PUMPKIN MUFFINS!! ( I don't remember where I got this recipe??)
1/2 cup butter
2 cups flour
3/4 cup sugar
1 1/2 tsp. cinnamon
2 eggs
1/4 tsp. allspice
1 tsp vanilla
1 cup pumpkin
1/2 tsp. soda
3/4 cup chocolate chips
1/4 tsp. salt
Mix all ingredients together and bake at 35o degrees for 20-30 minutes! (I baked 25!) These will also freeze well! Happy Baking!
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Tuesday, October 27, 2009
Pumpkin Fudge
This is excellent! I made it yesterday! I found the recipe on The Real Mom's Kitchen! I just realized I didn't give credit to her! I posted so many recipes the other day and spaced it! I will try and remember better! I will try and take a picture of the fudge I have in the fridge! I am not good at taking picture of food, but I will attempt, because I like to see pictures!
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Pumpkin Bars!
Yummy! I found this recipe on: http://realmomkitchen.blogspot.com/
Pumpkin Bars
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
(chocolate chips or cream cheese frosting or both in my case)
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.
Pumpkin Bars
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
(chocolate chips or cream cheese frosting or both in my case)
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.
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