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.

In a separate bowl place the wet ingredients.

Whisk together until incorporated.

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

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

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

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

Once cooled completely ice with cream cheese frosting.

For an added touch sprinkle with Walnuts.