Pumpkin and Spice Muffins (Healthy!)

Taken from Taste of Home, Oct/Nov 2008

• 1 1/4 cups all-purpose flour
• 1/2 cup flaxseed meal or wheat bran (or wheat germ)
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup plain yogurt
• 1/2 cup honey (or maple syrup, however I prefer the honey)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely grated carrot
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
2. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
4. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
5. Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
6. Cool on a wire rack.

I love these muffins! So moist and healthy.


Read more: http://www.food.com/recipe/pumpkin-and-spice-and-everything-nice-muffins-364056#ixzz1ch6fYaER

Pumpkin Pancakes with Buttermilk Syrup

I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes!  They aren't overly sweet so they're fabulous with this buttermilk syrup.

Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree

1.  Beat eggs well until somewhat frothy.
2.  Add other ingredients except pumpkin and mix.
3.  Add pumpkin and mix again.

Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla

Combine first 4 ingredients in large saucepan.  Bring to a boil; boil for 7 minutes, stirring constantly.  Remove from heat.  Add soda and vanilla (it will foam up so use a deep pan.)  Makes about 2 cups.

**Note:  If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly.  Enjoy!!

Pumpkin Cookies

Here is a classic and delicious recipe I got from my mom-in-law.

Wet Ingredients (Cream together)
1/2 c. margarine or butter
1 1/2 c.sugar
1 egg
1 c. pumpkin puree
1 tsp. vanilla

Dry Ingredients (Mix separately)
2 1/2 c. flour (can use 1 c. of wheat flour if you'd like)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg and/or 1 tsp. allspice
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cloves
Chocolate chips or walnuts

Mix separately and then combine in mixer. Mix well and spoon onto greased cookie sheet. Bake at 350 for 14 minutes. Yield: 3-4 dozen depending on cookie size.