lour. Stir in nuts and pumpkin. Wash the 8 pint size
Cut the peeled pumpkin or squash sections into equal
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.
-Bake Your Cakes-.
Preheat your oven
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.
arefully peel and seed the pumpkin.
Cut into chunky 2
utside of the pumpkin clean.
Cut the pumpkin in half and
range food coloring. If bundt cakes have holes in the center
ixer, combine spice cake mix, pumpkin puree, milk, egg, egg white
ombined & slightly thickened.
Add pumpkin & beat to combine thoroughly.
mong prepared pans.
Bake cakes about 2 hours. Brush hot
bake so that my cakes always have nice, flat tops
Make the pumpkin puree: Position a rack in
nother medium bowl, combine the pumpkin puree, coconut, crushed pineapple, and
repared pans.
Bake the cakes for about 1 3/4
owl, stir together the milk, pumpkin, and vanilla extract until smooth
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
egrees.
Start with the cakes. Combine flour, baking powder, baking
n the vanilla and the pumpkin puree, mixing until all ingredients