Pumpkin Steel Cut Oats (Slow Cooker Recipe!)

I guess I am kind of risking it, seeing as these are in my slow cooker right now (for the morning) and I haven't really sampled them yet. This recipe comes highly recommeded from a friend whose daughter saw a teacher eating them at her school and it looked so good she asked for the recipe (hope I got that story right Michelle!).  So, although I am not sure of the original author of this recipe, nor am I sure what they taste like, I am also sure they will be good!  I am also sure my friends daughter will grow up to be a foodie if she isn't already - I definately would have been the kind of student to run after a deliciously aromatic bowl of food too!

Since I am still using up my pumpkins, this is a perfect one for me to make!  Funny story about my pumpkins...those of you who know me well have likely heard this because I think it's hilarious - last year, we planted one pumpkin plant in the garden, and yielded one pumpkin, which had grown under our fence and into the neighbour's yard.  It grew very large, and we had no idea it was even there until my neighbour hit it with his lawn mower last October!  This year, I planted one pumpkin plant again, and got about 30 pumpkins!  Crazy!  From one in the neighbours yard to 30 taking over my whole garden!  Good thing we loooove pumpkin.....


Pumpkin Steel Cut Oats (Slow Cooker)

3 cups cubed raw pumpkin (you could also likely use 1 can of pumpkin puree)
1.5 cups steel cut oats
6 cups water
1/2 cup honey
1 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly grated nutmeg

Put in your slow cooker for 8 hours.

Did I mention this recipe contains NO sugar?  Just honey!  LOVE it!

Pumpkin Muffins

These are muffins a dear friend brought me after we had our second child. They took us our for dinner and brought along an ice cream pail full of these muffins. As nice as it was to get out for an adult dinner, let me tell you, the REAL treat was the muffins. They are simply delish and simply, well, simple! Of course, I asked for the recipe. I often "doctor" it a little bit to make it healthier - I will outline my most common changes at the end.
My kids often eat these for a quick breakfast, accompanied by yogurt, fruit, and a glass of milk to make it a good meal!

Pumpkin Muffins:
2 cups pumpkin puree
1 cup sugar
1 cup olive oil
4 eggs
Mix first four ingredients and then add:
2 cups flour
1 cup bran
½ tsp salt
3 tsp cinnamon
2 tsp each baking powder and baking soda

Fold in 1 cup chocolate chips if desired. Bake at 350F for 20 minutes.

*I will often sub 3/4 local honey or agave for the sugar
*I will often sub 1/2 cup of applesauce for 1/2 of the oil
*I often make these entirely with spelt flour or at least 1/2 whole wheat or spelt
*Oh, and I've never made them WITHOUT the chocolate chips. I mean, who would do that??

Pumpkin Scones

This is one of my favourite pumpkin recipes. They are perfect for fall with a warm cup of tea! They are also best eaten the day they are made.

Pumpkin Scones:
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.

Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 18 scones