PUMPKIN....not just for pies anymore!!!!
Enjoy a nice breakfast with these two yummy pumpkin recipes.
PUMPKIN CREAM CHEESE SPREAD
4 oz softened cream cheese (I used 5 oz because that's what I had left and didn't want to waste any)
1/4 cup pumpkin puree
1/2 tsp cinnamon
2 tsp packed brown sugar
Blend all ingredients together. Store in sealed container in the fridge until ready to serve. Tasty on a toasted whole wheat bagel.
PUMPKIN-CRANBERRY MUFFINS
2 cups all purpose flour
3/4 cup granulated sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 cup pumpkin puree
1/2 cup vegetable oil
2 egg
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Preheat oven to 400 degrees. Grease 12 regular size muffin cups with cooking spray or line with paper baking cups. In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs cranberries and pecans just until dry ingredients are moistened. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling. serve warm.
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