FRESH Pumpkin Pancake Bites with Sprinkles!
By: Roni | Posted in: Breakfast Ideas, Muffins Ideas, Toddler Approved, Vegetarian Ideas | 7 Comments
Little Guy and I just had to do something fun for Halloween this morning. We just HAD to. It’s HALLOWEEN! Only our favorite holiday ever. Well, my favorite. Little Guy says it’s tied with Christmas and Easter for him. He evaluates holidays based on the number of presents and/or candy he gets. I evaluate them on fun factor alone and by far Halloween takes the cake–horror movies, costumes, zombies, and of course…
PUMPKINS!
This year I bought a small sugar pumpkin just for baking. This is a first for me. Normally I just use the canned stuff. Whole pumpkins have traditionally served one purpose: Jack O’Lanterns.
(We carved ours yesterday. Aren’t they fun!)
But no more! I’ve gotten over my fresh pumpkin fear! This morning I roasted my first one and made some festive pumpkin bites with, yup you guessed it, sprinkles!
Here’s what we did…
- Pumpkin Pancake batter – click here for the recipe
- Mini-muffin Pan and liners
- Festive Sprinkles
Preheat the oven to 350 degrees.
Cut the top of the pumpkin off and scoop out the seeds and pulp.
I found this easier then cutting it in half. I’m thinking it was the 15 years of pumpkin carving experience. ;)
Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
Cut the pumpkin in and half and lay on the cookie sheet.
Laugh about how it looks like a butt. (Living in a house with 3 boys, this type of humor isn’t going away anytime soon)
Bake for about an hour until soft to the touch.
That’s it! Now simply scoop out the flesh and use it anyway you like!
I pureed it in the blender making some baby food… (mixed it with a dash of pumpkin pie spice)
and used 1/2 cup in my Pumpkin Pancake recipe.
We did make pancakes with some of the batter.
=
But we also made Pumpkin Pancake Bites by pouring the batter into lined mini-muffin cups and top with sprinkles.
Bake for 10-15 minutes until firm in a 350 degree oven and enjoy!
I ate mine straight up. Little Guy dipped then in a bit of maple syrup.
Nutritional Information listed on original pumpkin pancake recipe.
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Notice any significant difference using fresh? I, too, have never used anything but canned pumpkin. But, if it tastes better I might have to get some post- Halloween cheap pumpkins.
You know, that’s a good question. It’s wasn’t “better” in my opinion but different. I have a soft spot in my heart for canned pumpkin. It’s all I knew for 30 years. I like it. The fresh pumpkin was fresher tasting for sure, and lighter, not as dense. I think there is a place for both fresh and canned.
I buy what they call cheese pumpkin. Its light in color and great for pies and more.
What a great idea!I have roasted a lot of different squash but no pumpkin yet. That will be next on my list. Did you roast the seeds as well?
Yup! I roast all my winter squash seeds!
Roni, how do you roast your seeds? All of the recipes I am finding call for 8lbs of butter. :(
Erin – Planning a video post about this soon! but just so you know, I only use a bit of spray and salt. They come out perfect every time!