Tag Archives: pumpkin

Happy Thanksgiving!

Happy Thanksgiving!

Sam and I are running the So Others Might Eat Turkey Trot 5K this morning- I hope everyone has a great run or walk!  I can’t wait to find out what you all are having on your Thanksgiving tables!

As I’m getting older, I’ve been able to appreciate holidays more- concentrate on what matters: time with family and friends, delicious food, and a whole day focused on gratitude!  Have a great holiday!

If you’re in search of any last minute Thanksgiving ideas, here are some of our favorites we’ve posted in the past:

Apples, Blue Cheese & Honey
Roasted Pumpkin Seeds

Deep Fried Turkey
Pomegranate and Kale Orzo Salad
Cauliflower Soup with Croutons
Butternut Squash & Pomegranate Panzanella Salad
Leafy Brussels Sprouts with Nuts

Pumpkin Oatmeal Muffins with Cranberries
Cranberry Cake

Breakfast: Pumpkin Oatmeal Muffins with Cranberries

Are you a breakfast eater?  If not, you should definitely start, it’s a healthy habit to have.  I am definitely a breakfast eater, more or less within 30 minutes of waking up.  Although, I’m not the pancake-bacon-sausage-toast kind of girl.

We tend to make small, but savory dishes for breakfast.  And by “we”, I actually mean Sam.  Unless it involves mixing-up yogurt and granola at 6 am, you will not see me in the kitchen.

Sam is the egg master- and I’m not just saying that because we’re getting married!  Next time you stay over, just ask nicely- you’ll not be disappointed!

So to pull my weight in with breakfast dishes- I decided to make some muffins.  And they turned out delicious.

If you have some extra pumpkin puree or cranberries in your kitchen (post-Thanksgiving leftovers) this is a great recipe to use up the extras.  I don’t like muffins that are too sweet- so this was perfect- tart and savory.  The muffin was soft with a crunchy top!

Pumpkin Oatmeal Muffins with Cranberries
Adapted the idea from: Back to the Cutting Board
makes about 6 big muffins

**Pumpkin Granola Topping:
2 1/2 cups oats
1/2 cup flaxseed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup brown sugar
1/4 cup pumpkin puree
2 tbsp applesauce
2 tbsp honey
1/4 tsp maple (vanilla also works great)

4 oz (1/2 cup) butter, softened
1/2 cup sugar
2 eggs
1 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree (rest of the can)
3 tbsp honey
1 cup cranberries (fresh or frozen)

Preheat the oven to 325°F.  Line a large baking sheet with parchment paper.  In a large bowl, mix all of the pumpkin granola toppings together.  Make sure all of the oats are coated with the other ingredients.  Spread the oat mixture evenly on the parchment paper.  Bake for about 20 minutes.  The granola should be slightly stiff, feel free to mix it around before pulling it out of the oven.  Let the oats cool.

Preheat the oven to 350°F.

In a stand mixer, cream the butter.  Slowly add the sugar, until the mixture is light and fluffy.  Then add the eggs, continue beating the mixture.  Slowly add the flour, salt, baking powder, baking soda, cinnamon and nutmeg.  Once that is mixed, add the pumpkin puree and honey.  Once all of the ingredients are mixed well, fold in the cranberries.

Divide the batter into muffin cups (I used the big 6-muffin tin).  Fill the cups 3/4 full, and sprinkle the oats on top.  Bake for 30 minutes, or until the toothpick comes out clean.  Cool for 10-15 minutes before trying them out.

**This makes significantly more oat granola.  I used the extra with yogurt.  If you keep it in an air-tight container or ziplock bag, it’ll last for about 4-5 days.

Fall weather & activities!

When you get a chance, check out and Like the Fifth Floor Kitchen Facebook page!  You’ll know of new blog posts even faster!

I hope all of you have gone apple picking or carved pumpkins.

And if you’re living in the DC area- wine tasting!

I’ve been lucky enough over the last couple of weekends to do a little bit of everything.  Fall is wonderful in Virginia, leaves turn wonderful colors and the weather is perfectly crisp.  Is it like that where you live?

It’s always fun to carve pumpkins…

…and then eat the seeds!

Roasted Pumpkin Seeds*

olive oil

Preheat the oven to 375°F.  After taking out all of the pumpkin seeds out of the pumpkin, rinse them off.  Then spread them out on a cooking sheet.  Pour olive oil over the pumpkin seeds, and mix it together so each seed is covered with olive oil.  Then sprinkle salt and pepper over the pumpkin seeds.  Mix all of the ingredients together once more.

Bake it in the oven for about 20 minutes.  Keep checking on the seeds, once they are golden brown they are ready.  Take them out of the oven and let them cool off.  Enjoy!

*There are no specifics for this recipe.  This all depends how many seeds you have and how much salt/pepper you like.