n a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice
2 oiled or foil-lined muffin tins.
Bake for 20
If using fresh pumpkin the original recipe states: Bring a large pot
r spray your muffin pan if you
00b0F. Grease a 12-cup muffin pan.
Sift the flour
175 degrees C). Grease 24 muffin-pan cups, 2 1/4
Grease 12 (3-inch) muffin pan cups (or spray with Pam).
Sift together flour, baking soda, baking powder and all spices onto wax paper.
Beat together eggs, buttermilk, melted butter, vanilla, sugar and pumpkin in a large bowl.
Stir in dry ingredients all at once just until moistened.
Fold in nuts and raisins.
Spoon into prepared muffin cups.
Bake at 375\u00b0 for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from cups and cool on wire rack.
Makes large, high muffins.
Combine flour, baking soda, baking powder, cinnamon and nutmeg.
Combine egg whites, buttermilk, vanilla, apple juice concentrate and pumpkin.
Add to the dry ingredients.
Stir until just moistened.
Fold in nuts.
Spray muffin tins with nonstick vegetable coating.
Pour in batter.
Bake at 375\u00b0 for 20 minutes. Yields 12 muffins.
One muffin equals 1/2 fruit exchange, 1 bread exchange.
Preheat oven to 350\u00b0 and grease muffin pan well.
Sift together the first 6 ingredients.
Combine pumpkin, sugar, milk and eggs in mixing bowl.
Add dry ingredients and butter, mixing well.
Blend in nuts.
Fill each greased muffin pan cup 2/3 full and bake for 45 to 55 minutes.
Do not overbake.
Very moist.
Combine eggs, sugar, oil and pumpkin in a large mixing bowl. Mix well.
Sift together the flour, salt, baking soda and spices. Add flour mixture and pecans to pumpkin mixture.
Combine just until blended.
Do not overmix.
Fill muffin liners 3/4 full. Combine an additional 1/4 cup sugar and 1/2 teaspoon cinnamon and sprinkle on top of muffins.
Bake in a preheated 350\u00b0 oven for 30 minutes.
Makes 48 muffins.
Preheat oven to 350\u00b0.
Stir together flour, baking soda, pumpkin pie spice and baking powder; set aside.
In large mixer bowl, beat sugar and shortening until fluffy.
Add egg, pumpkin and water; mix well.
Stir in flour mixture, mincemeat and nuts. Grease muffin tins.
Bake at 350\u00b0 for 20 minutes.
Mix all together and put in muffin tins. Sprinkle pumpkin seed on top. Bake at 325\u00b0 for 25 to 30 minutes.
Sift flour, baking powder, soda, salt, cinnamon and nutmeg together.
Combine pumpkin, sugar, milk and eggs.
Add dry ingredients and butter to pumpkin mix until well blended.
Stir in 1 cup chopped pecans.
Spread in well-greased 9 x 5 x 3-inch pan. Bake at 350\u00b0 for 45 to 55 minutes.
Makes 1 loaf, unless you double the recipe.
oaf pans.
Sift flour, pumpkin pie spice, cinnamon, baking powder
br>Muffins Tops::
Grease muffin-top pan (consisting of six
Sift together dry ingredients.
Add nuts and raisins.
Stir to coat.
In a separate bowl, beat together oil, milk and eggs. Add pumpkin. Combine liquid and dry ingredients until moistened.
Pour into 30 paper lined muffin cups.
Bake at 400\u00b0 for 20 minutes or until toothpick removes clean.
Preheat oven to 350.
Spray 2 9x5x3 loaf pans.
Sift dry ingredients together.
Mix sugar, oil, water, eggs and pumpkin together.
Stir in dry ingredients.
Mix in pecans and currants.
Divide batter between pans and bake until tests done.
Preheat oven to 350\u00b0.
Grease 24 muffin-pan cups or line with paper baking cups.
Sift together flour, baking soda, baking powder and spices.
Prepare Nut Cookie Crust.
Heat oven
Prepare nut cookie crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer.
Cool pie completely.