Pumpkin, Spice & Everything Nice Muffins

Ingredients

* 1 pkg. (18.25 oz.) spice or carrot cake mix
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 6 tablespoons egg substitute or 3 large egg whites
* 1/3 cup water
* 2/3 cup raisins

Directions

PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

COMBINE cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Makes 2 dozen muffins

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

Ingredients

* 12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
* 1 cup sweetened dried cranberries, chopped
* 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
* 1 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 teaspoons pumpkin pie spice
* 1/4 teaspoon salt


Directions

BROWN SUGAR-YOGURT SAUCE
2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt 3 tablespoons packed brown sugar

FOR BREAD PUDDING:
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.

FOR BROWN SUGAR-YOGURT SAUCE:
COMBINE yogurt and sugar in small bowl.

TIP:
• Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.

Makes 15 servings

Puffy Pumpkin Pancakes

Ingredients

* 2 cups complete pancake mix (such as AUNT JEMIMA® Buttermilk Complete)
* 1 1/2 cups water
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* Nonstick cooking spray
* Lite pancake syrup, if desired

Directions

COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy.

HEAT griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup.

Makes 6 servings, about 12 pancakes total

Baked Ziti with Pumpkin & Sausage

Ingredients

* Nonstick cooking spray
* 4 cups (12 oz.) dry regular or whole-wheat ziti
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2 tablespoons all-purpose flour
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* Pinch cayenne pepper
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
* 4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
* 1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach
* 1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
* 1/2 cup (1.5 oz.) shredded Parmesan cheese


Directions

PREHEAT oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.

PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.

SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down.

BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

"3 for 100" Mini Pumpkin Muffins

Ingredients

* 1 cup whole-wheat or all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup packed light brown sugar
* 1/4 cup vegetable oil
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2 large eggs, slightly beaten
* 1 1/2 cups lowfat granola cereal, crumbled

Directions


PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

Makes 20 servings, 3 muffins each