Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
br>Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut
Pre-heat oven to 450 degrees.
Chop onion in food processor.
Add rolls & cornbread muffins, chop.
Boil water, add chicken bullion. Add sage, onion granules, ground
black pepper, oregano, basil, & butter. Stir ingredients well.
Add bullion mixture to onion, rolls, & muffins.
Add egg to mixture.
Mix in food processor.
Put mixture into muffin pan & cook for 35-40 minutes.
In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
Add the cornbread.
Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
For drier stuffing, omit the broth.
t the bottom of my recipe that this has bad reviews
If using fresh pumpkin the original recipe states: Bring a large pot
ooking spray.
Combine sugars, pumpkin, oil, vanilla extract, water, and
large mixing bowl combine pumpkin, water, sugar, splenda (if using
he eggs, then add the pumpkin, buttermilk, butter, and vanilla extract
oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there
well mixed.
Combine pumpkin, eggs, granulated sugar, brown sugar
Mix all ingredients together.
Spray 2 (12-cup) muffin tins with Pam cooking spray. Fill cups about 2/3 full.
Bake at 350\u00b0 for 40 to 50 minutes.
You may easily cut this recipe in half and make 12 muffins.
up (50 mL) of the pumpkin seeds.
In separate bowl
ginger & salt.
Stir in pumpkin, oil, eggs, cranberries & pecans, just
Blend the oats in a blender or food processor, until they are tiny crumbs.
In a big bowl, mix first 9 ingredients.
In a measuring container mix the last 3 ingredients.
Stir the wet mix into the dry mix until moistened.
Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
This recipe makes 6 big muffins.
ow gradually spoon in the pumpkin and milk, and mix slowly
arge bowl combine eggs, sugar, pumpkin and vegetable oil.
Beat
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
hisk well. Whisk in the pumpkin and vanilla. Stir in the
utter or margarine.
Put cornbread mix into a bowl and