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Yesterday when I was talking about things I loved, I mentioned how much I was loving pumpkin flavoured things. Since yesterday I have gotten a number of tweets and emails asking me for some of my favourite pumpkin recipes. Without further ado, here are three pumpkin recipes that I make over and over again.

Pumpkin Waffles:

This delectable recipe comes from the lovely Isa Chandra Moskowitz who has written an number of awesome vegan cookbooks. These waffles are great for breakfast, brunch or dinner. I usually make a larger batch and eat leftovers for the rest of the week.

Ingredients
2 1/2 cups all purp flour
1/3 cup demerrara or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Directions
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made belgian ones, too.

Pumpkin Apple Butter:

This variation on traditional pumpkin butter comes from Susan V of the Fatfree Vegan Kitchen. This recipe can be used as a spread, sauce or dip. My personal favourite is to put a small amount over vanilla ice cream.

Ingredients:

1/2 cup golden raisins
3/4 cup apple juice or cider
2 cups pureed pumpkin or other winter squash
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup natural apple sauce
1/4 cup agave nectar (or other liquid sweetener such as maple syrup)
1/4 cup sugar (or other sweetener to taste)
pinch salt (optional)

Directions:

Put the raisins in a medium-sized saucepan, and pour the apple juice over them. Heat on low until raisins plump up, adding water if they get dry. When they are plump, puree the raisins in the juice. (You may need to add a little water to do this; I used a hand blended the pumpkin along with the raisins.)

Return the pureed raisins to the pan and add all remaining ingredients. Cook over low heat, stirring occasionally, for about an hour. Makes about 3 cups.

Pumpkin Scones:

This lovely recipe was written by the Two Vegan Sisters who wanted to make a vegan version of the popular Pumpkin scone from Starbucks. These scones are delicious and taste just like the Starbucks version.

Ingredients:

4 cups whole wheat flour
½ cup sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
½ cup Earth Balance margarine
1 cup pumpkin purée
¼ - ½ cup soy creamer (use less if using fresh pumpkin purée, add more if using canned pumpkin)
Glaze:
1 cup icing sugar
2 tablespoons maple syrup
1-2 tablespoons soy creamer

Drizzle:
1 cup icing sugar
2 tablespoons soy creamer
¼ teaspoon ground cinnamon
Pinch each of ginger and nutmeg

Directions:

Preheat oven to 425 degrees.

In a large bowl, mix flour, sugar, baking powder, spices and salt. Use a pastry blender to add in Earth Balance until thoroughly mixed. In another large bowl, whisk together pumpkin and soy creamer.

Add combined dry ingredients to pumpkin mixture. Mix, then form into 2 balls of dough. Pat out one ball of dough onto a lightly floured surface and form it into a 10-inch circle. Use pizza wheel to cut dough into six wedges. Transfer wedges to a parchment paper-lined baking sheet. Repeat with second ball of dough.

Bake until golden for 15 minutes. Transfer baked scones to a wire rack to cool, with parchment or wax paper underneath to catch drips.

While scones cool, prepare glaze. Mix until smooth. Spread about 1 tablespoon of glaze on each scone as it cools. Prepare drizzle mixture, and use a fork to drizzle each scone decoratively.

Makes 12 scones.