Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

Ingredients:

2 1/2 cups all-purpose flour

2 cups white sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 cups peeled, cored and chopped apple 

topping:

2 tablespoons all-purpose flour

1/4 cup white sugar

1/2 teaspoon ground cinnamon

4 teaspoons butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Baked Pumpkin

Here is a yummy side, but then again I love anything pumpkin, so maybe I am biased!



Baked Pumpkin

Ingredients:
1 sm. pumpkin
2 Tablespoon apple cider
1 teaspoon pumpkin pie spice
2 Tablespoon. honey
2 Tablespoon melted butter

Directions:
1. Wash pumpkin well and place on a pie pan. Bake in 350 degree oven for 1 1/2 hours. Remove from oven and cut a hole in the top of the pumpkin 3 to 4 inch diameters. Scoop out pulp and seeds.
2. Mix together the honey, cider and melted butter. Baste the mixture over the flesh of the pumpkin.
3.  Replace top, return to oven and bake 30 to 40 minutes more, basting occasionally.
4. Cut into wedges and serve with leftover basting mixture.

Note: For an equally yummy variation, try tossing in some macintosh apple slices that have been washed, peeled, cored, and sliced.  Or you can also try squash and sweet potatoes mixed in with it!

Chocolate Pumpkin Muffins

I ran across these last year, they look so yummy, so I wanted to share! I have made these several times, when I can find pumpkin!!!  I have to say this woman is genious!!!  Pumpkin and chocolate in the same bite!!!  What is not to LOVE!  She also says that those who are on Weight Watchers, these are only 2 points per muffin. YUMMY!

Chocolate (Pumpkin) Muffins

Ingredients:

1 box devils food cake mix

1 (15 oz) can of pumpkin

2 egg whites

1/2 cup water

3/4 cup chocolate chips (I did 1 cup)

Directions:
Mix together all ingredients. Spoon batter into lined muffin pans. Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of a muffin comes out clean. Makes 24 muffins.

Thank you Laura at "Real Mom Kitchen" blog

Pumpkin fritters

Pumpkin Fritters

Imgredients:

 1 cup pumpkin puree

 1 egg, lightly beaten

 1 cup all-purpose flour

 1 teaspoon baking powder

 1 teaspoon curry powder

 1 teaspoon salt

 4 cups vegetable oil for frying

Directions:
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately

Pumpkin Pie Icecream

Pumpkin Pie IceCream

 

Ingredients:
1 cup heavy cream

1 cup milk

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

2 egg yolks

1 cup pumpkin puree

Directions:

1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.

Recipe from “Closet Cooking” blog

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

(makes 1 milkshake)

Ingredients:

2 cups vanilla frozen yogurt
1/4 cup milk

1/3 cup pumpkin puree

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon nutmeg

2 tablespoons brown sugar

2 tablespoon gingersnap cookies (crumbled, optional)

Directions:

1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.

Recipe from “Closet Cooking” blog

Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin Chocolate Chip Oatmeal Cookies

Ingredients:

2 cups all-purpose flour

1 cup quick cooking rolled oats, uncooked

1 teaspoon baking Soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup butter, softened

1 cup packed brown sugar

1 cup granulated sugar

1 large egg, slightly beaten
1 teaspoon vanilla extract

1 cup canned pumpkin

1 cup semi sweet chocolate chips

Directions:
Preheat oven to 350F. Grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt; set aside. Beat together butter and sugars until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces. For each cookie, drop 1/4 cup of dough onto prepared baking sheet. Bake 20 to 25 minutes until firm and lightly browned

Heavenly Pumpkin Cake

Heavenly Pumpkin Cake

Ingredients:

2 cups flour

1 tsp soda

2 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

4 eggs, well beaten

2 cups pumpkin

2 tsp cinnamon

1 tsp vanilla

1 cups vegetable oil

Directions:
Beat eggs; add pumpkin, cinnamon, oil, and vanilla. Mix well. Add rest of dry ingredients. Grease a 10x15 inch pan. Pour batter into pan. Bake at 350 for 20-25 minutes. Spread on frosting after cooled.



Frosting:
8 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar

Combine and mix until well blended.



Pumpkin Cinnamon Rolls

Don't these look pure amazing!

Pumpkin Cinnamon Rolls

Recipe and picture from Allrecipes.com

Ingredients

1/4 cup warm water (100 degrees F/38 degrees C)1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
3/4 cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1 egg, beaten
2 teaspoons pumpkin pie spice
5 cups all-purpose flour, or more if needed

Filling:
1/4 cup melted butter
1 1/4 cups brown sugar, packed
2 tablespoons pumpkin pie spice


Cream Cheese Frosting:
1/2 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup confectioners' sugar
1/4 cup milk

Directions
1.Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

2.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

3.Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.

4.Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.

5.While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

Pumpkin Turkey Chili

Not your traditional chili, but yummy for the cool fall evenings, or the cold winter nights we have coming up!My Family loves this Chilli at all ages!!! 

Pumpkin Turkey Chili

Ingredients:

1 tablespoon vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped yellow bell pepper

1 clove garlic, minced

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes

2 cups pumpkin puree

1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper

1 dash salt

1/2 cup shredded Cheddar cheese

1/2 cup sour cream

Directions:

1.Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
2. Stir in the turkey, and cook until evenly brown.
3. Drain, and mix in tomatoes and pumpkin.
4. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes.
5. Serve topped with Cheddar cheese and sour cream

Ok so I love my crock pot recipes... Whats not to love about them... So here is one of the dessert recipes I have that is made in the crock pot!

Pumpkin Pudding

Ingredients:

1 15.5 oz. can pumpkin

2 1/2 tsp. pumpkin pie spice

2 tsp. vanilla

1 can evaporated milk

3/4 cup sugar

1/2 cup bisquick

2 tbsp. margarine

2 Eggs

Directions:
1. Spray Crock Pot, beat ingredients and pour into pot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Spoon into cups and top with cool whip. Good hot or cold. It is really yummy warm with frozen cool whip! YUMMY!

Double Layer Pumpkin Cheesecake

Sorry for the bad picture, but I will have to get a better one!

Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

Directions:

1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency

Pumpkin Brownies

Not just one, but two very yummy Pumpkin Brownie Recipes today!!!  YUMMY!!!  Hope you enjoy!

Harvest Pumpkin Brownies

Picture and recipe from "Everyday food storage" blog

1 (16 oz.) can pumpkin

4 eggs (1/4 C. dry egg powder + 1/2 C. water)

3/4 C. vegetable oil (or 3/4 C. white bean puree)

2 t. vanilla

2 C. whole wheat flour

2 C. sugar

1 T. pumpkin pie spice

2 t. ground cinnamon

2 t. baking powder

1/2 t. salt

Directions:
1. Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes)
2. Mix dry ingredients with wet ingredients.
3. Pour into 9×13 pan and bake at 350 for 25-30 minutes.
4. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.




Pumpkin Brownies

These are a chocolate and pumpkin! YUMMY! Sorry no pictures!
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. Stir the flour, baking powder, and salt together in a bowl.
3. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
4. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
5. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
6. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

7. Cool in the pan, cut into squares, and serve.

 

~The Mommy of 6 <3

Pumpkin Blondies

Pumpkin Blondies

 

Ingredients:

2 cups all-purpose flour (spooned and leveled)

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 package (12 ounces) white chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. 2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

Tips: I used unsalted butter for the first batch because I had brought it. However, I only had salted butter for the second batch. I reduced the salt to about 1/4 tsp and we all agreed that there was no difference between the two.

Recipe from “whats for dinner” blog

Enjoy ~The mommy of 6 <3

Pupkin Pie Bars

Pumpkin Pie Bars

Ingredients: 

1/2 cup butter, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Two Ice Cold Pumpkin Recipes today!

Try these for a family home evening! They are so yummy! Sorry there isn't any pictures, but for some reason the blogger upload isn't coming up?  Maybe I can edit another day! 

Pumpkin Pie Milkshake

Recipe and Picture from "Closet Cooking" blog

 Ingredients:
2 cups vanilla frozen yogurt
1/4 cup milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
Garnish with crumpled ginger snaps.

Directions:
1. Blend everything in a blender.
2. Serve garnished with the gingersnap cookies.
Recipe from “Closet Cooking” blog

Pumpkin Pie Ice cream

Recipe and Picture from "Closet Cooking" blog

Ingredients:

1 cup heavy cream

1 cup milk

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

2 egg yolks

1 cup pumpkin puree

Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.



Recipe from “Closet Cooking” blog

October is here

My twins last year with "their" pumpkin!!!

The little bit chillier (ok so a whole lot Chillier) weather has sparked the urge for pumpkin...  Anyone who knows my family and I knows we LOVE pumpkin everything, so the recipes don't come in small supply!  So I think in light of this wonderful FALL weather we are having, I will post pumpkin recipes for the month of October.  So be prepared, for the rare, the exciting, the strange... ok so maybe not, but the yummy pumpkin fall recipes!!!  Hope you all enjoy! 

~The mommy of 6 <3