arefully peel and seed the pumpkin.
Cut into chunky 2
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine eggs, pumpkin and oil; add to dry ingredients, stirring just until moistened.
Spoon into greased and floured miniature Bundt pans or paper-lined muffin pans, filling three-fourths full.
Bake at 350\u00b0 for 20 to 25 minutes or until done.
Remove from pans immediately and allow to cool completely on wire racks.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
wheat bran or wheat germ, pumpkin pie spice, baking powder, baking
xcept chocolate chips.
Stir pumpkin mixture into flour mixture until
equal amount of commercial pumpkin spice, or your own
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
ilbur who does the CopyCat recipes. I've made these -- they
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure
muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar
br>Mix spice cake with pumpkin in a bowl with an
Mix in bowl, the brown sugar, flour, salt and pie spice. Add the pumpkin, milk and slightly beaten eggs. Stir until smooth. Pour into a 9 inch unbaked pie crust. Bake at 350\u00b0 for 50 minutes. This was one of Janice Odom's recipes.
arge bowl.
Whisk in pumpkin and molasses, then add cream
br>Beat in water and pumpkin on low speed.
Add