin season has truly arrived.

I’m still not ready to put a pumpkin on my front step but I have started baking with pumpkin. The house has smelled of pumpkin pice spice these past few evenings, a welcome scent when darkness arrives early and the nights are too cool to leave windows open a crack.pumpkin oat molasses muffins are refined sugar-free

No Refined Sugar

I have had this recipe tucked aside for ages now waiting for fall. I have a couple of other pumpkin muffin recipes on the blog but this version, with old fashioned oats, is especially appealing. I also love that there is no refined sugar in this recipe, just molasses and your choice of honey or maple syrup.

These Pumpkin Oat Molasses Muffins have a surprisingly light texture and they’re nice and moist. I use whole wheat pastry flour, but regular whole wheat flour works fine too.

These are great snack muffins. Hearty and wholesome, they hit the spot. No butter required.

Pumpkin Oat Molasses Muffin Recipe

Adapted from the blog Cookie + Kate

Makes about 11 muffins

Ingredients

  • 1¾ cups whole wheat pastry flour or regular whole wheat flour (spooned in)
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon, plus more for sprinkling on top
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ⅓ cup oil or melted butter (I use grape seed oil)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 325 F. Prepare muffin pans
  2. In a large bowl stir together the flour, oats, baking soda, salt and spices.
  3. In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Spoon batter into muffin cups and sprinkle with a little cinnamon and oats.
  6. Bake at 325 F for about 25 minutes.

Nutritional info: Per muffin.

  •  Calories: 238.9
  • Fat: 11.8 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 35.3 mg
  • Sodium: 240.6
  • Carbs: 29.3 g
  • Sugar: 11.7 g
  • Protein: 4.8 g
  • Calcium: 39.3 g
  • Fibre: 2.7 g
  • Potassium: 245.2 mg
  • Folate: 25.5 (DFE)
  • Vitamin A: 195 (RAE)

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin Gingerbread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

pumpkin gingerbread

Gingerbread, pumpkin and molasses. Has there ever been a tastier trio?

Thanksgiving is our pumpkin carving weekend. It’s a family tradition up at our cottage with my children and all of my nieces and nephews. The kids (many of whom are now in their 20s) do the carving and the parents drink wine. It’s a great afternoon.

We’re also busy preparing supper so by the time the carving is complete we’re all set to sit down to our Thanksgiving feast.

thanksgiving dinner

When the last piece of pumpkin pie has been eaten and it’s good and dark outside, the great pumpkin lighting begins. It’s an impressive sight to see that many intricately carved pumpkins clustered together out on the deck, flickering in the autumn scented breeze.

 

pumpkins 2

From pie to the great pumpkin carving fest, pumpkin is very much a part of our Thanksgiving weekend.

 

pumpkin gingerbread

That’s why this pumpkin gingerbread will be a great addition. Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread – lovely texture and a beautiful spice blend. The candied ginger sprinkled on top makes it extra pretty and adds a little more sweet heat.

pumpkin gingerbread

 Pumpkin Gingerbread Recipe

From Simply Recipes

Ingredients:

  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup pumpkin purée
  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 3 Tbsp finely minced candied ginger, divided
  • 2 eggs, beaten
  • 3 Tbsp water

Instructions:

  1. Preheat oven to 350°F (180°C). Butter a 9x5x3-inch loaf pan
  2. In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.
  4. Combine the wet and dry ingredients, mixing gently just until combined.
  5. Place the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.
  6. Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.
  7. Remove from oven and let cool in the pan for about 10 minutes then run a knife around the edge of the loaf to loosen. Invert the pan to remove the loaf. Cool completely before cutting

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Soft and Comforting Pumpkin Oatmeal Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

pumpkin oatmeal cookies

A good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.

That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.

It had been ages since I’d had a cookie like that in fact I had forgotten all about them. I’m not sure I even had a recipe for them.

Then came along this recipe for Pumpkin Oatmeal Cookies and just the look of them took me back.

pumpkin oatmeal cookies

The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds a great flavour dimension and as you can guess, pumpkin is a natural with the spice blend.

If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.). Also, I chose just to add chocolate chips and dried cranberries but you can add any mixture of extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)

pumpkin oatmeal cookies

Pumpkin Oatmeal Cookie Recipe

Slightly adapted from Sally’s Baking Addiction

  • 2 cups + 2 Tbsp. flour, spooned in
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/2 tsp. salt
  • 1 cup butter, melted
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
  3. In a medium bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
  4. Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
  5. Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon.
  6. Bake for about 15 minutes or until cookies feel set in the centre.
  7. This is a soft cookie. If you’d like them a bit firmer bake them longer.

pumpkin oatmeal cookies

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Pumpkin Molasses Cookies

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 34 minutes

Cooking time: 24 minutes

Take me to the recipe

 

pumpkin molasses cookies

Last week we lit our fireplace, which I consider a sure sign that fall has arrived. It wasn’t even fall yet of course, it just felt like fall and it was just a small fire, enough to chase the dampness and draw us all into the living room.

It just so happened that I started baking with pumpkin last week too. Another sure sign of fall. There’s nothing like chilly mornings and cold floors underfoot to get you thinking about warm spices and fall flavours.

molasses pumpkin cookies
Molasses and pumpkin make a lovely pair, which drew me to this pumpkin molasses cookie recipe.

Don’t be deceived by this cookie’s sugar coated crackly appearance. Thanks to the addition of pumpkin puree these cookies have a lovely soft cake-like texture. They’re not chewy like traditional molasses crackle cookies. But now that it’s fall the texture is almost comforting, reminiscent of gingerbread cake.  (As one reader, Sarah, put it, “These cookies are so good! Its like mini gingerbread cakes.”)

pumpkin spice molasses cookies

Pumpkin Molasses cookies would be delicious sandwiched with a light buttercream frosting. Scent the frosting with a little coffee and the cookies become Pumpkin Spice Latte cookies.

Pumpkin Molasses Cookie Recipe

Adapted from My Baking Addiction

  • ½ cup butter, softened
  • 1 cup light brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 ½ tsp. ginger
  • ½ tsp. cloves or nutmeg
  • 1/2 cup sugar, for rolling
  1. In a large bowl cream butter and sugar. Blend in molasses then pumpkin. Mix well and whisk in egg.
  2. In another bowl combine flour, baking soda, salt and spices.
  3. Stir flour mixture in the pumpkin mixture and mix until well combined.
  4. Scoop dough by the tablespoon and form into balls. Roll balls in sugar to coat.
  5. Place on parchment lined baking sheet and bake at 350 F  for 10-12 minutes until set.

 

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Spicy Pumpkin Bread with molasses recipe

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

Take me to the recipe

 Spicy pumpkin bread with molasses

 

There are few things I love more than when someone shares a recipe that has been in their family for years. It’s like being welcomed into their kitchen and handed a cup of tea. The gesture sits you right down at their kitchen table.

I am forever sharing my family’s recipes so I am pleased to offer a family favourite from another’s home.

Spicy pumpkin bread with molasses

This is Liz’s spicy pumpkin bread…

“I’ve been making this for years and years for my family, and we all really like it.” Liz told me in an email. “It’s much like a gingerbread in consistency, but I find it is moister than most gingerbreads.  The original recipe called for light or golden corn syrup, but I have always used Crosby’s molasses instead.”

I don’t know if it’s the spice blend, or the texture (or both) that makes this bread so comforting.

May be it’s the fact that the recipe has roots, like an old piece of furniture it connects the past with the present and has a story to tell.

Spicy pumpkin bread with molasses

Below is the recipe as Liz shared it with me.

When I made it I substituted ½ cup of the flour for whole wheat pastry flour, omitted the raisins and substituted pumpkin seeds for the walnuts. I also made three little loaves so adjusted the cooking time accordingly.

 

Liz’s spicy pumpkin bread with molasses recipe

Ingredients:

  • 1-1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 3/4 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 2 eggs
  • 3/4 cup white sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil
  • 1 cup canned pumpkin (be sure to use pure pumpkin, not pumpkin pie filling)
  • 1/2 to 3/4 cup raisins
  • 1/2 cup chopped walnuts

Method:

  1. Preheat oven to 325 F.  Oil and line the bottom (and sides if you wish) of a 9″ x 5″ loaf pan with parchment paper.  (Or prepare three small loaf pans).
  2. Sift together the first 8 ingredients in a large mixing bowl.
  3. In a separate bowl, beat the eggs until light.
  4. Add the sugar, molasses, oil and pumpkin and beat until thoroughly combined.
  5. Make a well in the dry ingredients; add the liquid ingredients all at once and stir gently until combined.
  6. Fold in the raisins and nuts.
  7. Pour batter into prepared loaf pan and bake for about 1 hr. or until a tester comes out clean.
  8. Cool in the pan for about 10 minutes.  Then remove from the pan, peel off the parchment, and cool completely on a wire cake rack.

Note:  Wrap closely to store.  This loaf (like most others) will slice more easily if it has been stored for at least 8 hours.   For those who prefer to bake in bulk, I have doubled and tripled this recipe without encountering any problems.

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Try our pumpkin loaf with molasses and ginger:

Pumpkin spice bread with molasses and ginger

Pumpkin spice muffins with walnuts and molasses

Take me to the recipe

 Pumpkin spice muffins with walnuts and molasses

My kids have Halloween all mapped out. Literally.

They have drawn a map of the route they want to take to ensure they are making the most efficient use of their time and effort. And they have started to lobby for their choice of candy they’d like us to give out this year…already planning for leftovers.

We did our elaborate pumpkin carving last weekend, as part of our family’s Thanksgiving tradition, which means that a very simply carved pumpkin will suffice on Halloween night.

Carved pumpkins

All that’s left to plan are the costumes.

When I was little we had a big tickle trunk full of old dress up clothes to choose from. On Halloween day we’d rummage through it to assemble a costume and away we’d go.

One year I wore the hoop skirt from my mom’s wedding dress and tripped over the front hem the whole evening. Another time my costume included my grandfather’s tall leather Frontiersman boots, which were about five sizes too big. There was the year my dad helped me craft a cardboard box into a present with holes for my arms and a big bow on my head. The year I was a flower (I sewed big petals onto a bonnet) it snowed.

Pumpkin spice muffins with walnuts and molasses

There is nothing like Halloween memories to keep me cooking with pumpkin.

This latest recipe is a delicious adaptation of pumpkin spice muffins with walnuts from Daily Garnish.

They’re beautifully spiced and have a luscious texture thanks to the pumpkin puree. Lots of chopped walnuts and some candied ginger give them more of a grown-up taste and make them more interesting than your run-of-the-mill pumpkin muffin.

Pumpkin spice muffins with walnuts and molasses

Pumpkin spice muffins with walnuts and molasses

Adapted from Daily Garnish

Makes 12 muffins

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup candied ginger, minced
  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined.
  5. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  6. Gently fold the walnuts and ginger into the batter.
  7. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

If you enjoy baking with pumpkin try our Pumpkin spice loaf recipe:

Pumpkin spice bread with molasses and ginger

 

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Bridget signature

Pumpkin Spice Bread with Molasses and Ginger

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

Take me to the recipe

 Pumpkin spice bread with ginger and molasses

 

My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.

It was often a way to get rid of other cooking smells but there is something about those smells that makes a cool house feel warmer.

It’s a good trick when you don’t have time to bake cookies or bread.

 

Pumpkin spice bread with ginger and molasses

But when you do have something spicy and sweet in the oven, or cooling on the counter, the house can feel so inviting and cozy.

That’s how I felt when this pumpkin spice bread with molasses was in the oven.

It’s a wholesome treat, makes a big loaf and is great for snacking. (I love it with homemade blueberry jelly.)

Pumpkin spice bread with ginger and molasses

Pumpkin Spice Bread with molasses and ginger

Adapted from Food52

  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 2 Tbsp. melted butter
  • 1/4 cup oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup buttermilk
  • 1 Tbsp. grated fresh ginger (optional)
  • 1 tsp. vanilla

Topping:

  • 1 tsp. turbinado sugar
  • 1 tsp. cinnamon

Directions:

  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9″ x 5″ loaf pan or line it with parchment paper.
  3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
  4. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, oil, molasses, and buttermilk. Add the fresh ginger (if using) and vanilla.
  5. Make a well in the dry mixture and pour in the wet ingredients.
  6. Stir gently until just combined.
  7. Scrape the batter into the prepared loaf pan.
  8. In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
  9. Bake 40-50 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

 

If you’re craving a house that smells of cinnamon and ginger try our delicious apple gingerbread.

Apple gingerbread

 

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Pumpkin creme brulee for Thanksgiving dessert

Pumpkin creme brulee

 

If you ask my daughter what her favourite holidays are Thanksgiving ranks pretty close to the top of the list.

For more than 15 years now we have celebrated Thanksgiving up at our camp with my whole family. We’re usually missing a brother or two and at least one niece or nephew, but even at that we’re a crowd of two dozen packed into the camp, spilling out onto the deck and down onto the beach.

We go for hikes in the woods, collect bouquets of leaves and fall wildflowers, hang out on the beach around a bon fire and occasionally go for one final dip.

The meal is potluck style so nobody has too much prep to do and we have a giant pumpkin carving party.

My children and all of my nieces and nephews spend the afternoon carving pumpkins and when it’s dark we cluster the pumpkins together to ooh and ah.

pumpkin creme brulee

 

That’s why my daughter loves Thanksgiving so much. She gets to hang out with all of her older cousins carving pumpkins for a whole afternoon.

 

Whatever you love best about fall and Thanksgiving there is a chance that pumpkin is somehow involved. And where there is pumpkin there are gingerbread spices. Add a touch of molasses and you have another delicious fall dessert.

 

 Pumpkin creme brulee

 

Have you ever made crème brulee? Chef Nancy Fox of Shadow Lawn Inn in Rothesay New Brunswick created this pumpkin creme brulee recipe for us, using molasses as the sweetener, instead of white sugar.

 

Crème brulee may sound difficult but it’s deceptively simple and takes only 10 minutes to put together. It’s also easy to make ahead so all you have left to do when it’s time for dessert is caramelize the tops under the broiler.

 

Pumpkin creme brulee

Makes 4 servings

  • 2 cups heavy cream
  • ¼ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice*
  • ½ cup Crosby’s Fancy Molasses
  • 6 egg yolks

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  •  6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top

Directions:

  1. Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.
  2. Pour into 4 oz ramekins.
  3. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.(The crème brulee should be solid but still jiggly like a belly.)
  4. Cool for at least 4 hours in the refrigerator.
  5. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

Can’t get enough pumpkin? Have you tried our Gingerbread pumpkin bars?

Gingerbread pumpkin bars