As September rolls around, the air is crisp, the leaves start to turn and pumpkin everything starts to appear on shelves in the grocery store or in our kitchen. Recipes for baked goods, lattes, ice cream, butters, pasta sauces, etc. I love everything pumpkin. Before I get on with this post, I do want to share a bit of sad news; it seems as if Starbucks Pumpkin Spice Lattes are no longer safe for those with Celiac Disease or gluten-intolerance to consume. However, a reader did inform me that Gloria Jean’s coffee is gluten-free and they do have a pumpkin spice flavor. May have to check that out! The other option, of course, is to use Coffee-Mate’s version.
Edy’s/Dryer’s has a pumpkin ice cream that rocks! I love to have a bowl with Hershey’s Special Dark Chocolate Chips on top. I just spotted the first half gallon in my grocer’s freezer this week!
Trader Joe’s has a really, really, really good pumpkin butter. If you can’t tell, I like it a lot! I love to pair it with their almond butter on rice cakes or gluten-free waffles. Then I top the waffles with cinnamon & raisins or hot cinnamon apples and for a nice fall treat!
Pumpkin cookies were some of my favorite treats when I was a little girl. I remember going to visit my grandmother for Thanksgiving and sneaking a cookie or two when she wasn’t looking. Good times.
My mom’s pumpkin bread is something I sorely missed after going gluten-free. Once I figured out how to convert the recipe, all was right in the universe again. It tastes just like I remember it tasting and my mom, the expert, concurs.
Pumpkin raisin scones were a new find for me last fall. I couldn’t get enough of these! They freeze well, so I take them out 1 at a time so that I can savor the pumpkiny goodness long into winter. Trader Joe’s pumpkin butter goes really well on these!
Now, for the jackpot – Glazed Chocolate Pumpkin Bundt Cake. This cake turned out extremely well last year. I found the recipe on the Eating Well website and modified it to be gluten-free. It is a great cake to make closer to Halloween and even looks a little spooky!
Glazed Chocolate Pumpkin Bundt Cake
Makes 16 servings
1 3/4 cup gluten-free flour mix*
1 3/4 tsp. xanthan gum
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process) *I used Hershey’s Special Dark
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup (I used Agave Nectar)
1 tablespoon vanilla extract
GLAZE & GARNISH
1/2 cup packed confectioners’ sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts
1. Preheat oven to 350. Spray your bundt pan with Pam or other cooking spray.
2. Whisk together all the dry ingredients, except the brown sugar; set aside.
3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.
4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.
5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.
6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.
What are your favorite fall recipes? Are you a fan of pumpkin or do you have another fall favorite?