Easiest, Most Scrumptious Pumpkin Muffins EVAH.

I was searching for a pumpkin bread or muffin recipe the other day that had any number less than 3 eggs. Most call for 4. I had 2. Boo hoo hoo. ANYWAY, on Food.com (formerly recipezaar.com) I found one! It called for ZERO eggs! WOOT! (Believe me- when you eat these things, you'll catch my excitement!)

The original poster stated that she acquired the recipe from a Weigh Watcher's meeting. GAG! But, alas, unlike most of the other healthy (read: ICKY) muffins, these haven't caused me to become good friends with The John, aka toilet.

Without further adieu, THE EASIEST MOST SCRUMPTIOUS MUFFIN RECIPE EVAH!!!!

INGREDIENTS:

1 15 oz. can pumpkin

1 18 oz. box cake mix, suggested: yellow, white or spice

(I used Dunkin Hines Butter Recipe Golden*)

*Because I used a non spiced mix, I added the following

1 tsp cinnamon, ground

.5 tsp nutmeg, ground

.5 tsp ginger, ground

Mix all ingredients until creamy. I'd suggest using a stand mixer as your arm will become VERY tired. Divide into lined muffin cups. *** Bake as directed on the box. I got 22 muffins.

***To jazz up the place, I decided to top the muffins, pre-baking, with a Crumb Topping recipe from the same site.

INGREDIENTS:

1/4 c all-purpose flour

1/3 c brown sugar, packed

2 tbsp butter or margarine, softened

1/2 tsp cinnamon, ground

In a separate bowl, mix ingredients, using fork or pastry cutter until mixture is crumbly. Top each muffin as evenly as possible.

http://www.food.com/recipe/pumpkin-muffins-12521

http://www.food.com/recipe/caramel-apple-pie-with-crunchy-crumb-topping-3577

(Sorry about the poor picture. I hate posts without pictures, but I didn't anticipate putting this on the blog.)

My Version of the Pumpkin Roll

Ok, so I made my own version of the Pumpkin Roll; see below link. http://http://seizonthatfood.blogspot.com/2007/10/pumpkin-roll.html

I didn't have enough cream cheese (besides- I'm not too keen on cream cheese) so I altered the recipe for the filling by combining the filling ingredients between the Pumpkin Roll and the Pumpkin Whoopie Pies; which I like better.

For the filling of my version of the Pumpkin Roll:

1/4 C all purpose flour
Dash Salt
3/4 C milk
3/4 C shortening (I used butter flavor for this one)
6 oz cream cheese

1 C confectioner's sugar

2 tsp vanilla extract



As with the Whoopie Pie recipe, whisk the flour, salt and milk in a small sauce pan. Bring to boil and reduce heat, stirring until the mixture is a thick paste. Cover and refrigerate until cool.

In your mixer's bowl, beat shortening, cream cheese, sugar and vanilla until smooth. Add the chilled milk mixture; beat for 7 minutes until very light and fluffy. (will be similar to Cool-Whip consistency)



Add to your pre rolled Pumpkin Roll, chill, slice and savor. :D

*Note, in this picture, it wasn't chilled and this was the end before it was cut- the cream isn't really that runny.

PUMPKIN SPICE LATTE (1)

So- on my quest to make the perfect knock off Starbucks Pumpkin Spice Latte, I've seen many recipes. Below is one... I'm still perfecting. I have a better one that I'm currently working on. WHATEVER YOU DO- Don't buy the Pumpkin Pie creamer from the grocery store (belch). Nasty.

It's a lot easier to make if you have a recipie, by making it at home, you'll also save a lot of money! If you already have an espresso maker: (this is for a small)
1 shot espresso
3 pumps of Da Vinci Gourmet Pumpkin Pie Syrup
12 oz. steamed milk (whole or skim)
whipped cream (optional)
If you want a medium, just do 2 shots of espresso, 4 pumps of syrup and 16 oz of steamed milk. For a Large, it's 3 shots of espresso, 5 pumps of syrup and 24 oz of steamed milk.

If you don't have and espresso maker, simply make 1 cup of strong coffee. (I like using french vanilla flavored the best)

Like I said- it's a start but I'm working on a better one for you- involving real pumpkin! ooooooooooooooh!

Pumpkin Roll

From my good friend Stephanie Ryan of http://www.scryanphotography.blogspot.com/ (see my TTD photos there)
Below is her recipe in her words- verbatim.

Pumpkin Roll
What? Like those of you that know me couldn't guess this… come on now. For the others that don't know what Pumpkin Roll is- boy, have you been missing out. Imagine rolling pumpkin bread around cheesecake filling. Mouth watering yet? I thought it might. My family has been making this for generations to the point it's expected to be there on Thanksgiving and Christmas. So, my merriment of fall gift to all of you is the recipe. Planning on being a dinner guest this Thanksgiving and want to impress? Make this. They may even pull you aside and tell you it's better than Grandma's Pumpkin Pie. It's been known to happen…
Enjoy!!


What you need:
3 Lg. Eggs
¾ C Sugar
2/3 C Canned Pumpkin
1 tsp. Lemon Juice
¾ C Flour
1tsp Baking Powder
2 Tsp. Cinnamon
½ tsp. salt
½ tsp. Ginger (optional)
½ tsp. Nutmeg (optional)

Filling:
8oz Cream Cheese
1 C Powdered Sugar
4 Tbsp. Butter
½ tsp. vanilla

1. Beat eggs and sugar until thick
2. Add in pumpkin and lemon juice.
3. Quickly add with minimal mixing the flour, baking powder, cinnamon, salt, ginger and nutmeg.
4. Spread batter into a 15" x 10" x 1" that has been wax papered in the bottom, then sprayed with cooking oil. YOU MUST SPRAY WITH COOKING OIL OR IT WILL DEFINITELY STICK!!
5. Bake at 350 degrees for 20 min. (cake will pull away from sides)
6. Flip the cake over a piece of waxed paper that has been sprinkled with powdered sugar. Don't over do it or the sugar will make the cake sticky and gooey.
7. Peel off the wax paper that was used during baking.
8. Let cool for 10 min.
9. Roll up and refrigerate in waxed paper. (Want to make a bunch for later? Freeze the rolled cake w/o filling and use it later!)
10. Mix filling.
11. Unroll cake and Spread filling evenly.
12. Re-Roll
13. Wrap and refrigerate until use.
14. Use a long string of wax dental floss to cut roll (wrap around roll as though you're tying it at the top. When you pull it will make a clean cut and not squish it like a knife.)

Pumpkin Whoopie Pies

This recipe sounds scary because it's so long- don't be afraid- they are FAB!

COOKIE
1 C shortening
1-1/2 tsp baking soda
2 C packed brown sugar
1 tsp salt
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground ginger
3-1/2 C all purpose flour
1/2 C canned pumpkin
1-1/2 tsp baking powder


FILLING
1/4 C all purpose flour
Dash salt
3/4 C milk
1 C shortening
2 C confectioner's sugar
2 tsp vanilla extract


In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoon-fulls 2 in apart onto greased baking pans. Bake at 400 10-11 minutes (I did closer to 8) Cool on wire racks.

In a sauce pan, mix flour and salt, whisk in milk until smooth. Bring to boil. Reduce heat and cook, stirring constantly, until thickened. (will be paste-like) Cover and refrigerate until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes on high until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. YIELD: about 2 dozen.

NUTRITIONAL FACTS: 1 serv (1 ea) 340 cal, 17 g fat, 19 mg chol, 225 mg sodium, 44 g carb, 1 g fiber, 3 g protein



Recipe from http://www.tasteofhome.com/