Type what you have

Ingredients

• ✓ pumpkin
• almond butter
• egg
• agave nectar
• baking soda
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

Ingredients

• ✓ pumpkin
• rolled oat
• nonfat dry milk powder
• soy protein isolate
• flour
• sucralose sweetener
• cinnamon
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies.
3. 3 Bake in the preheated oven until edges are golden, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ pumpkin
• milk
• rolled oat
• brown sugar
• sugar
• cinnamon
• pumpkin pie spice
• salt

Instructions

1. 1 Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
2. 2 Remove from heat; let oatmeal set 2 minutes before serving.

By sgonzalez

Ingredients

• ✓ pumpkin
• whole wheat flour
• egg
• sugar
• salt
• pumpkin pie spice
• baking powder
• milk
• pecan
• confectioners' sugar

Instructions

1. 1 Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
2. 2 Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
3. 3 Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

By Matt Lenell

Ingredients

• ✓ pumpkin
• whole wheat flour
• brown sugar
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• water
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
3. 3 Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.

By Mallow1

Ingredients

• ✓ pumpkin
• cream cheese
• margarine
• sugar
• egg
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• clove
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. 2 Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. 3 In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

By Carol

Ingredients

• ✓ pumpkin
• whole wheat pastry flour
• multigrain hot cereal
• baking powder
• egg
• milk
• yogurt
• vanilla extract
• white sugar
• salt
• pecan

Instructions

1. 1 In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
2. 2 In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
3. 3 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

By firegirl

Ingredients

• ✓ pumpkin
• butter
• sausage
• onion
• sun-dried tomato
• bread
• heavy cream
• cheddar cheese
• egg
• milk
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
3. 3 Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
4. 4 Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

By RusticJoyfylFood

Ingredients

• ✓ pumpkin
• all-purpose flour
• oat
• brown sugar
• baking powder
• cinnamon
• clove
• salt
• milk
• egg
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
2. 2 Heat a lightly greased griddle over medium high heat.
3. 3 Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

By SweetBasil

Ingredients

• ✓ pumpkin
• all-purpose flour
• cornmeal
• brown sugar
• baking powder
• salt
• cinnamon
• clove
• milk
• egg
• vegetable oil
• vanilla extract
• oil

Instructions

1. 1 Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
2. 2 Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Barefoot Lurch

Ingredients

• ✓ pumpkin
• pancake mix
• white sugar
• cinnamon
• nutmeg
• ginger
• egg
• milk
• vegetable oil
• whipping cream
• white sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
3. 3 Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

By RUCIFEY

Ingredients

• ✓ pumpkin
• butter
• self-rising flour
• white sugar
• baking powder
• salt
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.

By Krissy Rodgers

Ingredients

• ✓ pumpkin
• vegetable oil cooking spray
• soy milk
• corn
• egg
• onion
• rice flour
• baking powder
• cinnamon

Instructions

1. 1 Heat a large skillet over medium heat; prepare with cooking spray.
2. 2 Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 3 Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

By sueb

Ingredients

• ✓ pumpkin
• all-purpose flour
• whole wheat flour
• sugar
• pumpkin pie spice
• baking soda
• salt
• baking powder
• apple
• corn oil
• egg
• vanilla extract
• cranberry
• flax seed
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
2. 2 Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.

By Mazola

Ingredients

• ✓ pumpkin
• vanilla extract
• confectioners' sugar
• butter
• cream cheese
• currant
• pecan
• brown sugar
• cinnamon
• butter
• bread flour
• all-purpose flour
• yeast
• egg
• salt
• sugar
• butter
• milk

Instructions

1. 1 Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
2. 2 Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
3. 3 Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
4. 4 Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
5. 5 Grease or spray an oblong baking sheet with cooking spray.
6. 6 Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
7. 7 Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
10. 10 Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

By Gran28540

Ingredients

• ✓ pumpkin
• banana
• almond milk
• vanilla protein powder
• date
• vanilla extract
• nutmeg
• cinnamon
• clove
• ground ginger

Instructions

1. 1 Combine bananas, almond milk, pumpkin purée, protein powder, dates, vanilla extract, nutmeg, cinnamon, cloves, and ginger in a blender; blend until smooth.

By manella

Ingredients

• ✓ pumpkin
• clarified butter
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
2. 2 Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
3. 3 Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
4. 4 Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
5. 5 Divide batter evenly between the 12 muffin cups.
6. 6 Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

By slyorkie

Ingredients

• ✓ pumpkin
• all-purpose flour
• sugar
• baking soda
• salt
• nutmeg
• cinnamon
• vegetable oil
• water
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
2. 2 Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour.
4. 4 Remove from the oven and set pans on a wire rack. Let cool completely before slicing.

By Vicki Monte

Ingredients

• ✓ pumpkin
• vegetable oil
• egg
• white sugar
• brown sugar
• baking powder
• salt
• cinnamon
• clove
• nutmeg
• all-purpose flour
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
2. 2 Stir together oil, eggs, and pumpkin in a large bowl. Stir in white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg until well combined. Beat in flour and 1 1/2 cups of oats.
3. 3 Pour batter into the prepared loaf pans; sprinkle tops with remaining 1/4 cup of oats. Press oats lightly into top of the batter.
4. 4 Bake in the preheated oven until a knife inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

By happiestmama

Ingredients

• ✓ pumpkin
• all-purpose flour
• white sugar
• pumpkin pie spice
• baking powder
• baking soda
• salt
• buttermilk
• egg
• canola oil
• vanilla extract
• cooking spray

Instructions

1. 1 Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; whisk in buttermilk, pumpkin purée, eggs, oil, and vanilla extract until combined.
2. 2 Coat a large nonstick griddle or skillet with cooking spray; heat over medium heat.
3. 3 Drop batter by scant ⅓ cups, in batches, onto the griddle and cook until bubbles form on pancake tops and bottoms are lightly browned, about 1 ½ minutes per side. Repeat with remaining batter, coating griddle with cooking spray between batches as needed. Serve warm.

By Jessica Bosly

Ingredients

• ✓ pumpkin
• egg
• buttermilk
• butter
• all-purpose flour
• brown sugar
• baking powder
• cinnamon
• baking soda
• ginger
• salt
• clove
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak.
3. 3 Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir mixture with the whisk just until you have a smooth batter.
4. 4 Fold egg whites into batter just until combined.
5. 5 Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

By sonnenberg

Ingredients

• ✓ pumpkin
• all-purpose flour
• white sugar
• cinnamon
• baking soda
• nutmeg
• allspice
• clove
• salt
• egg
• water
• vegetable oil
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 2 Combine flour, sugar, cinnamon, baking soda, nutmeg, allspice, cloves, and salt in a large bowl. Whisk pumpkin, eggs, water, vegetable oil, and vanilla together in a separate bowl. Whisk pumpkin mixture into flour mixture until everything is well mixed: fold in walnuts. Divide batter between the 2 prepared loaf pans.
3. 3 Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Cool for 20 minutes before removing from the pans.

By LApagmom2

Ingredients

• ✓ pumpkin
• cooking spray
• steel-cut oat
• brown sugar
• cinnamon
• nutmeg
• water
• half-and-half
• raisin
• vanilla extract
• brown sugar
• brown sugar
• walnut
• walnut

Instructions

1. 1 Spray a small slow cooker lightly with cooking spray.
2. 2 Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
3. 3 Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
4. 4 Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.

By greenlight

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking soda
• nutmeg
• cinnamon
• clove
• baking powder
• salt
• sugar
• egg
• brown sugar
• vanilla extract
• vegetable oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.
2. 2 Whisk flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a bowl; set aside. Beat white sugar, eggs, brown sugar, and vanilla extract together in a separate bowl with an electric mixer on high speed until combined, about 30 seconds; beat in pumpkin and oil. Mix in flour mixture until batter is blended and smooth.
3. 3 Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until top is dark brown and a toothpick inserted into center comes out clean, about 70 minutes.
5. 5 Cool in the pan for about 30 minutes, then invert loaf onto a wire rack to cool completely. Cut into 1-inch-thick slices.

By jnghob09

Ingredients

• ✓ pumpkin
• cooking spray
• ginger
• cinnamon
• clove
• brown sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• baking soda
• confectioners sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C) with the oven rack in the center position. Coat 36 mini muffin cups with cooking spray.
2. 2 Combine pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; simmer until purée thickens enough to start sticking to the bottom, 6 to 8 minutes. Transfer hot purée to a large bowl; whisk in brown sugar and oil, then slowly beat in eggs until well combined.
3. 3 Whisk flour, baking powder, salt, and baking soda together in a bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops are golden and a toothpick inserted into centers comes out clean, about 10 minutes. Cool muffins in the cups for 3 to 5 minutes, then transfer muffins to a wire rack.
5. 5 Combine confectioners' sugar, orange juice, and zest in a small bowl until smooth; drizzle over warm muffins.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pumpkin
• orange
• white sugar
• butter
• egg
• water
• all-purpose flour
• baking soda
• salt
• baking powder
• cinnamon
• clove
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Cut orange into wedges; remove and discard seeds. Pulse orange with peel in a food processor until finely ground; set aside.
3. 3 Cream sugar and butter together in a large bowl until smooth. Beat in eggs one at a time; stir in pumpkin, water, and ground orange.
4. 4 Mix flour, baking soda, salt, baking powder, cinnamon, and cloves together in another large bowl. Stir into sugar-butter mixture until just moistened. Fold in nuts and raisins. Spoon into the prepared loaf pan.
5. 5 Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

By Carol

Ingredients

• ✓ pumpkin
• rolled oat
• flax seed meal
• steel-cut oat
• oat bran
• pecan
• wheat germ
• agave nectar
• brown sugar
• water
• canola oil
• vanilla extract
• pumpkin pie spice
• salt
• date
• chocolate chip

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

By MichelleCarver

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• ginger
• nutmeg
• canola oil
• molasses
• buttermilk
• egg
• splenda no calorie sweetener
• maple syrup
• splenda sweetener

Instructions

1. 1 Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
2. 2 Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
3. 3 Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
4. 4 Whisk together egg and Splenda Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
5. 5 Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

By SPLENDA Sweeteners

Ingredients

• ✓ pumpkin
• banana
• egg
• egg white
• maple syrup
• raw sugar
• vanilla extract
• zucchini
• whole wheat pastry flour
• bran
• salt
• baking soda
• baking powder
• cinnamon
• nutmeg
• clove
• ginger
• allspice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. 2 Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
3. 3 Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
4. 4 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

By smiithh

Ingredients

• ✓ pumpkin
• butter
• lemon juice
• apple cider
• cinnamon
• cornstarch
• white sugar
• butter
• egg
• milk
• salt
• ginger
• allspice
• cinnamon
• baking powder
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
3. 3 Stir flour mixture and 1/4 cup melted butter into pumpkin mixture just until combined. Fold 1/3 of the egg whites into the batter with a spatula until incorporated. Gently fold in remaining egg whites. Cook waffles in preheated waffle iron according to manufacturer's instructions.
4. 4 To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil; continue boiling until thickened, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until melted. Serve waffles warm with apple cider syrup.

By JEANETTE B