Pumpkin Muffnuts

Pumpkin Muffnuts? Seriously? Yeah, probably not the most appetizing name, but my friend, Casey and I came up with it on a long drive back from Utah County. It is a combination of a muffin and a donut- muffnut.

Look at those bad boys. 

I made them for a potluck at Casey's house. You know, kind of a tongue in cheek, "hey I actually made the muffnuts we were talking about." Yeah, I ate most of them before they could make it to the plate.

I got the recipe here. It is so easy. It takes 10 minutes to put everything together and 10-12 minutes to bake it all. Perfect for me, since I can't be on my feet for too long these days.

1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 vegetable oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
3/4 cup plain pumpkin (I used pumpkin pie filling, because I didn't read the can)
1/2 cup milk

1 stick butter, melted
2/3 cup sugar
2 TBS cinnamon

Preheat oven to 350. Grease a 24 cup mini muffin tin.

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves. In a separate bowl, mix oil, brown sugar, egg, vanilla, pumpkin and milk until smooth, gradually add the dry ingredients until just combined.

Scoop the batter into the muffin tins evenly. Bake for 10-12 minutes (I did 11).

Remove the muffins from the oven and let cool slightly. Dip the muffins into the butter and then roll in cinnamon/sugar mixture. Voila! Muffnuts.

Pumpkin Chocolate Chip Cookies

I know I have posted a simple recipe on here before using spice cake mix. Jeff wasn't so happy about it. So, last night I made some from scratch. YUM. He accused me of eating a whole dozen myself, to which I guffawed. But, let's be honest, he was probably right.

I found the recipe on Pinterest, which linked me to here.

As I am apt to do, I made a few modifications.

2 cups canned pumpkin
2 cups white sugar
1 cup applesauce
2 eggs
4 cups flour
4 tsp baking powder
4 tsp cinnamon
1 tsp nutmeg
1 tsp salt
2 tsp baking soda
2 tsp milk
2 TBS vanilla
2 cups chocolate chips

Preheat oven to 350.

Combine pumpkin, sugar, applesauce and egg. In a separate bowl combine all dry ingredients. Slowly add flour to mixture. I added the vanilla and milk as the batter became a little dry.

Drop by spoonfuls onto a GREASED cookie sheet. I say that because I forgot to grease mine and was scraping crumbly cookies off of them and into my mouth. Bake for 11-12 minutes. This makes about 4 dozen.

Pumpkin Angel Food Cake

This sounds so good and I am gonna have to try it!!

Cake
1box Betty Crocker® white angel food cake mix
1tablespoon Gold Medal® all-purpose flour
1 1/2teaspoons pumpkin pie spice
3/4cup canned pumpkin (not pumpkin pie mix)
1cup cold water

Ginger-Cream Filling
1pint (2 cups) whipping cream
1/4cup powdered sugar
1tsp ground ginger

1.Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2.Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3.In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

High Altitude (3500-6500 ft): Bake 47 to 52 minutes(you utah ppl)

Sour Cream Pumpkin Bundt Cake

I made 3 of these this past weekend, one for the school carnival, one for home and one for work. It was so good. The 3rd one I made I left off the icing and just sprinkled powdered sugar and it was just as good. Also, left out the streusel step, we liked it better without it. Let's just say....all the cakes are gone already. And.....it makes your house smell wonderful.

A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

STREUSEL:
1/2 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon ground allspice2 teaspoons butter

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

CAKE:
3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 large eggs

1 cup LIBBY'S® 100% Pure Pumpkin

1 container (8 oz.) sour cream

2 teaspoons vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Estimated Times: Preparation - 12 minutes; Cooking - 55 minutes.
Yields 12 to 16 servings.

Easy Pumpkin Cookies

1 box spice cake mix
1 can pure pumpkin (15 oz.)
2 cups chocolate chips
Non Stick Cooking Spray

Preheat oven to 350 degrees. Spray cookie sheets with a nonstick cooking spray. In a large bowl mix together the cake mix and the canned pumpkin. Add chips. Drop cookie dough onto a cookie sheet and then bake for around 10-12 minutes.