Thanksgiving Hangover pt 2

so after thanksgiving i always seem to end up with one cup left of pumpkin. not a full can, not an empty can, but half of a can. i hate waisting food so here is what to do with that cup of pumpkin.
for these VEGAN PUMPKIN OATMEAL COOKIES you need

2 cups whole wheat flour
1 1/3 quick cook oats
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash pumpkin pie spice
1 2/3 cups sugar
2/3 cup oil
2 tablespoon molasses
1 cup canned pumpkin
1 teaspoon vanilla
1 cup raisins
1 cup shredded coconut

preheat over to 35o degrees. in a bowl stir together the flour, oats, baking soda, salt and spices. put that bowl aside. in a separate bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla. add the flour mixture to the wet mixture. then add the raisins and coconut. scoop tablespoons of dough onto a greased cookie sheet. using your palm, push down each ball of dough, flattening the cookies. bake for 17 minutes and enjoy!

Pumpkin Cookies.

these are absolutely delish. light, fluffy, and pumpkiny. a perfect way to celebrate Halloween/fall/pumpkin patches. you need:

2.666 sticks butter. (2 sticks, and then 2/3 of a stick. mixing it up today by using decimals)

2 cups light brown sugar

1 cup dark brown sugar

4 eggs

1 normal sized can of pumpkin (if you are unsure what that is, go into the can isle and look at all the cans. you want a can of pumpkin that size)

1 tablespoon vanilla extract

4 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon of ginger, cinnamon, nutmeg and allspice

1/2 cup chopped walnuts

1/2 cup golden raisins

cream room temp butter and the brown sugars. add the eggs, pumpkin, vanilla and mix. in a separate bowl, stir together the flour, baking powder, baking soda, and spices. slowly add the flour mixture to the pumpkin mixture. then stir in the walnuts and raisins. bake at 375' for 15 mins. enjoy!

Pumpkin Oatmeal Muffins!

another variation on the wonderful pumpkin muffin. taste delish with cream cheese. you need;
1 1/2 cup all purpose flour
1 cup quick cook oats (NOT old fashioned oats)
3/4 cups firmly packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree (canned pumpkin)
3/4 cup fat free milk
1/3 cup canola oil
1 egg
2 palm fulls shredded coconut
1 palm fulls nuts
1 palm fulls raisins

preheat oven to 400' and spray nonstick spray onto a mini muffin tray, or a big muffin tray. mix the dry ingredients in a bowl. (flour, oats, sugar, baking powder, baking soda & pumpkin pie spice). then mix the pumpkin puree, milk, canola oil & egg using a stand mixer, hand mixer or wrist strength. add the flour mixture, coconut, nuts & raisins to the pumpkin mixture. blend until everything is mixed together, being careful not to over mix. (over mixing causes tough muffins.) scoop the batter into the muffin trays and bake for 22-25 mins.

Pumpkin Banana Muffins!

a delish combo of all the leftover cans of pumpkin from thanksgiving and bananas. simple and delish. you need:

1 cup whole wheat flour
1/2 cup white flour
1/2 cup wheat bran (or you can use wheat germ)
2 1/2 tsp. baking powder
2 mashed bananas (preferably on the brownish side. and if they are not very brown, mush the banana around while it is still in the peel.)
1/2 cup pumpkin puree (pumpkin puree is the stuff in the "one pie pumpkin" can. do not confuse pumpkin puree with canned pumpkin pie mix. they are not the same)
1/2 cup skim milk
1 beaten egg
2 tbsp. vegetable oil
handful or so of raisins/ nuts.

preheat over at 400'. stir dry ingredients together in a bowl. (both flowers, wheat bran & baking powder). mix the wet ingredients using a mixer or beaters or really intense wrist strength. (bananas, pumpkin, milk, egg, vegetable oil & nuts/raisins) carefully mix the dry ingredients in with the wet ones. scoop batter into greased mini muffin pans and bake for 20 mins.