23206 fiber theme pumpkin muffins Recipes

brown rice flour, white rice flour, gluten free baking powder, baking soda, xanthan gum, fine celtic sea salt, nutmeg, cinnamon, agave nectar, sultanas or 1 cup raisins, organic egg, cold pressed canola oil, plain mashed pumpkin, organic almond milk or 1/2 cup soy milk

all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, salt, pumpkin, low-fat sour cream, low-fat milk, unsweetened applesauce, vanilla extract, egg, egg white, brown sugar, flour, butter

whole wheat flour (wheat or a combination of white and wheat), baking powder, ground ginger, cinnamon, salt, baking soda, allspice, egg, dark brown sugar, canned pumpkin, milk, butter, melted, vanilla extract

all-purpose flour, rolled oats, baking powder, shredded lemon peel, ground cinnamon, baking soda, ground allspice, salt, beaten eggs or 1 egg substitute, milk or 3/4 cup soy, canned pumpkin, brown sugar, cooking oil or 1/4 cup applesauce

raisins ( you could substitute chocolate chips if you don tsp like or you re feeling indulgent), whole wheat flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, eggs, canned pumpkin puree, vegetable oil, honey, chopped walnuts, chopped walnuts, brown sugar

king arthur unbleached all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, baking soda, ground allspice, egg, brown sugar, canned pumpkin, milk, butter, melted, vanilla extract, semisweet chocolate chips

brown sugar, apple sauce, egg whites, imitation vanilla extract, canned pumpkin, fiber 1 cereal, oatmeal, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, dried cranberries

fiber 1 cereal, pumpkin (canned , libby s), eggs, flour, baking powder, baking soda, ground ginger

all-purpose flour, baking powder, salt, ground cinnamon, ground dried habanero chile, ground nutmeg (fresh preferred ), shortening, sugar, eggs, pumpkin puree, milk, raisins (optional), sugar, ground cinnamon

baking mix, wheat germ, granulated sugar, ground cinnamon, raisins, pumpkin (or 30 oz can), eggs, flour, sugar, ground cinnamon

flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, canola oil, applesauce, crushed pineapple, eggs, canned pumpkin

all purpose flour, whole wheat flour, sugar, toasted wheat germ, baking powder, salt, cinnamon, freshly grated nutmeg, egg whites, skim milk, pumpkin puree, vegetable oil, vanilla extract, raisins, toasted sunflower seeds

devils food cake mix, real pumpkin (found with pie fillings), water, semisweet chocolate chips

flour, whole wheat flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, salt, eggs, egg whites, brown sugar, white sugar, apple sauce, vegetable oil, pumpkin, chocolate chips

raisins, all-purpose flour, butter or margarine, softened, brown sugar, canned pumpkin, milk, molasses, eggs, beaten, all-purpose flour, baking powder, salt, ground ginger, ground nutmeg

fiber 1 apple cinnamon muffin mix, milk, canned pumpkin, vegetable oil, eggs

zucchini, shredded, reduced-sugar chocolate cake mix, whole wheat flour, canned pumpkin, egg beaters egg substitute, unsweetened applesauce, splenda sugar substitute, brown sugar, cinnamon, baking powder, dark chocolate chips

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).