Orangelicious Pumpkin Muffins

I adapted this recipe from the Post Punk Kitchen. These are super-yummy, sweet and spicy, brilliant orange muffins. I approve!

1.75 c flour
1 c white or turbinado sugar
1 T baking powder
.25 t salt
1 t ground cinnamon
.5 t ground nutmeg
.5 t ground ginger
.25 t ground allspice
.25 t ground cloves
1 c pureed pumpkin
1 T soy yogurt
.5 c soy milk
.5 c oil
2 T molasses
Zest of one orange (about 1 T)

Pre-heat oven to 400F.
Mix dry ingredients.
Whisk wet ingredients together.
Gently blend wet and dry ingredients, stirring just until mixed.
Spoon into 12 muffin cups.
Bake for 20-25 minutes.

Breakfast Burritos with Pumpkin

I made these for our Sunday brunch this week. I still had cashew gravy, some baked pumpkin, and lots of salsa leftover, so I needed an excuse to use some of them, and this was a great excuse!

Whole wheat tortillas
Breakfast potatoes
Cashew gravy
Salsa
Sprouts
Scrambled tofu cooked with the optional ingredients that I added today:
.5 t garlic powder
2 t vegit (a seasoning blend, like spike)
1 t basil
1 t dill
1 T fresh parsley, chopped fine
1 c cooked pumpkin cubes
2 green onions, sliced

Put potatoes and scrambled tofu in tortillas, drizzle with cashew gravy, garnish with salsa and sprouts.

Thankfully stuffed pumpkin

We made this beautiful stuffed pumpkin as a thanksgiving day dish yesterday. It makes a very impressive presentation, and the combination of stuffing and pumpkin is absolutely delicious!

1 med pumpkin (about 3.5 lbs)
1 box stuffing mix
Vegetable broth
Margarine
1 large onion, chopped
3-4 stalks celery, sliced
1 apple, chopped
1/4 c pecans, chopped
1/4 c cranberries, chopped
1/4 t ground sage

Pre-heat oven to 350F.
Cut top off of pumpkin and hollow out.
Sprinkle inside of pumpkin with a little salt and pepper.
Saute onion until soft, add celery, saute until almost done but still crisp.
Make stuffing according to directions on box, using vegetable broth and EarthBalance.
Add onions, celery, apple, pecans, cranberries, and sage to stuffing.
Fill pumpkin with stuffing.
Place pumpkin in a baking dish with a bit of water at the bottom.
Bake for about an hour and a half, or until pumpkin is soft inside.
Scoop out a little pumpkin flesh with each serving of stuffing.