Thursday, October 1, 2015

Fantastic Autumnal Recipes

Autumn is my all-time favorite season. I love everything about it. Cool nights, brisk breezes, the smell of burn piles, pumpkin patches, trick or treating, scary movies, apple butter, sweaters, boots; there is nothing about autumn that I don't like. I particularly enjoy fall cooking. There's something about the stick-to-your ribs, hearty, home style meals that reappear on our fall menus that make me want to enjoy them while snuggled up with a good book.
I wanted to take the opportunity on the first day of October to share some fantastic pumpkin recipes with you.  Pumpkin: it's not just for pie, ya'll. The first recipe that I'm going to share is one I got from my bestie over at the Geek and Glam blog for Pumpkin Chili

Pumpkin Chili
  • 1 tbs EVOO
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 2 cups chicken broth
  • 2 cans (15 oz) black beans, rinsed
  • 1 lb ground meat (your choice, but ground beef and ground turkey work well)
  • 1 (15 oz) can pumpkin, or 15 oz fresh pureed cooked pumpkin
  • 1 can of diced tomatoes, undrained
  • 1/4 cup coffee
  • 2 tsp dried parsley flakes
  • 2 tsp chili powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried cumin
  • 1/2 tsp salt
  • Heat oil in large pan. Brown ground meat, and drain. Transfer to a slow cooker.
  • Add all other ingredients, mixing well. Cook on low for 5 hours, or on high for 3.
  • When done serve with desired toppings, and warm crusty bread. 

The second recipe that I wanted to share is one I came up with myself. I had roasted and pureed 2 pumpkins (I saved some for pie, some for chili and I had about 1 cup leftover). I also had some apple butter leftover that I canned last Fall, and needed to use. So, voila! I came up with a recipe for Pumpkin & Apple Butter muffins. They've been a huge success at my house, and I hope you enjoy them too!

Pumpkin & Apple Butter Muffins

  • 1 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 eggs
  • 1/2 cup butter at room temperature
  • 1 tsp vanilla extract
  • 12 oz pureed pumpkin
  • 4 oz apple butter

  • Pre-heat your oven to 375 and grease/place muffin cups into your muffin pan.
  • Cream your butter and sugar together in a mixing bowl. In another medium sized bowl mix together your flour, salt, baking soda, and spices.
  • Add your eggs and vanilla extract to your creamed butter and sugar and mix well. Add your pumpkin and apple butter to your wet ingredients, and mix.
  • Add half of your dry ingredients to your wet, and mix until blended. Add in the second half of your dry ingredients and mix until well blended. 
  • Spoon your mixture into your muffin tin. This recipe can yeild either 12 large muffins (what I chose to do) or 24 regular sized muffins.
  • Bake at 375 for 20 min or until an inserted toothpick comes out clean.