Explore Pumpkin Spice Cupcakes, Vegan Cupcakes and more!

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Delicious Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - the perfect…

Easy Pumpkin Cupcakes

Roasted Quinoa Almond Butter Balls 25 minutes, 24  1 inch balls, 53 calories per ball, gluten-free, vegan.  These little bites will remind you of the taste

Roasted Quinoa Almond Butter Balls 25 minutes, 24 1 inch balls, 53 calories per ball, gluten-free, vegan. These little bites will remind you of the taste

pumpkin Pie bars (Pillsbury.com)

pumpkin Pie bars (Pillsbury.com)

I think this is better than "mom's". Planning to replace her recipe for pumpkin pie with this recipe. Cutting and serving in squares much easier than serving pie. Give the bar treatment to your favorite holiday pie for an easy-to-serve holiday win.

Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

Lemon Crumb Muffins with Lemon Glaze

Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

Pumpkin Dump Cake Recipe type: Dessert Prep time:  10 mins Cook time:  45 mins Total time:  55 mins This delicious fall dessert was such a hit, my husband claimed it to be the best dessert I’…

Pumpkin Dump Cake

Pumpkin Dump Cake Recipe type: Dessert Prep time: 10 mins Cook time: 45 mins Total time: 55 mins This delicious fall dessert was such a hit, my husband claimed it to be the best dessert I’…

Coconut Milk Whipped Cream 1. Place a can of coconut milk (MUST BE FULL-FAT) in the fridge overnight. 2. Remove the chilled can from fridge and FLIP it upside down. 3. Open the can and separate the coconut liquid. You won't need it. 4. Scoop the coconut solids into chilled bowl. 5. Whip the cream with hand mixer until fluffy. 6. Add in a touch of sweetener and vanilla extract and whip again. Store leftovers in sealed container in the fridge for up to 2 weeks. Re-whip it when you need it.

Coconut Milk Whipped Cream 1. Place a can of coconut milk (MUST BE FULL-FAT) in the fridge overnight. 2. Remove the chilled can from fridge and FLIP it upside down. 3. Open the can and separate the coconut liquid. You won't need it. 4. Scoop the coconut solids into chilled bowl. 5. Whip the cream with hand mixer until fluffy. 6. Add in a touch of sweetener and vanilla extract and whip again. Store leftovers in sealed container in the fridge for up to 2 weeks. Re-whip it when you need it.

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