Type what you have

Ingredients

• ✓ clove
• sugar
• white vinegar
• cinnamon stick
• peach

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MISSCOOKSALOT

Ingredients

• ✓ clove
• cherry yogurt
• honey
• cinnamon
• nutmeg
• apple
• banana

Instructions

1. 1 Combine yogurt, honey, cinnamon, nutmeg, and cloves in a bowl. Stir dip until mixed. Serve with fruit.

By Island Freerunning

Ingredients

• ✓ clove
• all-purpose flour
• sugar
• baking powder
• salt
• cinnamon
• milk
• egg
• vegetable oil
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves. In a separate bowl, mix together milk, egg and oil until well blended. Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan.
3. 3 Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center. Cool in pan 10 minutes before removing to wire rack to cool completely.

By Tuula

Ingredients

• ✓ clove
• egg
• honey
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• plum
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
3. 3 Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

By Samantha Cantrill

Ingredients

• ✓ clove
• egg
• egg yolk
• sugar
• cinnamon
• salt
• nutmeg
• ginger
• almond milk
• pumpkin puree
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees.
2. 2 In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
3. 3 Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
4. 4 Pour filling into premade pie shell.
5. 5 Bake for 50 to 55 minutes or until filling is set.

By Almond Breeze

Ingredients

• ✓ clove
• all-purpose flour
• baking soda
• salt
• ginger
• cinnamon
• butter
• stevia
• sugar
• egg
• corn syrup
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl; set aside.
3. 3 Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with a mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough for 1 to 2 hours or until easy to handle. (See Tip below.)
4. 4 Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
5. 5 Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

By In The Raw

Ingredients

• ✓ clove
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• cinnamon
• allspice
• vanilla extract
• fig
• walnut
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.

By dakota kelly

Ingredients

• ✓ clove
• pumpkin
• vanilla ice cream
• milk
• white sugar
• vanilla extract
• cinnamon
• nutmeg
• ice
• graham cracker
• whipped cream

Instructions

1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Ingredients

• ✓ clove
• all-purpose flour
• baking soda
• salt
• baking powder
• nutmeg
• allspice
• cinnamon
• sugar
• canola oil
• egg
• pumpkin puree
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
2. 2 In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
3. 3 In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

By SUE CASE

Ingredients

• ✓ clove
• vegetable oil
• onion
• ginger
• plantain
• chile pepper
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Ingredients

• ✓ clove
• graham cracker crumb
• brown sugar
• butter
• pumpkin
• brown sugar
• salt
• nutmeg
• cinnamon
• vanilla ice cream
• whipped cream
• confectioners' sugar
• cinnamon

Instructions

1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Ingredients

• ✓ clove
• butter
• white sugar
• brown sugar
• sweet potato
• sweetened condensed milk
• egg
• cinnamon
• nutmeg
• ginger
• baking mix
• baking mix
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Ingredients

• ✓ clove
• apple
• apple cider
• brown sugar
• kosher salt
• cinnamon stick
• star anise
• allspice berry
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ clove
• apple
• white sugar
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• ginger

Instructions

1. 1 Place apples, in batches, into a blender; blend until no large chunks remain. Transfer to a slow cooker.
2. 2 Add white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger to the slow cooker; stir to combine.
3. 3 Cook, uncovered, on High for 1 hour. Cover slow cooker; cook on High until smooth, 6 to 8 hours, stirring twice per hour. Uncover; cook and stir until thick and spreadable, 2 to 4 hours more.
4. 4 Meanwhile, inspect eleven 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Spoon apple butter into sterilized jars, filling to within 1 inch of the top; seal and freeze.

By Shellie

Ingredients

• ✓ clove
• brown sugar
• butter
• corn syrup
• cocoa powder
• cinnamon
• vanilla extract
• puffed wheat cereal

Instructions

1. 1 Butter a 9x13-inch pan.
2. 2 Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute.
3. 3 Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

By Islandartist

Ingredients

• ✓ clove
• applesauce
• cinnamon
• all-purpose flour
• ginger
• baking soda
• cinnamon
• salt
• butter
• sugar
• egg
• water
• molasses
• confectioners sugar
• apple cider vinegar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
2. 2 Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
3. 3 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
4. 4 Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
5. 5 Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
6. 6 Prior to serving, fill cups with a small spoonful of applesauce mixture.
7. 7 Stir together confectioners sugar and cider. Drizzle filled cups with glaze.

By Mott's

Ingredients

• ✓ clove
• water
• salt
• watermelon rind
• mustard seed
• cinnamon stick
• apple cider vinegar
• white sugar
• green food coloring

Instructions

1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Ingredients

• ✓ clove
• egg
• pickled beet
• onion
• sugar
• cider vinegar
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy

Ingredients

• ✓ clove
• lemon
• cinnamon stick
• ginger
• star anise
• cheesecloth
• apple
• water
• salt
• brown sugar

Instructions

1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Ingredients

• ✓ clove
• white sugar
• cream of tartar
• egg white
• salt
• nutmeg
• ginger
• cinnamon
• egg
• milk
• brown sugar
• heavy cream
• pumpkin puree
• cinnamon
• all-purpose flour
• butter
• brown sugar
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Ingredients

• ✓ clove
• semisweet chocolate chip
• ginger
• nutmeg
• cinnamon
• salt
• baking soda
• flax seed meal
• almond
• powdered milk
• whole-wheat pastry flour
• all-purpose flour
• water
• vegetable oil
• white sugar
• egg
• pumpkin puree

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

By Deiberts

Ingredients

• ✓ clove
• cucumber
• onion
• green bell pepper
• garlic
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
5. 5 Enjoy!

By David

Ingredients

• ✓ clove
• sugar
• cinnamon
• allspice
• egg
• milk
• vegetable oil
• baking soda
• honey
• all-purpose flour
• raisin
• walnut

Instructions

1. 1 In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
3. 3 Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.

By ZURIELLE

Ingredients

• ✓ clove
• fig
• honey
• water
• butter
• lemon juice
• cinnamon
• vanilla extract
• salt
• ginger
• walnut

Instructions

1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Ingredients

• ✓ clove
• pumpkin puree
• white sugar
• maple syrup
• cinnamon
• ginger
• nutmeg
• kosher salt
• cayenne pepper
• apple juice
• apple cider vinegar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ clove
• flour
• baking powder
• baking soda
• banana
• sugar
• egg
• cinnamon
• salt
• nutmeg
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x3-inch loaf pans.
2. 2 Whisk together flour, baking powder, and baking soda; set aside.
3. 3 Mash bananas, sugar, eggs, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in melted butter and vanilla, then fold in flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
5. 5 Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

By Jennifer Walsh

Ingredients

• ✓ clove
• brown sugar
• shortening
• butter
• molasses
• egg
• baking soda
• cinnamon
• ground ginger
• salt
• cayenne pepper
• all-purpose flour
• sugar crystals

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa

Ingredients

• ✓ clove
• white sugar
• egg
• vegetable oil
• pumpkin
• water
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• nutmeg
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
2. 2 Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
3. 3 Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
4. 4 Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.
5. 5 Divide batter evenly among muffin cups, filling each about 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

By Donna

Ingredients

• ✓ clove
• all-purpose flour
• sugar
• brown sugar
• cinnamon
• baking powder
• nutmeg
• baking soda
• nutmeg
• cranberry
• butternut squash
• egg
• coconut oil
• safflower oil
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Ingredients

• ✓ clove
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• oat
• butter
• white sugar
• vanilla extract
• egg
• applesauce
• walnut
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
2. 2 Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
3. 3 Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

By Nicole