arefully peel and seed the pumpkin.
Cut into chunky 2
utter.
Add banana and pumpkin puree to the food processor
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.
If your maple syrup or pumpkin puree are colder than room
ron.
Combine the bananas, pumpkin puree, eggs, almond butter, and
tir almond flour, coconut flour, pumpkin pie spice, baking soda, baking
preheat oven 325 degrees.
Mix wet ingredients: pumpkin puree, coconut oil, honey, vanilla & spices.
Add dry: nuts & dates.
Spread evenly onto parchment covered baking sheet.
Bake for 30 - 40 minutes - mix half way through.
Let cool --> will get crunchy when cool.
Snack directly or serve with almond milk as a cereal.
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
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
Whisk coconut milk, pumpkin puree, maple syrup, flax milk, and pumpkin pie spice together in a bowl; pour into a mason jar or container with a lid. Cover and gently shake before using. Store in refrigerator.
In a food processor combine almond flour, salt, baking soda and spices.
Add pumpkin, honey, stevia and eggs and pulse for 2 minutes.
Scoop batter into a mini loaf pan.
Bake at 350\u00b0 for 35-45 minutes.
Cool for 1 hour.
Serve.
Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
Whisk cassava flour, baking powder, pumpkin pie spice, and salt together
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to