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.