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October 21, 2014 / Asimplemother

Pumpkin Ham Sliders and other Yummy Fall Party Fare!

I have to confess up front…you know the saying, “When life gives you lemons, make lemonade.”  Similar, when your oven gives you muffins with a missing ingredient, make Pumpkin Ham Sliders.  And so the story begins.  As a mom of 2 small children it happens…I am constructing a new recipe when the oh so familiar call comes, “Mom can you help me please!?”  I’m usually pretty good about going back through my list of ingredients but this day I did not.  And so I was handed 30 pumpkin sunflower muffins so ever dense and moist.  Being the conservative as I am, I couldn’t throw them away…and besides, they tasted excellent, just a little short.  So, I went to work “fixing” these muffins to which my lemonade was made: Pumpkin Ham Sliders.

I couldn’t believe how beautiful these turned out to be – look! Look at the picture below! Are they not the cutest little sandwiches? Pairing salty ham with sweet pumpkin and crunchy sunflower seeds…what is not to love?  The whole family loved them.  And I am now trying to find a sliver of a day to have some friends over to enjoy these little bits of lovely with me (and a nice Oktoberfest Beer), just for a reason to make them again!   Pairing the sliders with the bacon and potato salad serves up light party fare.  Include a sweet chocolate treat and you are set.  We all love ham/bacon, beer and chocolate, right?!

Pumpkin Ham Sliders


1 cup instant oatmeal

1 cup flaxseed meal

1 cup white flour

1 T. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. ginger

1 tsp. baking powder

1 tsp salt

3 cups white sugar

1 can (15 oz) pure pumpkin

4 eggs

1/2 cup oil

1/2 cup water

1 cup roasted and salted sunflower seeds

1/8-1/4 smoked ham, sliced and sized to fit muffins

8 slices of deli Havarti cheese, quartered

5 T. deli mustard

5 T. pure maple syrup


Preheat oven to 350 degrees.  Generously coat muffin tins (enough for 30 muffins) with baking cooking spray.  Mix dry ingredients, create a well in the center.  Add through water.  Whisk until smooth.  Stir in sunflower seeds.  Divide batter among muffin cups.  Bake for  25-30 minutes until done.  cool 10 minutes and remove from pan.  They will be stocky and dense in appearance.

While muffins cook, prepare ham, cheese, mustard and syrup.  Preheat oven to 250 degrees.  Once muffins have cooled enough to handle, slice each muffin.  Place muffins on 3-4 baking sheets.  Place ham and cheese on the bottoms.  Place in the oven for 3-5 minutes, until cheese is melted.  Remove from the oven.  Divide mustard and syrup among all muffins. Place tops on the muffins. Transfer to a serving tray and serve.  Serves 30 sliders.

Bacon Potato Salad


3 cups diced red potatoes

1 T. olive oil

1 tsp. salt

1 tsp. pepper

1/2 lb. bacon, cooked and chopped

1 yellow onion, diced

2 oz. Julienned sundried tomatoes

1 T. fresh minced garlic

1/2 cup vegetable oil

1/4 cup white vinegar

1 T. sundried tomato seasoning

2 T. Mayo

1 tsp. salt

1 tsp. pepper

2 T. parmesan cheese

parchment paper

cooking spray

1 bag of prepared Bibb Lettuce Mix


Preheat oven to 400 degrees.  Coat a baking pan with cooking spray.  Spread bacon slices on baking pan.  Cook until almost crispy.  Remove from oven and drain slices on paper towel.  Then chop. Place parchment paper on a large baking sheet. Coat with cooking spray. Evenly spread potatoes on baking sheet.  Drizzle oil over potatoes.  Sprinkle with salt and pepper.  Cook for 30 minutes.  While potatoes cook, mix the 1/2 cup oil, vinegar, seasoning, mayo, garlic, salt and pepper in a jar. Secure lid and shake until well mixed.  In a salad bowl, place bacon, onion, and tomatoes in a bowl.  Toss to mix.  When potatoes are fully cooked, remove from the oven and add to the salad bowl.  Pour dressing over salad.  Stir in parmesan cheese.  Let sit about 1 hour.  Add in lettuce mix.  Toss to coat and blend. Serve immediately.  Serves 6.

Serve the sliders and salad at your next fall get-together and finish the evening with your favorite chocolate dessert and Oktoberfest beer.

Back to my whole reason for writing this or discovering these little yummies…the next time you’re faced with a disaster in your kitchen, remember to make lemonade. You just might find it tastes better than the original.


One Comment

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  1. Ema Jones / Oct 21 2014 9:26 pm

    Great start for the Halloween! I would love to have it with my fav Beer Dip 😛

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