Apple Pumpkin Muffins

1 1/4 cups whole wheat flour (or regular is fine too!)
1/2 cup brown sugar
1 tsp cinnamon
1/8 teaspoon nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in microwave {2 minutes worked for me}

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.

Cool and enjoy!

Pumpkin Dump Cake

CRUST:
1 pkg. yellow cake mix (reserve 3/4 for topping)
1 cube butter, melted butter

FILLING:
1 can pumpkin filling made as directed on label.

Topping:
1/2 c sugar
nuts 1/2-1 cup (I like pecans!)
cake mix
shavings of butter ( I used 1/2 a cube)

Reserve 3/4 cup of the yellow cake mix for use later. Mix the remaining cake mix with the melted butter and pat into the bottom of a 9"x13" greased pan. Beat together all of the filling ingredients and pour over the crust.
To make the topping, mix the reserved cup of cake mix with 1/2 cup of sugar, 1 teaspoon cinnamon and shavings of butter until mixture forms coarse crumbs. Sprinkle over pumpkin mixture.

Bake at 350 degrees for 45 to 50 minutes.

Top with whip cream! MMmmmmm

Thanks Heather!!

Chocolate chip pumpkin cookies

¾ c. butter, softened
2 ¼ c. white sugar
2 eggs
3 ¾ c. flour
1 small can pumpkin (about 15 ounces)
1 ½ tsp. cinnamon
2 tsp. vanilla
1 ½ tsp. nutmeg
1 tsp. soda
1 tsp. salt
¾ c. chopped nuts (optional--we like pecans)
¾ c. chocolate chips

Preheat oven to 350. Cream butter and sugar, add eggs and pumpkin. Mix well. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Spoon onto greased cookie sheet or cookie sheets covered in parchment. Bake at 350 for 12 minutes, cool and remove from pan. Makes 5 dozen. These freeze GREAT, just put them in single layers (otherwise they'll stick together).

Festive Pumpkin Dip

12 oz. cream cheese, softened
3/4 c. canned pumpkin
1 Tbs. taco seasoning mix
1/8 tsp garlic powder
1/3 c. green bell pepper, finely chopped
1/3 c. red bell pepper, finely chopped
1/2 c. sliced olives

Beat cream cheese, pumpkin, taco seasoning, and garlic powder together for 1 minute until smooth. Stir in veggies. Refrigerate until ready to serve, a couple of hours at least.

Pumpkin Bars

Bars:
4 eggs
1 2/3 cups granulated sugar1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.