Pumpkin Long Johns with Cream Cheese Frosting

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I have the Wilton Long John Pan and have been trying to think of a good recipe to make to use it. I tend to use the doughnut pan more often when baking a breakfast.

Yields 5 to 6 large long johns

Preheat oven to 350 degrees and spray with canola oil cooking spray your Long John Pan.

Ingredients:
2 Cups of Whole Wheat Pastry Flour
2/3 Cup Sugar
1 tsp pumpkin spice
1/2 tsp good quality Vietnamese cinnamon
1/4 tsp kosher salt
2 1/2 tsp of baking soda
1 cup pumpkin puréed
1 tsp if Mexican Vanilla Extract
1/2 Cup low fat buttermilk
4 TB Canola Oil
1/2 cup Egg Substitute or 4 Egg Whites

Cream Cheese Glaze:
3 oz Reduced Fat (neufchatel) softened
2 tsp butter
1/2 teaspoon Mexican vanilla
1/3 cup powdered sugar
2 TB Skim milk

Toppings:
Walnuts toasted 1/3 cup Chopped (optional)

Directions:
Place all dry ingredients in bowl and whisk together.

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In a separate bowl place the wet ingredients.

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Whisk together until incorporated.

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Add dry ingredients into wet and whisk together well until there are no signs of flour visible.

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Now place batter scant amount in 2/3 cup and add to the long john cooking sprayed pan.

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Bake for 20 to 22 minutes or until tooth picked inserted into center comes out clean.

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Place on wire rack to cool in pan for 5 minutes. Invert & remove from pan and allow to cool on wire rack.

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Once cooled completely ice with cream cheese frosting.

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For an added touch sprinkle with Walnuts.

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