This came from a recipe website. It is absolutely delicious. I made it for Thanksgiving, and everybody requested it again for Christmas (and birthdays, graduations…)

Ingredients
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

1.5cups sliced strawberries
1/3cup + 1Tbs sugar
1.25cups all purpose flour
1/2cup whole wheat flour
2tsps. baking powder
1/2tsp baking soda
1/2tsp salt
1/2tsp ground cinnamon
1cup lowfat buttermilk
1/2cup Extra virgin olive oil
1 large egg
1tsp vanilla extract

Preheat oven to 400F.
Line 12 muffin pans.
Toss berries with 1/3cup sugar, mash, set aside.
Whisk together flours, baking powder, soda, salt, cinnamon.
Combine buttermilk, oil, egg, vanilla and whisk to combine.
Make a well in the flour. Pour in the buttermilk mixture and berry mixture (with juice). Fold until combined.
Divide among muffin cups and sprinkle tops with remaining sugar.
Cook about 17 minutes, until a toothpick inserted in the middle is clean. Cool completely. Devour

This recipe is from the Vegetarian Times magazine

3 cups flour
1.5 tsp salt
1Tbs sugar or honey
1 packet (2Tbs) instant yeast
1 1/4 cup of water at room temp.
2Tbs vegetable oil, olive oil or melted butter

Mix flour, salt, sugar and yeast. Add oil, water and mix. The ingredients will clump, forming a ball. Flour a surface and knead for ten minutes until the dough becomes soft and elastic. Create a ball and place it in a greased bowl; let rest 90 minutes. When doubled in size, punch the dough down and divide it into 8 pieces. Roll each piece into a ball and cover them with a towel to rise for 20 minutes.
Preheate the oven to 400F, placing an overturned baking pan on the rack to heat.
Roll the dough to 1/4-1/8 in thick. When the oven is fully heated, place as many pitas as will fit on the baking pan and cook for 3 minutes. For a crunchier pita, bake 3-5 minutes longer.

The high temperature and thinly rolled dough shock the yeast, causing the pitas to form balloons in the oven while they cook. This is how the pocket is formed!

1.5cup all purpose flour (or 3/4cup all purpose and 3/4cup whole wheat pastry flours)
1t. baking soda
1t. baking powder
1/2t. salt
1/2t. nutmeg
1/2.t. ginger
3/4t. cinnamon
3 mashed bananas
1/2c. white sugar
1 egg
1/3cup melted butter (or 1/3cup canola oil)
1tsp vanilla

Optional crumb topping:
1/3cup brown sugar
2T flour
1/8t cinnamon
1T butter

Preheat oven to 375F and lightly grease a 12 cup muffin tin.

In a large bowl, mix flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon.
In a seperate bowl, beat banana, melted butter, egg, vanilla and sugar. Stir into the bowl with the flour.
For the crumb topping, in a small bowl mix brown sugar, 2T flour, cinnamon and cut in 1T. butter. Sprinkle over muffins.

Bake approx. 20 min.

These are wonderfully flavored, light and fluffy, slightly sweet, with a warm hint of molasses!

1 3/4c. flour
1c. sugar
1Tbs. baking powder
1/4t. salt
1t. cinnamon
1/2t. nutmeg
1/2t. ginger
1/4t. allspice
1/8t. ground cloves
1c. pumpkin puree
1/2c. milk or soy milk
1/2. vegetable oil
2Tbs molasses

Preheat oven to 400F.
Sift together dry (flour through cloves).
Whisk together wet (Pumpkin through molasses) and combine with dry.
1/4c. finely chopped walnuts can be added at this point if desired.
Grease a muffin tin (makes approximately 12) and fill each cup 2/3 full.
Bake 15-20 minutes or until a toothpick comes out clean.

Yet another way to use the plethora of zucchinis that can flood your kitchen!

1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tsp salt
2 tsp baking powder
3 Tbs honey
1 egg
1 cup milk
3 Tbs vegetable oil
1/2 cup grated zucchini

Combine the first five ingredients in a bowl and mix well. Whisk together remaining ingredients; stir into dry ingredients. In oiled muffin tin, fill each cup 2/3 full. Bake at 300F for 15-25 minutes. Let cool before serving.

This is a recipe from Bobby Flay on Food Network.

2 cups all-purpose four
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs sugar
5 Tbs. unsalted butter
1 cup cream or half and half
1 cup blueberries

Preheat the oven to 400F.
Sift together the dry ingredients: flour, baking powder, salt and sugar. Cut in butter using a fork until the butter is evenly dispersed throughout and the mixture looks crumbly. Make a well in the center and pour in the cream. I found the dough to be a bit moist; adding in an extra sprinkle or two of flour helped the dough to be more manageable. Fold everything together. Add berries and carefully fold in, as the dark color will stain the dough.

Create a small ball and roll out onto a floured surface, pressing lightly into a circle about 1.25in. thick. Cut into 8 triangular pieces, as you would a pizza. Place on an ungreased cookie sheet, brush the tops with cream.
Bake for 15-20 minutes until the tops are golden.

These have a nice, mellow flavor and are not overly sweet. They are perfect for a nice jam or honey! Bobby Flay topped them with a lemon glaze; you can see his recipe here

1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F; you can substitute soy or rice milk)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. It is important to make sure the hole is large enough as the bagels will expand while baking and the hole will fill in. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In the meantime, bring a large sauce pan of water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Preheat oven to 375F

1.5cup wheat germ
1cup buttermilk
1/3cup vegetable oil
1 egg
2/3cup brown sugar

Mix bran and butter milk and let stand 10 minutes.
Beat together oil, egg, sugar, vanilla and add to the bran mixture.

1cup all-purpose flour
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2cup raisins

Sift together flour, soda, baking powder and salt. Stir into the bran mixture until just blended. Fold in raisins.
Bake 15-20 minutes in a greased muffin tin.

2Tbs. dry yeast
2cups lukewarm water
1/4cup honey
3/4cup olive oil
2 fresh eggs
6cups whole wheat flour (or any combination whole wheat and whole wheat bread flour)
2ts. salt

Mix water and honey, add yeast and let dissolve about 5 minutes or until foamy. Mix the flour and salt in a bowl; in a seperate bowl mix oil and eggs thoroughly. Add egg and oil mixture to flour, add yeast and water mixture to flour. Mix until it forms a dough and then knead for 10 minutes. Place in a large oiled bowl and let rise until doubled in size (at least 1 hour).
Place in loaf pans, shape into loaves or shape into rolls. For rolls, pull off a bit of dough slightly smaller than your hand and roll. Let loaves or rolls rise for 30-45 minutes while the oven preheats to 375F. Bake 20 minutes, or until firm and browned.