Preheat oven to 375 degrees. Cream together brown sugar, molasses and butter. Blend in egg and pumpkin. Mix dry ingredients into pumpkin mixture; fold in chopped pecans. Fill well-greased muffin tins two-thirds to three-fourths full. Bake 15 to 20 minutes….
Enjoy this with rice and pita bread.
These are a straight-forward muffin using ingredients you have on hand. If you’re out of buttermilk, you can add white vinegar or lemon juice to milk to supply that tangy flavor.
Forget the fondue pot. This fondue bakes right in the pumpkin.
Enjoy pumpkin pie in a glass.
The tiny cousins of carving pumpkins with names like Munchkins, Little Goblins and Jack Be Nimble are perfect single serving, edible containers for sweet filling like ice cream pudding or custards. Don’t forget that savory options like rice and risotto dishes are good options, too.
Make the most of what’s left in the growing season.
A half-cup of canned pumpkin has just 40 calories but is loaded with more than 3 grams of fiber and very little fat.
You will need an 8″ springform pan for this delectable treat.
The delicious fragrance of pumpkin wafting from the oven is often too tempting to ignore. Try something different with this pumpkin pie cake recipe.