Fall Pumpkin Fun

Directions:

1. Wash hands with soap and water. Spray mini-muffin tins with cooking spray or use mini-muffin liners.
2. In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
3. Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well.
4. Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
5. Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400°F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15 to 18 minutes.

Directions:

1. Wash hands with soap and water.
2. Break eggs into a medium mixing bowl and beat with a fork. Wash hands with soap and water after cracking raw eggs.
3. Add the oil, milk, pumpkin, and brown sugar to the bowl with the eggs. Mix well.
4. In a separate large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and spices.
5. Add the liquid ingredients to the flour mixture and stir just until the dry ingredients are moistened.
6. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
7. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.
8. Store leftovers in a sealed container in the refrigerator for up to four days.