Pumpkin Sloppy Joe

Sticking with the theme of lentils, and the seasonal pumpkin goodness, and warm sloppy joe sandwiches are a great winter meal.

Ingredients:

2 cups cooked lentils 

1 onion, diced 

4-6 garlic cloves, minced 

2 tbsp chili powder 

2 tsp ground cumin 

1 cup vegetable broth 

1 cup canned pumpkin 

¼ cup tomato paste  

pure maple syrup 

8 slices bread 

Directions:

1. Cook lentils if not using pre-cooked. 
2. In a separate skillet, sauté onions and garlic until translucent. 
3. Stir in chili powder and cumin to coat. 
4. Add broth, pumpkin, and tomato paste, stirring to combine. 
5. Taste, adding maple syrup for a sweeter dish. 
6. Stir in cooked lentils. 
7. Heat over low until warm. 
8. Taste, adjusting spices as desired. 
9. Combine to make sandwiches and serve. 

Notes

• Makes 4 sandwiches
  
• Per serving: 390 calories, 4.2g fat, 67.2g carbs, 23.2g fiber, 9.8g sugars, 23.8g protein

Pumpkin Lentil Curry

This one looked and sounded so good that a friend of mine asked me for the recipe. It was a little thicker than I'd prefer. My friend agreed, it needed to be more soup-y. It probably just needs more vegetable broth added towards the end, but I didn't test it yet so I didn't put a suggested amount in the recipe, other than a (+).

Ingredients:

3+ cups vegetable broth 

oil

1 onion, diced 

2 garlic cloves, minced 

2 tsp curry powder 

ground cinnamon or coriander 

turmeric 

15-oz canned pumpkin 

¼ cup applesauce 

1 cup dry lentils 

3 cups cooked brown rice 

Directions: 

1. Sauté onions and garlic until translucent. 
2. Add curry powder, a dash of cinnamon or coriander (whichever one you choose) and turmeric (added for color).
3.  Stir and cook briefly, then mix in pumpkin and applesauce. 
4. Add 2 cups of broth and lentils. Stir. 
5. Cover, bring to boil, then reduce to low and simmer for 15-45 minutes, until lentils are tender. 
6. Add broth as desired to thin out curry. 
7. Taste, adjusting seasonings as desired. 
8. Serve over cooked brown rice. 

Notes:

• Serves 4

Spiced Vanilla Baked Oatmeal

I am loving baked oatmeal dishes. I first learned about them from Happy Herbivore Meal Mentor. This one is a great breakfast any time of the year, but tasty in the fall.

Ingredients:
6 tbsp dry rolled oats 
2 tbsp flour 
¼ tsp baking powder 
1 tsp pumpkin pie spice 
dash of ground cardamom 
dash of ground allspice or cloves 
½ cup unsweetened almond milk 
1 tbsp maple syrup 
1 tsp vanilla extract

Directions:

1. Preheat oven to 375F 
2. In a bowl, combine oats, flour, baking powder, and spices. 
3. Stir in milk, maple syrup, and vanilla, mixing until well combined. 
4. Transfer batter to a ramekin or ovensafe dish. 
5. Bake 20-25 minutes, or until firm.

Notes:

• Serves 1
• Approximately 250 calories

Thai Pumpkin Bisque

While not a shellfish base as traditional bisques are, this creamy pumpkin based soup definitely qualifies. I absolutely loved this dish. You can have it with bread or crackers. It's a lovely fall dish as the weather cools down.

Ingredients:
15-oz canned pumpkin  
10-oz lite coconut milk 
1 tbsp red curry paste 
2 tsp low-sodium soy sauce
½ tsp garlic powder

Directions:

1. Whisk all ingredients together in a small saucepan.
2. Heat over medium for about 10-15 minutes, until flavors are well-combined and the soup is warm.

Notes:

• Serves 1 (although it served me two servings.)

Pumpkin Muffins

In the spring, I started the Happy Herbivore Meal Mentor program and decided to make these pumpkin muffins for breakfast out of the Big Breakfast Book. My only complaint is that they stick to the wrap a bit.

Ingredients:
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1 cup applesauce
1 cup canned pure pumpkin
3/4 cup brown sugar
1/4 cup pure maple syrup

Directions:

1. Preheat oven to 350F.
2. Mix dry ingredients. 
3. Add remaining ingredients, mix until just combined.
4. Baked in lined muffin cups for 18-25 minutes.

Notes:

• Makes 12 muffins.
• Per muffin: 102 calories, 0.3g fat, 23.1g carbs, 2.6g fiber, 10g sugar, 1.8g protein

2-Bean Pumpkin Chili

Even though it's February, it's a pumpkin-themed week! This chili was a part of the weekly meal plans from the Meal Mentor at Happy Herbivore. One child who does not like chili would not eat it, but the other child thought it was okay. I made some modifications to the recipe to fit my less-spicy preference taste buds.

Ingredients:
olive oil, as needed
1 onion, diced
8 garlic cloves, minced
1 tbsp chili powder
2 tsp ground cumin
1 cup (8 oz) vegetable broth
1 cup canned pumpkin
3.25-oz can tomato paste
15-oz can black beans, drained & rinsed
15-oz can kidney bean, (undrained)

Directions:

1. Heat 1 tbsp olive oil in a pot.
2. Saute onion and garlic until translucent.
3. Add chili powder and cumin, stirring to coat.
4. Add broth, pumpkin, and tomato paste, stirring to combine.
5. Stir in black beans.
6. Stir in kidney beans with its liquid.
7. Cover and reduce heat to low.
8. Cook until the beans are warm.
9. Thin chili with a little water or broth, if needed.
10. Add salt and pepper to taste. Serve.

Notes:

• Serves 4.
• Slow cooker directions: combine everything all at once in a slow cooker, and cook on low for 6-8 hours, stirring occasionally. 

Pumpkin Pancakes

You all know how we love pancakes, and how I love pumpkin, Recently, I joined the Meal Mentor Happy Herbivore meal plan. This week's special breakfast is Pumpkin Pancakes. I altered them a little because her batter was a little thick.

Ingredients:
1/2 cup flour
1 1/2 tsp baking powder
dash cinnamon
dash nutmeg
dash allspice 
dash ground cloves
pinch salt
2 tbsp canned pumpkin
1/2+ cup almond milk (add 2-4 tbsp more to thin batter)
2 tsp raw sugar
maple syrup

Directions:

1. In a mixing bowl, whisk flour, baking powder, spices, and salt together until well combined.
2. In a measuring cup or bowl, whisk canned pumpkin and milk together.
3. Stir in sugar.
4. Pour wet into dry, stirring to combine.
5. Let batter rest 10 minutes.
6. Meanwhile, heat a nonstick skillet over medium heat.
7. Pour batter into skillet, 1/4 cup at a time. (Or about 1/3 of the batter.)
8. Cook on one side until bubbles form, about 2 minutes, then flip and cook another 2-3 minutes.
9. Repeat with remaining batter.

Notes:
Makes 3 pancakes.
These can be frozen.

Tiny Pumpkin Cheesecakes

A variation on the family's long-held Tiny Cheesecake Recipe. I first had these at an extended family gathering, where some cousins had made them. 

Ingredients:
12 oz cream cheese
8 oz pumpkin puree 
1 teaspoon vanilla 
2 eggs 
3/4 cup sugar 
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
24 vanilla wafers or ginger snaps
cupcake liners, preferably foil
whipped topping for garnish

Directions:

1. Combine cream cheese, vanilla, eggs, and sugar and beat until mixture is smooth. 
2. Place vanilla wafers inside foil cupcake liners and fill with mixture about half-full. 
3. Bake at 375 degrees for 10-15 min. 
4. Let chill at least 30 minutes. Keep refrigerated until ready to serve and top.

Notes:

• I found these Keebler mini-pie graham cracker crusts. If using these, the recipe makes fewer than 24, about 15-18. They work great otherwise.

Vegan Pumpkin Bread

I love pumpkin and I love breads. Finding a good vegan pumpkin bread was high on my "must find" list after I became vegan. Other than some complaints about too many nuts from the family (any nuts are too many by their standards), this was a popular loaf. The original recipe is from Cate's World Kitchen.

Ingredients:

1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar

2 tbsp flax seeds
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/3 cup chopped walnuts

Directions:

1. Spray a 9 x 5″ loaf pan with nonstick spray and preheat the oven to 350 F.
2. Grind the flax seeds in a coffee grinder or small food processor and combine with the water. Let stand for about 10 minutes.
3. Whisk together the dry ingredients (flour through brown sugar) in a large bowl.
4. Whisk together the remaining wet ingredients (oil through vanilla), add the flax-water mixture and mix well, then stir gently into the flour mixture.
5. Stir just until all traces of flour disappear, then fold in the raisins and walnuts. Spread evenly in the pan and bake for about an hour, or until a toothpick comes out clean. Cool in the pan for about 5 minutes then remove from the pan and transfer to a wire rack to cool completely.

Brown Rice and Curried Tofu Salad

Thinking about dinner on my bus ride home one night and reading Runner's World, I came across this recipe. I had almost all the ingredients and it seemed like a quick and easy meal. I was not disappointed in the tastiness nor the easiness. I modified a bit. You can eat this warm or cold, but I tried it both ways and preferred it warm.

Ingredients:
14-oz block extra firm tofu (I used firm because I had it on-hand and it was fine)
2 Tbsp olive oil, divided
1 tsp curry, divided
1 tsp salt, divided
1/3 cup shredded coconut
2 cups cooked brown rice
1 cup edamame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup halved cherry or grape tomatoes
dash black pepper

Directions:

1. Cut a 14-ounce block of extra firm tofu into 1/2-inch cubes. 
2. Toss with 1 tablespoon olive oil, 1/2 teaspoon each curry and salt, and 1/3 cup shredded coconut. 
3. Bake at 350°F for 15-30 minutes, until desired warmth and consistency is reached. 
4. Whisk 1/2 teaspoon each salt and curry into 1 tablespoon olive oil in a bowl. 
5. Add 2 cups cooked brown rice, 1 cup edamame, 1/4 cup each sunflower seeds and pumpkin seeds, 1/2 cup halved cherry tomatoes, and a bit of black pepper. 
6. Stir in the cooked tofu.

Notes:

• Serves 3
• Serve warm or cold.
• Gluten-free and vegan.
• Serve as main dish or side salad.

Pumpkin Pie

The last of pumpkin season for me (runs September thru December.) I made this on the last day of 2012. Both kids enjoyed it. I liked it too and it was quite easy to make. For a reasonably easy dessert in the fall, I'll return to this recipe.

Ingredients:
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) 
2 tsp pumpkin pie spice 
8 ounces Better Than Cream Cheese

optional: 1/2 tsp salt to taste (depends how much salt you soaked your cashews in)

One standard vegan graham cracker pie crust (homemade or purchased from store)

Directions:

1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve.
2. Soak this cashew bowl overnight in the fridge. Soak time should be 8 hours - 48 hours. Do not exceed these times in either direction.
3. Preheat your oven to 400º.
4. Drain the water from your cashews.  Add 1 1/4 cups of cashews to Vitamix, or other blender or food processor.
5. Add in the maple syrup, vegan cream cheese, pumpkin puree and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. 
6. Pour your mix into a graham cracker pie shell.
7. Bake pie at 400º for 10 minutes. Then reduce to 350º and bake for an additional 30-40 minutes. Your pie will firm up significantly upon cooling and chilling in the fridge.
8. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve, at least 2 hours. 

Other Details:

• Original Recipe

Food That Did Not Make the Codex This Week

I've decided to post photos of foods and links to recipes we made this week that did not make the Codex.

Vegan Eggnog Pudding in Raw Ginger Cookie Cups

Single-Serving Pumpkin Microwave Cake

Vegan Christmas Dinner: Tofurky Roast with potatoes, carrots and onions, Gravy, and Mashed Potatoes

Pop-Ups

Pumpkin Muffins with Streusel Topping

These are fantastic pumpkin muffins! The streusel topping is very good, the muffins are dense and yummy. I ate 2 straight out of the oven and several more throughout the day. The kids really enjoyed them as well. I adapted the recipe from May I Have That Recipe.


Ingredients:

Muffins:
1/3 cup plus 1 tbsp unsweetened vanilla almond milk 
2 tbsp flax meal
1 cup canned pumpkin puree
3 tbsp maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla
1 1/2 cups flour
2 teaspoon baking powder
2/3 cup sugar in the raw
1 1/2 tsp pumpkin pie spice
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Streusel Topping:
1 tbsp coconut oil at room temperature
2 tbsp brown sugar
2 tbsp flour

Directions:

1. Preheat oven to 350°F. Line a 12 cup muffin pan with foil liners and spray them lightly with cooking spray.
2. In a small bowl, combine almond milk and flax meal. Set aside.
3. In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
4. In a separate bowl, combine flour, baking powder, sugar, pumpkin pie spice, salt and walnuts. Slowly add to pumpkin mixture, whisking gently until just incorporated. Set aside.
5. In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
6. Spoon batter evenly in muffin cups. Sprinkle tops with streusel mixture. Bake at 350ºF until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Other Details:

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Yields 12 muffins
• Original Recipe

Promised Pumpkin Pancakes

Awhile ago, I made some Lazy Morning Pancakes from The Lotus and the Artichoke. I was pining for some pumpkin pancakes, and felt this recipe could easy be modified. I mentioned this multiple times and it took a couple months, but I finally did it. Here's my original recipe for these Promised Pumpkin Pancakes. 

Ingredients at the ready!

Wet ingredients into dry.

Batter

Ready to eat!

Ingredients:
1 1/2 cups flour
1 Tbsp chickpea flour
1 1/2 tsp baking powder
3 Tbsp sugar in the raw
1 tsp ground flax seeds
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup pumpkin puree
1 2/3 cups soy milk (or a nut milk)
1 tsp vanilla
1 tsp canola oil

Directions:

1. Mix all dry ingredients (flours through cinnamon) in a large mixing bowl.
2. Add remaining wet ingredients into the dry. Whisk until batter is mostly smooth.
3. Heat a cast iron griddle, if you have it, or your favorite pancake pan over medium heat. (My gas stove was hot enough at medium-low, but some ovens may need medium-high.)
4. Oil the griddle with a few drops oil rubbed in with a paper towel or use cooking spray (my preference). Re-oil between pancakes. The pan is hot enough when a drop of water sizzles on the surface.
5. Pour about 1/3 cup of the batter onto the pan. 
6. When bubbles form consistently on the edges and in the center of the pancake, check underside to see if it is ready to flip. This should occur within about 2 minutes at the appropriate heat. Too hot and you'll have a black rather than golden brown surface without the interior of the pancake cooked through.
7. Flip the pancake over and cook for 1-2 more minutes.
8. Transfer finished pancake to a plate in a warm oven to keep warm until serving.
9. Serve with powdered sugar, nuts, and/or maple syrup for the Perfect Promised Pumpkin Pancake.

Other Details:

• Makes about 10 pancakes.
• Can be frozen and toasted & reheated in microwave later.
• These are the ingredients I used. I used King Arthur's Unbleached All Purpose Flour. You could substitute granulated sugar for sugar in the raw or a nut milk for the soy milk. I used canola oil, but a vegetable oil would also work fine.

Pumpkin Shake

I love pumpkin. You may be able to tell by all the pumpkin that appears on this blog. I also love to try pumpkin shakes. I used to drink pumpkin shakes during the season. I especially liked Culver's pumpkin shake and would reward myself after an 8 mile or longer run with one.

Now I have a pumpkin shake recipe for at home! I made one of these and the boy tried it and also loved it. It does require just a bit of prep. But it is so well worth it! This is another recipe from The Family Kitchen.

Ingredients:
1/2 cup canned pumpkin puree, unsweetened
2 Tbsp maple syrup
1/2 tsp pumpkin pie spice
a few pinches of salt
1 cup soy milk ice cubes, vanilla
May need additional liquid soy milk for blending.

Directions:

1. Add all ingredients to blender. Close lid and turn blender on low. If necessary, slowly pour in soy milk until the blend starts moving. Add in small splashes to keep a super thick texture. 
2. Taste your shake and add more sweetener or salt as desired.

Other Details:

• Original Recipe

Dessert: Pumpkin Peanut Butter Cups

Inspired by Chocolate Covered Katie's Pumpkin Pie Peanut Butter Cups, but not liking the result of making hers here is my own version of Pumpkin Peanut Butter Cups. By the way, now that I know the basics of how to make homemade peanut butter cups (and it isn't hard), I will be making them to my heart's delight!

Ingredients:
12 oz semi-sweet chocolate (or your favorite chocolate)

For filling:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/4 cup peanut butter
1/4 teaspoon vanilla extract

Directions:

1. Melt 12 oz chocolate over water. Fill only the very bottom of 12 lined cupcake pans with melted chocolate. Freeze 8-10 minutes. 
2. Meanwhile, mix together remaining filling ingredients. Scoop evenly into the chocolate bottoms, leaving room at the edges. 
3. Cover with more chocolate and freeze until solid.
4. Keep frozen, as with Reese's (R) Peanut Butter Cups, these are best that way.

Other details:

• Use the chocolate you like most. You can sweeten the chocolate with a little sugar or other sweetener. A liquid sweetener, such as maple syrup or agave is acceptable. Add 1 tablespoon at a time. Watch the chocolate's consistency.
• If the filling looks familiar, it's from Peanut Butter Pumpkin Dip.

Dessert: Mini Pies!

Ryan made these mini pies with both a pumpkin and an apple filling. Kids and Ryan both loved them. The original recipe is from Heather Christo Cooks.

Ingredients:

Best Crust

2 1/4 cups flour

2 Tbs sugar

1/2 tsp salt

1/2 cup butter, very cold and cut into pieces

1/2 cup shortening

1/3 cup ice water

Pumpkin Vanilla Bean Filling

15 oz can pumpkin puree

1 cup brown sugar

1 Tbs vanilla bean paste

1 tsp cinnamon

1/2 nutmeg

1/2 ginger

1/2 tsp salt

1 cup cream

2 eggs

1 quart vegetable oil for frying

Directions:

Best Crust

1. In a food processor, add flour, sugar and salt. Pulse to combine. 
2. Add butter and shortening. Pulse until the dough resembles coarse crumbles.
3. Add water a little at a time and pulse until the dough comes together. Stop adding water once the dough has come together.
4. Transfer dough to a sheet of wax paper.
5. Gently press dough into a disc, wrap it in the paper and chill for about 30 minutes.
6. Take half of the recipe for pie dough, and using a small amount of flour, roll out the pie dough into a circle in between two sheets of wax paper.
7. Gently peel back one side of the wax paper and law over a pie dish.

Mini-Pies

1. Preheat oven to 350º.
2. In a 9x9 baking dish, add all the filling ingredients.
3. Combine until smooth.
4. Bake the pumpkin filling for 45 minutes. Take the filling out and leave until cooled.
5. Using a 4-inch cookie cutter, cut circles out of the chilled pie dough.
6. Spoon the chilled filling into the center of the circles.
7. Fold the pie dough over and pinch and fork tine the edges. Chill in the refrigerator while you heat the oil.
8. Heat the oil in a heavy pot over medium heat.
9. Gently fry the pumpkin mini pies until the dough is golden brown.
10. Drain for a moment on paper towels and sprinkle with cinnamon sugar.

Other details:

• Preparation time: 20 minutes
• Cooking time: 1 hours
• Makes 12 pies

Pumpkin Butter

I saw vegansaurus post about pumpkin butter and I thought it sounded delicious. I had no idea what I would use it for, but that doesn't matter. Turns out pumpkin butter is like peanut butter - you can use it for anything you might use peanut butter for: sandwiches, dipping fruit, spreading on waffles or pancakes, etc. It is really easy to make.

Ingredients:
Sugar pumpkin
brown sugar (1/4 cup per 2 pounds of sugar pumpkin)
spices of your choosing: ex. pumpkin pie spice; cinnamon; cloves; all spice; garam masala; ginger; nutmeg; whiskey; vanilla; agave

Directions:

1. Preheat oven to 350ºF.
2. Line a baking dish with parchment paper - it must have sides.
3. Cut sugar pumpkin in half and gut it. Place halves of pumpkin meat side down on the parchment in the dish.
4. Bake for about an hour until the flesh scrapes out nicely.
5. Allow to cool.
6. Scrape out the insides and place in a food processor. Process until smooth-ish.
7. Throw in appropriate amount of brown sugar. Process until well mixed.
8. Throw in your selected spices to taste and process until well mixed and smooth.
9. Transfer to a pot. Bring to a boil, then cover with a mesh splatter screen, turn flame to low and allow to simmer down until desired consistency.

Other Notes:

• Original Recipe 
• I had put mine in the fridge between cooking and scraping due to time constraints. It sat there for a couple days. However, I pretty much skipped the cook down part because it blended to the consistency I like. Not sure if this is a good method or if I just got lucky.

Dessert: Frosted Pumpkin Cookies

The Clever Housewife started following me on twitter, and her pumpkin donuts recipe intrigued me. We conversed, and she directed me to these pumpkin cookies. You already know how I love all things pumpkin. The cookies were already vegan, and I "veganized" the frosting, which turned out well. These are quite easy.

Ingredients:
Cookies:

1 cup all vegetable shortening
1 cup sugar
1 1/2 cups pumpkin (about 1 15 oz can)
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting:
3 tbs vegan butter
4 tsp almond milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp vanilla

Directions:

1. Mix first 7 ingredients until smooth. 
2. Drop onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. 

For frosting: 

1. Dissolve first three ingredients in saucepan. 
2. Cool, then stir in powdered sugar and vanilla.
3.  Frost cookies while the cookies are still hot.

Other details:

• The original recipe called for 1 cup butterscotch chips, but I left them out. It also called for milk (assumed dairy) and butter (assumed dairy) in the frosting.
•  Makes about 3 dozen. (I got about 44 out, but I just used a large spoon.)

Breakfast: Pumpkin Scones with Plain or Spiced Glaze

Turns out, I had 2 pumpkin scone recipes on my "To Make" list. So, the day after last week's Pumpkin Scone recipe, I made this one. The original is at Cate's World Kitchen.  The original wasn't outright vegan. I used all vegan ingredients and these turned out great! They are slightly easier to make than last week's recipe. The result is more true to scone-like. You have 2 choices of glazes on this one. These area slightly better with just a plain glaze (or go easy on the spiced one.)

Ingredients:

scones 
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold Nucoa (vegan butter), cut into 1/2″ cubes
1/2 cup + 3 Tbsp canned pumpkin

sugar glaze
1 cup powdered sugar
2 Tablespoons almond milk

spice glaze
1 cup powdered sugar
2 Tablespoons almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

Directions:

1. To make the scones, preheat oven to 425˚F. Line a baking sheet with parchment paper or a Silpat.
2. Using a fork or wire whisk, stir together the dry ingredients in a large mixing bowl.
3. Using a pastry blender or your fingers, work the butter into the flour mixture until it looks like tiny pebbles or coarse sand.
4. Gently stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture should still look a little dry and crumbly. Divide the dough in half and gently form each half into a 6″ round circle a little under an inch thick. Working on a floured surface, cut each circle into 6 wedges and place on the prepared baking sheet.
5. Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.
6. Transfer to a wire rack, and let cool completely before glazing. When you’re ready to glaze, set the rack over a sheet pan.
7. To make the sugar glaze, whisk together the powdered sugar and milk until smooth. Use a fork or whisk to drizzle over the scones.
8. To make the spice glaze, combine the spices and powdered sugar, then stir in the milk and mix until smooth. Drizzle over the other glaze, and let harden before serving.

Other Details:

• Original Recipe
• Makes 1 dozen scones.