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
and grease 12 standard size muffin cups with cooking spray.
hrenheit . Grease or spray your muffin pan if you are not
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
. Coat nonstick 12 cup muffin pan with nonstick cooking spray
00b0F. Grease a 12-cup muffin pan.
Sift the flour
190 degrees C). Line 12 muffin cups with paper liners.
Mix dry ingredients in a medium bowl.
Mix wet ingredients in a large mixing bowl.
Blend / Mix dry ingredients into wet ingredients.
Let stand at least 10 minutes or cover and refrigerate overnight.
Divide into 18 Foil Lined muffin tins.
Bake at 350 for about 25 minutes or until firm.
Preheat oven to 350\u00b0. Use dry milk only (do not reconstitute with water). Mix all ingredients together well. Coat muffin tins with cooking spray; fill each muffin cup about half full. Bake in 350\u00b0 oven for 15 minutes. Makes 24 muffins (regular size) or many more using smaller muffin-size tins. Makes 24 large or 35 or more smaller. Can freeze. Can do ahead.
.
Grease or line muffin tins with paper liners.
Preheat oven to 350. Coat 12 muffin cups with cooking spray.
Mix dry ingredients in a large bowl.
In a second bowl, combine wet ingredients.
Toss pomegranate seeds in the flour mix to coat.
Add wet ingredients to flour mix. Stir until just combined.
Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.
Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
Bake at 375 degrees F for 16 to 18 minutes.
t the seeds. Cut the pumpkin into large chunks. Bring a
Preheat oven to 350 and line a muffin pan with cupcake papers.
Mix all ingredients and spoon into papers 3/4 full.
Bake 12-18 min or until a toothpick comes out clean.
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.
Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.
br>Add the can of pumpkin, blending in well.
Blend
Preheat oven to 350\u00b0F.
Mix together the spice cake mix, pumpkin and water until smooth.
Add cinnamon chips.
Line muffin tin with paper cups.
Fill cups 2/3 to 3/4 full.
Bake for 15 minutes or until tester comes out clean.
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool