Not exact matches
This single
cup goes overboard by using not one, not two, but three
flavored syrups — mocha,
pumpkin spice and caramel.
Like others, I didn't get a strong
pumpkin flavor (used 1.5
cups of fresh puree), but also like others, I didn't care one bit.
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 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
At just 3 PointsPlus per 1/2
cup, I can enjoy the
flavor of
pumpkin pie without the calories.
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
1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch
flavoring 5 squares 85 % dark chocolate
The banana
flavor mixes really well with
pumpkin flavor, so these muffins are definitely not bland, and with only 1/2
cup of chocolate chips added, the chocolate does not dominate other
flavors here — all of the
flavors (
pumpkin, banana, chocolate) are really balanced.
It's full of
flavor, packed with nutrition and breaks up the monotony of romaine and carrot sticks First of all, you'll need a nice «RIPE» Mango, a juicy lime or 2, and about a 1/2
cup of
Pumpkin Seeds (Pepitas) Pepitas (pronounced puh - pee - tuhs) are chock full of nutrients.
I used only 1/2
cup of sugar in this recipe because of the intensely sweet
flavor kuri squash develops when it's roasted, but I've added 3/4 -1
cup of sugar when using
pumpkin.
Let's start baking...
Pumpkin Spice Crispy Waffle Treats Ingredients: 1 box of pumpkin spice flavored frozen waffles 1.5 tbsp of salted butter 2 cups of mini marshmallows 1/3 cup cinnamon baking morsels (in the baking isle of grocer) Directi
Pumpkin Spice Crispy Waffle Treats Ingredients: 1 box of
pumpkin spice flavored frozen waffles 1.5 tbsp of salted butter 2 cups of mini marshmallows 1/3 cup cinnamon baking morsels (in the baking isle of grocer) Directi
pumpkin spice
flavored frozen waffles 1.5 tbsp of salted butter 2
cups of mini marshmallows 1/3
cup cinnamon baking morsels (in the baking isle of grocer) Directions: 1.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken
flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed
pumpkin
3
cups all - purpose flour 2 1/2 teaspoons
Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate,
Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1
cup coconut oil, melted (use refined for a milder
flavor) 3/4
cup light brown sugar, packed 1/2
cup granulated sugar 1/2
cup pure
pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate,
pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, chopped
It's full of
flavor because we're using a 2 whole
cups of
pumpkin puree (make sure not to use
pumpkin pie filling)-- and a healthy combo of cinnamon, nutmeg, ginger & ground cloves.
Hmm... you could try using pureed
pumpkin instead of the banana, about 1/2
cup I'd say, but then you may want to add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread
flavor!
First bag together and shake until very well blended: 2
cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4
cups vanilla powder (commercial baking product) already mixed into 1 1/4
cups sugar 3 tablespoons salt 1/4
cup barley malt powder OR 1/4
cup malted milk powder 1/2
cup cornmeal 1/2
cup oatmeal flour or ground oatmeal OPTIONAL 1
cup ground almonds, adds fiber and
flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or
pumpkin pie spice Then add, shake and mix well: 2
cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2
cups buckwheat flour 1
cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8
cups unbleached all purpose flour, 2 pounds
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich
flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp
pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled oats 1/2
cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4
cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
A sweet treat with a
cup of hot cider or coffee, these iced
pumpkin donuts are incredibly moist and soft and loaded with delicious
pumpkin and
flavor!
An added note: I made these again (with soaked walnuts, pecans, cashews and
pumpkin seeds), but this time I added about 1/4
cup of raw cacao powder for more chocolate
flavor.
Unlike traditional
pumpkin bread recipes, that call for over a
cup of sugar and oil, this recipe is light and tender, without sacrificing on any
flavor.
Ingredients -4 medium pears, large and thinly slice -1 / 3
cup dark brown organic sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth
pumpkin flavored granola
After my Easy
Pumpkin Pie Bites took Pinterest by storm, I knew I just had to re create my festive mini pies in a spring / summertime
flavor, so I made little flower crust
cups for my filling.
For the volume you are making above I would use: 1
Cup cottage or ricotta cheese 2 eggs 4 T flax seed meal Although the
flavor won't change much from your recipe my granddaughter thinks it tastes like
pumpkin cheese cake and it is the only way you can get her to eat oatmeal.
* 1
cup packed brown sugar * 1/2
cup butter or margarine * 1/4
cup whipping cream * 3/4
cup chopped pecans * 2
cups all - purpose flour * 2 teaspoons baking powder * 2 teaspoons
pumpkin pie spice * 1 teaspoon baking soda * 1 teaspoon salt * 1-2/3
cups granulated sugar * 1
cup cooking oil * 4 eggs * 2
cups canned
pumpkin * 1/4 teaspoon black walnut
flavoring (optional) * Whipped Cream Topping (see recipe below)
Adding in a whole
cup of
pumpkin puree adds a touch of sweetness that creates balanced
flavors and a wonderfully moist cornbread.
I really like its mild
flavor in baked goods, and you usually only need to use a very small amount (like the 1/3
cup used in my Gluten Free
Pumpkin Spice Cookies) because it absorbs a LOT of moisture.
4
cups gluten free oats 1
cup brown rice flakes (or 1 more
cup oats) 1
cup pumpkin seeds (or other nut / seed) 1
cup hemp seeds (or other nut / seed) 1/2
cup shredded coconut 2 Tbsp ground chia seeds or flax seeds 1 1/4
cup apple juice 2 heaping tablespoons melted coconut oil 1 tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla
flavoring 1 tsp cardamom 1 tsp cinnamon, 1/2 tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4 tsp salt 1/4 -1 / 2 tsp stevia liquid, to taste (I used SweetLeaf's English Toffee
flavor, yum!)
Inspired by the Shakeology Peanut Butter
cups, these treats blend together my two favorite fall
flavors —
pumpkin and chocolate!
3 1/2
cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 1
cup organic canned
pumpkin 2/3
cup maple syrup 2/3
cup coconut oil, gently melted 2/3
cup fresh lemon juice 2 - 3 TBS
pumpkin pie spice 1 - 2 teaspoons of vanilla extract or crushed vanilla beans Zest of 1 lemon (optional, for a more lemon
flavor)
So grab a
cup of your favorite
pumpkin flavor beverage and let's get to it!