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These gluten-free pumpkin muffins have a moist crumb, are super easy to make and perfect for breakfast or a snack. A dairy-free and vegan recipe. Get the recipe: Gluten-Free Pumpkin Muffins (Vegan)
A quick and easy recipe for keto/low-carb cheesecake made in the Instant Pot pressure cooker with a gluten-free almond flour crust. ... or muffins, with a New York cheesecake style filling and ...
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1 / 2 cup canned pumpkin (not the pie filling) 1 large egg; 2 tbsp vegetable or canola oil; 1 / 4 cup brown sugar; 1 / 2 cup soy milk, plus additional tablespoons depending on how thick the batter still is (I personally like the flavor of soy and pumpkin together) 1 tsp ground cinnamon; 1 / 2 tsp ground nutmeg; 1 / 4 tsp ground allspice
The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts) [2] and raisins. [3] Pumpkin bread is usually baked in a rectangular loaf pan and is often made in late fall when fresh pumpkins are available.
Pumpkin flour, also known as pumpkin fruit flour is a type of flour made from dried pumpkin flesh, excluding the stem, and leaves, made with or without the rind and seeds included. [ 3 ] [ 4 ] Pumpkin products have drawn some commercial and research interest partly due to the low cost of pumpkin production. [ 4 ]
Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. [6] The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. [ 6 ]
For me, fall is the season for everything pumpkin: loaves of bread, batches of cookies, plenty of pie (crustless or not), pumpkin brownies, pumpkin cornbread, and of course, making plenty of ...