Pumpkin Scones

2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter
1/3 cup plain nonfat yogurt
1/2 cup pumpkin
1 tsp vanilla extract
Egg glaze (one egg beaten with 1 T. of milk)
Raw sugar for sprinkling

Preheat oven to 375°. Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour until mixture resembles coarse crumbs. In a separate bowl mix together the pumpkin, yogurt and vanilla. Add to flour mixture and mix until the dough comes together.

Transfer to a lightly floured surface and knead gently 3 to 4 times (or use the dough hook on your standing mixture to do the work for you). Gently shape the dough into a circle about 1 1/2 inches thick. Cut into equal, triangular wedges (you should be able to make about six scones). I use a pizza cutter to divide my scone dough. Brush with egg glaze, and sprinkle with raw sugar.

Bake for 20 minutes, or until a toothpick comes out clean.

Pumpkin Cupcakes with PB Frosting

Muffins:
1 cup mashed pumpkin
1/2 cup canola oil
1/2 cup honey
2 eggs
1 3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup water
1/2 cup chopped pecans or walnuts

Preheat oven to 350º. Beat oil and honey together; add eggs. Mix well. Combine dry ingredients. Alternate adding dry ingredients and water to honey mixture. Mix in pumpkin and nuts. Bake about 20 to 25 minutes. Ice with peanut butter frosting.

PB Frosting
1/2 cup smooth or crunchy peanut butter
5 T. butter
2 T. honey
1-3 T. milk

Beat butters and honey. Add milk gradually, as needed to make frosting easy to spread.

Microwave Applesauce

4 apples, peeled and cored, and cut into small chunks
1/4 cup sugar (omit the sugar if you're making it as baby food)
1 T. fresh lemon juice
1/4 tsp. cinnamon
A dash of coarse salt

In a microwave-safe dish, combine apples, sugar, lemon juice, cinnamon, and salt. Cover dish and microwave for about 10 to 15 minutes. Sir at the halfway point. When cooking time is complete, the apples should be very tender. Mash apples. Serve warm or cover and refrigerate. Store covered in the refrigerator for up to a week. Makes close to two cups.

Pumpkin Crunch

Ingredients:
1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup chopped pecans
1 cup melted butter
Whipped topping or vanilla ice cream

Preheat oven to 350º. Grease bottom of 9x13 pan. Combine pumpkin, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans, and drizzle with melted butter. Bake 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped topping or vanilla ice cream.