Tag Archives: Baking and Confections

Heavenly Pumpkin Muffins with Cream Cheese Frosting

28 Nov

Wow!  I was just checking out my blog, when I saw this post – not posted!  It is called Mommy Alzheimers.  I purposely put this off to take a picture of these after I baked them and guess what…I don’t think I took the picture.  Oh well, here is the recipe – my kids loved these.

When I was young I would walk into the house after school and smell the wonderful creations my mom had baked for us earlier that day.  It was always fun to go home, sometimes we would get cake, others cookies – two of my favorites to this day are snickerdoodles and the chocolate cookies she would bake.  Our house always smelled tremendous!  At least that is how I remember it.  Now that I am a stay-at-home mom, I would like to give my children the same memories.  Today I found a recipe for pumpkin muffins, they smell amazing!  Here is the recipe, it is actually from Libby’s, though I added a little vanilla.

Heavenly Pumpkin Muffins

  • 3 – cups all purpose flour
  • 1 Tbsp plus 2 tsp. pumpkin pie spice
  • 2 – tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 – cups granulated sugar
  • 1 – 15 ounce can Libby’s Pure Pumpkin
  • 4 – large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1 tsp. vanilla

Preheat oven to 350 F.  Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, vanilla and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Cream Cheese Frosting

  • 1 – 8 oz. pkg cream cheese (softened)
  • 2 sticks of butter (softened)
  • 3 cups powdered sugar
  • 2 tsp. vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low-speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

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Healthier Chocolate Cake with Pumpkin

2 Oct

Healthier Chocolate Cake with Pumpkin

2 Oct

What kid doesn’t like chocolate cake?  Ok, there are a few exceptions.  This is a cake you can make them and not feel as guilty.  It is so easy, just two ingredients.  Yes! You heard right just two ingredients and here is the recipe.

Ingredients:

  • 1 box any flavor chocolate cake mix
  • 1 15 oz can pumpkin – I actually use two cans and a 2-cup liquid measuring cup and scoop out 16 oz.

All you do is mix the cake mix and the pumpkin together, spread mix into a greased and floured cake pan, follow the directions on the cake mix for oven temperature and bake time.  I like to use Pam for baking, much easier and  I don’t have to get my hands all greasy.

This cake is very moist, it doesn’t raise as high as a regular cake but my kids love it.  It is also low fat and has all the added benefits of pure pumpkin.  1 can Libby’s Pumpkin is as follows.

  • Vitamin A: 300%
  • Vitamin C: 2%
  • Calcium: 2%
  • Iron 4%

I followed this last time with cream cheese frosting, but you don’t even really need frosting.  My kids will eat it either way.  The best part is it doesn’t taste like it is low-fat!