Pumpkin Muffins
Pumpkin Muffin
2 ¾ All purpose flour
1C sugar
1T baking powder
1t baking soda
1t cinnamon
½ t salt
1C pumpkin
¾ C sour cream
1/3 C milk
¼ C olive oil
1t vanilla
2 eggs
1T sugar
1 ½ t brown sugar

• Preheat oven to 375
• Blend first 5 ingredients in bowl. Make well in center of mix.
• Stir in next 6 ingredients , stirring until moist.
• Put batter into muffin tins.
• Bake approx. 25 minutes, depending on the size of the muffins, until muffins spring back when touched lightly in center.

Pumpkin Dip
Pumpkin Dip
6 ounces of cream cheese
½ C packed brown sugar
½ C canned pumpkin
2t maple syrup
½ t cinnamon
Slices of fruit: apples –red and green, grapes, crackers
Beat first 3 ingredients in bowl until smooth. Blend in syrup and cinnamon.
Chill for half an hour.
Pumpkin Waffles
Pumpkin Recipes
Pumpkin Waffles
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• 1 large egg, or equivalent egg substitute
• 1 large egg white, or equivalent egg substitute
• 1 1/2 cups low-fat buttermilk, well-shaken
• 3/4 cup canned pumpkin
• 1/4 cup dark brown sugar
• 2 tablespoons canola oil

1. Preheat oven to 400°.
2. Combine first 7 ingredients (through cloves) in a large bowl.
3. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.
2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.
About 6 servings

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