Recipe contributor Linnea Rein, Topeka, Kansas Main Ingredients: Canned pumpkin, spice cake mix Level: Easy These two-ingredient pumpkin muffins are a pantry-friendly, time-saving dream.

Whether you just want a taste of fall, or don't have the will to cut a pumpkin (it truly takes effort), the canned version can be just as good in most recipes. And to bust one of the biggest ...

Turn your stovetop to medium-high and heat a non-stick flat griddle pan. In a medium-bowl, whisk together the eggs, milk, and ...

Pumpkin muffins are tender and soft. They're flavored with warming spices like cinnamon, nutmeg, and cloves. Dark brown sugar ...

Whether you’re making pumpkin pie or another seasonal treat, pumpkin puree is the star ingredient—but you have options if you ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

A leading fitness personality has shared her super simple and healthy "two-ingredient pumpkin soup" recipe ... easy to make." She further detailed the process: "Throw some pumpkin in the oven, do ...

From an unexpected twist on sweet potato pie to creative pumpkin blondies, here are this holiday's sweetest treats ...

Check out these easy to make ... all its stability from canned pureed pumpkin, not eggs (making it vegan, just FYI). It's the perfect thing to have on the counter for a quick breakfast on the ...

It's actually pretty easy to make your own pumpkin puree at home, and the fresh puree can be used as a canned pumpkin substitute for any recipe calling for it. After cooking and draining ...