Pumpkin for Breakfast

Good Morning!             

Since I haven't done a post on breakfast foods yet, I thought I would touch on the topic today.  Over the past two weeks, I have been trying to find ways to use up some of the canned pumpkin that is in the fridge.   I figured one good way to do that would be to incorporate it into some breakfast baked goods.  Below are two new recipes I recently made that call for pumpkin.

Pumpkin Scones

• About 2 1/2 cups all-purpose flour
• 1/4  cup  firmly packed brown sugar
• 1  tablespoon  baking powder
• 3/4  teaspoon  ground cinnamon
• 3/4  teaspoon ground nutmeg
• 1/2  teaspoon  salt
• About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
• 3/4  cup  canned pumpkin
• 1/2  cup  plus 1 tablespoon milk
• 1  large egg yolk
• 1  tablespoon  granulated sugar

1. In a bowl, mix flour, brown sugar, baking powder, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.

2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.

3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.

4. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon & nutmeg; sprinkle evenly over scones.

5. Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.  (Makes 6 scones)

Pumpkin Pecan Muffins

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. canned pumpkin
1/4 c. butter, melted
1 egg
1/2 c. raisins or nuts (I used chopped pecans)

Mix all ingredients just until flour is moistened. Batter should be lumpy. Grease bottoms of muffin pan. Bake in a 400 degree oven for 12-15 minutes or until toothpick inserted comes out clean.

Enjoy!