Recently, I made a batch of pumpkin streusel muffins – which resulted in leftover pumpkin puree. What to do? Not throw it away, that’s for sure. Here are some ideas:
* Add it to coffee. About 1 ½ tablespoons will do the trick. Be sure to add some pumpkin pie spice, too! (Or 1 teaspoon ground cinnamon and a ½ teaspoon each ground nutmeg and ground cloves.) Or make our Pumpkin Cappucchino.
* Add it to oatmeal. Use about 2 tablespoons, plus some pumpkin pie spice or cinnamon and nutmeg.
* Add it to cream cheese and use as a spread. To 8 oz. of room temperature cream cheese, blend in 1 cup pumpkin puree, 2 tablespoons brown sugar, and ½ teaspoon pumpkin pie spice. Serve on bagels or toast.
* Add it to yogurt. To 1 cup of plain yogurt add 2 cups pumpkin puree, about 1 cup of pure honey, and 1 teaspoon pumpkin pie spice. Or make it less sweet by adding 2 tablespoons pumpkin puree to about 8 oz. plain yogurt, plus a tablespoon of honey, plus ½ teaspoon pumpkin pie spice. Serve with graham crackers or gingersnaps, if desired.
* Add it to mashed potatoes. A few tablespoons will do the trick.
* Add it to cornbread. This uses up 1 cup.
* Add it to rice, along with a tablespoon of butter, a little brown sugar, and some pumpkin spice.
* Add a little to chili. You won’t taste the pumpkin, but it will add richness, thickness, and nutrition.
* Make pumpkin-apple butter. Add a tablespoon or two to applesauce and cook it until it thickens. Serve on toast or bagels.
* Make pumpkin pancakes. In a large bowl, blend together 2 cups all purpose flour, 3 tablespoons light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Form a well in the center of this mixture and add 1 cup pumpkin purée, 1 egg, 2 tablespoons oil, and 1 ½ cup buttermilk. (No buttermilk on hand? Just add 1 ½ teaspoons white vinegar to 1 ½ cups of ordinary milk.) Stir until just blended. Cook like ordinary pancakes.
* Turn it into soup. Thin the pumpkin purée with chicken stock, then season with cinnamon and nutmeg. Just before serving, add just a little half and half.
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