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pumpkin pie spice. 1 tsp. baking soda. 1/2 tsp. ... large egg. 1 c. buttermilk. 1 c. pumpkin puree. 1/2 c. (110 g.) packed dark brown sugar. 1/4 c. vegetable oil. 1 tsp. pure vanilla extract ...
A standard 15-ounce can of pumpkin puree contains just under 2 cups of pumpkin. This recipe calls for 1 cup, so you'll have some leftover. The good news is, there are tons of ways to use canned ...
Pumpkin Margarita. The combination of pumpkin pie filling, pumpkin spice syrup, and reposado tequila creates a beautiful autumnal blend. The aged tequila adds a rich brown sugar flavor that mixes ...
This healthy pumpkin cookie recipe is made with shredded coconut, pumpkin puree, almond butter and maple syrup. These pumpkin coconut cookies taste like an oatmeal cookie, but are grain-free and ...
The creamy pumpkin filling is complemented by the warm spices in the pumpkin pie spice blend and maple syrup. Oats and pecans add a lovely crunch to the topping. Serve warm with whipped cream or ...
Pancakes and Waffles. Canned pumpkin purée is a great way to add both flavor and moisture to certain dishes, including quick breads and breakfast items like pancakes and waffles. Substitute a ...
Recipe adapted from Frugal Antics of a Harried Homemaker.. Preheat oven to 400 degrees and line a muffin pan with cupcake liners. Cream the maple syrup and butter. Add eggs and blend.
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