Preheat oven to 350\u00b0. Use dry milk only (do not reconstitute with water). Mix all ingredients together well. Coat muffin tins with cooking spray; fill each muffin cup about half full. Bake in 350\u00b0 oven for 15 minutes. Makes 24 muffins (regular size) or many more using smaller muffin-size tins. Makes 24 large or 35 or more smaller. Can freeze. Can do ahead.
Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
Bake at 375 degrees F for 16 to 18 minutes.
Combine dry ingredients, except nuts and raisins.
In another bowl, mix oil, egg and egg whites, water and pumpkin.
Add to dry ingredients.
Mix thoroughly. Stir in raisins and nuts.
Preheat oven to 350\u00b0 and grease muffin tins.
Whisk together the pumpkin, oil, eggs and sugar.
In a separate bowl, mix together the rest of the ingredients.
Stir the wet ingredients into the dry ones, just until combined.
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
Combine all dry ingredients into a mixing bowl.
Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
Gently fold in pumpkin mixture until blended.
Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
Fill each paper cup very well for nice voluminous muffins.
Top with topping mixture and bake at 350F for 20-25 minutes or until done.
Place on wire rack until cool.
Enjoy!
br>Cream butter, sugar and pumpkin until smooth.
Add eggs
t a time. Stir in pumpkin.
Add flour mixture, stirring
Stir to combine Kellogg's Bran Bud cereal, milk, seedless raisins, pumpkin, sugar. Let stand 2 minutes to soften. Add to bran mixture and beat well egg and shortening. Sift together flour, baking powder, salt, cinnamon, nutmeg. Add to bran mixture. Stir only until combined. Fill greased 2 and 1/2 inch muffin pan cups 3/4 full. Sprinkle lightly with sugar. Bake in moderately hot oven (400 degrees) about 30 minutes or until muffins are golden brown. Serve hot. Makes 12 pumpkin muffins.
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
ake the fish and vegetables for about 25 mins, or until
luffy.
Add egg and pumpkin, stir until well blended.
For the Pumpkin Cremeux.
In a medium saucepan, bring the pumpkin puree to
FOR THE CRUST ~ Whisk together the
For The Crust:
In a
large bowl, mix together pumpkin puree, eggs, oil,
gain later on in the recipe. Set this bowl aside.
reezer while preparing rest of recipe.
Mix cereal and milk
Mix dry ingredients in a medium bowl.
Mix wet ingredients in a large mixing bowl.
Blend / Mix dry ingredients into wet ingredients.
Let stand at least 10 minutes or cover and refrigerate overnight.
Divide into 18 Foil Lined muffin tins.
Bake at 350 for about 25 minutes or until firm.
innamon in a small bowl for topping and set aside.
inutes.
Mix raisins, canned pumpkin, honey, apples, and butter gently