Stir to combine Kellogg's Bran Bud cereal, milk, seedless raisins, pumpkin, sugar. Let stand 2 minutes to soften. Add to bran mixture and beat well egg and shortening. Sift together flour, baking powder, salt, cinnamon, nutmeg. Add to bran mixture. Stir only until combined. Fill greased 2 and 1/2 inch muffin pan cups 3/4 full. Sprinkle lightly with sugar. Bake in moderately hot oven (400 degrees) about 30 minutes or until muffins are golden brown. Serve hot. Makes 12 pumpkin muffins.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
large bowl, mix together pumpkin puree, eggs, oil, water
realize making your own pumpkin glop -- err, \"puree\" was
Cream margarine and sugar.
Add applesauce, pumpkin and spices.
Mix well and add flour and baking soda.
Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350\u00b0F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!
ooking spray.
Combine sugars, pumpkin, oil, vanilla extract, water, and
ogether the eggs, molasses, and pumpkin puree. Set aside.
Whisk
Cream sugar and oil.
Add pumpkin and eggs and mix well.
Stir together all the dry ingredients.
Add alternately with water to pumpkin mixture.
Pour into greased and floured small muffin tins. Bake for 20 minutes at 350\u00b0.
Makes approximately 60 small muffins.
This recipe also makes two 9 x 5-inch loaves.
Bake these at 350\u00b0 for 1 1/2 hours.
xcept chocolate chips.
Stir pumpkin mixture into flour mixture until
lour, baking powder, baking soda, pumpkin pie spice, and salt together
stir together sweet potato or pumpkin, soy milk, egg whites, oil
If you can't afford Mrs. Powell's, try this recipe!
2 cups sugar, oil and pumpkin; mix well. Combine flour, pie
pre-heat oven at 400 degrees.
combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
slowly add dry ingredients in with wet ingredience, and mix till smooth.
grease 12 unit muffin pan.
scoop batter into pan, filling each unit only 2 / 3 full.
bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
cool and enjoy!
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
nd then stir in pumpkin.
Add pumpkin mixture all at once
Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Mix all dry ingredients.
Stir in pumpkin, eggs, oil and nuts. Mix until combined.
Spoon into greased muffin tins or use paper liners.
Bake at 400\u00b0 for 20 minutes.
Preheat oven to 400\u00b0F.
Sift dry ingredients together.
Beat egg slightly.
Combine egg, milk, pumpkin, and oil.
Add wet ingredients to dry mixture all at once and stir until they are combined.
Batter should be lumpy.
Fold in raisins.
Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them.
Bake 20 to 25 minutes at 400\u00b0 degrees.