Try serving these brown bread pumpkins with stew or soup (pumpkin, of course) ladled into a small hollowed-out pumpkin or squash.
Ingredients
- 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)
- 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.
