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

🌱⚙️ Slicing Fresh Field Pumpkin Using Long Cleaver Knife

You’ve Been Throwing Away the Best Parts of Pumpkin 😳🎃 | pumpkin heads

Giant Pumpkin in the marrow patch

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

PUMPKIN FLUFF just in time for fall 🍂with a touch of protein bc OF COURSE 🫡 INGREDIENTS: 1 can (15oz) pumpkin puree 1/2 cup non fat greek yogurt 1 box sf pudding mix (i used white chocolate!) 1-2 tsp cinnamon 1 tsp pumpkin pie spice splash of vanilla (~1-2 tsp) 1 container cool whip (i used reduced sugar) *add 8g protein/ serving by using my favorite: kindling churro pretzels!!! INSTRUCTIONS: 1. mix pumpkin, yogurt, pudding mix, cinnamon, pumpkin pie spice, and vanilla 2. once a cohesive mixtu