1 cup yellow cornmeal
1 Tbsp coconut sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pumpkin purée
1 large egg beaten
2 Tbsp olive oil
Mix dry ingredients together in a bowl. Add remaining ingredients, blending everything well. Onto a well-heated & slightly oiled pan ladle batter in desired sizing. Flip pancakes when top is almost dry. Once cooked through, serve drizzled with maple syrup.
1 15oz can Pumpkin Pie Mix
stick butter, unsalted, at room temperature
4 eggs
2 Tbsp of e.g., almonds, chopped or slivered
Makes 8 small soufflés.
Preheat oven to 375˚F. Butter 8 individual ramekins and set on baking tray. Separate eggs, with yolks in a large bowl and whites in a glass bowl. Chop butter into small pieces. Lightly beat yolks and combine with pie mix and butter. Set aside. Whisk egg whites until stiff peaks are formed. Gently but thoroughly fold meringue into pumpkin mix. Spoon mixture into ramekins, sprinkle with almonds and bake for 35-40 minutes.
2 c spelt flour
2 tsp baking powder
1/4 tsp baking soda
1/2 c coconut sugar
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 c pumpkin purée
2 eggs
1/2 c coconut milk
1/4 c coconut oil
1/2 c pumpkin seeds
2 Tbsp maple syrup
Preheat oven to 400˚F and line muffin tin with 12 liners. Combine dry ingredients (except pumpkin seeds) well and set aside. In separate bowl combine wet ingredients (except maple syrup). Divide batter evenly in the muffin tin. Bake for about 30 minutes or until tooth pick comes out dry. Transfer to a wire rack. While the muffins are cooling, roast pumpkin seeds in a cast iron pan for a few minutes until they get golden. Transfer to small bowl and combine with maple syrup. “Sprinkle” the mixture on top of each muffin and let cool.