Pumpkin Pancakes
Add 1 Cup home canned pumpkin to your traditional pancake mix in replacement of half the liquid. Or here is my recipe. 2 cups flour, ½ teaspoon pumpkin pie spice, 1 cup Pumpkin, ½ cup milk, ¼ cup cooking oil or bacon grease, and 2 or 3 Tbsp. syrup. Mix dry ingredients first and then add pumpkin and other liquid ingredients. Pour into iron pre-heated (medium-low heat) skillet and flip when batter bubbles in the center. Serve with Butter, Cane syrup, and peanut butter. Makes about 6 or 8 medium to large pancakes.
Pumpkin Cookies
Ingredients
- 3 ½ C flour
- 1 cup sugar
- 1 cup dark brown sugar
- 1-2 cups home canned pumpkin
- 2 eggs
- 2 sticks margarine or butter
- 1 tsp of vanilla or butternut flavoring
Method
Mix dry ingredients first and then add pumpkin and other liquid ingredients. Drop by teaspoon onto large cookie sheet. Bake at 350° about 10 minutes per batch. Makes about 4 dozen or so medium sized cookies. You may want to use cooking spray on the pan.
Pumpkin Pecan Muffins
Add 1 Cup home canned pumpkin to your traditional muffin mix in replacement of half the liquid. Or here is my recipe. 2 cups flour, ½ to 1 teaspoon pumpkin pie spice, 1 cup light brown sugar, 1 cup Pumpkin, ½ cup milk, ¼ cup cooking oil, ½ cup chopped pecans, and/or raisins. Mix dry ingredients first and then add pumpkin and other liquid ingredients. Add nuts and/or raisins last. Pour into muffin tins sprayed with baking spray and Bake at 350° for about 20 to 25 minutes or until slightly browned and risen. Serve warm with cream cheese or butter. Makes about 12 large muffins.
