t a time. Stir in pumpkin.
Add flour mixture, stirring
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.
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.
arge bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to
owl.
Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla
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
t a time. Stir in pumpkin puree.
Add dry ingredients
ooking spray.
Combine sugars, pumpkin, oil, vanilla extract, water, and
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.
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!
nd just guessed for the recipe).
Soak the All Bran
xcept chocolate chips.
Stir pumpkin mixture into flour mixture until
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.
lour, baking powder, baking soda, pumpkin pie spice, and salt together
stir together sweet potato or pumpkin, soy milk, egg whites, oil
wo loaf pans. The original recipe didn't specify size; I
alt; whisk in sunflower and pumpkin seeds.
In separate bowl
If you can't afford Mrs. Powell's, try this recipe!