Cooking for Lil Wayne: Whole Wheat Pumpkin Pancakes

I can't get enough pumpkin, I never even knew I was such a fan until this year. There are just so many different ways to cook it and not nearly enough time in the Fall season. Pumpkin pancakes had been on my mind for weeks so the other night - in honor and celebration of Lil Wayne's release from prison - I finally gave into my craving and whipped up some pancakes for my roommates and guests...and it rocked their world.

Part of my delay in making pumpkin pancakes was that I couldn't settle on a recipe. I found one that looked rather delicious, but it called for apple cider vinegar...which, whatever it may do, just did not sound enticing in pancakes. But I thought I would try it out anyway for experimental sake, and it was a great success. As usual, I substituted whole wheat flour for white flour. The original recipe called for ginger, but we didn't have any so I spiced them with cardamon and freshly-ground nutmeg instead. I also opted to use skim milk and added a little extra pumpkin.

Ingredients:
2 cups whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon salt
1 cup + 2 tablespoons pumpkin puree
1 egg
1 1/2 cups milk (I used skim)
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

How to Make it: 

1. Mix together the milk, pumpkin, egg, oil and vinegar. Then in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cardamon and salt, stir into the pumpkin mixture just enough to combine. 


2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

(yields about 10 large pancakes)

Enjoy!

Love,
Ali G.

Whole Wheat Pumpkin Raisin Walnut Muffins

Who can't resist a hearty breakfast muffin full of fall flavors? I searched and searched to find the ultimate pumpkin muffin recipe and finally, with a number of revisions, found something magical. This recipe uses no oil or butter, but the applesauce and pumpkin make the muffins plenty moist... and only about 150 calories each! The original recipe called for white flour and white sugar, which I substituted for whole wheat flour and brown sugar. I cut down the amount of sugar, increased the amount of pumpkin and used cinnamon applesauce rather than oil or butter. The recipe yields 24 muffins, I made 12 muffins and a mini loaf instead. I topped the loaf with a brown sugar and cinnamon topping for a sweeter alternative.


Ingredients:
1 cup raisins
3 cups and 2 tablespoons King Arthur whole wheat flour
2-1/4 cups brown sugar (light or dark works)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs
3/4 (29 ounce) can pumpkin
2/3 cup unsweetened cinnamon applesauce
2/3 cup chopped walnuts

Optional Topping:
1/2 cup brown sugar
2 teaspoons cinnamon

How to Make it: 
1. Preheat oven to 350 degrees F, grease the muffin pans.
2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Mix in the dry ingredients. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups. 
3. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. 

Enjoy!

Love,
Ali G