Ingredients for Pumpkin Pie Bites
⅔ cup all purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla
¾ cup evaporated milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Whipped cream
Instructions
Line a 12-cup muffin tin with paper or silicone liners. Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately ⅓ cup of batter.
Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
INGREDIENTS for Pumpkin Chili
1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
1 large onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped (any color)
1 28-ounce can of diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
2 cups vegetable broth
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon cinnamon
dash of cayenne pepper or red pepper flakes (optional)
juice from 1 lime
toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
INSTRUCTIONS
In a big pot, heat up the vegetable broth.
Sauté the onion and garlic until translucent, about 5 minutes. Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined. Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes. Turn off heat and stir in the fresh lime juice. Serve immediately with your favorite spices
⅔ cup all purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 teaspoon vanilla
¾ cup evaporated milk
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Whipped cream
Instructions
Line a 12-cup muffin tin with paper or silicone liners. Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately ⅓ cup of batter.
Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.
INGREDIENTS for Pumpkin Chili
1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
1 large onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped (any color)
1 28-ounce can of diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
2 cups vegetable broth
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon cinnamon
dash of cayenne pepper or red pepper flakes (optional)
juice from 1 lime
toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
INSTRUCTIONS
In a big pot, heat up the vegetable broth.
Sauté the onion and garlic until translucent, about 5 minutes. Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined. Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes. Turn off heat and stir in the fresh lime juice. Serve immediately with your favorite spices