Here are my top two favorite pumpkin recipes.
- Pumpkin Scones (from www.joyofbaking.com) - I typically leave out the raisins and pecans. I also use plain milk instead of buttermilk and only use the egg wash about half the time. I do use the double pan method that the recipe suggests and the scones have a nice texture.
- Chocolate Chip Pumpkin Muffins (24 muffins) - a favorite at an on-line forum that I read
1 C. whole wheat flour
1 ½ C. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. allspice
½ tsp. salt
15 oz. can pumpkin
1 c. butter, melted
1 ½ c. chocolate chips
Mix dry ingredients and set aside. In a large bowl, beat eggs, stir in pumpkin, butter, and chocolate chips. Slowly add dry ingredients. Spoon into greased muffin tins.
Bake 20 – 25 minutes at 350 degrees
These muffins are delicious with any ratio of white to whole wheat flour. The more whole wheat flour used, the more hearty their flavor. I've had success using apple sauce for all or a portion of the butter, and I also have decreased the sugar at times. They are great for breakfast, but also snacks or dessert.