Sweethearts Candy Blog's

I always go a little overboard when purchasing canned pumpkin puree since I love to bake with it this time of year and pretty much only this time of year. If any of you are in the same boat, what do you do with your extra canned pumpkin?

I've got an easy and delish nut-free recipe you might like to try either for Thanksgiving or anytime afterward. Pumpkin lovers won't be disappointed! I got the idea from the pumpkin muffins at Panera--off-limits to my daughter, of course. So why not make our own? You can also bake this recipe in a loaf pan for a moist and delicious pumpkin loaf cake. Be aware that this recipe uses butter and eggs. If you also deal with dairy allergies, you can use your favorite dairy-free banana bread recipe and swap out the bananas for the pumpkin puree.

Nut-Free Pumpkin Muffins
2 cups all purpose flour
1 cup whole wheat flour (or use all white flour)
3/4 teaspoon salt
1/2 teaspoon baking soda
2 tsp pumpkin pie spice (or use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ginger) * Note about nutmeg--it is not derived from tree nuts. It is derived from the seed of a fruit
1 15 oz can pumpkin puree
1/4 cup milk
1 teaspoon pure vanilla extract (McCormick's or Nielsen-Massey are my fave brands)
1/2 cup butter, softened
1 cup sugar
2 eggs
Confectioner's sugar for sprinkling tops, if desired

1. Preheat oven to 350 degrees. Grease muffin cups or 9-in. x 5-in. loaf pan. In medium bowl combine flour, salt, spices, baking powder and baking soda. In small bowl combine pumpkin puree, milk and vanilla.

2. In a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at time. Reduce speed to low; alternately add flour mixture and pumpkin mixture, ending with flour. Scrape the bowl occasionally with a rubber spatula to ensure even mixing. Beat just until blended; do not over beat.

3. Pour batter into prepared muffin tins or loaf pan. For muffin tins, bake for about 20 minutes and then test with toothpick. You don't want to over bake so a few moist crumbs clinging to the toothpick are fine. For loaf pan, bake about 1 hour and then begin checking. Again, do not over bake.

4. Cool in tins or pan and then turn out onto wire rack. Let cool; then sprinkle with confectioner's sugar, if using. Serve warm.

I hope everyone's Thanksgiving prep is going well! Stay safe, stay cool and most of all, have a happy Thanksgiving!

I ran this recipe last year and it is so good and easy I just had to run it again. Unlike so many of the sweet potato recipes floating around during the holidays, this one has no pecans or walnuts. I like my sweet potatoes "clean tasting" so this is perfect for me besides being safe for many food allergies. And you can make it in your microwave. What could be better? You can even bring this with you if you're not hosting the dinner--just zap in the microwave before meal time.

I adapted this recipe from the wonderful cookbook "How to Cook Everything" from Mark Bittman.

Nut-Free Speedy Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste

Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.

Told you it was easy. Plus, it frees up much needed oven space!

Check back soon for more Thanksgiving recipes and tips!

Just in time for Thanksgiving--a sweet potato recipe that tastes great and is so easy to make. Plus, unlike so many of the sweet potato recipes floating around during the holidays, this one has no pecans, walnuts or marshmallows. I like my sweet potatoes "clean tasting" so this is perfect for me besides being safe for many food allergies. And you can make it in your microwave. What could be better?

I adapted this recipe from the wonderful cookbook "How to Cook Everything" from food writer Mark Bittman.

Microwaved Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste

Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.

Told you it was easy. Plus, it frees up much needed oven space!

I'm hosting Thanksgiving tomorrow and I'm pretty much making everything from scratch, so let me take the time now (while I have it) to wish all of you a very happy, safe and joyful Thanksgiving!