If using fresh pumpkin the original recipe states: Bring a large pot
200 degrees C). Line 2 muffin tins with paper liners.
Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full
Spray muffin pan (12 muffin size) with cooking spray.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
Stir to blend.
In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened.
Fold in pecan or raisins.
DO NOT OVERMIX.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
Sprinkle with cinnamon-sugar if desired.
Bake 375.
Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM!
tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
There are approx 25 carbs in this.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
ith sugar, applesauce, oil, and pumpkin.
In a medium bowl
mooth. Blend in vanilla and pumpkin. Once well mixed, add the
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
utside of the pumpkin clean.
Cut the pumpkin in half and
minutes).
Add the pumpkin, stock (you only want enough
eights of both varieties of pumpkin - allow about 3 lbs per
To make mix: Combine all ingredients except pumpkin in a large bowl.
Pour into a 1 quart, resealable plastic bag: seal. Wrap bag and can of pumpkin in fabric; tie with ribbon or twine.
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture.
Drizzle with margarine to cover dry cake mix.
Top with chopped pecans.
Bake 1 hour at 350\u00b0; cool.
Top with Cool Whip to serve.
Preheat oven to 350 degrees.
Cream shortening and sugar thoroughly.
Add eggs, pumpkin and water.
Mix well.
Sift together dry ingredients and add to pumpkin mixture.
Stir in nuts.
Pour into two greased loaf pans.
Bake one hour.
Mix first 3 ingredients in a medium bowl.
Add the rest of the ingredients and mix until mostly smooth.
Heat a skillet over medium heat and add a tablespoon of oil to the pan.
Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
YUM.