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Try serve these brown bread pumpkins with stew or soup (pumpkin, of course) ladled into a small hollowed-out pumpkin or squash.
You Will Need
12-cavity Mini Pumpkin Pan
Pastry bag with #2 or #3 round tip
Orange paste food color, for cream cheese
Vegetable cooking spray
3/4 cup whole wheat flour
2 tablespoons graham-cracker crumbs
1/3 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup buttermilk
1/4 cup molasses
3 ounces cream cheese, softened
1/2 cup raisins (optional)
What to Do
1. Preheat oven to 350°F. Spray pumpkin pan with vegetable cooking spray.
2. In large bowl, mix dry ingredients together. Stir buttermilk and molasses together and add to dry ingredients. Stir until smooth. Add raisins, if desired.
3. Spoon batter into pan cavities until full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove.
4. Tint cream cheese with orange food color. Using a pastry bag and round tip #2 or #3, add facial features as shown in photo.
5. Serve at room temperature with baked beans, stew or soup.
Makes: 3 dozen
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