Yummy Pumkin Cupcakes!

For these yummy cupcakes I used a pumpkin bread recipe from this blog Butter Required, you can click on that and it will take you to the YUMMY recipe! It made me 34 cupcakes! It is good all by itself, but I decided to be even more evil and add some cream cheese frosting on top!! SO GOOD! This is my recipe for awesome cream cheese frosting(I made a double batch of this and it was perfect for the amount of cupcakes, especially if you want to frost the way I did!)...

Cream Cheese Frosting

3 1/2 cups powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract

Blend butter and cream cheese together till it is smooth, sometimes microwaving a little (15 sec) helps. Add vanilla and powdered sugar and blend until smooth.

Here are some pics to tempt you...

To frost like this cut a hole in a corner of a ziplock bag and then fill with the frosting! Squeeze around top of cupcake till you get to center! So pretty and professional looking!



Oh yeah! Cannot wait to make again for Thanksgiving! YUM!

Pumpkin Cake/Cobbler

My grandma makes this and I absolutely love it! I finally got the recipe from her. She calls it Pumpkin Cake, but I think its more like a Pumpkin Cobbler. If your a pumpkin pie fan you'll love this, I like it better than pumpkin pie, enjoy!

1 pkg. Yellow Cake Mix
1 egg
½ c. + 2 Tbsp. butter or margarine
1 lb 13 oz. can Libby’s Ready Mix Pumpkin mix (for pumpkin pie, not the plain can of pumpkin)
1/3 c. + ¼ c. sugar
2/3 c. evaporated milk
1 tsp. cinnamon

Preheat oven to 350 degrees.

Take 1 cup of cake mix and set aside. Mix together remaining cake mix, 1 egg, and ½ c. melted butter (that is cooled so it’s not really hot) and then spread in the bottom of a 9x13 ungreased dish.

In another bowl mix pumpkin mix, 1/3 c. sugar and 2/3 c. evaporated milk (the small can) and then pour over the cake mixture.

Take the 1 c. cake mix that you set aside and mix with ¼ c. sugar, 1 tsp. cinnamon and 2 Tbsp. softened butter and mix until crumbly. Then sprinkle that over the pumpkin mixture.

Bake for 45 minutes or until toothpick comes out clean.

Serve with whip cream on top!

Luscious Four-Layer Pumpkin Cake

This is a Kraft Recipe (Stolen from Amanda) and is as yummy as it is beautiful!!!

What You Need

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup PLANTERS Chopped Pecans

Make It

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Frankenstein's Monster's Toes

1 pouch Betty Crocker sugar cookie mix
1/4 cup all-purpose flour
1/3 cup butter or margarine, melted
1 egg
1/2 tsp almond extract
7 drops neon green food color
36 whole blanched almonds
1/2 tsp red food color

Stir cookie mix, flour, melted butter, egg, almond extract & green food color until soft dough forms. Cover; refrigerate for 1 hour
Place almonds & red food color in resealable plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate & waxed paper to dry. Set aside
Heat oven to 375, for each cookie, roll heaping tsp of dough into 2 1/2-inch finger shape, place on cookie sheet
Press almond, colored side up, into one end of each "toe" to look like toenail. About 1 inch from each end of "toe", squeeze dough slightly with knife, gently make lines in dough to look like knuckles.
Bake 6-8 min (cookies should not brown on edges)

Super cute and fun!!

Pumpkin Cupcakes

Ingredients
Cupcakes:
· 3 cups all-purpose flour
· 1 tablespoon pumpkin-pie spice
· 2-1/2 teaspoons baking soda
· 1 teaspoon baking powder
· 3/4 teaspoon salt
· 1-1/2 cups granulated sugar
· 3/4 cup vegetable oil
· 1/2 cup buttermilk
· 1 can (15 ounces) pumpkin puree
· 4 eggs
· Frosting:
· 1 package (8 ounces) cream cheese, softened
· 3/4 cup (1-1/2 sticks) unsalted butter, softened
· 1 box (16 ounces) confectioner's sugar
· 1 teaspoon vanilla extract
· 2 tablespoons milk, plus more if needed
· Orange food coloring
· Fine and coarse orange decorating sugar
· Pretzel sticks or rods
Directions
· Heat oven to 350°F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
· For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
· Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
· Divide among liners, filling each about 2/3 full.
· Bake at 350°F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
· For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
· Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

Easy Doughnuts!

Grands Biscuits (I used Home style)
Oil
Powdered sugar frosting (1tsp butter, 1 TBL milk, 2 cups powdered sugar)
Halloween or Fall Sprinkles


Heat oil on stove top. Cut out center of Grands Biscuits with a water bottle lid. Fry dough in oil. DECORATE!
My kids loved to make these...super yummy and easy!

Worlds Easiest Pumpkin Chocolate Chip Cookies

1 box of Spice Cake Mix (do NOT add oil, eggs, and water)
1 can of pumpkin (small can)
1 cup semi-sweet chocolate chips

Mix cake mix and pumpkin together and fold in chocolate chips. Scoop on to cookie sheet and bake at 350 degrees for 15-18 minutes...doesn't get much easier than that. Come on 3 ingredients! And they are super delicious!

Posted by Kyle originally in April '08

Pumpkin Chocolate Chip Cookies

INGREDIENTS

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Chewy Spider Sandwich Cookies

1 Pkg Devils food cake mix

1/4 C. Flour

2 Eggs

1/2 C. Oil

Mix and form into balls, bake @ 350 for 9-11 minutes.

Drop pan on counter to flatten cookies,

Once cooled, frost with orange frosting between 2 cookies. Put licorice strings between for legs and add mini m&m's, red hots or frosting dots for eyes. You can also use Oreo's (but these are so much more yummy)

Pumpkin Cookies

4 cups flour
2 cups oats (quick or old fashioned)
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 1/2 c butter or margarine, softened
2 cups packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla
1 can (16 oz) pumpkin
1 cup chocolate chips

Preheat oven to 350. Combine first 5 ingredients, set aside. Cream butter and sugars together, beat until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in choc. chips. For each cookie, drop by 1/4 cup onto lightly greased cookie sheet. Bake 10-12 minutes, until firm and lightly browned. Cool completely. Decorate with icing (I like cream cheese frosting!) and assorted candies. Makes approx. 3 dozen large cookies (great for visiting teaching or to "boo" friends!)

Posted by Amy Gray