I get to try out the pumpkinbread recipe adapted from Alex Goh's 'Magic Bread 汤出面包香'. Pumpkin and sweet potatoes have always the constant staple food for my eldest furkid ever since she was diagnosed with hereditary severe allergies to rice, yeast and wheat products, we had been using pumpkins, potatoes and sweet potatoes as her main source of carbohydrates
(Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Between these Pumpkin Cookies with Caramel Frosting, my favorite Pumpkin Chocolate Chip Bread, and these PumpkinCupcakes with Cinnamon Cream Cheese Frosting I feel like I don’t need anything else to be completely satisfied for the rest of my life
Grandma's Banana Bread Muffins. You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkincupcakes in all the land, because it's based one of my all-time most popular recipes
These chocolate cupcakes with pumpkin frosting were a trip to make, let me tell you. The bright orange pumpkin frosting is the star of the show here, letting the super moist chocolate cake take a backseat
Add pumpkin and bananas, mix well, approximately 1 to 2 minutes. * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice. 1 cup pumpkin, cooked or canned. 1 1/2 teaspoons pumpkin pie spice