Sentences with phrase «brown sugar pumpkin»

Coconut oil brown sugar pumpkin pie spice I used equal amount of the coconut oil and brown sugar with 1 tsp spice.

#YogurtInspiration #CollectiveBias Sweeten up your breakfast or brunch with this recipe for airy crepes stuffed with a honey and brown sugar pumpkin - yogurt puree, topped with an easy - to - make vanilla yogurt - cream and simple bourbon - sugar glazed pears.

-LSB-...] Raw walnut and pecan tartlets: 2 ways Apple streusel bread Apple slab pie — Baked by Rachel Grain free apple and pear crisp — So, Let's Hang Out Pecan pie bars — Table for Two Maple brown sugar pumpkin -LSB-...]

Not exact matches

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze!

In a separate bowl, add the brown sugar, butter, pumpkin, egg, orange zest, and juice.

4 tablespoons butter 1/2 cup light brown sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt

In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.

3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk

For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice

salt 1/2 cup butter, softened 1 cup white sugar 1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chips

Pumpkin Cut - out Cookies 1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

With plenty of vitamin A from pumpkin and a crumbly streusel made of heart - healthy oats and unrefined brown sugar, they're winners in the nutrition and taste departments.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.

In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar.

Very easy to make: just combine pumpkin, milk, melted butter, egg, and brown sugar — whisk it really well.

Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil

3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract

I did make a few substitutions tho - I substituted the brown sugar for agave, and the batter was still a little thin for me, so I added a little pumpkin bread mix.

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.

Once ready, place the dough in a lightly flour surface, roll out to form a rectangle, then start with the filling, first spread the pumpkin puree and after that sprinkle the cinnamon, brown sugar and the pecans.

In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.

The creamy, delicious pumpkin pie filling is the perfect match with the oatmeal brown sugar crust and crunchy pecans!

Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed.

These pumpkin waffles are good on their own, but sandwich them with a brown sugar and cream cheese filling, and you have something very special!

Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canPumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin puree 1 cup canola oil

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

Pumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakinPumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakinpumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish.

Homemade pumpkin waffles are filled with brown sugar - cinnamon cream cheese for a treat just right for breakfast, snack, or dessert!

Meanwhile, in a large bowl whisk together egg, brown sugar, pumpkin, milk, and vegetable oil.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

1 tablespoon ground flaxseed meal 5 — 6 tablespoons water 2 tablespoons all - natural, no - sugar - added peanut butter 1/2 cup pumpkin purée 2 cups brown rice flour

1/2 cup unsweetened pumpkin puree 2 tablespoons packed brown sugar 1/4 teaspoon pumpkin pie spice flour, for rolling out the dough one recipe for pie crust (or 1 package pre-made pie crust)

Filed Under: CateyLouBakes Tagged With: Baking, Breakfast, brown sugar, Brunch, Cake, chez cateylou, Christmas, Cinnamon, Donut, Doughnut, festive, Frosting, ginger, gingerbread, holiday, Icing, molasses, powdered sugar, pumpkin pie spice, winter

for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond milk

1/3 cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup pumpkin puree 1/2 cup whole milk

In a medium bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if using) and vanilla.

These delicious little treats are made with a short list of ingredients: pie crust (store bought or homemade - see TIPS below), pumpkin puree, brown sugar and pumpkin pie spice.

Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée.

Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and TraderPumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Traderpumpkin purée (I like Libby's and Trader Joe's)

1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla

Stir in light brown and granulated sugars, followed by oil, pumpkin purée, and buttermilk.

5 cups old fashioned oats 2 teaspoons pumpkin pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup brown sugar 3/4 cup pumpkin puree 1/4 cup maple syrup 1 teaspoon vanilla 2/3 cup pepitas 2/3 cup pecans 2/3 cup dried cranberries

1 1/4 cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3 cup light brown sugar, packed 1/3 cup granulated sugar 1/2 cup neutral - flavored oil 1 cup pumpkin purée 1/2 cup buttermilk * 1 1/2 cups old - fashioned rolled oats 1 1/4 cups semisweet chocolate chips

In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

In a separate bowl, add mascarpone cheese, brown sugar, pumpkin, and pumpkin pie spice; beat just until filling is smooth.