It all started when I saw 2 huge cans of Libby’s pure pumpkin on sale while shopping in the states.
Now I know pumpkin is traditionally a “fall food” but when you see cans of pumpkin on sale, especially with limited Libby’s access in Canada, you should grab all you can off the shelves and start bakin’ like I did!
First on my list were pumpkin rolls with cream cheese filling. I have always wanted to try making these because they make such a pretty dessert and it happened we were having guests over for dinner that night!
Using this recipe from Allrecipes.com (my go – to site, I just love the reviews!), subbing whole wheat flour for the suggested all purpose flour and omitting the pecans, I gathered my ingredients and got goin’!
1. First you make the cake portion by beating the wet ingredients (+sugar) together
- 3 eggs
- 1/2 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
2. And combining the dry ingredients in another bowl
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
3. Then gently combine the wet and dry and spread onto your parchment paper lined jelly roll pan (I used a normal baking sheet and it worked just fine) and bake at 350 degrees for 12 -15 minutes.
4. Pull the cake (still on the parchment) off the baking sheet and it lay on a dry dish towel. Roll up the cake slowly and carefully while still hot (it makes it easier to roll up later up and minimizes cracking). Let cool for 20 minutes while you whip up the filling.
5. For the filling, combine
- 1 (8 ounce) package cream cheese
- 4 tablespoons butter
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
until smooth, creamy and spreadable.
6. Then comes the hardest part. Unroll your cake slowly and remove the parchment paper even more slowly to make sure your cake stays in one piece! (I was a little overeager and lost some bits!)
7. Now, the fun part! Dust icing sugar all over the dishtowel (this adds a little sweetness and keeps the towel from sticking to the cake) and carefully flip your cake onto the towel. And start spreading your filling!
Spread the filling evenly over the cake, sprinkling chopped walnuts if you like.
Also, remember to leave a outer rim of cake unfrosted so that filling doesn’t squish out!
It should look something like this once you’re finished:
5. Now roll it back up again!
All rolled up, it should look something like this:
Now to make it easier to cut into clean swirly slices, wrap the roll in plastic wrap and refrigerate for 30 minutes or until ready to serve!
I loved this recipe! It was a little more challenging and time consuming than say cookies or muffins, but it was 100% worth it!
The cake was actually very light and spongy and the filling was creamy and almost mousse-like.
Served straight from the fridge, it was cool and refreshing and our guests loved it and even asked to take the rest of it home! Who says that pumpkin is only for fall?
With half a can of pumpkin and leftover filling still begging to be used and wanting to make something heartier and healthier, something more “snack appropriate”, I moved onto some amazingly moist whole wheat pumpkin muffins!
Again, I looked to allrecipes.com for a highly rated recipe and honest reviews. I made some changes to this recipe (read: healthified) and came out with these irresistible clouds of pumpkin, cream cheese, walnuts and raisins. Seriously good and you would NEVER know they are made with 100% whole wheat and NO butter/oil.
All you have to do is:
- 3 eggs
- 2 cup pumpkin puree
- 2/3 cup applesauce (subs for oil!)
- dash vanilla
2. In another bowl, stir together
- 1 cup quick oats
- 2 cups whole wheat flour
- 1/2 cup sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp each: cloves, cinnamon, nutmeg, allspice, salt
- dash of pepper (I always add pepper to spiced cookies/breads/muffins – it brings out the spices like you wouldn’t believe!)
3. Gently combine the wet and dry ingredients together and add in a couple handfuls of chopped walnuts and golden raisins, stirring just until combined (this is key!!)
4. Fill your muffin tins 3/4 way full, (I had some cream cheese filling left over so I filled mine halfway with batter, dolloped some filling and topped with more batter) sprinkle with some sunflower seeds if you like, and you’re ready to bake at 350 degrees for about 25 minutes.
They’ll come out smelling spicy and wonderful and lookin’ something like this:
Let cool and then enjoy!
These were honestly the best healthy muffins I’ve ever made. They’re hearty and filling enough to grab for breakfast, portable and nutrition packed for a great snack and still taste indulgent enough to pass as dessert.
The texture is different..but a good different. It’s dense but still springy and moist like a muffin should be.
AND it’s really important to note, it holds up to a nice smear of extra cream cheese!
These disappeared so quickly that I made another batch a couple days later without the additions of raisins or nuts and but made them into muffin puffs! (I would call them muffin tops but I’m not going to lie, they aren’t your bakery style, crunchy muffin tops)
So instead of filling muffin tins, I just dropped the batter in spoonfuls onto parchment paper, topped with a walnut and baked for 13 minutes.
They baked up into beautiful muffin puffs and the walnut just makes it look special.
So now you have a couple new pumpkin recipes to test out and perfect because fall is only a couple months away (yay! I’m getting tired of this crazy hot and humid weather)! I hope you love them as much as I do!
1. What are your favourite pumpkin recipes?? I know you bloggers got ’em!
2. Have you tried pumpkin in your oats? Do you like it?
I have to admit that I am really reluctant to mess around with my perfect overnight oats