for weekly updates and regular giveaways.

Over 170 feel good recipes

Search All Recipe Videos

Whole Grains
Beans & Soy
Vegetables & Fruit
Fish & Eggs
Beef & Poultry

Breakfast
Lunch
Dinner
Snacks
Sweets & Drinks
Toppings & Sauces

Gluten-Free
Feeding Kids
Shopping and Kitchen Tips
Stock Your Pantry
How to Boil Water

Finding Local
What's in Season

cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

Send video to a friend

Embed video Subscribe to RSS feed

Subscribe to RSS

Printable version

Pumpkin Pecan Muffins

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Baked sugar pie pumpkin or buttercup squash are delicious in this recipe. These muffins make excellent snacks or breakfast food. They are also a nice accompaniment to White Bean and Kale Soup or other savory soups.

2 cups whole wheat pastry flour
1 cup unbleached white flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
� teaspoon cloves
� teaspoon nutmeg
� teaspoon cardamom
� cup unrefined cane sugar or brown sugar

� cup melted butter
� cup molasses
� cup honey
1 cup mashed, cooked pumpkin or winter squash
� cup milk or water
2 eggs
2 teaspoons vanilla
� cup pecans, chopped

Preheat oven to 375 degrees F. Lightly oil muffin tins or line with paper muffin cups. Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside.

Put butter in a small sauce pan to melt. Add molasses and honey to warm butter and stir together.

Place cooked pumpkin or squash in blender, add butter-sweetener mixture and blend. Add 1/2 milk or water (or more) to get a smooth, pourable consistency - like pancake batter. Add eggs and vanilla and pulse to blend.

Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter. Fill muffin cups full with batter. Bake 25-30 minutes.

Preparation time: 45 minutes
Makes 12 muffins

FOR BABIES 6 MONTHS & OLDER: Reserve some of the baked pumpkin or winter squash used in the muffins. Puree with a little breast milk or water.

CLICK HERE

20 Comments:

Carol White
Oh good, I get to be the first to say... How cute is Steve cleaning up after you in his nightshirt!?!
October 22, 2009, 12:12 pm

Christin McDowell
Hello Cookus! good combo of the spices! Cynthia, what about substituting buckwheat flour for the unbleached white flour?
October 22, 2009, 8:06 pm

Chris Hamblin
...don't forget the nutmeg, mentioned on the video, but not on the recipe ! Great tastey muffins !
October 23, 2009, 10:12 am

Cynthia Lair
Buckwheat for unbleached white flour ok but it will make a very heavy muffin. You will need more fat and liquid too as buckwheat can absorb more moisture than other grains.
October 23, 2009, 1:57 pm

Katrina D
I substituted some cushaw squash that I had picked up at the farm stand for the pumpkin. delicious! I love the cardamom in this recipe.
October 25, 2009, 3:02 pm

C.A.
Can you use pumpkin puree instead of cooked pumpkin? I LOVE C.I.!
October 29, 2009, 6:41 am

Cynthia Lair
Yes. Canned pumpkin or squash ok. Love you back!
October 29, 2009, 11:38 am

Michelle
nutmeg AND clove? 1/2 tsp each?
October 29, 2009, 2:38 pm

Cynthia Lair
see above regarding nutmeg and clove!
October 29, 2009, 2:55 pm

Jennifer Lewis
Wow, this is quite different than the printed recipe in your book. There was no butter, molasses, or white flour in the book. Why did you change it? Thank you!
November 8, 2009, 4:25 pm

Cynthia Lair
Jennifer, There are many changes in the recipes from the '98 version. In the '08 edition I chose to focus on traditional fats and keep refined oils to a minimum. There are a few recipes in both versions of the book where white flour is used (6 out of 200 recipes) to lighten the flour load. I added the molasses for flavor and for iron and calcium content. I am constantly tweaking my recipes. We make many of them in my classes at Bastyr and I am always finding ways to improve them.
November 8, 2009, 5:11 pm

muffins!
November 10, 2009, 12:12 pm

Keneth Ballenger
Muffins! Now you are talking my language. This will be my first dive into your recipes.
November 25, 2009, 3:06 pm

Dr Dorothy Powell
Cynthia, your approach to cooking as well as your recipes are brilliant. Could you please address the problems with soy products which has been noted in recently published literature.
November 26, 2009, 5:27 am

Carol Craig
I have been looking over your recipe to try. Do I need to use that much sweetener? You have honey, sugar & molasses. Also do you know the calories for your recipe as is? I have to watch those also
May 7, 2010, 2:27 pm

Kristin Minner
I've tried these and loved them... although, at the moment I have an abundance of over-ripened bananas on hand. How would you use them instead of the squash? Just a straight swap of 1 Cup Banana for the squash? Do you think this spice arrangement would work with the bananas? Thanks!
June 14, 2010, 12:44 pm

Cynthia Lair
Yes Kristin you can sub bananas for pumpkin. I would leave out the molasses and just use more honey. The spices are not quite right for banana either. Skip the cloves and cardamom. Let us know how they come out please!
June 14, 2010, 2:13 pm

Ladainian Ladainian
Thanks for sharnig. Always good to find a real expert.
May 4, 2011, 6:59 pm

Gizella S
Received a huge pumpkin this week at our CSA as part of our share, and I am in charge of snacks for our girl scout troop. These pumpkin pecan muffins would be perfect except we have a girl who is allergic to nuts. What would you recommend for replacing the pecans? Would pumpkin seeds work well? Do you have any other suggestions?
September 23, 2012, 9:13 am

Cynthia Lair
Hi Gizella, If the pumpkin is the type that you would make a jack o lantern out of, it will not make very good muffins (not much flavor). The best kind of pumpkin to use are the little sugar pie pumpkins. I would replace the pecans with dried cranberries or raisins.
September 23, 2012, 9:26 am