Pampered Chef Baked Pumpkin Granola Bars are a great snack or dessert
Preheat your oven to 375 degrees Fahrenheit and spray the muffin tin with cooking spray. In a mixing bowl, combine the pumpkin puree, flour, sugar, baking powder, baking soda, and pumpkin pie spice. In a separate bowl, beat the eggs and then mix in the oil and vanilla extract. Gradually add the wet mixture to the dry mixture and stir until well.
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Combine cake mix, pumpkin, eggs, oil, cinnamon and baking soda. Mix until thoroughly blended. Line muffin pans with papers and fill two-thirds full. Bake at 325° for 18 to 21 minutes. Cool and frost with cream cheese frosting. Makes 24 cupcakes.
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1 can (15 ounces) solid-pack pumpkin; 1 package yellow cake mix (regular size) 1/2 cup canola oil; 2 teaspoons ground cinnamon; 1 to 2 cans (12 ounces each) whipped cream cheese frosting; 3 large eggs; 1 teaspoon baking soda
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Bake the pie crust squares on the Large Round Stone for 14-16 minutes, or until they're lightly browned on the bottom. For the dip, whisk the cream cheese in a medium bowl until smooth. Add the remaining cinnamon, pumpkin, brown sugar, and maple syrup, and whisk until smooth. Fold in the whipped topping. Transfer the dip to the Small.
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In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to.
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Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350. STEP TWO: While the bars are cooling, make the cream cheese frosting by mixing the room temperature powdered sugar, butter, cream cheese, milk, and vanilla in a large bowl on medium speed until smooth. STEP THREE: Once the bars are completely cooled, spread the frosting.
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Preheat oven to 350°F. In Classic Batter Bow l, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Large Micro-Cooker® on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Large Bar Pan.
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Instructions. Clean and strain seeds from pumpkin pulp. Once clean, spread seeds on a towel to dry overnight. Spritz seeds with olive oil, sprinkle with desired seasoning, and mix. Add seeds to air fryer basket, and insert into air fryer. Press the "rotate" button, and roast for 14 minutes. Once done, dump seeds onto a flat service and let cool.
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Press the pie dough into the Stone Pie Plate and flute the edges. Combine the remaining ingredients in a large bowl and whisk until smooth. Pour the mixture into the pie crust. Bake for 35-40 minutes, or until the crust is golden brown and the filling has set (Note: You may need to cover the crust with foil if it's browning too quickly.
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Preheat oven to 375°F (190°C). Spray or brush Stone Rectangular Baker with vegetable oil. For filling, whisk cream cheese, sugar and egg in a medium size bowl until well blended; set aside. For batter, combine pumpkin, sugar, egg and oil in a large mixing bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and.
Pampered Chef Baked Pumpkin Granola Bars are a great snack or dessert
Preheat oven to 325°F. Grease mini bundt cake pan (s). Set aside. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately.
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Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth. Pour filling over bottom of cookie crust in Springform Pan.
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Step 1. Preheat oven to 350 degrees. Blend together all ingredients. Spritz each mini-muffin well and fill 2/3 full. Bake for 15 minutes. Cool then frost with cream cheese frosting. Frosting: Cream together butter and cream cheese. Beat in vanilla.
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Directions. Preheat the oven to 325°F (160°C) and spray a Brownie Pan with nonstick cooking spray. Combine the cake mix and pumpkin in a Classic Batter Bowl (the mixture will be thick). Using a Large Scoop, divide the batter evenly into the wells of the pan. Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.
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Instructions. Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic Batter Bowl, combine eggs and pumpkin using Stainless Steel Whisk; whisk until smooth. Add cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake.