Not exact matches
While the apple cooks, place the almond flakes, ground almonds,
pumpkin seeds, chia seeds, coconut
sugar, melted coconut oil, maple syrup and
cinnamon into a bowl and give it a good mix with your hands.
It's wonderfully warming and comforting, with sweet hints of
cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the
pumpkin puree and coconut
sugar to create happiness in a bowl!
These
Pumpkin Cake Mix
Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown
sugar maple glaze!
SOURCE Adapted from the
pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground
cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
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
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated
sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons
pumpkin pie spice 1 1/2 teaspoons ground
cinnamon 1 teaspoon salt
COOKIES: 3 tbsp
pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane
sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground
cinnamon
It is packed with real
pumpkin puree, those classic
pumpkin pie spices (if you don't have a pre-blend, which I got from Trader Joe's, then mix together two - parts
cinnamon to one - part of each cloves, allspice and nutmeg), and subtly sweetened with maple
sugar.
1/2 cup
sugar 1 (1/2 cup) stick butter room temperature 1 egg 2 1/2 cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp
cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned
pumpkin 1 cup mint 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
In a medium bowl using a mixer, combine
pumpkin, egg, flour,
sugar, baking powder,
cinnamon,
pumpkin spice and salt.
In a small bowl, combine
sugar,
cinnamon, and
pumpkin pie spice.
1 cup
pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup
sugar 1 tsp baking powder 1 tsp
cinnamon 1 tsp
pumpkin spice 1 tsp salt 4 cups canola oil for frying confectionery
sugar for topping
1 cup canned
pumpkin 1 cup white
sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground
cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
If you love the taste of
pumpkin pie, cake, and
cinnamon sugar gloriousness, then these delicious and easy
pumpkin pie streusel bars are for you.
2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane
sugar 1 3/4 teaspoons
pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon
cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups
pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini
cinnamon chips
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
In a medium bowl, whisk together the flour, wheat germ,
sugar, baking soda,
pumpkin spice,
cinnamon, nutmeg, and salt.
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
Well that is after the
sugar pumpkins finish steaming in the crock pot so I can have some of your famous
Pumpkin Cinnamon Rolls.
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.
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 blender or mixing bowl with a hand mixer, blend the powdered cashews,
pumpkin,
sugar (to taste), oil, maple, pie spice, vanilla,
cinnamon, and salt until smooth.
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
Homemade
pumpkin waffles are filled with brown
sugar -
cinnamon cream cheese for a treat just right for breakfast, snack, or dessert!
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)
Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon
cinnamon 1/2 teaspoon nutmeg 1 2/3 cups
sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned
pumpkin or cooked pureed
pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins
In a 2 quart saucepan, combine remaining soymilk, soy creamer,
sugar, maple syrup,
pumpkin,
cinnamon sticks, and dry spices.
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
Combine in a large mixing bowl the flour,
sugar, vanilla protein powder, salt,
cinnamon,
pumpkin pie spice, and baking soda.
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
It's totally up to you - I sometimes add
cinnamon but I love the raw taste of the
pumpkin with the sweetness of the coconut flour and coconut
sugar
In a medium bowl, combine the milk, eggs, butter, brown
sugar,
cinnamon, nutmeg,
pumpkin puree (if using) and vanilla.
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 Trader
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 Trader
pumpkin 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
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
I really love these
cinnamon sugar roasted
pumpkin seeds, and sprinkling a few on the top of this protein shake is the perfect crunchy garnish.
ingredients: for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3 cups) granulated
sugar 2 tablespoons molasses 244 grams (1 cup)
pumpkin purée 1 1/2 teaspoons
cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 3/4 teaspoon kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2 teaspoons baking powder
In a very large bowl mix together the whole eggs, egg yolks, half - and - half, syrup,
sugar,
cinnamon,
pumpkin pie spice, vanilla and sweet potato puree.
3/4 cup
sugar 1/2 teaspoon salt 1 1/2 teaspoon
cinnamon (or
pumpkin pie spice, if you prefer) 2 large eggs 15 ounces canned
pumpkin (not
pumpkin pie filling) 12 ounces evaporated milk
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
For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c
sugar 3 Tbsp flour 2/3 cup
pumpkin puree 1/2 tsp vanilla 1 tsp
cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought)
In a large bowl, beat oil, eggs,
sugar,
pumpkin, vanilla,
cinnamon,
pumpkin pie spice and baking powder, until smooth.
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups
sugar 1 tsp
pumpkin pie spice 1/2 tsp ground
cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
In a large saucepan, combine the remaining milk, cream,
sugar, corn syrup,
cinnamon and
pumpkin pie spice over medium heat.
For the filling: 3/4 cup heavy cream 1/4 cup whole milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground
cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3 cup
pumpkin purée 1/4 cup brown
sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)
In a small bowl, mix together the cream cheese,
pumpkin,
sugar, vanilla,
cinnamon, nutmeg, and cloves.
-LSB-...] And then there was Friday evening... this one was your typical Thanksgiving feast; with turkey and ham, mashed potatoes and gravy, stuffing, corn, carrots, two types of green bean casserole,
pumpkin bread, a veggie tray, cranberry salad,
pumpkin pie, apple pie, wild berry pie, the excess pie crust baked off with some
cinnamon and
sugar (a very rare indulgence), and I made an amazingly rich and delicious pecan pie without the crust (only because I was in a rush) from Predominantly Paleo.
I used 1 1/2 tsp
pumpkin pie spice IN the poppers and also used
cinnamon sugar to coat them in a ziplock.