aute 4-5 minutes. Add pumpkin puree and chicken broth and bring
large bowl, mix together pumpkin puree, eggs, oil, water and sugar
Making Pumpkin Puree.
Cut your pumpkin in half and scoop
ith fine granulated sugar. Place pumpkin halves cut-side down in
3x9x2 inch baking pan (this recipe was tested with the Perfect
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
ash the outside of the pumpkin.
Remove the stem and
nch loaf pan.
This recipe is easily mixed by stand
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in a
his filling. Remove the pure pumpkin puree from the can and place
ombined.
Mix together the pumpkin, sugar, cinnamon and cloves in
ntil fluffy. Add 1 cup pumpkin puree, 1/3 cup milk and
nd mix it with the pumpkin puree in the electric mixer till
t a time, then add pumpkin puree and vanilla. Stir in flour
hop the remaining 2 beets. Puree in a blender with 1
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
seperate bowl whisk flour, pumpkin pie spice, baking powder and
ugar, then beat in egg, pumpkin puree, maple syrup or extract (if
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
r lightly grease muffin tins (recipe makes 24 full-sized or