Perfect Pumpkin Recipes

October 17, 2007


Jo the MasterBaker has decided to share the recipes for 2 different treats she made over the weekend. Wahoo!

The first is a Pumpkin Swirl Cheesecake (click here for the recipe). She made a few substitutions to try to cut down on the calories (amen!): she bought the pre-made graham cracker crust, used Neufchatel Cream Cheese (1/3 less fat! and better tasting), and Splenda sugar substitute. She says, “still delicious and creamier than the Junior’s pumpkin cheesecake that someone else brought.” So ha!

The second is a Chocolate Chunk Pumpkin Bread (click here for the recipe) that I got the pleasure of tasting. It was so yummy—like warm, soft, comforting pumpkin bread with a little hidden surprise inside. Here Jo decided to make muffins instead of bread, and she says, “just make sure you cut the baking time to about 20 min. or until a toothpick comes out clean.”

Happy baking! And those of you who tasted either of these, please share in praising the MasterBaker.


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