2 oiled or foil-lined muffin tins.
Bake for 20
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 400\u00b0F. Grease a 16-cup muffin pan with oil. For the batter, sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the center. In a bowl, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined. Spoon into the prepared pan so that cups are 2/3 full. Bake 15-20 mins, until puffed and golden brown. Cool in pan 5 mins, then lift out onto a wire rack to cool. Serve or store in an airtight container.
If using fresh pumpkin the original recipe states: Bring a large pot
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Heat a large skillet on medium heat. Add the bacon and cook and stir for 3-4 mins or until crisp. Drain on paper towels.
Combine the flour, egg, milk and curry powder in a large bowl and whisk until smooth. Stir in the pumpkin, zucchini, onion and bacon.
Heat the oil in large skillet on medium heat. Drop 1/4 cup measures of the mixture into the pan to make small, flat rounds. Cook 4 at a time for 2-3 mins each side or until brown and cooked. Drain on paper towels. Serve the fritters with salad.
Preheat the oven to 325\u00b0F. Whisk the eggs, milk and cheese. Season and add nutmeg, to taste. Mix the pumpkin, zucchini and leek in an ovenproof serving dish and pour the egg mixture over top. Bake for 45-60 mins, or until golden and set.
Preheat oven to 350\u00b0F and grease and flour two loaf pans.
Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
Stir in the zucchini until well blended.
Scoop batter into the baking loaf pans until evenly divided.
Bake 45-50 minutes or until done to your liking. I like to leave them in and let the tops get very brown.
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.
Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
Mix eggs and sugar together, then stir in the pumpkin and butter.
Stir dry ingredients together and add to egg mixture.
Mix well.
Stir in the zucchini and nuts.
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
Cool in pans ten minutes before removing to wire racks to cool completely.
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.
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
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.