Our Baking Test Kitchens are located in a part of the country where winter temperatures generally stay in the 30s and 40s. As I am writing this however, we have been experiencing a “heat wave” of 60 degrees with sunny skies. But I know better than to get the garden tools out of the garage and into the ground! In a few days, the cold and snow will be back and I will be chilled to the bone, craving something to help warm me and the house up. I have been making a lot of soups lately, but now, I’ll be reaching for a can of pumpkin!
What? Pumpkin? This time of year? Halloween, Thanksgiving and the Holidays are over…why pumpkin? Over the years of working with Libby’s, I have come to love this versatile fruit and ingredient. It is perfect anytime of the year, spanning the seasons with a variety of recipes: savory soups such as Creamy Pumpkin Soup, pie, cookies, dip, chili, ice cream (yes!) and smoothies.
I crave these Pumpkin Muffins and can already smell them baking. They are moist, easy to make, taste great and hold up well. No reason not to have around for my family. Great for breakfast or an afternoon snack. It’s also a great muffin base to which 3/4 cup of raisins, sweetened dried cranberries or cut-up apple can be added for a different flavor.
Another reason I love pumpkin is it’s Super Food status. It is high in fiber, rich in Vitamin A, low in calories and fat (gluten free too). This “Thank You Very Much “Pumpkin Peanut Butter Sandwich demonstrates pumpkin’s versatility – a good-for-you use for pumpkin year-round. The name alone (and sandwich too) brings a smile to my face! Pumpkin and creamy peanut butter are combined to make a sandwich spread and when whole wheat bread and bananas are added…De-lish! Each sandwich brings 8g or 32% daily value of fiber and 40% of your Vitamin A too.
So, go pumpkin!
Related pumpkin recipes:
Creamy Pumpkin Soup
Mmmmm Pumpkin Mousse