Stir together the dry ingredients:
1 1/2 cups whole wheat flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbs. pumpkin spice

Stir together the wet ingredients:
1 (15oz) can pumpkin
1/2 cup vegetable oil
1/2 cup buttermilk (or 1 Tbs. vinegar in 1/2 cup milk)
1 tsp. vanilla

Stir the wet into the dry;
Stir in 1/2 cup chopped pecans
Bake at 400 degrees F; 35 minutes for cake/loaf or 20 minutes for muffins.

RECIPE INGEDIENTS
1 egg
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 brown sugar
3 T unslated butter, melted
4 t baking powder
2 t pumpkin pie spice
1 t salt
1/2 t baking soda
3 cups sifted all-purpose flour
Fry in Vegetable Oil

Makes 18 doughnuts and holes

RECIPE DIRECTIONS
Whisk egg and egg yolk together. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.Stir in baking powder, soda, pie spice and salt.
Fold in flour gradually until a dough forms. Cover and freeze for 15 minutes.

Heat 2″ oil to 375 F in a skillet, deep fryer or straight sided pan over medium.
Roll out dough to 1/2″ thick. and cut out doughnut with a 3″ and 1″ biscuit cutter. Transfer the cutouts to a floured baking sheet.

Fry doughnuts and holes in batches, about 3 minutes, turning once. Drain on paper lined baking sheet.

Finish with glaze.

GLAZE RECIPE
8 oz cream cheese, softened
1/2 cup butter, softened
1 t almond extract
3 cups powdered sugar
3 T milk

RECIPE INGEDIENTS
1 lb ground turkey breakfast sausage (comes in a tube)
1 tablespoons Whipping Cream
2 tablespoons diced tomato
3 tablespoons green onion, diced
2 tablespoons red onion, finely diced
5 large eggs
6 ounces mexican cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Preheat oven to 350 degrees F.

RECIPE DIRECTIONS
In a 12″ saute pan, brown your turkey breakfast sausage on med-high heat. Add red onion and continue browing until onions are soft and the meat is golden brown.
While the sausage is cooking, in a large bowl, crack the eggs. Whisk in the whipping cream, green onions, tomato, salt and pepper and keep it moving for about a minute. Make sure it’s free of lumps. Remove the pan your sausage has been browing in from the heat and let stand for a minute or two to cool off before adding the egg mixture.
After a few minutes pour the egg mixture evenly over the sausage and red onions. Cover with cheddar and bake for 8-10 minutes. Remove from oven and rest for three minutes before serving.