30 Days of Pumpkin-Day Nine: Pumpkin Tortillas

Pumpkin tortillas you say?  Don't they taste weird and vegetable-y?  Nope!  Not at all.  I could not taste any flavor from the pumpkin, just tortilla goodness.

What is different about these tortillas, aside from their yellow orangish color, is that they are a bit thicker and less pliable.  They'd be a bit tricky to roll into enchiladas, but are perfect for quesadillas.  Which is, of course, how I ate them.  All of them.  I ate the entire batch by my onsies.  Yup, guilty as charged, but not feeling a bit guilty about it at all. 

Hey, it's not like Mrblocko or Blockette could take a quesadilla with them to work or school.  I mean I guess they could.  Personally, I don't think cold melted cheese is all that wonderful.

But this isn't about me and how many pumpkin tortillas I ate in one sitting.  This is about you.  Make some for the people you love, even if that person is you!

Pumpkin Tortillas from Cook. Play. Explore.

1 c flour

1 c whole-wheat flour 

1 t baking powder
½ t salt
1 T olive or canola oil
1/4 c pumpkin purée
warm water

Combnie flour, baking powder, and salt . Drizzle oil over dry ingredients and blend well. Measure pumpkin into liquid measuring cup. Add warm water until total volume is 3/4 c. Whisk together with a fork until combined. Add pumpkin and water mix to dry ingred, a spoonful or two at a time, mix in, and repeat until  dough starts to come together in a shaggy ball. You might need a little more or a little less water. (It was really dry in my house when I made this and I needed an additional 1/4c water.)

Turn dough onto lightly floured surface and knead for few min til smooth and elastic. (Rubbing oil on your hands will help prevent dough from sticking.) Divide into 8 to 10 pieces and roll into balls—about the size of ping-pong balls. (I made 8.)  The dough will be much easier to roll if you let it rest for 10-20 min, covered with plastic wrap. Heat skillet over med heat. Roll  ball of dough out into a very thin circle, about 7-8".

Put rolled-out dough onto heated skillet and cook for about 15 seconds  you should see some puffy spots and browning. Shake the skillet a little to slide the tortilla around if it gets too puffy. Flip every 15 to 20 seconds—it shouldn't take more than a minute or so. (I had to do a minute on each side)

Wrap cooked tortillas in kitchen towel to keep warm and soft, or store in a tortilla warmer while you cook the remaining tortillas. If you have leftovers, store them for up to a week in fridge in a zip-top bag or airtight container, or in freezer.

30 Days of Pumpkin-Day Eight: Pecan Pumpkin Butter

How is it that I'm not the biggest fan of Pumpkin butter OR Pecan butter, but this pecan pumpkin butter from the Messy Baker is somehow magically delicious.

Yeah, let's combine 2 somethings, both made of things that you like, that turn into something you don't like, but you combine them and it is suddenly amazing.  That's some kind of new crazy math.  I have no idea how it works.  Who really cares?!  Make this and shove it in your face.  It's bloody scrumpdiddilyumptious.

Pecan Pumpkin Butter from The Messy Baker
1/2 c toasted, salted pecans
1/4 c pumpkin puree
2 T maple syrup
1/2t  pumpkin pie spice (I used apple pie spice just to be difficult)
1/4 t vanilla extract

Blend the pecans in the food processor until they get smooth and creamy. Add everything else, making sure to scrape down the sides.  Blend until combined and smooth.  This spread is great on toast, honey wheat pretzels, apples, graham crackers and, well, that's all I've tried.  Go crazy!  

30 Days of Pumpkin-Day Seven: Vegan Pumpkin Snickerdoodle Muffins

Vegan Pumpkin Snickerdoodle Muffins is a mouthful, but one I don't mind saying as long as they wind up in my mouth. 

I found this recipe over at Bakeaholic Mama.  Originally, the recipe calls for baking them in 2 loaf pans.  I don't do so well with quick bread.  Ahem, let me rephrase that, my restraint doesn't do so well with quick bread.  I will eat the whole loaf in one sitting.  For some reason I feel able to stop after 2 with muffins.  Although, with this recipe, it was still a strain on my will power.  I'm pretty sure it's the cinnamon...aka the crack of spices.

Vegan Snickerdoodle Pumpkin Muffins from Bakeaholic Mama
2 c flour
1 3/4 c whole wheat flour
2 c brown sugar
2 t baking soda
1 t baking powder
1 t salt
2 T cinnamon
15 oz fresh pumpkin puree
1 c vegetable oil
1/3 c honey (To make it vegan substitute maple syrup)
1/3 c water

TOPPING:
1/2 c flour
1/2 c granulated sugar
1/2 t salt
2 T cinnamon
2 T vegetable oil

Preheat oven to 350F. Spray or line 2 muffin tins with paper wrappers. In lg bowl mix flour, brown sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl mix pumpkin, oil, honey, and water. Add wet to dry.  Using large ice cream scoop, portion batter into muffin cups. In sm bowl mix topping ingredients with a fork until slightly crumbly. Sprinkle over tops of each muffin. Bake for 45 min - 1 hr 15 min. (you can also bake in 2 loaf pans for the same time)Or until a tooth pick is inserted and comes out clean. Allow muffins to rest for 20 min before removing from pans. (you can also bake in 2 loaf pans for the same time)

30 Days of Pumpkin-Day Six: Cinnamon Pecan Pumpkin Ice Cream

I really like cinnamony flavored ice cream.  I think I might actually prefer cinnamon ice cream on a slice of apple pie over a piece of chocolate cake.

 I know!
You didn't think it was time for shocking confessions. Did you?

However much I love ice cream, it does not love me.  I'll be naughty every once and a while and have some, but no more than a single scoop...or I'll be doubled over in pain.

So, in order to save myself a literal butload of pain, I'm always on the lookout for a good non dairy ice cream recipe.

I found this recipe for a Creamy Pumpkin Smoothie from Oh She Glows that I thought I could adapt into something fun and autumnal.  I added extra cinnamon, cinnamon chips, coconut and pecans.

The resulting concoction was good, but I messed up.  Instead of just placing the mixture in the freezer I should have churned it in the ice cream maker.  The ice cream that was placed directly into the freezer still tasted good, but the texture had ice crystals in it.  If you churn this in an ice cream maker that won't happen.  It will be nice and smooth like a good ice cream should.


Cinnamon Pecan Pumpkin Ice Cream adapted from Oh She Glows
2 c unsweetened almond milk
heaping 1/2 c rolled oats
1 c pumpkin
1/2 T molasses
2 frozen ripe banana- sliced into coins
3  t cinnamon
3/4 t ground ginger
1/4 t ground nutmeg
2 T maple syrup
1/2c cinnamon chips
1/2c salted pecan pieces
1/2 c sweetened flaked coconut

In med bowl whisk milk and oats. Place in fridge for 1 hour or preferably overnight. Add soaked oat mixture to food processor with pumpkin, molasses, frozen banana, maple syrup and spices. Blend til smooth. Slowly add to ice cream maker and blend per machine instructions.  Fold in chips, nuts and coconut.  Eat immediately for soft serve ice cream or chill for 1 hour for a more firm ice cream.

30 Days of Pumpkin-Day Five: Pumpkin Spiced Butter

I've made pumpkin butter before on this blog.  Am I reblogging?  No way!  That pumpkin butter was a sort of jam made of pumpkins, much like apple butter. 

This pumpkin butter from Style Sweet Ca is butter that has been flavored with pumpkin and spices! I think it's so much more tasty than the classic pumpkin spread.

Originally I tried to roll the butter in log forms, wrapped in wax paper, much like one would do when making flavored butters.  I do NOT recommend this.  The pumpkin makes the butter much too soft.  Put your whipped flavored butter in a lidded container.  You'll be much happier and it will be a lot easier to use.

Make sure that you emphasize to the people that you serve this to that it is not Pumpkin butter made from mostly pumpkin.  Mrblocko did not listen to me and put margarine on his toast first.  Don't be like him.  Eat your toast just like this:

One more word of advice: Don't be like me and try to whip your butter when it's not room temp.  The butter won't combine very well with the other ingredients.  Sure it will be tasty, but not as pretty as it could be.

Whipped Pumpkin Spice Butter from Style Sweet Ca
1 c butter, softened (don't try to skip this step)
1/4 c pumpkin puree
2 T brown sugar
2 T honey
1 t cinnamon
1/4 t nutmeg
1/8 t clove
salt to taste

Whip butter with electric mixer on high 5 min (til lt and fluffy) with whisk attachment. Add remaining ingred. Whip again to combine.

30 Days of Pumpkin-Day Four: Pumpkin Caramel Glazed Bundt

This Caramel Pumpkin Pecan Bundt from Eat 2 Gather was pure heaven on a plate.

It was rich and moist and I could have eaten that caramel glaze by the spoonful.  Maybe I did.  I'll never tell.  No one was around as a witness.  Just remember...if you're going to lick the pan, wait til it cools.  The caramel glaze is HOT!

Also, don't be like me and burn the first batch of glaze.  Burnt glaze is neither tastes nor smells any kind of good.  If you burn your glaze, don't be tempted to throw in the towel.  It's so totally worth the extra effort.


Caramel Pecan Pumpkin Bundt from Eat 2 Gather
1 c Vegetable Oil
2 c Sugar
3 Eggs
3 c Flour
2 t bakingSoda
1 t Cinnamon
1/2 t Nutmeg
1/4 t Clove
1/2 t Ginger
1 t Salt
2 c Pumpkin
1 c chop Pecans
1 recipe  Caramel Frosting
1/2 c chop pecans for garnish

Preheat to 350 F.

Combine oil and sugar in bowl. Beat til combined. add eggs one at a time.  beat on med high til light and fluffy. In med bowl combine flour., soda, cinnamon, nutmeg, clove, ginger, and salt to flour . Slowly add dry to wet. Scrape side of bowl once or twice. Continue to blend on low, when dry ingred completely incorp, grad add pumpkin, scrape sides of bowl. beat on med 1 min. Fold in 1 c chopped pecans.

Pour batter in to a well greased bundt. Bake 350 F for 50 min or til toothpick comes out clean when poked in center of cake. Allow to cool slightly before pouring Caramel Frosting over cake.

Caramel Frosting
1 stick Butter
1/2 c Br Sugar
1/4 t Salt
1 t Vanilla
2 T Milk
2 c Powdered Sugar

Melt butter, sugar, and salt together, whisk continually til butter melted and caramel is bubbly. Remove from heat whisk in vanilla and milk. Let cool for 2 min, add powdered sugar, whisk until thick and smooth. Spoon over cake.

30 Days of Pumpkin-Day Three: Rye Pumpkin Muffins

Pumpkin and Rye sounds like a strange combination, but they make a great team.  I found this recipe for pumpkin bread on the PBS food site.  I prefer muffins for portion control so I made the batter into muffins instead.

Sometimes bread that contains rye is a little dry or gritty.  Not this bread!  The pumpkin keeps the bread moist. I think the rye must soak up the moisture enough to puff up the flour bits to prevent the baked bread from having a gritty texture.

The muffins themselves taste surprisingly pumpkiny.  Sometimes when you make pumpkin bread you can't taste the pumpkin at all because the sugar is so overpowering.  The sweetness and pumpkin flavors are quite evenly balanced in this recipe.

We Blockos found that the taste of the muffins was so flavorful on its own, and they were so moist as well, there was no need for butter at all.

Rye Pumpkin Bread/Muffins from PBS
1 c flour
1/2 c rye flour
1 t baking powder
1 c pumpkin pureé
1/3 c veg oil
2 eggs
1 t cinnamon
1/8 t freshly grated nutmeg
1/8 t cloves
1/8 t ginger
1/8 t cardamom
1/2 c sugar
1/4 c brown sugar
1/2 t baking soda
1/2 t salt
1/4 c chopped walnuts

Preheat oven to 350 F. spray 9x5 loaf pan (or line muffin tin with papers.) Set aside.
In med bowl, whisk flours and baking powder. In another med bowl, add pumpkin, oil, eggs, spices, sugars, baking soda and salt; whisks smooth. Fold in flour mix until just combined. Over mixing will result in tough bread. Fold in walnuts. Transfer batter to pan or 12 muffin cups.  Bake the loaf for 25 to 30 minutes, or until they are puffed, golden brown and a wooden pick or skewer inserted into the center comes out clean. Cool on a rack for 5 minutes and serve warm.(It took 25 min for the muffins to cook as well.)