n a mixer, mix all pumpkin filling ingredients. scraping down sides
efrigerator to keep chilled until pumpkin pie filling is ready.
equal amount of commercial pumpkin spice, or your own
Set oven to 350 degrees, (second lowest position).
Grease bottoms only of mini loaf pans.
In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
Add the dry mixture to egg mixture, with canned pumpkin; mix well.
Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
Bake for about 25-30 minutes, or until cake test done with toothpick.
arefully peel and seed the pumpkin.
Cut into chunky 2
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in
can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer
6 mini-muffin cups with vegetable cooking spray.
Bring pumpkin, ginger
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
ie crust circles into 24 mini pie dishes.
Separate one
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
to make the filling, steam pumpkin for 8-10 mins, or
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Preheat oven 350.
Line with papers or grease mini muffin pans.
Combine flour, spice, soda, powder and salt in small bowl.
Beat sugar and oil in mixer bowl until blended.
Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
Bake 15 to 20 minutes or till tests clean with toothpick.
Cool in pans 10 minutes; remove to wire rack to cool completely.
Store covered or in plastic bag.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together the dry ingredients.
Add to pumpkin mixture.
Pour into mini muffin pans.
Bake at 350\u00b0 for 15 to 20 minutes, or until done.
Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
o 350 degrees. Grease a mini cupcake/muffin pan with non
Preheat the oven to 325 degrees.
Place 12 muffin cup liners in a muffin tin.
Place a gingersnap cookie in the bottom of each liner.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
Add the eggs and beat well.
Divide batter equally among the 12 muffin cups.
Bake for 20-25 minutes or until set.
Cool in the pan on a wire rack.
Remove from the pan and chill before serving.
Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir only until all of the ingredients are moistened.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 15 minutes and cool on a wire rack.
Optional: Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.
Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 14 minutes and cool on a wire rack.
Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.