Bringing Fall Home: Pumpkin Recipes and More

It’s true that having kids lets you be a kid again.

When my kids were little, some of my favorite fall days were spent at pumpkin patches. Is there anything cuter than a toddler balancing on a pile of pumpkins? Or a baby propped up next to a pumpkin bigger than she is?

My kids are teenagers now, and fall outings look a little different. They might laugh or roll their eyes while we try to get one good picture in front of the pumpkins — but they’re still good sports and make the trip with us.

Celebrating the seasons is one of the joys of childhood, and I’ve always loved making each one feel special for my kids. For our family, that has meant favorite outings, traditions and food. At the first hint of fall, I’m ready to make pumpkin bread, chili, beef stew and apple cake.

And when we visit a pumpkin patch, I’m always looking for something delicious to bring home. Livesay Orchards in Porter has long been one of our favorite places. It’s great for old-fashioned fun, with a pumpkin patch, corn maze and plenty of activities for families.

We also love Carmichael’s in Bixby, where my husband and the kids have always enjoyed the animals, while I head straight inside for the pumpkin fudge.

Another longtime tradition is a trip to Flying G Ranch, just west of Sand Springs, for pecans. I buy enough to get us through snacking and baking for the holidays, which means we buy a lot. The shelled pecans are perfect for baking, but I also like cracked pecans for snacking.

Here are a few of our favorites to make after a family trip to a local farm or pumpkin patch.

Pecan Pancakes

• 3 eggs, separated
• 3 tablespoons butter, melted
• 1 1/2 cups all-purpose flour
• 1/2 to 1 cup chopped pecans
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 2/3 cups buttermilk

1. In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt. Add to the egg mixture alternately with buttermilk.
2. Beat egg whites until stiff peaks form; fold into batter.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Pumpkin Apple Butter

• 1 (15-ounce) can pumpkin puree
• 1 cup unsweetened applesauce
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground nutmeg

1. In a small saucepan over medium heat, add all ingredients, stirring until blended. Bring mixture to a boil, stirring constantly. Reduce heat to low, then simmer uncovered about 45 minutes or until mixture is thick and creamy.
2. Cool and store in an airtight container. Keep refrigerated up to two weeks.

Pumpkin Muffins with Pecan Crumble

Makes 12 muffins

Pecan Crumble

• 1/2 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons unsalted butter, melted

Pumpkin Muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 (15-ounce) can pumpkin puree
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
2. To make the pecan crumble, combine pecans, brown sugar, flour, cinnamon and salt in a small bowl. Stir in melted butter until the mixture is crumbly. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
4. In a large bowl, whisk eggs, granulated sugar and brown sugar until well combined. Add pumpkin, oil and vanilla, and whisk until smooth. Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix.
5. Divide batter evenly among the muffin cups, filling each about three-fourths full. Sprinkle the pecan crumble generously over the tops.
6. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Cool in the pan for about 10 minutes before transferring muffins to a wire rack.

How to Roast a Pumpkin

Most of the time, I use canned, pureed pumpkin. It’s easy and good for making pumpkin pie, bread and muffins. But fresh, roasted pumpkin has a great flavor that’s sometimes worth the trouble. It’s also a good project for kids to see how a pumpkin goes from a big, orange vegetable to a smooth puree.

Here’s how to roast a pumpkin in six steps.

1. 1. Choose a small pie pumpkin. Big carving pumpkins aren’t what you want here. Look for 2- to 3-pound pumpkins. You’ll want to roast just one or two at a time. Preheat oven to 350 degrees.
2. Slice off the stem. Then, place the pumpkin on a sturdy cutting board, and cut the pumpkin in half using a sharp knife.
3. Using a big spoon or ice cream scoop, scoop out the guts and seeds. You can rinse and save those seeds for roasted pumpkin seeds later – yum.
4. Line a baking sheet with foil or parchment paper. Brush the inside of the pumpkin with olive oil, and place face down on the baking sheet.
5. Roast for 50 to 60 minutes at 350 degrees. If your pumpkins are smaller than 2 pounds, this will take less time. If they’re closer to 3 pounds, it may take more time. You should be able to easily pierce the skin with a fork when the pumpkin is done.
6. Remove from oven, and cool for about 10 minutes. Using a large spoon, peel away the skin. It should come off very easily. Use the roasted pumpkin for pie, risotto, soup, cookies or your favorite pumpkin recipe. If making a puree, place pumpkin in a blender, and blend for about 2 minutes until totally smooth with no clumps.

Natalie Mikles is a mom of three and editor of TulsaKids Magazine.