fall » Living Lou

Pumpkin Spiced Granola

I’ve had this Pumpkin Spiced Granola up my sleeve for a while, but I wasn’t quite sure what to write about it. It hit me yesterday; I finally figured out exactly why I love this granola. Apart from being utterly delicious, the real reason why I love it is because I can eat it in my car.

Yesterday I tweeted* that I eat more meals in my car than anywhere else. I’m here to tell you that that is a fact. I tend to eat my lunch on the way to class from my internship or from class heading to my internship. However today, I ate breakfast, lunch and dinner in my car – while driving. And this granola was part of all of those meals. It’s an easy thing to munch on while driving, every time I stop at a red light, I can grab a handful of granola. Plus it packs a nutritious punch – lots of nuts and seeds in there for that protein which is pretty important when constantly on the go. While this granola isn’t enough for lunch itself, it’s a good start. I like to pack a bunch of things in my lunchbox – I’ll show you all soon!

*Can’t believe I just said “tweeted”. All my friends know I can’t stand the word “tweet”. No.

Pumpkin Spiced Granola
Recipe by Lou

Ingredients

3 cups toasted oats (toast for 15 minutes at 375 degrees)
1 cup chopped almonds
1 cup unsweetened, shredded coconut
1/2 cup pumpkin seeds
1 cup chopped walnuts
1/2 cup dried cranberries, roughly chopped
1/2 cup pumpkin puree
1 tsp Vanilla
1/4 cup canola oil
1/4 cup maple syrup
1/4 cup honey
1 tbsp cinnamon
2 tsp pumpkin pie spice

Directions

Preheat oven to 250.

In a large bowl, combine toasted oats, almonds, coconut, pumpkin seeds, walnuts and cranberries.

In a small saucepan, bring pumpkin puree, vanilla, canola oil, maple syrup, honey and spices to a boil.

Remove from heat and stir into dry ingredients. Stir in toasted oats.

Grease a baking sheet with cooking spray and press the granola mixture into pan.

Bake for 30 minutes at 250, then turn the heat down to 200 and cook for another 2 hours.

Remove from oven and allow to cool before breaking up and storing in an airtight container.

Please tell me I’m not the only one who eats meals in the car? If you’re like me, definitely pack this Pumpkin Spiced Granola along for the drive.

- Lou

Pumpkin Spice Cupcakes

TGIF!! I don’t think I’ve ever been so excited for the weekend. But man, brrr.. it’s getting cold up around here, and I don’t like it. I’ve heard rumblings of possible snow? Not cool. As I was studying yesterday morning, my brain wandered around to food. What I should make today. Something sweet? Something succulent? Something rich? I ended up deciding between chicken wings and pumpkin spice cupcakes. I went with the latter. For some reason, perhaps due to senior year stress, I was definitely craving something sweet. Filled with the classic and aromatic fall flavours; cinnamon, nutmeg and cloves with a hint of pumpkin, these cupcakes are sure to boost your spirits when you’re feeling a little blue about the autumn weather. Bake up a batch of these, and in an instant you’ll be embracing the fall, and your new pumpkin treats!

Pumpkin Spice Cupcakes (makes 24 large cupcakes)
Recipe adapted from: Annie’s Eats

Ingredients

For the cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ scant tsp. ground cloves
1 tsp. salt
3/4 cup pumpkin
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
4 large eggs

For the Icing:
3/4 cup cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract (I prefer clear)
2½ cups confectioners’ sugar, sifted

Directions
Preheat the oven to 350 degrees. Line cupcake tins with baking cups.

In a bowl sift the dry ingredients together, and set aside.

In another bowl, using a hand mixer, blend the pumpkin, sugars (granulated & brown) and canola oil together in a bowl. Once mixed, add in one egg at a time. Thoroughly blending after each addition.

Once all eggs have been added, blend in flour in two additions.

Using an ice cream scoop, scoop out the batter and drop into baking cups.

Bake for 18-20 minutes, or until a toothpick comes out clean.
For the icing:

Blend cream cheese and butter together, on medium-high speed until smooth and creamy. Stir in the vanilla, and then add the icing sugar in 1/2 cup additions.

Have a great weekend everyone!

- Lou

Whole Wheat Pumpkin Chocolate Chip Bread

Pumpkin… it’s my new obsession. I’ve never baked, nor cooked with pumpkin before, and now that I have… let’s just say I’m never turning back. These days I just want to make everything pumpkin. Literally everything I think of, somehow pumpkin makes it’s way into the recipe… next up this weekend is pumpkin waffles!

So what’s better than pumpkin you ask? Well, pumpkin AND chocolate. Yes, we’ve officially entered fall baking heaven. Here’s a delicious recipe for a moist pumpkin chocolate chip bread. I would eat this for breakfast, lunch and dinner – that’s how good it is.

Pumpkin Chocolate Chip Bread

Ingredients
1 and 1/2 cup whole wheat flour
1 cup sugar
1/4 tsp of salt
1 tsp baking soda
1 cup pureed pumpkin
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/3 cup chocolate chips

Directions

First pre-heat your oven to 350 degrees.

Next, in a medium sized bowl combine the dry ingredients, and in a large bowl combine the wet ingredients.

Whisk the dry ingredients into the wet ingredients, making sure it is well blended. Mix in your chocolate chips. Once everything is mixed together, line a bread pan with parchment paper, and pour the batter into the pan.

Cook for 50-60 minutes.

Make the best of the seasonal pumpkin and bake this bread – you won’t regret it.

- Lou