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Giant Pumpkin in the marrow patch
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PUMPKIN CHEESECAKE MUFFINS 🎃🤎 Soft, moist pumpkin muffins with the BEST creamy cheesecake center 😮‍💨 PUMPKIN MUFFINS: 1 can (15 oz) pumpkin purée 1/3 cup vegetable oil 1/3 cup whole milk 2 large eggs 1/2 cup brown sugar 1/3 cup granulated sugar 2 tsp vanilla extract 2 tsp pumpkin pie spice 1 1/2 tsp cinnamon 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt CHEESECAKE FILLING: 8 oz cream cheese, softened 1/3 cup powdered sugar 1 tsp vanilla extract 1 egg yolk INST
0:45
PUMPKIN CHEESECAKE MUFFINS 🎃🤎 Soft, moist pumpkin muffins with the BEST creamy cheesecake center 😮‍💨 PUMPKIN MUFFINS: 1 can (15 oz) pumpkin purée 1/3 cup vegetable oil 1/3 cup whole milk 2 large eggs 1/2 cup brown sugar 1/3 cup granulated sugar 2 tsp vanilla extract 2 tsp pumpkin pie spice 1 1/2 tsp cinnamon 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt CHEESECAKE FILLING: 8 oz cream cheese, softened 1/3 cup powdered sugar 1 tsp vanilla extract 1 egg yolk INST
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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
0:15
This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
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TikTokbakedbynech
🌱⚙️ Slicing Fresh Field Pumpkin Using Long Cleaver Knife
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TikToktherealanthonyeats
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Pumpkin Pie Fluff (390 cals 35g protein/ per bowl) this recipe makes 1 serving: -1/2 cup Good Culture Cottage Cheese -1/4 cup 100% Pure Pumpkin -1 scoop @Clean Simple Eats Snickerdoodle Protein Powder -1 tbsp sugarfree Jello Cheesecake Pudding Mix -1.5 tbsp Swerve Granular Sugar Replacement -36g Zero Sugar Cool Whip -10 mini Nila Cookies 1/4 of medium Honey Crisp Apple #pumpkin #dessert #csepartner #protein #EasyRecipe
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Pumpkin spice cookies… for BREAKFAST 🎃🍪 These soft & chewy pumpkin spice breakfast cookies are packed with oats, pumpkin, peanut butter protein and taste like a fall treat disguised as breakfast. They’re the perfect grab-and-go breakfast or snack when you want something quick but actually satisfying. And obviously… chocolate chips are non-negotiable. 🤎 Save this one for your next fall baking day! Full recipe linked below or in my bio! https://www.mersgoodeats.com/recipes/pumpkin-spice-breakfa
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HOMEMADE MAPLE PUMPKIN LOAF 🍁🎃 tastes just like fall!!! 😋🧡 #pumpkinbread #homemade #mukbang #fallbaking #glutenfreeeats
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🎃☕️ PUMPKIN SPICE SOURDOUGH BAGELS ☕️🎃 Fall baking has officially entered the chat. 🍂 These are chewy, pumpkin-spiced, and SO good! Makes: 8-12 bagels depending on size preference Bake: 425°F for 20–24 minutes Ingredients * 200 g active sourdough starter * 300 g pumpkin purée * 350 g water * 50 g brown sugar * 1000 g bread flour * 20 g salt * 1 Tbps pumpkin pie spice * 2 tsp cinnamon For Boiling * Large pot of water * 1 tbsp honey * 1 tbsp baking soda Egg Wash * 1 egg * 1 tbsp water Instructi
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🎃 🍯Salted Caramel Pumpkin Bread Ingredients: Pumpkin Bread * 1½ cups (180 g) all-purpose flour * 2½ tsp (5 g) pumpkin pie spice * 1½ tsp (1.3 g) ground cinnamon * ¼ tsp (0.5 g) ground ginger * ¼ tsp (1.5 g) salt * ½ tsp (2.5 g) baking soda * ½ cup (100 g) granulated sugar * ¼ cup (55 g) packed brown sugar * 1 cup (225 g) pumpkin purée * ½ cup (120 g) oil * 2 large eggs (100 g) * 1 tsp (2 g) vanilla extract Salted Caramel: * ½ cup (100 g) granulated sugar * 2 tbsp (28 g) salted butter * ¼ cup (
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