Light and Fluffy Pumpkin Pancakes

1 1/4 cups flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
6 TBSP pumpkin puree
2 TBSP melted butter
1 egg

Mix together dry ingredients. In a separate bowl, combine wet ingredients. Fold together and drop by 1/4 cup onto a skillet. Cook about 3 minutes per side until brown. Makes about 8 pancakes.

Pumpkin Chili

1 onion, chopped
2 bell peppers, chopped
1 cup chopped carrots
5 garlic cloves, minced
1 TBSP chili powder
1 1/2 tsp cumin
2 tsp oregano
1 tsp ground cinnamon
1/2 tsp crushed red pepper
1 can pumpkin purée
1 can/pint diced tomatoes, undrained
3 cups broth
1 can/pint black beans, drained and rinsed
1 can/pint cannelini beans, drained and rinsed
1 1/2 tsp sea salt
3/4 tsp pepper

Saute onion, peppers, and carrots in oil, until tender. Add garlic and spices and cook a couple minutes longer. Add pumpkin, tomatoes, broth, beans and simmer for 30 minutes, stirring occasionally.  Season with salt and pepper before serving.

Pumpkin Cream Cheese Stuffed French Toast

EGG MIXTURE
4 eggs
1/4 cup milk
2 TBSP sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract

FILLING
8 ounces cream cheese
4 TBSP sugar
4 TBSP pumpkin puree
2 tsp pumpkin pie spices

8 slices cinnamon raisin bread

Combine egg mixture ingredients in one bowl and mix well. Combine filling ingredients in another bowl and mix well. Spread 1/4 of filling between two slices of bread and dip each side of this sandwich in egg mixture. Fry until golden brown on both sides and serve with maple syrup. Makes 4 servings.

Pumpkin Spice Latte

1/2 cup milk
1 tablespoon pumpkin purée
1/4 teaspoon pumpkin pie spice
2 teaspoon vanilla extract
1-2 shots espresso

Combine milk, pumpkin, and spices. Heat in sauce pan for 4 to 5 minutes without boiling and then use a steam or handheld frother. Prepare espresso and pour over milk mixture.