Not exact matches
Pour 1/2 of the
pumpkin batter mixture
over that.
This is super easy to make — pretty much bung your left
over sweet potato puree (or
pumpkin puree) along with everything else into the blender and whizz into a
batter.
Pour the
batter through a fine - mesh sieve
over a bowl (to remove any trace of stringy
pumpkin solids) and allow to stand at room temperature for about 30 minutes.
Spread
pumpkin pie mix
over batter; pour remaining
batter on top.
Dollop the
pumpkin layer
over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the
batter.
It's important not to
over mix the
batter, or the
pumpkin bread will be too tough.
Take the crumble topping and scatter chunks of crumble topping all
over the top of the
pumpkin batter in the pan.
Dollop the
pumpkin layer
over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the
batter.
Had left
over fresh and canned
pumpkin so decided to make these for breakfast... followed recipe other than flax seed; the
batter was very thick from the beginning so I am assuming that could be from the protein powder; blackened very quickly in frying pan; couldn't flatten out so first few were very thick... all in all... YUMMY!
I only had 2 round pans so made muffins with the left
over batter also added 2tbsp
pumpkin pie spice to the cake
batter mix!