2 Ingredient Pumpkin Muffins

In 1 week we will all be ready for fall. Pools will be closed and the temps will slowly begin to subside across the country. By the end of September we should have average highs of only 79 here - so perfect! I made these muffins a month or so ago and have them stashed in my freezer. I needed a taste of fall and wanted to test out this extremely simple recipe.

There's only 40 calories in a mini muffin which won't break your calorie bank and these go great with a cup of joe - but don't think that this is a substitue for true pumpkin bread. It lacks some flavor and could use some pumpkin pie spice and ground cloves mixed in. But theres no need to really tweak this - make it when you're in a pinch but save your pumpkin bread recipe for when you need a true slice of pumpkin-y goodness!

2 Ingredient Pumpkin Muffins
1 box Spice Cake mix
1 15 oz can Pumpkin Puree

Mix both together and pour into muffin tins, large or small.

Bake for 15 minutes for minis and 25 for larger - I suggest checking them regularly though, so that you do not over bake.

Pumpkin Pound Cake

I know that people often associate pumpkin with fall. There is this general idea that you wait until October to bake with it and stop in December. I for one am taking a stand against this, because pumpkin things are so delicious that we should be able to enjoy them year round!

I have been craving things like banana bread, pumpkin bread, carrot cake, etc. and so I decided to bake this pumpkin pound cake that I had pinned a while back. Since it's spring time there is no problem finding pumpkin puree on the shelf at your local grocery store, which is always half the battle for me come autumn.

I have devoured way too much of this already and will be happy to package it up for someone else to eat tomorrow. I enjoyed the addition of the vanilla pudding mix - I do think it added something new and helped keep the center moist and flavorful. If I would have been serving this for guests instead of slicing and freezing, I would have added the powdered sugar because that just tops it all off. I do recommend using a bundt pan (I need to go buy one!) if you can.


Pumpkin Pound Cake (via pinterest from Sing for your Supper)
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
 
Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16

*Somehow I don't own a bundt pan and didn't even realize, so I made mine in a wilton pumpkin mold - you could also use a loaf pan. Just up the baking time (mine needed about 15 more minutes)

The Last Pumpkin Recipe You Need

Really. Do not go looking for another pumpkin bread recipe. You don't need it. I saw this Downeast Maine Pumpkin bread recipe last year but failed to ever make it. After Dunkin Donuts released their fall pumpkin flavors on Monday, I got back to perusing the web for something pumpkin-y to bake. I came back to this and since I had all of the ingredients, I went for it. I did make a few changes, which were noted in the comments section of this recipe, and those are reflected below.

This made one loaf, 12 muffins and one mini donuts pans worth of batter for me and I love the variety of items I have to chose from, I am taking most of the muffins into my new office (I like to win my coworkers over with treats) and froze the donuts. Ill freeze most of the bread as well after it cools and I slice it. I think you could up this a bit with a crumb topping - melted butter, cinnamon sugar and a bit of flour. Either way, its nice and firm but extremely moist and pumpkin-y. If you like the Starbucks pumpkin loaf, give this a whirl for some money saving during the fall months.

Pumpkin Bread (from allrecipes.com)
1, 15oz, can Pumpkin Puree
4 Eggs
1c Vegetable Oil
2/3c Water
2c White Sugar
1c Brown Sugar
3 1/2c Flour
2 tsp Baking Soda
1.4 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Cloves
1/4 tsp Pumpkin Pie Spice

Preheat the oven to 350 degrees.

In a large bowl, combine ingredients from Pumpkin through Sugars and mix until combined.

In a separate bowl, mix remaining ingredients. In 3 batches, add the dry to the wet ingredients and mix until everything is combined.

Spray your pans or put liners in your muffin tins and aluminum foil in your loaf pan. Add batter to your pans and bake: 70 minutes for a loaf, 20 minutes for muffins and 12 minutes for mini donuts.

Pumpkin Cream Cheese Wontons

I have been wanting to make pumpkin wontons ever since I saw this recipe on Big Head in the Kitchen, so a party was the ideal time to try them out because I knew that there would be other pumpkin lovers there. When I got the ingredients I didn't look at the recipe, because I actually had an idea in my head of what they would be and then when I looked at the recipe I realized that I really wasn't even making that. I made a pumpkin cream cheese, which would actually be really good on bagel or with bagel chips, apple slices, etc.

I went ahead and put this mix into wonton wrappers and baked. They were a big hit among everyone who likes pumpkin, which I enjoyed since usually I am the only one who will eat this sort of thing. Since I put these in the oven mid-party, I wasn't able to snap a photo and they were all gone within 30 minutes so there were no leftovers either.

Pumpkin Cream Cheese Wontons
14 Square Wonton Wrappers
4oz reduced fat Cream Cheese, softened
1/4 c Pumpkin Puree
1 tsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Pumpkin Pie Spice

Preheat oven to 350 degrees,

Combine items 2-6 in a bowl and mix until smooth. Add about 1 tsp of mixture to the center of the wonton, then wet all edges of the wrapper and fold one side over, pressing sides to seal.

Spray each wonton with cooking spray on both sides,  cook for 15 minutes, flip and cook 4 minutes more. Sprinkle with cinnamon and serve.

Pumpkin Meatloaf Muffins

I have been struggling with dinners lately, since I get home fairly late to cook up something spectacular, and I only cook for myself. Last week I settled for some lean cuisines, but when I was introduced to this recipe I knew that it would be a perfect freezer meal to me. With the pumpkin thrown in, it is something that is totally up my alley and that I'm so happy I discovered. Over at Cara's Cravings, she made these perfect little pumpkin turkey meatloaf muffins. I made up a batch today and came out with 20 mini meatloafs that I can freeze and pull out for dinner or lunch. They are healthy, moist and full of flavor. I have my adjusted recipe below. I ate these 2 at a time, on a bed of about 1 tbsp Pumpkin Puree and 1 tsp Cranberry sauce with some roasted carrots. I like that this will now be a no fuss, low maintenance dinner for the busy weeknighs.


Pumpkin Meatloaf Muffins (adapted from Cara's Cravings)

1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 99% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup bread crumbs
1 heaping tsp minced fresh thyme
Freshly ground salt and pepper
1 tbsp Soy Sauce
6 oz Cranberry Sauce

Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, soy, bread crumbs, thyme, cranberry, salt &p. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Pumpkin Bagels

I have always had the idea in my head that bagels are for more advanced bakers. I didn't even have the thought of attempting to bake them, until I saw this recipe on Pink Parsley it took less than 2 days and seemed incredibly easy. I was pretty positive that they would not come out even decent, but I decided that I wanted to try my hand at them anyway. To my surprise they were amazing! They are the consistency of every bagel I have ever bought and have a great pumpkin flavor that isn't too strong for non-pumpkin lovers. It's the time of year that I assume Adam hates as I always make pumpkin things and he hates pumpkin, but he even ate these. I suggest trying them today, you will not regret it! I threw a few in the freezer and cannot wait to enjoy them on the weekends.

Pumpkin Bagels (from Pink Parsley) these make 8
1/2 cup  (100-110 degrees)
3 1/4 tsp instant yeast
1/4 cup brown sugar
1 tsp salt
1/2 cup canned pumpkin
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 tsp nutmeg
3/4 tsp allspice
3 cups bread flour

To Cook:
3 quarts water
2 Tbs sugar
1egg, for egg wash

Combine all the ingredients for the dough, through allspice, in the bowl of a stand mixer fitted with a paddle attachment.  Mix to combine, then add the flour.  Mix on low speed to just combine, and switch to the dough hook.  Knead on medium speed for 12-15 minutes, then turn out onto a lightly floured surface and knead a few times.  Turn into a lightly-oiled bowl, cover with plastic wrap, and allow to rise for about an hour. 

Punch down the dough.  Divide into 8 equal parts, and roll into balls.  Use your thumb to form a hole in the center, then stretch smooth the dough to form an even shape.  Place on a baking sheet and continue with the remaining dough.  Cover the baking sheet with a clean kitchen towel, and allow to rise until puffed, about 45 minutes.

In a large saucepan, bring the water and 1 Tablespoon of sugar to boil.  Preheat the oven to 400 degrees.  Sprinkle a baking sheet with cornmeal.  Whisk together 1 egg plus 1 teaspoon of water or milk in a small bowl.

Working a few bagels at a time, boil the bagels 1-2 minutes per side.  Remove from the water and place on a rack to dry for about 1 minute, and repeat with remaining bagels.

Transfer the bagels to the prepared baking sheet, then brush with egg wash. 

Bake 15 minutes, or until bagels are golden-brown

Pumpkin Biscotti

 It is no secret that I love all things pumpkin. I know that you can make pumpkin foods all year round, but I prefer to save it for the fall months as it brings back good memories. Last year I made candy cane biscotti and loved them, so this year I opted for some pumpkin biscotti that I found over on The Way the Cookie Crumbles. I decided to dip mine in semi sweet chocolate and cover with Halloween Sprinkles, and I am so glad that I did. I think that without the chocolate I would not enjoy these as much, I think that they need a little more of a pumpkin flavor. However, with the chocolate they are perfectly delicious!

Pumpkin Biscotti (from The Way the Cookie Crumbles)
2½ cups (12 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch ginger
pinch cloves
½ teaspoon salt
2 eggs
6 tablespoons butter, melted
½ cup pumpkin purée
1 teaspoon vanilla extract
 Semisweet Chocolate Chips/Wafers
Sprinkles


1. Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2. In another bowl, whisk together the eggs, melted butter, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about ½ inch high. Bake for 22-30 minutes at 350ºF, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300ºF and bake for an additional 15-20 minutes. Cool completely.

Melt chocolate wafers or chips in a double boiler and dip the bottoms in melted chocolate. Dip into a generous bowl of sprinkles and place on parchment paper to dry. To add chocolate swirls to top, place melted chocolate in a ziplock bag and cut off a corer, squeeze onto biscotti.

Baking up some Pumpkin Treats

At the end of the work week it will officially by October! I'm really not sure what it is about the change from summer to fall that I love so much, but I'm sure that all of the pumpkin things has something to do with it. I read that it is supposed to be in the low 80's Sunday through next week; and this is a temperature drop for Florida, so I am anxiously awaiting that time. Since it will be October, I figure it will be ok to pull out the crockpot. Adam is going to make some chili on Saturday and we will pick up some soft, crusty bread from a local bakery to go with it. I am beyond excited for this, as he really does a great job with chili, and I am ready to pretend it's cool out. We will also begin decorating for our Halloween party, as it's the last time I will be up in Gainesville until the party weekend, so I can't wait for that either. I'm thinking chili, halloween decorations and scary movies.

I am ready to bake some things this weekend also. All of my spices and ingredients are at Adam's, so I wait to bake until I am up there and have the weekend days to enjoy it. Last time I planned on making this pumpkin biscotti, we were out of vanilla. I was dissapointed, but now it means that I get to make them this weekend. I have a vision of them with white chocolate on the bottoms too, dipping them into my coffee and drifting off to a northern state where I'm wrapped in soft blanket on the couch watching the leaves slowly fall to the ground. I am also going to try my hand at bagels for the first time. Pumpkin bagels, in fact! These are something gthat I am really excited about and praying that they will turn out well. This saturday the kitchen is going to be filled with fall aromas, it will be heavenly!

In Orlando, every September is Disney Maginal Dining month. This is when a group of restaurants offer a $30 meal deal, which usually includes an appetizer, entree and dessert. A lot of seafood and steak places get in on it and it is a nice chance to go in and try them out before committing to a $120 bill. Tonight we are heading to Chatham's, which has been booked up every weekend this month. I am going with the lobster bisque and the filet, which is a much nicer meal than I cook up! It should be fun, and gives me an excuse to skip the gym and peruse the mall after work (what- I can't go all sweaty to dinner, so what other option is there??) Sounds like a great way to celebrate being halfway through the week!

Pumpkin Chocolate Chip Cookies

I have had these cookies bookmarked for about a year, from Lauren's Kitchen, although originally adapted from allrecipes by Living Insanity. I am a chewy cookie kind of person, I like them gooey and not fully cooked, but after searching far and wide for a chewy pumpkin cookie I have realized that it does not exist. That's why it took me so long to try these out, but now I am so glad that I did because this is a great recipe. I suggest keeping them in the fridge/freezer because it brings the pumpkin flavor out more when they're cold. I followed the recipe exactly, so I am just c&ping below, and I will definitely be making these again.

Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. Add milk and vanilla.

In a separate bowl, stir together flour, baking powder, ground cinnamon,pumpkin pie spice, baking soda and salt.

Add flour mixture to pumpkin mixture and mix well; add chips.

Drop by spoonful on greased cookie sheet and bake at 365 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm.

Trader Joes Pumpkin Pancake/Waffle Mix

For some reason Trader Joes has not yet made its way to Florida, not even Orlando! Last Christmas Adam and I went up to North Carolina to visit his family and made a trip to the store. I had to have some Candy Cane Joe Joes and see all of the other fun things that they offer. The selections are so much better than anything around this town.

For Christmas Adam's mom got me the Pumpkin Pancake mix and I only managed to make a batch once. Since it is September now I thought it was time to break out some pumpkin foods, so I made these for breakfast. It has a really great pumpkin flavor, and I wish that they sold something like this by me! I threw some chocolate chips in, subbed water for milk and added a little more mix. If you live by a Trader Joe's I would highly suggest trying this pumpkin mix out. It is easy to whip up when you don't want to home make something on a weekend, or even on a weekday morning. Great for when guests are in town or when you're simply in the mood for something that tastes like fall.

I will definitely be having another box shipped to me this season!

Pumpkin Cinnamon Buns

I have this problem where I can never wait for the next season to arrive. In 'winter' I can't wait for summer, and in summer I can't wait for 'fall.' Down here in Florida we really only have one season that is less brutal in the winter months, but being from up north I still have memories of the other times of year. The leaves changing, cool breezes and autumn days are among the ones that my mind goes to when it hits the 90's here.

I love everything pumpkin, so I really didn't want to have to wait to make something warm, gooey and pumpkiny. I decided to make these pumpkin cinnamon buns, from Culinary Adventure's of a New Wife, for fathers day. I made half, then froze the other half and baked them up for a trip to Michigan we took back in June. The first time I baked in cupcake tins, and the outsides came out too hard. The second time, I baked side by side and they turned out much more moist and soft all around. This is adapted from Cooking Light, but for the icing I opted to use a cream cheese icing instead of what is listed in the recipe. I also found it helpful to let them rise, once cut, in the oven. I would definitely make these again in the fall.

Pumpkin Cinnamon Buns (adapted from Culinary Adventure's of a New Wife)
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour, divided
1/2 cup pumpkin, room temperature - I added slightly more
1/2 cup milk, room temperature
1/4 cup butter, melted and slightly cooled
2 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice - I didn't have this on hand, so I used more cinnamon and sugar
1 teaspoon ground cinnamon
Nonstick Cooking spray

Filling
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 heaping teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze
3/4 cup sifted powdered sugar
1/4 cup hot water
1/4 teaspoon vanilla extract

Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, sugar, salt, and spices; beat with a mixer at medium speed until smooth. If using a Kitchenaid, knead with a dough hook until smooth and elastic (about 10 minutes); while kneading, add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Otherwise, knead by hand on a lightly floured surface.Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts for approximately 1 hour or until doubled in size.

Press two fingers into the dough. If an indentation remains, the dough has risen enough. Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.Punch dough down; cover and let rest for 5 minutes.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. -If you are going to freeze the rolls, this is the time to do it. Cover with plastic wrap and foil so that it is tightly sealed. Freeze, and then when you want to thaw, simply stick in the fridge until thawed and then continue with recipe- Cover and let rise 25 minutes or until doubled in size. - I preheated the oven to 200 degrees and once it hit that temp, I immediately turned it off and stuck the buns in for about 25 minutes. They rose perfectly.


Preheat oven to 375°. Bake the rolls at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, vanilla extract and 1 tablespoon of water in a small bowl, stirring with a whisk. Add water 1 tablespoon at a time, whisking in between until smooth. Drizzle glaze over buns. Serve warm

Double Layer Pumpkin Cheesecake Minis

Last fall, during the great pumpkin shortage, Adams mom was nice enough to hoard all of the pumpkin puree that she could find in North Carolina. By the time she came down to Orlando in November the shortage was pretty much over, so I have had a few cans of pumpkin just waiting to be used up. I decided to remake this double layer pumpkin cheesecake into minis. Now I can freeze them and take them to work where they are easily snackable.

I followed the exact same recipe, but only baked for 15 minutes (you could do for 20 and they would probably be a little better). I already had one and it is just as delicious as the whole cheesecake!

Double Layer Pumpkin Cheesecake

In my family there are only 2 or 3 of us who like pumpkin. I just cannot imagine how people can sit there and pass up pumpkin bread, or pumpkin truffles, pumpkin spiced lattes or pumpkin donuts, but it happens. On Thanksgiving we always get pumpkin pie and noone eats any, so this year I decided to make a pumpkin cheesecake since I was really only making it for 2 of us, I had more free reign over the dessert. I found this recipe for a double layer pumpkin cheesecake on allrecipes and it looked simple which initially drew me in, plus the 800+ positive reviews of course. It really was delicious and I could have eaten it all myself, instead I only ate about 1/2 of it.

Double Layer Pumpkin Cheesecake (adapted from allrecipes.com)

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 (Instead, I made a gingersnap crust, see recipe below)
1/2 cup pumpkin puree (I used a little bit more)
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed (I omitted)

Gingersnap Crust
1.5 cup Gingersnap cookies, crushed
1/3 stick Butter

Place cookies in a thick plastic bag and crush with a rolling pin or meat pounder. Melt butter in the microwave. Combine in a bowl and mix until butter is soaked into cookies. Place in pie dish and mold to the bottom and sides.

Directions
Preheat oven to 325 degrees F (165 degrees C).
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.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

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. (I made this the night before so it all had time to settle and let the flavors blend)

Chocolate Pumpkin Cupcakes

Over the weekend my sister had a pretty fancy wine party. She lives in a condo with a huge balcony that just happened to be overlooking a Jazz Festival that night. There was tons of delicious food that you wouldn't eat just any day. Im pretty sure that I had my fill of cheese for quite a while! I decided to bring cupcakes and since I had so much leftover pumpkin puree and pumpkin truffle filling, I decided I needed to incorporate it. It is fall afterall, there needs to be pumpkin at every party! I had actually been asking around to see what the rule was for adding pumpkin puree to a box cake mix, since I had a chocolate box sitting in the pantry, and got help from a blog post by Joelen who adapted it from Hello, Cupcake! So mine is another variation on that. They turned out really moist with just enough pumpkin flavor, but not overpowering. I always use Magnolia's vanilla buttercream recipe, so I just tweaked it a bit this time so that I could incorporate the truffle filling.

Chocolate Pumpkin Cupcakes (adapted from Joelen)
1 box chocolate cake mix
1 cup pumpkin puree
1 tbsp pumpkin pie spice
1 tbsp cinnamon
1 tsp ground ginger
4 eggs
1/4 cup heavy cream
2/3 cup water
1/3 cup oil

Preheat oven to 350 degrees. Place liners into 2 cupcake pans.

Disregard ingredients on the box mix. combine the above ingredients and mix until smooth and everything is incorporated. Fill liners 2/3 way full. Bake for 15 minutes. Remove from pan and let cool, then top with icing and serve.


Vanilla-Pumpkin Truffle Butter Cream Icing (adapted slightly from Magnolia)
1 Cup (2 sticks)Unslated Butter, room temp
8-9 Cups Confectioners Sugar
1/2 Cup Milk
1 tsp Vanilla Extract
1/2 Cup pumpkin truffle filling

Cream butter and 4 Cups sugar. Add Milk, Vanilla and remaining Sugar and mix until combined and smooth. Add Pumpkin Truffle filling and mix. Add more sugar if needed, to keep consistency thick enough to pipe on cupcake without having it droop.

Pumpkin Truffles

Immediately after I made my own pumpkin puree, I got started making pumpkin truffles. I followed the recipe exactly from Cara's Craving's Blog, so Ill just link to it so you can go check it out. The filling is amazing and if you like pumpkin, you could just eat it by the spoonful (I only had two, I swear!). I didn't get real good at filling in the molds until the very end, but I need to pick up more melting chocolates to do the rest so Ill use my perfected skills then. It is definitely a time consuming project, but the outcome is delicious so I'm not sorry that I took this task on.

2009 Pumpkin Shortage

Whenever I think of fall I immediately think pumpkin. Pumpkin Spice Latte, Pumpkin Bread, Pumpkin Muffins, etc. Just a little over a month ago my mom had a can of pumpkin. I had read about a shortage but figured that it hadn't hit Orlando. So when the end of September came and I wanted to start whipping up some treats, I hit the grocery store for some canned pumpkin puree. I was shocked when they told me that there was none and they had no idea when they would be getting it in. The shortage had hit us! No store around has it in stock. That wasn't going to keep me from making delicious fall treats. My mom and I bought some baking pumpkins and I set off to make my own puree. It's really easy nice to have it homemade, I think it adds more of a touch to your food when you know you made as much as you could.

Pumpkin Puree

2 baking pumpkins made about 3 cups for me

Preheat oven to 350 degrees.

Cut the top off of the pumpkins and toss. Cut in half, and then in half again. This makes it easiest to gut the insides out, just scrape with spoon, ice cream scoop or whatever you usually use to gut your pumpkins for carving.

Place the pumpkins on a baking sheet and bake for about 45 minutes, until tender.

I found it easiest to scoop the pumpkin from the shell when it was hot and fresh out of the oven. Get as much out as you can. Then transfer, in portions, to a blender or food processor. I added about 4 tbsp water to each batch I put in the blender.

Put the extra in an airtight container, and store in the fridge if you aren't using immediately.

Pumpkin Seeds

I also saved the seeds roast in the oven. I heated the toaster oven to 400 degrees and roasted for 20 minutes and seasoned with salt, pepper, and pumpkin pie spice.