Food Storage Cooking Club: PUMPKIN!

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Pumpkin is a great for whole wheat recipes….and tummies.  And since this is the season for pumpkin, I figured it would be a great time to mix it with some food storage.  Why is pumpkin so great for food storage and whole wheat recipes?  Well, it’s simple really:  The five ingredients that make for great whole wheat recipes are

  1. vegetable or fruit puree (like pumpkin, banana, zucchini)
  2. strong spices (like cinnamon, cloves, pumpkin pie spice)
  3. chocolate (lets be honest, everything tastes a little better with some chocolate)
  4. oats and/or nuts(lends itself very well to the taste of whole wheat)
  5. equal amounts of brown sugar and white sugar
And the best thing about most pumpkin recipes is that they will ask for one or more of the ingredients that make your recipe awesome as a whole wheat recipe!
Here is the recipe I made for Food Storage Cooking Club: Pumpkin Cinnamon Rolls.  It’s a recipe I got from my aunt and I couldn’t get it out of my head.  Luckily, it was just as delicious (if not more so) as it sounded!


PUMPKIN CARAMEL ROLLS

[tasty-recipe id=”18339″]


WANT MORE FOOD STORAGE PUMPKIN RECIPES?

Low-Fat Pumpkin Brownies
Jack-o-Lantern Pumpkin Pie
Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Bread
Pumpkin Bread Pudding
Fall Harvest Alfredo
Out of this World Pumpkin Cookies
Blender Pumpkin Waffles with Caramel Syrup
Impossible Blender Pumpkin Pie
Classic Pumpkin Pie

SHARE WITH US!

Which recipe are you planning on doing with your friends? Let us all know over at my facebook page! or send an email to efsshowoffs(at)gmail(dot)com


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12 Comments

  1. That looks FABULOUS!  I’m making those for Thanksgiving morning. Thanks for sharing.

  2. Pumpkin cake roll is a must. Do you purchase pumpkin or do you bottle/freeze fresh pumpkin?

    1. I used fresh pumpkin

  3. I just canned 15 pts of pumpkin and 4 pts of yams!  And froze some puree.  I still have 2 pumpkins to cook and process.  🙂  Love the recipe you just shared.  I’m going to be making those soon.  Btw Crystal I love your bread recipe!!  Thanks for sharing so much knowledge and helping us use and rotate our food storage.  🙂 Teri

  4. Thanks for the recipe — I don’t think I’ll get these out of my head either until they’re made.  Yum!

  5. Could I use beans in place of the oil in this?


  7. Where do i find the beans as an oil replacement recipe

  8. I tried these and found that they had a great flavor, but the texture was similar to a quick bread, rather than a traditional yeast bread (as with the 45 minute version). Is this normal as a result of the pumpkin, or did I do something wrong? My only thought is that I may have used too much egg, because my can of Whole Egg Powder tells me to use 2 Tb. powder PER egg, which I did. Loved the glaze, though. 🙂

  9. I have an egg allergy in my house. Any ideas on how I could make this without those?

  10. Is it really 3 TABLESPOONS of yeast? Or should it be TEASPOONS?

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