This is a Martha recipe. Its very delicious – subtle, but with an obvious spice.

1 1/4 cup all-purpose flour
2Tbs sugar
2Tsp baking powder
1/2tsp cinnamon, ground ginger and salt
1/8tsp nutmeg
pinch of ground cloves
1cup milk*
6Tbs canned pumpkin
2Tbs melted butter
1 egg

Sift together dry ingredients, mix wet and blend together.

*I found these to be a bit thick, and added approx. 1/8 cup more milk.

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

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.

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

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.

2lbs rolled oats
1 cup sunflower seeds
1/2 cup flax seeds
1 cup chopped almonds or any nut combo
1/2 cup raisins, or any dried fruit
a little less than 1/4cup molases
a little less than 1/4cup maple syrup
a little less than 1/4cup vegetable oil

Mix all dry ingredients in a bowl.
Mix molases, syrup an doil until well blended. Drizzle over the mix and stir until well coated. It should be somewhat dry looking.
Pour 1/2 on cooking sheet and spread evenly. Bake at 300F for 5 minutes. Remove from oven, stir, spread evenly and return to oven for 5 minutes. Granola should not get too brown, just become a bit crunchy.
Transfer to an extra bowl until cool.
Repeat until all the mixture is cooked.

Store in an air-tight container

Banana pancakes are nice because they stay moist and soft on the inside, not getting too bready. This recipe is perfect because the banana flavor is subtle and the pancakes themselves aren’t too sweet, allowing for a perfect combination with maple syrup!

Mash 2 banana in a bowl.
Mix in:
1/2 tsp vanilla
2 eggs
1 cup milk*

In another bowl, mix:
1 cup flour
1.5 Tbs. sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
dash of ground nutmeg

* A great alternative is to use vanilla flavored soymilk; if doing so, omit 1/2 tsp vanilla.

Mix wet & dry thoroughly. Spoon 1/3 cup batter onto warmed griddle for each pancake. When the top is speckled with bubbles, flip and cook until second side is light brown or the pancakes stop steaming. Serve immediately or keep warm in an oven at 200F.

This recipe is a variation of the Basic Pancakes listed under “breakfasts.”

2c. all-purpose flour
1/3c. brown sugar (light or dark)
1/2t. ground ginger
1/2t. ground cinnamon
1t. baking powder
1/4t. baking soda
1/4t. salt
1/2c. cold butter cut into pieces
1/4c. chopped pecans
1/3c. buttermilk
1/2c. pumpkin puree
1t. vanilla extract

Preheat oven to 400F; grease a baking sheet (or line with parchment paper).
Mix flour, sugar, spices, baking powder, soda and salt. Cut butter into flour. Stir in pecans.
In a separate bowl, mix buttermilk (to make buttermilk – 1/3c. milk and 1t. distilled white vinegar, apple cider vinegar or lemon juice), pumpkin puree and vanilla. Add to flour mixture and mix until dough just comes together. Add more milk if needed. Knead dough lightly over floured surface. Pat into a circle approximately 7in. around and 1-1.5in. thick. Cut the circle in half, and then cut each half 2 more times (make 6 triangle slices). Place on baking sheet, brush the tops with egg wash (mix 1 egg & 1T. milk), sprinkle tops with sugar. Bake 20 minutes. Let cool on a wire rack.

A tip: place the greased / lined baking sheet inside of another baking sheet to keep bottoms from burning.

1 tin of pumpkin will make approximately 3x the recipe (18 scones).
Whole wheat flour can be substituted for up to 1 cup of all-purpose flour; sugar can be cut into any smaller amount desired (or left out entirely); pecans are optional.

Mix together in a bowl:
1.5 cup flour
3 Tbs. sugar
1.5 tsp baking powder
1/2 tsp salt

In another bowl, mix together:
1.5 cup milk
3 Tbs canola oil or melted butter
2 eggs
1/2 tsp vanilla

Pour wet over dry and whisk together until thoroughly blended. Spoon 1/2 cup batter onto warmed griddle for each pancake. When the top is speckled with bubbles and some have opened, flip and cook until second side is light brown. Serve immediately or keep warm in an oven at 200.