Tag Archives: pumpkin

Pumpkin Cupcakes with Maple Cream Cheese Frosting (Munching with Maddie)


I am still having trouble accepting the fact that Maddie’s first birthday has already come and gone.  I know that every parent says that. Cliché or not, it seems like yesterday that we were bringing her home from the hospital and introducing her to Yellowdog.

Now that she’s well on her way to toddlerhood, I decided it would be OK for her to start eating a few sweets here and there. After all, a girl needs cake on her birthday, right? Up until this point, I’ve been pretty careful to avoid almost all sugar and salt in her diet.  And, I don’t intend to start feeding her cake and cookies on a regular basis (perhaps I should go on the Maddie diet… hmmm), but we’ve started allowing her a treat here and there. In addition to her birthday cupcakes, frozen yogurt is one of her favorite treats. She takes after her mama.Continue Reading

Spiced Pumpkin Yeast Bread

This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

Ahhh, fall…. It’s my favorite time of year! I could wax philosphical about pumpkins, changing leaves, and crisp air. But, one of the things I love most about the fall is that it’s baking season again! Sure, I still do some baking during the summer, but there’s nothing quite like preheating the oven on a chilly fall morning.

When I think of fall baking, the first thing that comes to mind is pumpkin. Pumpkin bread is one of my all-time favorites. I make a giant batch of pumpkin puree as soon as I find pumpkins at the farmers market. After that, pumpkin bread shows upon the menu at our house every week or so.

Most typical pumpkin breads are quick breads (i.e. not made with yeast), but in the last few years, I have fallen in love with pumpkin yeast breads.  The Pumpkin Pull-Apart Pan Rolls I shared two years ago have become one of my favorites. So, when I was perusing the recipes on the Red Star Yeast website, their Spiced Pumpkin Bread caught my eye. I loved the idea of a not-too-sweet pumpkin yeast bread!Continue Reading

Pumpkin Pudding (Munching With Maddie)

It’s no secret that I love pumpkin… So, once I got in the mood to start doing some pumpkin baking, I wanted to make sure that Maddie got to try a few pumpkin treats, as well.  I’m not quite ready to just give her a slice of pumpkin pie yet, so I decided to whip up something just for her.

If you have kids, I’d love to know more about your experience with feeding them finger foods.  I find that Maddie sometimes gets bored before she’s really full.  I try to give her a variety of things to nibble on, focusing on different colors, textures, and tastes.  But, no matter how hard I try, there are plenty of days where she just decides that she’s not interested in eating more than a handful or two. She’s still nursing, so I don’t expect her to eat a full meal. However, I do notice that she sleeps a bit better when her tummy is full.

One way I have been trying to make sure her tummy is full after dinner is to offer her some puree for “dessert.”  After all, most of the puree packets out there are primarily applesauce with a hint of veggies… They’re pretty sweet.  The thing about puree, though, is that it’s not that filling.  There are a few brands that make fruit and grain blends, and I’ve tried them, but they’re not very thick. So, I have my doubts as to how much grain is really in them.Continue Reading

Pumpkin Oatmeal Bars with Chocolate Chips

Pumpkin season is officially here. Can I get an amen?

It has taken me a while to get around to the pumpkin baking this year… Normally I am chomping at the bit, finding reasons to bake pumpkin bread in July.  This year, though, I held off until October. I’m not sure what to attribute my patience to.  I suppose it was a combination of unseasonably warm weather, a busy schedule, and the fact that I was determined to make my own pumpkin puree.

Now that we are well into October, and I have a few pumpkins worth of puree in the house, I have jumped wholeheartedly onto the pumpkin bandwagon. This year, along with some of the usual favorites (pumpkin bread, cupcakes, etc.), I decided to make a naturally sweetened pumpkin treat to snack on during the week.Continue Reading

Spinach, Mushroom, and Pumpkin Frittata

Frittatas have always been a favorite for quick lunches and dinners at my house.  I love them for a variety of reasons.  The obvious reason is that they are fast and easy.  I can whip up a frittata in about 20 minutes and even wash the dishes while it is cooking.  All I have to do is add a quick salad or freshly baked bread and I have a complete meal.  I also love that I can make a frittata with just about anything.  I admit that frittatas are the fate of many of the less-desirable (I won’t go as far as to say unwanted) veggies from our CSA. They’re also great for getting rid of leftovers in the fridge… Chicken, steak, pasta, roasted veggies, you get the idea!

Now that I have to squeeze my cooking in around naptime (or try to entertain a baby in a bouncer while I am attempting to cook… Easier said than done!), I am loving frittatas even more.  Instead of just using whatever I have on hand (though, I’ve definitely done that, too), I’ve started being a bit more creative with the flavors in my frittatas.  Instead of a last-minute meal when I had no idea what to make, the frittata is making a more regular appearance on my weekly menu.

Last week’s menu included a spinach and mushroom frittata.  After making butternut squash and mushroom calzones a few weeks back, I just can’t seem to get enough mushrooms. This time, I planned to pair them with spinach and feta cheese.  It just so happened that I had some pumpkin puree in the fridge when I got around to making the frittata, so I decided to add that to the mix, and I’m glad I did. It added a nice hint of sweetness that paired beautifully with the feta cheese. And, as I’ve learned this year, you can’t beat the combination of pumpkin and mushrooms. The spinach worked well in the mix, too, though I admit that it was mostly there to help us get in our daily dose of green leafy vegetables.

If you’re looking for a simple idea for a holiday brunch, or if, like me, you are just looking to get a fast and easy meal on the table, I’d highly recommend giving this frittata a try.  I served it along with some sweet potatoes, but a salad or even an assortment of muffins would go nicely with the dish.Continue Reading