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Recipes in this Video
Pumpkin spice muffins are a quintessential autumn treat in the United States, celebrating the harvest season with the warm flavors of pumpkin and spices. They are often enjoyed during fall festivals and holidays, especially around Thanksgiving. Today, these muffins have gained popularity beyond the U.S., inspiring variations across the globe, often incorporating different spices or add-ins like chocolate chips.
Ingredients
- ●all-purpose flour
- ●sugar
- ●brown sugar
- ●baking powder
- ●baking soda
- ●salt
- ●ground cinnamon
- ●ground nutmeg
- ●ground ginger
- ●eggs
- ●pumpkin puree
- ●vegetable oil
- ●vanilla extract
- ●milk
- ●chopped nuts
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 3In another bowl, mix the eggs, pumpkin puree, vegetable oil, vanilla extract, and milk until well combined.
- 4Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- 5Fold in the chopped nuts if using.
- 6Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 7Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
sugar
Healthier: honey
Cheaper: sugar
Honey is a natural sweetener with a distinct flavor.
chopped nuts
Healthier: pumpkin seeds
Cheaper: chopped nuts
Pumpkin seeds provide crunch and are often less expensive.
milk
Healthier: almond milk
Cheaper: milk
Almond milk is lower in calories and can be dairy-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed beans (black beans, kidney beans, pinto beans)
- ●1 tablespoon olive oil
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 can (28 oz) crushed tomatoes
- ●2 cups vegetable broth
- ●2 tablespoons chili powder
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cayenne pepper (optional)
- ●1 cup corn (fresh or frozen)
- ●Fresh cilantro for garnish
Instructions
- 1Rinse and drain the mixed beans, then set aside.
- 2In a large pot, heat the olive oil over medium heat.
- 3Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
- 4Stir in the bell pepper, carrots, and celery, cooking for another 5-7 minutes until softened.
- 5Add the crushed tomatoes, vegetable broth, and mixed beans to the pot.
- 6Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using.
- 7Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
- 8Add the corn and cook for an additional 10 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 cup brown rice
- ●2 cups vegetable broth
- ●1 cup cooked chickpeas
- ●1 cup roasted sweet potatoes, cubed
- ●1 cup steamed broccoli florets
- ●1/2 cup dried cranberries
- ●1/4 cup tahini
- ●2 tbsp maple syrup
- ●2 tbsp lemon juice
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Rinse the brown rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
- 3While the rice is cooking, prepare the roasted sweet potatoes. Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- 4Steam the broccoli florets until bright green and tender, about 5-7 minutes. Set aside.
- 5In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic powder, and a little water to thin it out if necessary. Adjust seasoning to taste.
- 6Once the rice is cooked, fluff it with a fork and divide it into serving bowls.
- 7Top each bowl with roasted sweet potatoes, steamed broccoli, and cooked chickpeas.
- 8Drizzle the cranberry-tahini sauce over the top of each bowl.
- 9Sprinkle dried cranberries on top for added sweetness and texture.
- 10Serve warm and enjoy your Harvest Brown Rice Bowls!
Equipment
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