Moist Pumkin Spice Muffins (with Cream Cheese Frosting)

I love pumpkin and like to make lots of pumpkin this time of year!  I found this recipe on Tasty kitchen and had to try it.  This may now be my new go to recipe for pumpkin muffins! 

 I didn't make the frosting because I didn't have any cream cheese!  I do have to say that they were super moist and didn't need the frosting.  I am sure the muffin would be super good with the frosting, but they were really good without too!

Moist Pumpkin Spice Muffins (with Cream Cheese Frosting)

(www.tastykitchen.com)

Muffin Ingredients:

• 1 cup flour
• 1/2 cups sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsp butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cup evaporated milk
• 1 egg
• 1 1/2 tsp vanilla

Topping:

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

For Frosting

• 1/4 cups softened butter
• 4 ounces cream cheese, softened
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

Instructions:

Preheat oven to 400 degrees.  Generously grease a 12 muffin tin.

Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.  Then combine with pastry blender or you can sift together.  Cut in butter pieces with 2 knives or pastry blender until it is fully incorporated.

In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.  Pour pumpkin mixture into the flour mixture.  Fold gently until mixture is just combined.

Pour the batter into the greased muffin pan(I used muffin liners).  I filled all 12 spots.  Sprinkle with topping mixture over all the batter filled tins.

Bake for 25 minutes.  Your toothpick should come out clean.  Let cool in pan for 15 minutes, then remove and allow to cool.

Ice with cream cheese frosting.  To make frosting~mix all ingredients in a mixer on high until soft and whipped.  Spread onto completely cooled muffins!  Store frosted muffins in refrigerator, icing will soften at room temp.!

White Chocolate Pumpkin Spice Cookies

It is definitely pumpkin season and time to get all those pumpkin recipes out!  I have found a few keepers and have loved the smell these recipes make when they are baking! 

I found this recipe on Tasty Kitchen and had to try the combination with white chocolate.  This recipe also adds pumpkin spice, which I don't think I have added to my cookies before!  They had great flavor and were really moist!  To me anything with chocolate is great!  These are probably good with semi-sweet chocolate too!

White Chocolate Pumpkin Spice Cookies

(www.tastykitchen.com)

• 2 1/4 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2 tsps pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups white chocolate chips

Preheat oven to 350 degrees.

In a mixer, cream butter with sugars.  Add your pumpkin, egg, and vanilla.  Combine thoroughly. 

Slowly add your dry ingredients.  They recommended putting all your dry ingredients in a separate bowl and whisking together.  I always just add the spices first and then the flour a little at a time.

Stir in the chocolate chips.  Drop by small cookie scoop or spoonfuls on parchment lined baking sheets. (I did use parchment, not sure if you have to or not, but nice clean up!!)

Bake for 10-12 minutes.  Cool for a couple minutes before transferring to wire racks to cool!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I found this recipe on Picky Palate.  She always has fun recipes!  In fact I have heard talk about a cookbook, which I keep watching for more info!

Anyway, I tried these pumpkin bars and they were an instant hit!  Super moist, great flavor and loved the toppings.

This was an easy recipe and worth every minute!  A great fall find for Thanksgiving or any time you need a fall treat!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

(http://www.picky-palate.com/)

Ingredients:

• 1 box yellow cake mix
• 4 eggs
• 1/2 cup oil
• 1/2 cup milk or buttermilk (I used milk, easier!)
• 3.4 ounce box Vanilla Instant Pudding Mix
• 1/2 cup sour cream
• 15 ounce can pumpkin
• 4 tbsp butter
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 3/4 cups powdered sugar
• 1/4 cup heavy cream

Preheat oven to 350 degrees.  Spray a jello roll pam with non-stick spray.

Place cake mix, eggs, oil, milk, pudding mix, sour cream and pumpkin into a stand mixer.  Beat until well combined, about 1 1/2 minutes.  I just waited until it looked well mixed, didn't time it!  Pour into prepared pan.  Spread out evenly.

Place butter into a microwave safe bowl and melt.  Add brown sugar and cinnamon, mix until combined.  (I ended up adding a little more butter because I thought it was too thick to drizzle on.  I think next time I might add less brown sugar instead.)  Drizzle mixture evenly over cake and then take a knife and run it through to swirl.  (Go down the cake and then up the other way and back, etc.!)

Bake cake for 30-35 minutes, until cooked through.  I tested with a toothpick and waited until it came clean. 

Place powdered sugar and cream into your mixing bowl (which you cleaned while the cake was cooking!) and mix until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  (I spread my frosting with a spatula to just even out the coverage.)

Refrigerate if not serving the same day.  I did really really like it warm, so I would recommend serving it that day.  The next day I took it out and let it warm up a bit before I served it again!  It was still great, but oh so yummy warm!

Enjoy!

Pumpkin Haystack Cookies

I found this recipe on JackandJillskitchen. I am always on the lookout for a good pumpkin recipe, especially this time of year. She found this recipe in a Lion House cookbook.

I thought the cookies were moist and scrumptious! I do think maybe too much coconut and I might add less next time! But I will say these turned out really good and I will keep this recipe!

Pumpkin Haystack Cookies

(from JackandJillskitchen, and Lion House Bakery)
4 cups all-purpose flour
2 cups old-fashioned rolled oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
Dash nutmeg
1 teaspoon salt
1 1/2 cups butter, softened (I used 1 cup butter flavored crisco & 1/2 cup real unsalted butter)
2 cups packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 (16 oz) can solid pack pumpkin
2 cups semi-sweet chocolate chips
1 1/2 cups flaked coconut
1 1/2 cups chopped walnuts or pecans (I made these optional)


Preheat oven to 350 degrees. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt and set aside. Cream together the butter and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add the dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop batter onto lightly greased cookie sheets and bake 15 to 20 minutes, or until cookies are firm and lightly browned. Cool on wire racks.
Makes 4 dozen cookies

Streusel-Topped Pumpkin Bread

I love Pumpkin and especially love the smell of it as it bakes! I found this recipe on the Pioneer Womans Tasty Kitchen blog and was really enticed by the streusel topping.

The streusel was super good! I wasn't sure if the pumpkin bread was pumpkiny enough the first day, but I really really liked it the second day! Maybe it just needed time to meld together!

Streusel-Topped Pumpkin Bread

(Tasty Kitchen blog)


•¾ cups Butter, Softened
•¾ cups Granulated Sugar
•¾ cups Dark Brown Sugar
•1 teaspoon Vanilla
•4 whole Eggs
•2-½ cups Pumpkin Puree
•3 cups All-purpose Flour
•3 teaspoons Baking Powder
•¾ teaspoons Baking Soda
•1 teaspoon Salt
•1-½ teaspoon Cinnamon
•¼ teaspoons Ground Ginger
•¼ teaspoons Allspice
•¼ teaspoons Grated Nutmeg
•⅛ teaspoons Cardamom
•½ cups Buttermilk
•_____
•FOR THE STREUSEL TOPPING:
•¼ cups Butter, Softened
•½ cups Brown Sugar
•¼ cups Oatmeal
•¼ cups All-purpose Flour
•1 teaspoon Cinnamon
•3 Tablespoons Ground Flax Seed
•¼ cups Chopped Pecans (optional)
Preparation Instructions
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Pumpkin Pie Bites

I stole this picture from my sister, who has actually tried this recipe. I have been wanting to and was planning on doing it for Christmas, but plans got changed and so I swiped her picture in order to share! Her husband gave these a thumbs up and I just have really like doing things mini these days! Maybe because it feels less guilty when they are little, or the fact you can try a little bit of everything when things come in small sizes! (side note--my little 3 year old nephew helped with the creations on the side!)

The pies on the left are from the pumpkin cutter, the right the circle!

Pumpkin Pie Bites

(found on Bakerella)

• 2 refrigerated ready to roll pie crusts (or brave your own!!)
• 8 oz cream cheese, room temp.
• 1/2 cup sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• Pumpkin-shaped cookie cutter (my sister used a round one, she thought they looke better)

• Optional, 1/2 cup chocolate morsels, vegetable oil and re-sealable plasic bags

Preheat oven to 350 degrees

Use cookie cutter to cut 12 pumpkins (or circles) from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don't overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin (or round) shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies, keep refrigerated!

To decorate:

Melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

(You can view a great step by step on http://www.bakerella.com/)

Pumpkin Pancakes

I have been told and told how good pumpkin pancakes are, and so last night for breakfast Wednesday we tried them! They really are good!!! My kids loved them too, which is always a bonus too!! I found this recipe on Sisters Cafe, in fact they have 2 recipes for pumpkin pancakes to try!

Here is the recipe we tried, the great thing about this is that you can use up the leftover pumpkin that you have from all those other great pumpkin dishes!!

Pumpkin Pancakes

from http://www.sisterscafe.blogspot.com/

• 2 cups flour (try to use half whole wheat!)
• 3 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 1/2 cups buttermilk (use overflowing measurements!)
• 1 cup pumpkin puree
• 2 eggs
• 2 tbsp oil
• 2 tbsp vinegar

In one bowl, mix together the buttermilk, pumpkin, eggs, oil and vinegar.

Combine dry ingredients separately and then stir into pumpkin mixture just until combined.

Heat your pan or griddle, use about 1/4 cup for each pancake and enjoy!

Pumpkin Chocolate Chip Bread

Found this recipe on http://www.realmomkitchen.blogspot.com/!

It is a keeper!! It makes a lot of bread, so be prepared to share or stick some in your freezer!

_____________________________________

1 large can (29 oz) pumpkin

4 1/2 cups flour

1 1/2 tsp salt

1 1/2 tsp nutmeg

1 1/2 tsp cloves

5 eggs

1 1/2 tsp soda

4 1/2 tsp cinnamon

1 cup chocolate chips

1 tsp ginger

3 1/2 cups sugar

2 cups oil

______________________

Mix all ingredients but chocolate chips. Add chips. Bake for 1 hour at 350 degrees. Makes 4 medium loaves. (I made 4 mini loaves and 4 small/medium size loaves)

Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!

I made them in a regular muffin pan and added chocolate chips instead of Pecans!

2 1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp vanilla

1/2 cup chopped pecans

TOPPING:

1/3 cup brown sugar

1/3 cup finely chopped pecans

1/4 cup flour

1/4 cup cold butter

_______________________

In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)

In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!

Pumpkin Cake

I got this recipe from my Aunt many years ago! My sister made it recently and sent me the picture and reminded me of what a great cake it was! Try it!

Pumpkin Cake

4 eggs

1 2/3 cups sugar

1 cup oil

1 16oz can pumpkin

2 cups flour

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

Bake in ungreased 9 x 13 pan at 350 for 35-40 minutes.

Cream Cheese Frosting

3 ounces cream cheese softened

1 tsp vanilla

1/2 cup butter, softened

2 cups powdered sugar

Mix all together and spread on cooled cake.