Spoon 1
cup pumpkin batter into center of each prepared pan.
Not exact matches
Line a 12 -
cup muffin tin with paper muffin
cups, add the muffin
batter and some cream cheese, top with the candied
pumpkins seeds, and then bake.
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.
Let's start baking... Cookie Butter Glazed
Pumpkin Cake Yields: about 4 1/2
cups of
batter — 34 + standard cupcake size Ingredients: 1
cup vegetable oil 4 eggs, room temp.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the
batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
For the Cheesecake
Batter 8 oz cream cheese, softened 1 egg 1/2
cup sugar 2 Tbsp + 2 tsp flour 2/3
cup pumpkin puree 1/3 tsp pure vanilla 2/3 tsp cinnamon 1/3 tsp ground ginger 1/3 tsp ground cloves
Very Strawberry Cupcakes White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting Cookies / Bars 5 Minute
Pumpkin Swirl Brownies After Eight Double Chocolate Brownies Almond Joy Cookies Apricot Walnut Bars Big Fat Chocolate Chunk Cookies Blondies Brown Sugar Chocolate Chip Cookies Buttered Popcorn Cookies Butterscotch Blondies Butterscotch Oatmeal Cookies Cake
Batter Blondies Cake
Batter Crispy Treats Cappuccino Brownies Chinese Almond Cookies Chocolate Chip Cookie Pretzel Bars Chocolate Peanut Butter Blossoms Chocolate Peanut Butter Krispy Treats Cinnamon Chip Snickerdoodles Cranberry Pistachio Biscotti Crunchy Toffee Brownies Easy No Bake Peanut Butter Bars Eggnog Cookies Fudgy Brownies with Cookie Butter Frosting Gingersnap Cookies Gooey S'mores Cookies Hidden Kisses Italian Knot Cookies Italian Walnut Crescent Cookies Key Lime Squares Lemon Bars Lemonade Sugar Cookies Lemon - Blueberry Crumb Bars Mascarpone Swirled Brownies Melomakarona Mini Pecan Pies Mint Chocolate Chip Cookies Mint Oreo Cookies Mocha Chocolate Morsel Cookies Monster Cookies Nutella Cheesecake Brownies Oatmeal Chocolate Chip Cookies Ovaltine Brownies Patriotic Vanilla Bean Rice Krispie Treats Peanut Butter
Cup Cookies Peanut Butter M&M Cookies Peeps Candy Bars Pignoli Cookies Play Date Brownies
Pumpkin Butterscotch Cookies
Pumpkin Roll Bars
Pumpkin Whoopie Pies Rainbow Cookies Raspberry Streusel Bars Red Velvet White Chocolate Chip Cookies Regina Cookies Ricotta Cookies Samoas Bars S'mores Bars S'mores Brownies Sparkling Butter Toffee Cookies Sparkly Cinnamon Coins Super Bowl Cookies (aka Black & White Cookies in Disguise) Surprise Bars Thumbprint Cookies Toffee Chocolate Chip Oatmeal Cookies Walnut Cappuccino Biscotti White Chocolate Chip Cranberry Oatmeal Cookies White Chocolate
Pumpkin Blondies White Chocolate
Pumpkin Spice Cookies
-- Divide white cream cheese
batter evenly among prepared
cups; top evenly with
pumpkin batter.
3 Eggs 3/4
cup pumpkin purée 4 T flax seed meal 1/2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ginger 1 T Demerara sugar or coconut sugar or other natural sugar 2 - 3 tsp maple syrup (taste the
batter til it's just sweet enough to balance the
pumpkins and spice) 2 T almond milk sprinkle sea salt
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the
batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Divide
batter equally among prepared muffin
cups and sprinkle with
pumpkin seeds.
I only add 1/4
cup of the chocolate chunks to the
pumpkin loaf
batter.
Stir remaining 1/4
cup Swerve,
pumpkin and spices into remaining
batter.
In a separate bowl, put one and a half
cups of the
pumpkin batter with the baking cocoa.