Pumpkin Cream Muffins--encore presentation

My friend, Glenda, shared this recipe with me many years ago and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.

A perfect way to welcome the fall season. Enjoy them for breakfast with warm coffee or tea, or have them for a snack or dessert.

You gotta try em.



So, here's what you need:



BATTER:
2 eggs
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
3/4 oil
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt

FILLING:
1 (8 oz.) pkg. cream cheese
1 egg
1/3 cup sugar

STREUSEL TOPPING:
1/4 cup sugar
1/4 tsp. cinnamon
3 T. flour
2 T. butter

Mix together batter ingredients; set aside.



Blend filling ingredients till smooth; set aside.
Combine streusel ingredients; set aside.

Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center.

Sprinkle with 1 tsp. streusel topping.



Bake at 350 degrees for about 18-22 minutes (depending on your oven. Insert a toothpick in center and when removed if it's clean, your muffins are done.)). Makes 18 muffins.

Enjoy!

Pumpkin Pancakes with Maple Syrup and nuts

When you're ready for Pumpkin Spiced______________  (anything and everything- you fill in the blank) but aren't prepared for a full-blown dessert, nothing could be more simple than this easy pancake recipe.

It begins with a boxed pancake mix (I like Hungry Jack's brand) and with  just a few more ingredients and  minutes of your time , you can say, "Welcome, Fall!" before you head out the door on a busy autumn morning.

The top photo is one  of a large pancake I made using a leaf cookie cutter after it was finished cooking . I poured a little syrup and topped with pecans.

This is a dense pancake that has a perfect flavor.

Give it a try.

You will need:

*2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
*1/2 cup canned or fresh pumpkin
*1/4 cup water

*1 tsp cinnamon
*1/2 tsp allspice
*1/2 tsp ginger

OR

Substitution Options:
*2 tsp pumpkin pie spice for the cinnamon, allspice and ginger

Chopped Pecans (optional)


Directions

In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.



Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.

Here's a pic the first time I made them.







And then my second attempt, just a little more artistic.

I also found this FREE printable that would look nice framed on your counter in the kitchen. CLICK HERE for the link to download yours.

Enjoy the season!

Pumpkin Sheetcake with Caramel Frosting

In three short days,

FALL BEGINS!

 ~But it has already begun in my kitchen here in southern Illinois.

And that means I will begin making many of my tried and true recipes featuring pumpkin and apple flavors. And I have a TON of them!

I'm starting today by sharing a pumpkin sheetcake recipe that I made for a special group of ladies who enjoyed this moist cake with a creamy, butter frosting. Sheetcakes serve a large crowd so it is a nice addition for any fall parties coming up, and certainly would go over well at Thanksgiving also.

I found the recipe at one of my favorite food blogs, CHEF IN TRAINING.

Ingredients

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

FROSTING

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

FROSTING

1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

ENJOY!

Pumpkin Dessert

Here's a great addition to your fall repertoire of pumpkin recipes.  Tastes much like Pumpkin pie, but is an easy dessert to feed a larger bunch. Crunchy, cake-like but creamy also. Textures you will love! Your house will smell amazing too.

Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients:

* 1- 15 ounce can pumpkin
* 1 can  sweetened condensed milk
* 3 eggs
* 2 tsp. pumpkin pie spice
*1 tsp. cinnamon
* 1/2 teaspoon cloves*
* 1/2 cup sugar


* 1- 18.25 ounce yellow cake mix
* 1 cup walnuts or pecans (optional)
* 1 cup butter, melted

Preparation:
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 1 hour. Cool and cut in squares.

And here are some pics from one I made with no nuts




Top with a dollop of Whipped cream and Enjoy!

Easy Pumpkin Pancakes (a repost)

Perfect Autumn breakfast without all the fuss! My guys loved them and it was SOOOO quick and easy.

These make a heavier pancake, but very tasty!

Serve with maple syrup and butter.


YOU WILL NEED:




2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
1/2 cup canned or fresh pumpkin
1/4 cup water
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger

Substitution Options:
Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger



Directions

In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.



Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.




Now how simple is that?

Just another Fast and Furious Friday recipe so you can enjoy your weekend!

Pumpkin Spice Mousse ( a repost)

What a yummy treat! Smooth and delicious with the perfect blend of pumpkin and cream. This is a simple to prepare dessert and helps with those "pumpkin-spiced everything" cravings.

This was also supposed to have pecans on top, but  apparently my grown sons must have found the HIDDEN bag, because there were none to be found. But it still tasted great and I went ahead and added the butter to the brown sugar sans the nuts just for more texture and it was awesome!



You will need:

1 cup cold milk
1 3.4 0z pkg. of Jell-O brand Pumpkin Spice Instant pudding and pie filling
*Beat together with whisk for 2 minutes.

1 cup thawed cool whip ( or whipped cream) + more for garnish
*Stir into the above mixture.

Spoon into 4 dessert dishes.
Refrigerate until ready to serve.

To serve:

Add

1 T. melted butter and 1/4 cup pecan pieces and
2 T. brown sugar. Mix well and sprinkle on top of the mousse. Add a dollop of whipped cream and sprinkle with a dash of brown sugar.

Serving from a  nice dessert dish or glass makes this simple treat seem special.



Enjoy!

FAST AND FURIOUS FRIDAY-Pumpkin Pancakes

Perfect Autumn breakfast without all the fuss! My guys loved them and it was SOOOO quick and easy.

These make a heavier pancake, but very tasty!

Serve with maple syrup and butter.


YOU WILL NEED:




2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
1/2 cup canned or fresh pumpkin
1/4 cup water
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger

Substitution Options:
Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger



Directions

In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.



Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.




Now how simple is that?

Just another Fast and Furious Friday recipe so you can enjoy your weekend!

Pumpkins, Pumpkins, everywhere- and even some to drink!

I'm all about comfort, and from now until it warms up again, I'll be looking for ways to warm my bones- from the inside out- mainly scouring websites and cookbooks for comfort food and drinks that warm me up during my favorite season; Autumn.

Last weekend, we took a trip to Bandy's Pumpkin Patch and now I am in the mood (more so than usual) for all things pumpkin! Foods, drinks, decor....



I purchased a cooking pumpkin for homemade goodness and it had me searching for some new recipes to add to my ever growing list of pumpkin favorites.

I want to share this one though, first off, because it is simple and ABSOLUTELY delicious! If you are a Starbuck's fan but feel like paying $4-$5 for a cup of their creations is a bit over the top, you can make this version of their Pumpkin Spice Latte for pennies on the dollar!

This is from A YEAR OF CROCKPOT COOKING

PUMPKIN SPICE LATTE

--2 cups milk (I used 2%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used strong coffee)

--garnish with whipped cream (optional)
I did not the first day, I did the second time. Great either way.

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

My guys keep bugging me to make this again and again. You must try it for yourself!

It's no trick- just a couple of great treats! A Wonderful Magazine giveaway and A recipe for Mini Pumpkin Cakes

I am pleased to be giving away a one-year subscription (13 issues- a $19.95 value) of my favorite magazine, SOUTHERN LIVING.

Each month I sit back and enjoy their beautiful photos of some of the best recipes and gorgeous home decor that Southern hands can create.

I have yet to try one of their recipes that I didn't love!
So, I decided to share this treat with one lucky reader!

It's easy to enter:

*Leave me a comment telling me about your favorite magazine. (1 chance)
* Follow this blog (1 extra chance)
* Post about this giveaway (1 extra chance)
*Put a link on your sidebar about this giveaway (1 extra chance)
* Tweet this post (1 extra chance)

Now, be sure to tell me if you deserve extra chances and leave a link to your blog so I can find you.

This offer is good in the continental US only.
Contest ends on Sunday, October 25, at midnight (CT)
Winner's name will be announced Monday, October 26 by 9:00 AM (CT)

The winner's name will be drawn by the good old fashioned name in the hat method. SCOUT'S HONOR I will be honest and fair.

Winner will receive their first magazine 4-8 weeks following the announcement date.
*Southern Living is in no way involved in this giveaway- this is from yours truly.

Now, for the recipe.

I chose to share the cover recipe from the current issue.

MINI PUMPKIN CAKES


*Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

*Recipe and photo is from their website: www.southernliving.com

GOOD LUCK!

*Be sure to check out more Blog Carnival Giveaways here.

For the love of Pumpkins

My favorite taste of the Fall season is pumpkin, so I will be posting many recipes featuring this delightful vegetable.

Pumpkin pie, pumpkin bread, pumpkin cake,pumpkin cookies and bars, pumpkin soup, pumpkin spice flavored lattes, pumpkin Blizzards just like Dairy Queen and even pumpkin fudge!


In a couple of weeks, I will be visiting Bandy's Pumpkin Patch here in So. Illinois with some family members that have small children.

We will not only pick out our own pumpkins for decorations and cooking, but will also enjoy a hayride and will walk through a giant corn maze and the kids will also enjoy play time in the barn.

I can't wait.

But until then, one of the most perfect ways to kick off the season is to enjoy a cup of Starbucks Pumpkin Spice Latte



"a delicious blend of pumpkin and traditional fall spice flavors combined with our signature espresso and freshly steamed milk, and topped with whipped cream and pumpkin pie spices." According to their website, Starbucks.com

Go to allrecipes.com to find a host of recipes to make your own if you find that nearly $5 for a cup is a bit over the top!

What is your favorite Autumn flavor? What recipes to you enjoy cooking most during this season?

ANd before you leave, don't forget to click here so you will have a chance to win this: