How To make Pumpkin Snack Cake
1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin -- pie
filling) 1/2 cup thawed, frozen no-cholesterol egg -- substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner's sugar -- for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar. Makes 12 servings.
How To make Pumpkin Snack Cake's Videos
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How To Make Pumpkin Cake | Dessert People
How To Make Pumpkin Cake | Dessert People
Want a simple, easy, delicious fall treat you can make with one bowl and pantry ingredients? Guest Yossy Arefi -- photographer, food stylist, and author of the brilliant cookbook Snacking Cakes -- shows us a simple loaf cake that will fulfill all your baking desires. Join us on this latest episode of Dessert People!!!
Find Yossy on Instagram:
#ClaireSaffitz #PumpkinCake #Pumpkin
Pumpkin Olive Oil Cake
1 cup (200g) light brown sugar
2 large eggs
1 cup (230g) pumpkin puree
½ cup (120ml) olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/8 teaspoon ground allspice
A few grinds of black pepper
½ teaspoon kosher salt
1½ cups (190g) all-purpose our
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped toasted pepitas (optional)
Maple Olive Oil Glaze
1 cup (100g) confectioners’ sugar
2 tablespoons olive oil
2 tablespoons maple syrup
1 to 2 tablespoons hot water
Pinch of kosher salt
Chopped pepitas (optional)
Flaky salt (optional)
For The Full Recipe:
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
AMAZING Pumpkin Bars | Preppy Kitchen
You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. These classic pumpkin bars are the perfect fall treat! So soft they melt in your mouth and chock full of pumpkin flavor and all your favorite fall spices! The luscious cream cheese frosting takes it over the top into must bake territory!
RECIPE:
These easy pumpkin bars will satisfy all your pumpkin cravings. Besides being delicious and quick to make they also serve a big group so no one needs to feel shy asking for seconds!
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Pumpkin dessert recipe | Easy dessert recipe
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#南瓜糕
All ingredients
全部的食材有
271g 南瓜泥
pumpkin puree
1 +1/4cup
350g 椰奶
Coconut milk
1.43cup
Sugar 1/4cup
白糖 60g
Corn starch 6tbsp
55g 玉米淀粉
1 piece 57g
Egg 鸡蛋
2 slices Cheese
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