Brown Bread Pumpkins

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F. Spray pumpkin pan with vegetable cooking spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In large bowl, mix dry ingredients together. Stir buttermilk and molasses together and add to dry ingredients. Stir until smooth. Add raisins, if desired.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Tint cream cheese with orange food color. Using a pastry bag and round tip #2 or #3, add facial features as shown in photo.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Serve at room temperature with baked beans, stew or soup. Makes: 3 dozen.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest