Step 2 In a large bowl, sift the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.Step 1 For the muffins: Preheat the oven to 400☏.For starters, you can use it to make pumpkin chili, mac and cheese, a PSL, pumpkin bread or pumpkin sugar cookies. There are so many ways to use canned pumpkin puree. What can you do with leftover canned pumpkin? Make homemade pumpkin puree or just use the good ol' canned variety. This recipe already has sugar and spices in it, so using pie filling would ruin the flavor. Pumpkin pie filling is pumpkin puree with sugar, spices, and other ingredients added to it (meant to become pumpkin pie). No, no! Only use pumpkin puree for this recipe. The frosting is made with cream cheese, so you'll need to refrigerate any frosted muffins so they don't spoil.Īre canned pumpkin puree and canned pumpkin pie filling the same thing? You can store unfrosted muffins in an airtight container at room temperature. What's the best way to store muffins so they don't dry out? These pumpkin muffins are yummy, and can be eaten plain for a quick breakfast or iced with gloopy cream cheese frosting for a fall dessert. Something sweet, not non-caloric, not non-fattening, and not non-non-non-not-non-not-nonfattening.ĭid I get the right number of negatives in there? Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.I don't know about you, but I need something sweet. To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.įor the leftover cake, divide it into individual freezer containers. Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.įREEZE. We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. The pie filling already has spices and other ingredients mixed into it. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. Forgo the Whipped Cream and add a scoop of Vanilla Ice Cream.Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.Whisk together 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix. You are only using the dry cake mix, and not making it into a cake batter. substitute for another type of chopped nutĪlthough we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.Ĭake mix alternative.The pecans are totally optional on this easy pumpkin dump cake, but if you aren’t a fan of pecans try: Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy. Cut butter very thin and cover all over the cake mix.īAKE + ENJOY! Bake for 1 hour. Sprinkle cake mix and chopped pecans on top. Pour into a greased and floured 9×13 pan. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl.
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