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.
2 oiled or foil-lined muffin tins.
Bake for 20
an or a 12-cup muffin tin.
Mix gluten-free
00b0F. Grease a 12-cup muffin pan.
Sift the flour
). Grease 3 muffin pans or line with muffin wrappers.
Mix
o 400\u00b0.
Line muffin cups with paper liners or
). Grease or place paper muffin cups in a 12 cup
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, beat eggs; add oil and mix.
Blend in sugar and pumpkin.
In a separate bowl sift together dry ingredients.
Add to pumpkin mixture.
Fold in cranberries and nuts.
Pour into 2 greased 9x5x3\" loaf pans or 3 regular muffin pans (that make 12 each). Bake at 350 degrees for 75 minutes for loaves, or 20-30 minutes for muffin pans, or until toothpick inserted in center comes out clean.
Cool 5 minutes, then remove from pans to continue cooling.
Preheat oven to 350. Line muffin pan with 12 paper liners.
In medium bowl, combine dry ingredients.
In large bowl, combine milk, butter, honey, eggs and orange zest. Fold into flour. Stir in cranberries.
Divide batter among 12 muffin cups. Bake 25-30 minutes.
Preheat oven to 350\u00b0. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, soda and salt in large bowl; set aside. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake for 60 to 65 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
wo loaf pans. The original recipe didn't specify size; I
Combine eggs, sugar, oil and pumpkin, mix well.
Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
Stir just until dry ingredients are moist. Stir in cranberries.
Spoon into greased muffin pans.
Bake at 350 degrees for about 30 minutes. I start checking for doneness around 20 minutes.
Preheat oven to 350F and grease or paper line 12 muffin tins.
Combine dry ingredients in a medium mixing bowl.
Combine remaining ingredients in a separate mixing bowl.
Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
Fill each muffin cup 2/3rds of the way full with batter.
Bake for 30 minutes or until golden brown.
Cool slightly before removing from tins to cool on a wire rack.
To Make Cranberry Puree: Combine 1 cup of
large bowl, combine sugar, pumpkin, egg product and oil.
Sift together first 6 ingredients and set aside.
Beat oil with eggs and pumpkin until well blended.
Add pumpkin mix all at once to dry ingredients.
Stir until just moistened.
Fold in cranberries.
Spoon batter into 18 paper lined muffin cups.
Bake at 400\u00b0 for 25 to 30 minutes.
Makes 1 1/2 dozen.
t the seeds. Cut the pumpkin into large chunks. Bring a
In large bowl, sift together flour, sugar, baking soda, spice, salt and baking powder.
In second bowl, cream margarine, eggs and pumpkin.
Stir in cranberry sauce and pecans.
Add pumpkin mixture to flour mixture and mix until well moistened.
Pour into 2 greased loaf pans.
Bake at 350\u00b0 for 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes, then remove to cooling rack.
Completely cool, then drizzle with glaze.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
peed beat pumpkin, cinnamon an ginger into remaining batter. Spread cranberry sauce