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Pumpkin Muffin Recipes From Scratch

Pumpkin is enjoying a resurgence as an excellent source of dietary fibre and vitamin A, and as an easy vegetable to grow in a backyard suburban garden, making pumpkin muffin recipes from scratch is a great family activity for a fall afternoon.

These two healthy muffin recipes feature pumpkin as the main ingredient. The first recipe is a low-fat high fibre muffin that includes whole-wheat flour.  The second is flavored with orange. These muffins are a great way to add pumpkin to your diet, especially if you have a family with members that aren’t keen on vegetables.  They freeze well, and make a great take-along breakfast or after-school snack.

Try topping them with a little low-fat cream cheese instead of butter makes me think of cream-cheese frosting, and lets me pretend these healthy snacks are a decadent dessert.  With just 6 grams of fat, you could even have two! These muffins are delicious, nutritious, delicious, and economical when you use pumpkin muffin recipes from scratch

Whole Wheat Low-Fat Pumpkin Muffin Recipe

.Ingredients:

2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp salt
1 1/2 cups raisins
1 can (14 oz or 398mL) pumpkin puree (not pumpkin pie filling)
1/2 cup light vegetable oil such as canola or grape seed oil
2 cups sour milk
3 eggs

Method:

Preheat oven to 375 degrees Fahrenheit. This recipe makes 2 dozen muffins, so you will either need to bake in two batches or have two 12 cup muffin pans ready.

Use a large bowl and sift whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.  Stir in raisins.  In a medium-sized bowl combine the pumpkin puree, oil, sour milk and eggs.

Make a well in the middle of the flour mixture and pour in all of the liquid mixture.  Gently stir with a fork until batter is just mixed, it is okay for it to be a little lumpy.  Over-mixing will make the muffins tough.

Use a ladle or large serving spoon to fill muffin tins 3/4 full.  Bake for 18-22 minutes or until firm to the touch; cool in muffin pan on a baking rack for five minutes then remove the muffins and cool them directly on the rack.

TIP: to make sour milk, put 4 tsp of lemon juice OR vinegar in the bottom of a two cup measuring cup and add milk until you have two cups of liquid.  Let the mixture stand for about 5 minutes – you will see it curdle a little.

Pumpkin Orange Muffin Recipe

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tbsp grated orange rind
1/2 cup raisins
1 egg
1/4 cup granulated sugar
1/3 cup cooking oil
1 cup cooked pumpkin or 9 ounces canned pumpkin puree
1/4 cup skim milk

Method:

Preheat oven to 400 degrees F.
Use a large bowl and combine all dry ingredients except the sugar. Make a well in the center. Beat egg in a medium bowl until frothy.  Add sugar, oil, pumpkin and milk and mix well. Pour into well and stir just to moisten.  Fill greased muffin tins 3/4 full. Bake for 20-25 minutes or until firm.Cool in pan for 5 minutes, then remove and cool on rack.  Serve warm. Makes 12 large muffins.

What are your favorite pumpkin muffin recipes from scratch? Do you grow pumpkins in your backyard? Share your pumpkin-growing tips or a link to your recipe in the comments below. Happy Baking!

 

Fast and Easy Creamy Pumpkin Soup Recipe

Warm up your family meals and get a Vitamin A boost with  healthy pumpkin recipes!

Creamy Pumpkin Soup Recipe

Ingredients:
2 tbsp extra virgin olive oil
1 cup of chopped onion
1 28 ounce can pumpkin puree or 3 1/2 cups softly cooked pumpkin.
4 cups low-sodium chicken broth
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup half-and-half cream

Method:
Use a stockpot or large saucepan and heat oil over medium heat.  Add 1 cup of chopped onion, stirring gently until it is softened and translucent.  Add pureed pumpkin, and stir gently while it warms, for about 5 minutes.  Add chicken broth and bring to a gentle boil. Reduce heat until the soup stops bubbling. Add cream, salt, and pepper, and heat until warm. Serve with whole wheat bread and a salad for a healthy meal.

This recipe makes 4 large or 6 small servings. Each serving has 178 calories, 3 grams of dietary fiber, 13 grams of carbs, 5 grams of protein and 13 grams of fat.  It is a bland soup, so if you want to spice it up try adding some fresh cilantro or basil just prior to serving, and add fresh-ground pepper at the table.

Curried Creamy Pumpkin Soup Recipe

Ingredients:
28 ounce can pumpkin puree
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 tbsp curry powder
5 cups low-sodium broth
1/2 cup dry white or more chicken broth
1 tbsp liquid honey
pinch of ground nutmeg
1 cup half-and-half cream

Method: Heat a saucepan over medium-high heat, then saute mushrooms and onions in butter until they are softened.  Carefully add curry powder and flour and stir for about 5 minutes for flour to brown.  Gradually pour in chicken broth and white wine if you are using it.  Cook until the mixture begins to thicken.  Whisk in pumpkin puree, honey, and nutmeg then reduce heat and simmer for 15 minutes.  Stir in cream and warm through to serve.  Garnish with black pepper, nutmeg, or fresh basil leaves.

This recipe makes 4 large or 6 small servings.  Each serving has 161 calories, 2 grams of dietary fiber, 15 grams of carbs, 7 grams of protein, and 9 grams of fat.

TIP:  To reduce the fat in either of these recipes to just 6 grams per serving, use two percent milk instead of half-and-half cream.

No-Bake Pumpkin Cheesecake Recipe

Cheesecake is one of my favorite desserts, and adding pumpkin to it just makes it better. Here is the best no-bake Pumpkin Cheesecake Recipe ever! It combines the flavors of pumpkin, ginger, apple and spice for an absolutely fabulous dessert. Be warned though, at 19 grams of fat per serving (this recipe serves 12) it is decidedly decadent. And there is a price to pay for not turning on the oven – you will use no less than four bowls plus a saucepan and a 9 inch springform pan. But guess what? It’s worth it.

How to Make No-Bake Pumpkin Cheesecake

Ingredients for the Crust:
1 1/2 cups of gingersnap cookie crumbs
1/3 cup melted butter or margarine
3 tablespoons brown sugar

Ingredients for No-Bake Pumpkin Cheesecake Filling:
1 cup unsweetened apple juice
2/3 cup granulated sugar
1/2 tsp salt
1 tbsp or 1 package of unflavored gelatin
3 eggs, separated
1/2 tsp vanilla
8 ounces low-fat cream cheese at room temperature
1 tbsp lemon juice
3/4 cups whipping cream
1/4 tsp each of ground cloves, cinnamon and ginger
1 cup cooked mashed pumpkin or pumpkin puree NOT pumpkin pie filling
Dark chocolate shavings or curls

Method:
To make the crust, mix together the gingersnap crumbs, butter and brown sugar. Press into the bottom and sides of a 9 inch springform pan. Place the pan in the fridge.

For the filling, use a medium saucepan on low heat. Add juice, sugar and salt. Sprinkle gelatin in and until it is completely dissolved. Beat in egg yolks carefully in a medium-sized bowl. Slowly pour in the hot apple juice mixture from the saucepan, then pour everything back into the saucepan (if you add the eggs into the saucepan directly the eggs will start to cook right away and the texture will be off). Turn the heat up to medium, and continue stirring until the mixture is thickened. Add vanilla and blend in well, then remove from heat.

In a large mixing bowl, use an electric beater to beat the softened cream cheese and lemon juice together. Add the gelatin mixture and continue beating until all lumps are gone. Place the bowl in the fridge and chill for about 30 minutes.

Use a small to beat the egg whiles until they are stiff. In yet another bowl combine the whipping cream with spices, and beat that until stiff too. Take your big bowl of well-chilled mixture from the fridge, and carefully fold in the whipped cream, egg whites, and pumpkin puree. Gently combine, then pour into the springform pan. Put the pan back in the fridge and chill until firm – it takes about an hour and a half in my fridge. Decorate the no-bake pumpkin cheesecake with dark chocolate shavings or curls before serving. Enjoy!!

Try more delicious pumpkin recipes to add Vitamin A and fiber to your family’s diet.

 

Easy Pumpkin Cake Recipe With Canned Pumpkin

Pumpkin is a good source of both soluble and insoluble fiber. Here’s an easy pumpkin cake recipe using canned pumpkin; the first is a low-fat version that takes a little more time to make.  The second pumpkin cake recipe uses convenient ingredients and is sure to become one of your family’s favorite easy desserts. Be sure to add both recipes to your favorite pumpkin recipes file!

Easy Pumpkin Cake Recipe With Canned Pumpkin: Low-Fat Version

Ingredients:

1 1/2 cups granulated sugar
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 eggs
1 can (14 ounce/398 mL) of pumpkin puree OR 2 cups fresh cooked pumpkin
1/2 cup vegetable oil
1 cup bran cereal (all-bran works well)
1 cup raisins OR dried cranberries

Method:
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.
Combine all dry ingredients (sugar, flours, baking powder, baking soda, salt and spices)
in a large bowl.  In a smaller bowl, beat eggs, pumpkin, oil and cereal together then
fold in flour mixture, stirring with a fork until it is just combined (do not over-mix
or the cake will have a tough texture.) Stir in raisins.  Pour carefully into the
baking pan.  Bake for about 40 minutes or until a knife or toothpick comes out clean.
Cool completely on a baking rack.  Serve as is, or with a cream cheese frosting. Yum!
This cake freezes very well, and this pumpkin cake recipe can easily become pumpkin
cupcakes – use two muffin pans and reduce baking time to about 20 minutes.

Numbers Per Serving: 24 servings, 135 calories, 2 grams fiber, 4 grams fat, 23 grams carbs, 2 grams protein.

Easy Pumpkin Cake Recipe With Canned Pumpkin and Cake Mix

Ingredients:

1 28 ounce can of pure pumpkin (not pumpkin pie filling)

1 large can of evaporated milk
2 tsp cinnamon
3 eggs
1 cup granulated white sugar
1 tsp salt
1 package of white or yellow cake mix
1 cup chopped nuts (walnuts work well)
1 cup melted butter or margarine

Method:
Mix pumpkin, milk, cinnamon, eggs, sugar and salt together until completely blended. Pour into a greased 9 x 13 cake pan.  Sprinkle package of dry cake mix over the uncooked batter, then sprinkle chopped nuts on top of that. Pour melted butter over all of it.  Bake for about 50 minutes at 350 degrees.
This cake can be made ahead, and is delicious with vanilla ice cream or whipped cream. It is also an easy recipe to make with kids.

Easy Pumpkin Flan Recipe

A can of pumpkin puree can is a wonderful staple for every healthy cook’s pantry.   Instead of serving pumpkin pie as a Thanksgiving or Christmas dessert, why not try this light and low-fat pumpkin flan recipe?  It is the perfect end to a hearty holiday meal, and is made in individual portions.  When learning how to make a flan, remember that a light hand is necessary for stirring, and that the water must be boiling for proper cooking.  Don’t let the steps intimidate you – once you make this a few times you’ll see how easy it is.

Note: you will need to buy 8 individual 1/2 cup  ramekins for this flan recipe. They’re easy to find online or at your local kitchen supply store. Alternatively, use an 8 x 8 baking dish and bake for at least 35 minutes.

This low-cholesterol pumpkin flan recipe uses just 2 eggs instead of 3 as traditional pumpkin flan usually calls for. The absence of salt keeps this pumpkin flan recipe suitable for low-sodium diets, but a little spice adds the perfect flavor.

Ingredients:

1 cup granulated white sugar

1/2 cup water

2 large organic eggs, lightly beaten

1 15 ounce can of pumpkin puree, or 1 cup plus 3 tablespoons of homemade pumpkin puree

1 1/2 cups low-fat evaporated skim milk

2/3 cup firmly packed light brown sugar

1 teaspoon pure organic vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice.

How to Make Flan:

Step 1:

Preheat your oven to 325 degrees Fahrenheit.  Over medium-high heat, mix granulated sugar and water in a small saucepan.  Mix well with a wooden spoon.  Keep cooking, stirring constantly, until the sugar turns a caramel color.  You may want to lift the saucepan and swirl the sugar-water mixture around a little to really mix it well, but return it to the heat quickly.  Remove from heat.

Step 2:

Arrange your ramekins on the counter. Pour caramel evenly amongst the 8 ramekins, pouring with one hand and tilting each ramekin with the other to coat the sides with caramel.  Once empty,fill the saucepan with hot water and soap immediately to soak – caramel can be a sticky, hard mess to clean up later.

Step 3:

Boil a kettle full of water. Then mix eggs, pumpkin puree, milk, brown sugar, organic vanilla extract, ginger and allspice in a large mixing bowl.

Step 4:

Pour pumpkin mixture equally into the ramekins. Use the back of a dessert spoon or a small spatula to smooth the tops.  Place the ramekins in a large baking pan with high sides (I use an old 9 x 13) and then place the baking pan onto a large baking sheet.  Carefully pour  boiling water around the ramekins, until the water is about halfway up the sides of the ramekins. Open your oven door, then lift the baking sheet with the baking pan and ramekins CAREFULLY  and place them on the center rack.

Step 5:

Bake the pumpkin flan for 25 to 30 minutes, or until they are completely set and a knife inserted in the middle comes out mostly clean.  Remove the ramekins from the water and baking pan, and place them on a rack to cool completely. Use a rubber spatula to loosen the flan, then turn it over onto a dessert plate. The caramel that was on the bottom and sides will now be on top, and each of your guests will have  pretty pumpkin flan to finish their holiday meal.

This pumpkin flan recipe makes 8 servings.  Each serving has 210 calories, 47 grams of carbs, 6 grams of protein,  78 mgs of sodium, 55 mgs of cholesterol and just 1 gram of fat.  Plus boatloads of beta-carotene.

Visit our Pumpkin Recipes for more great ways to use this frugal and healthy vegetable.

Pumpkin Lime Tart

Looking for some more pumpkin recipes? Here is a new twist on pumpkin pie. Lighten things up and add a tangy taste with by using light condensed milk, a yogurt based pastry, and some lime juice. This tart is as pretty as a picture, and provides a healthy portion of Vitamins A and C, beta-carotene, fiber and calcium. Bake this on a day when you have at least two hours to prepare it – a good Sunday dessert.

Ingredients:

2 cups canned pumpkin puree or homemade pumpkin puree

1 can (14 ounces) of  light sweetened condensed milk

1 large egg that has been gently beaten

2 egg whites, also gently beaten

2 tablespoons of freshly squeezed lime juice

1 teaspoon of organic vanilla extract

Pastry:

1 1/2 cup organic all-purpose flour

1/4 teaspoon salt

6 tablespoons chilled, unsalted margarine, chopped into small pieces

1/3 cup plain low-fat yogurt

 

Method:  Begin by making the pastry for the tart shell.  Use a large bowl and mix the flour and salt together.  With a pastry blender or two knives, cut in the margarine to the flour mixture and continue cutting the mixture until there are large crumbs or green-pea sized little lumps.  Pour in the yogurt and use a fork to mix until you have a nice soft dough.  Shape the dough into a flat disc, and wrap it up in saran wrap.  It will go into the fridge to chill for about half an hour.

Set your oven at 375 degrees Fahrenheit.  Roll out your chilled dough on a lightly floured counter or board, and don’t forget to flour the rolling pin too to prevent sticking.  Do your best to roll out the dough into about an 11 inch circle, as it will have to fit into a 9 inch tart pan.  NOTE: a nine inch tart pan with fluted sides and a removable bottom are best, though I have made this in a 9 inch spring form pan that I usually use for cheesecakes and it was okay too. You will be baking the tart shell prior to adding the pumpkin filling, so line the tart shell carefully with tin foil, and if you have pie weights to keep the foil down then place them on top.  If you don’t, try using an empty round eight inch casserole. Place the whole thing in the oven and bake for ten minutes, then take it out of the oven and remove the foil and casserole or weights.  Cool the pan down completely on a wire rack.

Lower the oven temperature to 325 degrees Fahrenheit and clean out your large mixing bowl. Combine pumpkin puree, milk, egg, egg whites, lime juice and vanilla, mixing well so there aren’t any lumps.  Use a large spoon to carefully fill the tart shell, and use the back of the spoon to smooth the top. Bake until the filling is set in the middle, about 55 minutes to an hour. The tart will be cooked when then fillings looks just a little wobbly in the middle – it will firm up more as it cools.  Cool completely in the pan on a wire rack.

This recipe makes 8 servings. It has 344 calories per slice, 9 grams of protein, 12 grams of fat, 51 grams of carbs, 44 grams of cholesterol, and 162 mgs of sodium.

Pumpkin Custard

Custards are a dessert dish that were popular in Victorian times; a light end to a rich meal.  Traditionally made with cream, eggs and sugar, custard is a good way to increase the calcium and protein content of your meals. This low-fat recipe for pumpkin custard keeps the cholesterol and fat content low by using just one egg and substituting evaporated milk for the cream.  Be sure to use canned pumpkin puree or fresh mashed pumpkin puree from your garden, NOT pumpkin pie filling.

 

Ingredients:

1 cup of 2% Carnation evaporated milk

1 cup pumpkin puree

2 tbsp granulated sugar, or 2 tbsp brown sugar

1 large organic egg

1/4 tsp ground nutmeg

1/4 tsp ground ginger

 

WONDERING WHAT TO DO WITH THAT LEFTOVER CRANBERRY SAUCE? HERE ARE THREE GREAT CRANBERRY RECIPES TO HELP YOU USE IT UP!

Method:

Preheat oven to 325 degrees Fahrenheit. Use a food processor or blender to combine all ingredients. Once everything is well mixed, pour it into four large custard cups, or a small 6 cup casserole.  Bake for about half an hour or until a knife comes out clean when inserted into the middle. This pumpkin custard can be served warm.  To serve it as Pumpkin Pudding, chill  for about one hour.  Garnish with a few sprinkles of nutmeg or cinnamon if desired. For pumpkin custard pie, simply bake in a graham-cracker crust prepared pie shell.  For a special Halloween treat, bake the pumpkin custard in a Oreo-cookie crumb pie shell.

This recipe makes four large servings of pumpkin custard or pumpkin pudding.  Each serving has 80 calories, 2 grams of fat, 12 grams of carbs, and 4 grams of protein.

Pumpkin is high in Vitamin A, fiber, and and anti-oxidants.  It is easy to grow in kitchen vegetable gardens, and can be stored in the fridge or freezer for up to one year once blanched or pureed. One of the most economical vegetables to grow, pumpkin recipes are a becoming increasingly popular throughout the year, and not just in the autumn when harvested.  If your family buys a pumpkin to carve out a Jack’O’Lantern for Halloween,  save the pumpkin flesh that you scoop out.  Creamy pumpkin soup, No-Bake Pumpkin Cheesecake, or Pumpkin Bread are all great recipes to use up that pumpkin in delicious dishes.

Why You Should Use Pumpkin in Your Family Recipes

Pumpkin is a food that is usually associated with North American Thanksgiving and harvest time.  The bright orange vegetable is more than just a holiday or seasonal dish, however, and is gaining popularity for it’s nutritious health benefits and delicious flavor. Nutritious, economical, and adaptable to every meal and taste preference, make pumpkin a regular addition to your family’s freezer, root cellar or pantry.

A great source of beta-carotene (which generates Vitamin A) pumpkin is also a good source of protein,zinc, magnesium and potassium.  It is high in fiber so it will fill you up and help curb your appetite.  In fact, pumpkin is sometimes suggested as a natural digestive aid for dogs who need the extra fiber to keep them regular.  Pumpkin seeds and pumpkin puree have been used for hundreds of years in North America as a home remedy or treatment for prostate problems (likely due to the high zinc content.) As recently as 2007, studies carried out at a university in China indicate that naturally occurring compounds in pumpkin helped increase insulin production in rats suffering from Type 1 diabetes.  The conclusion? Pumpkin is good for everyone – from people to dogs….to rats!

Almost all parts of the pumpkin are suitable for human consumption, from the flesh, flowers and leaves to the seeds. It is extremely adaptable to different recipes, and pumpkin dishes are on the rise. Low-fat pumpkin muffins or loaves can be served for breakfast or a light lunch.  Pumpkin seeds (also known as pepitas) or pumpkin cookies can make a great low calorie snack.  Dinner dishes can include pumpkin soups, low-carb pumpkin casseroles, and roasted, steamed, or boiled pumpkin. While pumpkin pie is a staple of holiday desserts in Canada and the United States, there are many other
sweet pumpkin dishes to tempt your palate includes pumpkin cheesecake, spice cakes, puddings  and custards.

Pumpkins are an economical vegetable which are also fairly easy to grow for a home vegetable garden. Plant pumpkin seeds in early July to reap the harvest in September and October. Usually ranging in size  from a few pounds to over 18 (though the largest recorded pumpkin is well over 1800 lbs.), four to five medium pumpkins can serve a family of four to six  over the course of a year. Save your smaller pumpkins for boiling or roasting as a side dish as they will be more tender.  Larger pumpkins can be peeled, cut into chunks and boiled in salted water for about 30 minutes.  After cooling, puree in a blender or food processor. Freeze in two cup portions for baking or cooking.  Pumpkin puree can be stored in the freezer for about a year, or in the fridge for about two to three  months.  Canned pumpkin puree is also a frugal and healthy recipe choice – but check the ingredients for salt if you are watching your sodium content.

So there you have it. Pumpkin is healthy, inexpensive, and becoming increasingly popular – even Harry Potter and his gang enjoy their pumpkin juice.  The next time you are baking, try substituting pumpkin for applesauce in muffins or a loaf – you’ll be delightfully surprised with the results!

Pumpkin Chocolate Chip Cookies

Are you looking for an easy recipe for pumpkin chocolate chip cookies? Pumpkin is a delicious and healthy way to sneak some goodness into your family’s favorite snacks and dishes.  Although we associate pumpkin with autumn harvests and Halloween, canned pumpkin is available year round. If you have your own garden,  freeze cooked pumpkin for baking throughout the year – you will save money and enjoy the fresh flavor whenever you like.  Pumpkin is a good alternative to banana or zucchini muffins or quickbreads, and an excellent source of antioxidants, vitamins A, C, K, and E, and of the minerals magnesium, potassium, and iron.

Here are two pumpkin chocolate chip cookie recipes. The first one is quick to make and quicker to eat! If you find them too spicy, leave out the pumpkin-pie spice. The second recipe makes healthy pumpkin chocolate chip cookies with the addition of whole-wheat flour and oats.

Pumpkin Chocolate Chip Cookies Recipe

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) or 1/2 of a 28 ounce can of pumpkin puree
OR 2 cups cooked pumpkin
2 large eggs
1 tsp vanilla extract (try almond extract for a different flavor)
2 cups dark-chocolate chocolate chips
1 cup chopped walnuts

Optional (Vanilla Glaze)

Method:
Preheat oven to 375 degrees F. In a medium bowl, combine flour, pumpkin pie spice, baking powder,
baking soda and salt.  In a large bowl cream butter and sugar together. Add pumpkin, eggs, and vanilla.
Gradually mix in flour mixture, chocolate chips and nuts. Use a teaspoon to drop onto cookie sheets.
Bake for 15-17 minutes or until pumpkin cookies are lightly browned.  Cool on cookie sheets for 2 minutes
then remove to wire rack to cool completely.  This recipe makes about 5 dozen small cookies.

To make this recipe extra special, add Vanilla Glaze icing. Simply add 1 tablespoon milk and /2 teaspoons vanilla extract to 1 cup powdered sugar. Mix well – add a few drops of milk if the icing is too stiff. Ice cookies while they are still a little warm.

Healthy Pumpkin Chocolate Chip Cookies

Ingredients:
1 1/2 cups whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2/3 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs, beaten
1 1/4 cups cooked or canned pumpkin
1 tsp vanilla extract
1 cup semi-sweet or dark chocolate chips
1 cup rolled oats (NOT instant – they will make the cookies mushy)
1/2 cup chopped nuts

Method:
Preheat oven to 375 degrees F. Use a large mixing bowl and combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.  In a separate bowl, cream butter, sugar, eggs, and vanilla together.  Add pumpkin and stir gently.
Add flour mixture to liquid mixture and stir as you are adding it in.  Stir in oats, nuts, and chocolate chips.  Drop by teaspoon onto greased cookie sheet and bake for 12 minutes.  Let cool on cookie sheet for 2 minutes then remove to cooling rack to cool.