5 Must-Try Pumpkin Recipes for October

Fall is officially here and that means that all things pumpkin have arrived! From sweet treats to cocktails to main dishes, check out these 5 delicious pumpkin recipes you must try this October.

1. Pumpkin Chai Crumble Muffins

Muffins

2 cups all-purpose or whole wheat pastry flour

1/3 cup brown sugar

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 large egg, lightly beaten

1 cup pumpkin puree

2/3 cup milk

3 tablespoons coconut oil, melted

1 teaspoon vanilla extract

Crumble

1/3 cup brown sugar

1/3 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 1/2 cups all-purpose or whole wheat pastry flour

• Preheat oven to 350°F and line a muffin tin with liners.
• In a large bowl, whisk together flour, sugar, baking soda, ginger, cinnamon, cardamom, cloves, allspice, and salt. In another bowl, whisk egg, pumpkin, milk, coconut oil, and vanilla.
• Combine wet ingredients with dry ingredients using a spatula, being careful not to overmix. Scoop batter into muffin liners using a 1/4 cup measure or ice cream scoop.
• Top with 1-2 tablespoons of crumble mixture and bake for 15-18 minutes until tops are set. Let cool slightly before serving.

1. Roasted Pumpkin with Feta and Honey

1 butternut pumpkin or squash (about 600g or 1.3lbs)

3 tablespoons oil (I used a herb oil but regular olive oil will do)

2 tablespoons sesame seeds

3 tablespoons honey

1 tablespoon balsamic vinegar

50g/1.7 ozs feta cheese, crumbled

1/2 teaspoon chilli flakes

salt and pepper to season

• Preheat oven to 210°C/410°F and line a baking tray with parchment. Peel and cube the pumpkin, removing the seeds.
• Toss pumpkin cubes in oil and bake for 20 minutes.
• Remove from oven, toss with sesame seeds, and roast for another 10 minutes.
• Drizzle with honey and balsamic vinegar, then top with feta, chili flakes, salt, and pepper. Serve hot or cold.

1. Pumpkin Risotto
   

1 Tbsp. unsalted butter

2 large shallots, finely chopped

2 garlic cloves, finely chopped

1 tsp. fresh thyme leaves, chopped

1 1/2 c. arborio rice

3/4 c. dry white wine

1 medium butternut squash, chopped into 1″ cubes (about 4 c.)

4 c. low-sodium chicken broth

1 c. canned pure pumpkin puree

1/3 c. grated Parmesan

1 c. crumbled goat cheese (about 4 oz.), divided

Kosher salt

Freshly ground black pepper

1/4 c. dried cranberries, roughly chopped

2 Tbsp. packed fresh parsley leaves, chopped

• Preheat oven to 400º. In a Dutch oven or ovenproof pot, melt butter over medium-high heat. Cook shallots, garlic, and thyme for about 3 minutes until softened.
• Add rice and cook, stirring, for 2 minutes until it turns opaque. Stir in wine and cook until mostly absorbed, about 2 minutes.
• Add squash, broth, pumpkin puree, Parmesan, 1/2 cup goat cheese, salt, and pepper. Bring to a boil, stirring until combined and cheeses melt.
• Cover and bake for 18-22 minutes until rice is tender and most of the liquid is absorbed.
• Stir the risotto and adjust consistency with water if needed; season with salt and pepper.
• Serve in bowls, topped with cranberries, parsley, and remaining goat cheese.

1. Pumpkin Cornbread

For the cornbread

Cooking spray, for pan

1 c. yellow cornmeal

1 c. all-purpose flour

1 Tbsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. baking soda

3/4 tsp. salt

1 c. pumpkin puree

1/2 c. sour cream

1/3 c. brown sugar

1/4 c. melted butter

2 eggs

For the whipped honey butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. salt

1/4 tsp. ground cinnamon

• Preheat oven to 400°F
• Grease a 9″ baking dish
• Whisk cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl.
• In a separate bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter. Add eggs one at a time, mixing well. Pour wet mixture into dry ingredients and stir until just combined.
• Spread batter in the prepared dish and bake for 20 minutes, or until a toothpick comes out clean. Cool before slicing.
• Whip butter, honey, salt, and cinnamon in a bowl until fluffy. Serve with cornbread.

1. Pumpkin Pie Martini

2 Tbsp. granulated sugar

3/4 tsp. pumpkin pie spice

Lemon wedge

4 oz. vodka

3 Tbsp. half and half

3 Tbsp. pumpkin puree

2 Tbsp. maple syrup

Whipped topping, for garnish

Cinnamon sticks, for garnish

• Mix sugar and pumpkin pie spice in a shallow dish.
• Wet the rims of martini glasses with a lemon wedge, then dip them in the sugar mixture to coat.
• Fill a cocktail shaker with ice. Add vodka, half and half, pumpkin puree, and maple syrup. Shake until chilled and strain into glasses.
• Top with whipped cream, sprinkle with remaining pumpkin spice sugar, and garnish with cinnamon sticks.

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