Fall is ON ITS WAY!! Lets share delish PUMPKIN treats!:D

The pumpkin muffins recipe looks easy and sounds delish! Thanks!

I love pumpkin everything! Here is a recipe I have made before & love for Pumpkin Chili!!!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=392564

lol, I'm looking forward to autumn too (that's what us brits call fall) We don't eat much pumpkin here- just use them generally as halloween lanterns! But, this is changing and I for one plan to nom a lot of pumpkin this year.

Thai pumpkin soup- serves 6, 192 cals per portion.

1.5kg pumpkin- cubed, peeled and roasted
2 cloves garlic, crushed
1 onion, chopped
1 thumb sized piece of fresh root ginger, chopped
1-2 stalks of lemongrass, bruised
3-4 tbsp thai red curry paste
1 400ml can reduced fat coconut milk
850ml vegetable stock (broth)
1 chopped fresh red chilli, to garnish
juice from 1/2 a big lime, or 1 whole small lime
2 tsp sugar
black pepper

Sautee the onion, ginger & garlic in a saucepan and then add the curry paste, stock, pumpkin & whizz with a hand blender (or put the lot into a blender then return to the pan).

Return to the heat, and simmer gently. Add the lemongrass stalks, lime juice, sugar & pepper and simmer for 10-15 mins to infuse. At the least minute, stir in the coconut milk and warm through. Serve sprinkled with chilli slices.

Roast pumpkin and spinach lasagne- 415 cals per portion

http://www.bbcgoodfood.com/recipes/67609/roast-pumpkin-and-spinach-lasagne

Kale, Pumpkin and bacon crock pot stew- 225 cals per portion:

http://www.bbcgoodfood.com/recipes/8910/kale-pumpkin-and-bacon-pot

Mmm pumpkin bump!

I love fall too!! I've already started using the cinnamony air fresheners. :-) Here's a recipe that I love so much. It's not healthy at all, but I'm sure you could tweak it a little. I make it when I'm in a hurry for fall to get here.

Ingredients

topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

bread:
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15 ounce) cans solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 granny smith apples, peeled, cored, and chopped ( 2 cups)

TOPPING:
Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

BREAD:
Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 5 inch loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Pumpkin puree is a must to have on hand in every kitchen! I take any cake mix and substitute the eggs and oil for pumpkin puree and wah-lah! you have cut the calories to 80 cals a cupcake and the recipe is now Vegan. Enjoy!

Probably best if the cake is spice cake. NOM NOM NOM NOM!!!!

OMG I love fall and pumpkin!!! I have a great recipe that I make for Thanksgiving every year however it isn't healthy- I am trying to do a re-vamp though. It is pumpkin cheesecake with caramel pecan topping- stay posted and I will give details!!!

My favorite pumpkin recipe, Pumpkin Whoopie Pies, is definitely not friendly to my new healthy way of eating, unless I make a batch and give away 99% of it.

I LOVE Green Mountain's Pumpkin Spice Coffee, I'm anxiously awaiting it's re-release this month. Also love pumpkin bread and pumpkin pancakes/waffles. I just need to find a way to make them healthier than I used to make them.

MMMM..... That pumpkin spice coffee is the best!!!