How To make Pumpkin Gingerbread
DEBBIE HOLLAND HXRH11B 2 1/4 c Flour
1/2 c Sugar
2/3 c Margarine
3/4 c Pecans, coarsly chopped
1 1/2 ts Ginger
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Salt
1/4 ts Cloves
3/4 c Buttermilk
1/2 c Molasses
1/2 c Pumpkin
1 Egg
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender, cut in 2/3 cup margarine until mixture resembles fine crumbs. Stir in pecans.
Pres 1-1/4 cups of crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg; mix well. Pour evenly over base. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Serve with ice cream and CARAMEL SAUCE, garnishing with chopped pecans. Refer to Caramel Sauce Recipe. October, 1988........................Debbie Holland RECIPE CLUB OCTOBER 1994
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How To make Pumpkin Gingerbread's Videos
Pumpkin Gingerbread Cookies
A flavorful twist on traditional gingerbread cookies.
I make Sticky Pumpkin Gingerbread from Claire Saffitz’s What’s For Dessert
Join me as I try making the Sticky Pumpkin Gingerbread from Claire Saffitz’s latest book What’s For Dessert?
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CINNAMON GINGER PUMPKIN CAKE /BREAD
#pumpkincake #pumpkinbread
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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Pumpkin Gingerbread Muffins ????????WW Friendly /Weight Watchers ????????FALL BAKING???????? WW Points/Calories/Macros
Pumpkin Gingerbread Muffins ????????WW Friendly /Weight Watchers ????????FALL BAKING???????? WW Points/Calories/Macros- These easy pumpkin gingerbread muffins combine two of my favorite flavors, pumpkin and ginger! They are so easy to make and low in points and calories, making them the perfect guilt free, sweet Fall treat! Weight Watchers Points & Calories/Macros and additional nutritional information Included down below!
#wwfallbaking #wwfallrecipe #pumpkingingerbreadmuffins
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Ingredients:
1 1⁄2 cup All-purpose flour
1 tsp Baking powder
1⁄2 tsp Baking soda
1⁄2 tsp Table salt
1 tsp Ground ginger
1 1⁄2 tsp Ground cinnamon, 1 tsp for muffins, 1/2 tsp for topping
1⁄8 tsp Ground nutmeg
1⁄8 tsp Ground cloves
1 cup Pumpkin puree
2 medium Bananas
2 large Egg
1⁄4 cup Lakanto Maple flavored syrup
1⁄2 cup Monk fruit sweetener with erythritol
1 Tbsp Molasses
1 tsp Vanilla extract
1⁄4 cup Plain fat free Greek yogurt
1 Tbsp Lakanto Monkfruit sweetener with erythritol, golden
In a medium bowl, add flour, baking powder, baking soda, ground ginger, 1 tsp cinnamon, nutmeg, cloves and salt and mix until well combined. In a large bowl, mash bananas. Add eggs, pumpkin, syrup, monkfruit classic, molasses, vanilla, and greek yogurt. Mix until well combined. Pour dry ingredients into wet and fold in until no more dry is visible. Line or spray a muffin tin and fill evenly. For the topping, mix together monkfruit golden and remaining cinnamon. Sprinkle evenly on the tops of batter. Bake at 350 F for 20-25 minutes or until a toothpick in the center comes out clean.
Makes 12 servings. WW Points per serving - 2 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
*Nutrition Information: YIELD: 12 SERVING SIZE: 1/12
Amount Per Serving: CALORIES: 106 TOTAL FAT: 1 g SATURATED FAT: 0 g CHOLESTEROL: 31 mg SODIUM: 118 mg CARBOHYDRATES: 29 g FIBER: 2 g SUGAR: 5 g PROTEIN: 4 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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Recipe: Pumpkin Gingerbread
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Christmas Recipes:
The best recipes of your day: easy to prepare
INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.