Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

Pumpkin Cream Cheese Muffins

I got this recipe from the mykitchencafe blog. And they are tasty! I used Luke's pre-school class as the testers and all 12 kids and 4 adults raved about them. As far as muffins go they are a little more time consuming but oh so yummy...more like a cupcake. If you want to see pictures here is the link http://mykitchencafe.blogspot.com/2009/11/pumpkin-cream-cheese-muffins.html

For the muffins:

• 3 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1 Tbsp pumpkin pie spice
• 1 tsp salt
• 1 tsp baking soda
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 cups pumpkin puree

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar

For the streusel topping:

• 1/2 cup sugar
• 1/4 cup flour
• 4 Tbsp cold butter, cubed
• 1 1/2 teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log tightly and freeze until slightly hardened, 1-2 hours. ( I had mine in the freezer about 2 hours, but it could have gone a little longer)

To make the muffin, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freeze and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/2 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

Pumpkin Chocolate Chip Cookies

These are so good and actually good for you!

1 spice cake mix
1 small can of pumpkin
1/2 bag of semi sweet chocolate chips

Mix the first 2 things together till well blended. Add the chips and fold them
in. Drop by spoonful on a greased cookie sheet. Bake at 350 for 8-10 minutes
and enjoy!

Pumpkin Dinner Rolls

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)
10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I'd recommend going about 1/3 whole-wheat to 2/3 white flour.)
7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don't ask me why, but that's how it always works for me!)

Yield: 4 dozen rolls (If you're not expecting a large crowd for Thanksgiving, I'd recommend halving the recipe. I often do this for smaller groups and it works great!)

recipe from Money Saving Mom and is DELICIOUS....but it makes ALOT even halved.

Turtle Pumpkin Pie

The theme for this week is Thanksgiving Desserts:

Turtle Pumpkin Pie

1 cup and 2 tbl. of caramel topping
1 graham cracker crust
1/2 cup pecan pieces
1 cup cold milk
2 pkgs. instant vanilla pudding
1 cup canned pumpkin (without spices)
1 tsp. cinnamon
1/2 tsp. nutmeg
1- 8 oz. coolwhip

Put pecans in bottom of crust and top with the cup of caramel. Beat milk and pudding mixes, pumpkin and spices. Stir in 1 and 1/2 cups of cool whip. Spread into crust. Top with remaining cool whip, then sprinkle with pecans and caramel. Refrigerate for 1 hour.

Have a yummy and Happy Thanksgiving!

Four Layer pumpkin Cake

This is a nice twist on the traditional pumpkin pie.

1 pkg. (2-layer size) yellow cake mix( some people prefer a spice cake instead)

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup Chopped Pecans

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

how to Slice and Stack Cake Layers Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle

Pumpkin Pancakes

My kids love these. You can make them as Healthy as you want as well. I usually freeze the rest of the can of pumpkin in ziploc bags with 1/2 c pumpkin per bag. Just defrost and snip of the corner of the bag to squeeze out. I also make 4 or 5 ziploc bags at a time of the dry ingredient mixes, and freeze them. When I want pancakes it is so easy to grab a mix, grab a pumpkin bag. All I have to do is mix up the wet ingredients.

* 2 cups flour: (I usually use 1 cup whole wheat flour, and about 1/3 C. ground flax, 1/3 C. wheat bran, and 1/3 C. wheat germ or more WW flour, what ever I have on hand that equals up to 2 cups. You can also just use 2 c. white flour)
* 2 Tb sugar
* 4 tsp. baking pwd
* 1/2 tsp. salt
* 2 eggs beaten
* 1/2 C. canned pumpkin
* 1/4 C. oil
* 1 3/4 C. milk

Mix together dry ingredients in a ziploc bag. Mix wet ingredients in bowl, add dry ingredients.

Lowfat Pumpkin Cookies

These are my favorite. My husband loves them too! They don't taste lowfat at all!

3/4 cup brown sugar
1/4 cup softened margarine
3/4 cup pumpkin
1 egg
1 1/4 cup flour
1/2 tsp baking pwd
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp salt
1/8 tsp nutmeg

Cream brown sugar and margarine till fluffy. Beat pumpkin and egg and add to sugar and marg. mixture. Combine remaining ingredients. Add chocolate chips if desired. ( I like it better without them) Drop- flatten top. Bake 350* for 18 min.

Dinner in a Pumpkin

Ok so I know I just did Pumpkin stew, but this is more like a casserole in a pumpkin not a soup. I usually try and make this on or around Halloween, it is lots of fun and easy!

• 1 Medium pumpkin
• 1 pound ground beef
• 1 medium onion
• salt and pepper (to taste)
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 can cream of chicken soup
• 1 cup minute rice or 2 cups cooked rice
• 1/2 cup hot water
• 1 can water chestnuts (drained)

Brown onion and beef and then add remaining ingredients. Clean out pumpkin. Put casserole mixture inside pumpkin, bake at 350 for 1.5 hours in shallow baking dish with 1 inch of water.

Pumpkin Pie Bars

1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Pumpkin Spice Cookies or Muffins

1 sm can of pumpkin
1 box of Spice Cake mix
1/3 Cup water
1/2 bag of chocolate chips

Add all ingredients and mix!
Cook at 350* about 8-11 minutes.

***You can drop them onto a cookie sheet for cookies or into muffin papers for muffins. Delicious and EASY!!

Pasta with creamy pumpkin sauce

What You Need
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Pumpkin Dip

• 2 cups powedered sugar
• 8 oz. cream cheese, softened
• 1 (15 oz) can pumpkin
• 1 tsp cinnamon
• 1/2 tsp ground ginger

Mix sugar and cream cheese until smooth. Add remaining ingredients until well combined. Serve with gingersnaps or grahm crackers. SUPER YUMMY!!!!!!

Pumpkin bread

I wish I had a can of pumpking make this right now! This recipe is one that freezes really well and is SO yummy !!!

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.