Combine all cupcake ingredients in a large mixing
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.
arefully peel and seed the pumpkin.
Cut into chunky 2
o 350 degrees. Line 24 cupcake cups with paper liners.
o 425.
Using a cupcake tin, place aluminum foil strips
ine 2 regular size cupcake pans with cupcake liners.
In a
o 325 degrees and place cupcake liners in muffin pans. Spray
ombine eggs, oil, sugar and pumpkin and beat well.
Add
efrigerator to keep chilled until pumpkin pie filling is ready.
ell after each addition. Beat pumpkin into creamed butter mixture.
ooked, mashed sweet potato or pumpkin with brown sugar, and eggs
n a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut
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
et aside. Combine the buttermilk, pumpkin, and vanilla in a medium
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3