Preheat oven to 400 degrees.
Line a 12-cup muffin tin with muffin liners.
In a large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and applesauce until smooth.
In a small mixing bowl, stir together flour, baking soda, baking powder, cinnamon and nutmeg.
Pour dry mixture into pumpkin mixture and whisk until a smooth dough forms.
Fill lined muffin cups 3/4 full with batter.
Place in the oven for 15-20 minutes or until lightly browned.
Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM!
tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
There are approx 25 carbs in this.
Slice one medium to large sugar pumpkin carefully in half using a
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
egrees.
Combine the flour, sugar, baking powder, and baking soda
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.
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Heat non-stick pan over moderate.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with syrup or anything you like.
ntil fluffy.
Blend in sugar, pumpkin, oil, and applesauce until smooth
Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
Optional: Top with a dollop of Sugar Free Cool Whip.
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and
Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.
If using fresh pumpkin the original recipe states: Bring a large pot
00b0F. Grease a 12-cup muffin pan.
Sift the flour
t the seeds. Cut the pumpkin into large chunks. Bring
spray your muffin pan if you
egree F.
To caramelize sugar, melt the 1-1/3
he confectioners' sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger
mall saucepan on low heat. Stir in the brown sugar and honey
electric mixer egg yolks, sugar and cornstarch until the mix