Pumpkin Muffins

Simply Sweet Sunday  We like pumpkin desserts at our house.  Then add chocolate chips you can't go wrong.  On top of that say it's for breakfast.  It's like getting dessert for breakfast!  What I really use this recipe for the most is to take a treat to someone.  Every one likes them and it easy to give away part of a batch and still keep some for my family.  This makes everyone happy!

1/2 cup melted butter
2 large eggs
1 cup pumpkin
1 cup chocolate chips
1 2/3 cup flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder

In a large mixing bowl mix melted butter, eggs and pumpkin.  Stir in chocolate chips.  In a small mixing bowl combine dry ingredients together.  Mix dry ingredients into wet mixture.  Grease muffin tins.  Scoop into 18 muffin cups.  Bake at 350 for 20 minutes

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Tip- Freeze the remaining pumpkin in 1 cup containers, it keeps for three months.  Use 2 to make Pumpkin Bars or 1 to make more muffins

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Pumpkin Cookies!

Welcome to Simply Sweet Sunday!

If you've been on pinterest at all lately you've seen the pumpkin explosion that's been going on there.  Pumpkin decorations, pumpkin parties, and pumpkin recipes galore!  Fall is truly in the air! So we're jumping on the band wagon and sharing our best pumpkin recipes.  Today it's our favorite pumpkin cookies. 

My mom got this recipe from our neighbor who was pretty much like family to us.  They are so good! The recipe makes a good 5 to 6 dozen cookies which is perfect if you're hosting a Halloween party but not so perfect if you just want a cookie or two.  These are not the type of cookie where you can stop after one!  The recipe can be halved fairly easily but I like to freeze about half the dough and then it's ready to go for the next time.

Here's what you'll need:

1 cup shortening
3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons all spice
2 teaspoons salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons baking soda
1 large can of pumpkin (about 2 1/2 cups)
2 cups chocolate chips

Super simple instructions.  All you have to do is first cream shortening and sugar.  Next mix in eggs and vanilla.  Then stir in flour and spices then the pumpkin and chocolate chips.  Easy peasy!  Bake these tasties at 375 for 15 minutes on a greased cookie sheet and then enjoy a taste of the season!

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Pumpkin Cobbler.

Simply Sweet Sunday

My husband loves this dessert, every fall he starts to ask when are we going to have it.  If you like pumpkin desserts like we do, you should try this recipe.  The pumpkin layer is the same recipe as on the can of Libby's pumpkin for pie.  It surprises me how more moist the pumpkin custered is baked this way instead of in a pie crust.

Pumpkin bottom layer:

1 1/2 cups sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 large eggs
1 can (29 oz) pumpkin
2 cans (12 oz each) evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves in a large bowl.  Add eggs and beat.  Stir in pumpkin and evaporated milk.  Pour into a greased 9 x 13 inch pan. 

Topping:

1 yellow cake mix
1 cube butter or margarine

Cut butter into the cake mix using a pastry blender.  Sprinkle over pumpkin mixture.  Bake at 350 for 65 minutes, or until a knife inserted in the center comes out clean.  Cool, and serve with whipped cream or vanilla ice cream. 

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Pumpkin Bars with Cream Cheese Frosting

Simply Sweet Sunday

I got this family favorite recipe from my dear mother-in-law.  Pumpkin Bars are a regular at our extended family gatherings.  The perfect combination of pumpkin and spices combined with cream cheese frosting is so divine.  I love this recipe because it is makes up quickly, serves many, and I can't tell you how many times I've been asked to share the recipe.  If you like pumpkin desserts you'll love Pumpkin Bars.

4 eggs
1 cup vegetable oil

2 cups sugar

2 cups pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoons salt

1/2 teaspoons cloves

2 teaspoons cinnamon

Set cream cheese and butter out to soften for frosting.  With an electric mixer, beat eggs lightly, beat in oil and sugar till creamy.  Using  the low setting on mixer stir in pumpkin just till mixed.  Add remaining ingredients, mix together.  Spray a 10×15 inch pan with cooking spray. Pour batter into pan. Bake at 350 for 20 minutes.  The cake is done when it spring back when touched in the center.

Frosting:

3 oz cream cheese
1 cube butter or margarine
2 1/2 cups powdered sugar
2 teaspoons vanilla

Cream butter and cream cheese together. Add powdered sugar and vanilla, beat until smooth. Frost cake when cooled.

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