Pumpkin Pancakes
Submitted by Christy Kelley, Administrative Manager, BME
Makes 12 Five-Inch Pancakes
Ingredients
2 cups Bisquick baking mix
1/3 cup light brown sugar, lightly packed
1 teaspoon pumpkin pie spice*
2 eggs
1/2 cup pumpkin puree
1 cup milk
Instructions
In a large bowl, mix together the baking mix, brown sugar, and pumpkin pie spice. In a small bowl, whisk together the eggs, pumpkin puree and milk.
Pour liquid into the flour mixture; stir until just blended. If batter is too thick, add 1 to 2 tablespoons of milk.
Place a lightly greased griddle or skillet over medium heat. For a 5-inch pancake, pour 1/4 cup batter onto the griddle. Use the back of a large spoon to spread the batter into a circle. Cook until the surface bubbles and the underside is golden brown, about 2 minutes. Serve warm with your favorite topping. (Whipped cream!)
*DIY Pumpkin Pie Spice Instructions
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pumpkin Bread/Muffins
Submitted by Vickie Brian, Assistant Director of Administrative Operations, AE
Makes 2 loaves or 24 regular muffins and 48 mini muffins
Ingredients
1 2/3 cups all-purpose flour
1 ½ cups sugar
¾ tsp salt
1 tsp baking powder
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp baking powder
2 eggs
½ cup vegetable oil
1 ¼ cups mashed cooked pumpkin
½ cup water
½ cup chopped nuts (optional)
½ cup chopped dates (optional)
Instructions
Combine first 8 ingredients in a large mixing bowl. Add eggs, oil, pumpkin, and water; beat well. Fold in nuts and dates, if desired.
Pour into greased loaf pan or muffin pans. Bake at 350 degrees for 1 hour for loaf or 15 minutes for muffins.
Spicy Pumpkin Sweet Potato Chili
Submitted by Dawn Franklin, Director-HR, College of Engineering Office of the Dean
Ingredients
1 Pound lean ground beef or ground chicken
¼ pound pork loin cubed
1 can tomatoes & chilies (e.g. Rotel)
1 can fire roasted tomatoes
1 can tomato paste
1 ½ cups beef broth
1 cup pumpkin puree
1 can kidney beans
1 can black beans
2 cloves garlic, minced
1 green bell pepper chopped
1 medium yellow onion chopped
2 sweet potatoes cubed
3-4 tablespoons chili powder, divided
1-2 teaspoons red pepper flakes
1 teaspoon pumpkin pie spice
1 teaspoon cumin, divided
¼ teaspoon nutmeg, divided
1 teaspoon sea salt, divided
1 teaspoon black pepper
Shredded cheddar cheese for garnish
Instructions
In a large skillet, brown ground beef, season it with salt and chili powder. Drain fat and transfer to crock pot.
Season the pork cubes with ½ teaspoon cumin and a pinch of nutmeg, then sear in the same skillet. Add to crock pot.
Combine remaining ingredients to crock pot, stirring well.
Cook on high for 4 hours, or low for 6 hours, stirring occasionally if you are able.
Garnish with shredded cheddar if desired upon serving.
Spoiled Dog Cake Recipe
Submitted by Alyssa Barnes, Communications Manager, MSE
Ingredients
Cake
1 cup flour
1/2 tsp baking soda
1/8 cup vegetable oil
1/4 cup peanut butter
1/2 cup applesauce
1/2 cup pumpkin puree
1 egg
Frosting
1/2 cup plain Greek yogurt
1/4 cup peanut butter
Instructions
Cake
Preheat oven to 350 degrees F.
In a large bowl, combine flour and baking soda.
In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Once combined, mix in egg and mix until combined.
Combine wet and dry ingredients and stir until combined.
Pour mixture into an 8″ round pan (a square pan can also be used) that has been greased with oil.
Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly.
Allow to cool on a wire rack prior to removing from pan.
After cooling, add frosting if desired.
Frosting
Mix Greek yogurt and peanut butter until well combined. Spread over cake. If not serving immediately, store in refrigerator.