Easy Pumpkin Muffins

I had some leftover pumpkin and since I have been craving muffins, I went looking for a pumpkin muffin recipe. This recipe is reminiscent of some cookies that I used to make when I was in Weight Watchers, but in muffin form. They really are super easy and really good. My only complaint is that the batter is so thick it is hard to place in muffin cups and the batter does not spread, therefore the muffins were not very aesthetically pretty, but who cares? They tasted yummy, that's the only thing that matters!

Source: http://allrecipes.com
Serves 12

Ingredients:
1 18 oz yellow cake mix ( I used carrot)
1 15 oz can pumpkin
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
(I omitted the cloves and nutmeg and used 1/4 tsp pumpkin pie spice)

Directions:
Preheat oven to 350 F.
Combine all ingredients in a medium bowl. ( mixture will be very thick)
Fill muffin tins with mix, about 2/3 full.
Bake for 25 minutes.

Pumpkin Pie Spice Syrup

It is the time of year that Starbucks has Pumpkin Spice Lattes on the menu. It is my favorite drink and I was treating myself to them a bit more than I should, so I had to find an alternative. I did make a recipe for Pumpkin Spice Latte using canned pumpkin, which was delicious, but this is so much easier for my morning coffee during the week. You can just make it in advance and store it in a bottle to add to your coffee!

Source: http://mustlovechutney.blogspot.com

1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon

Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.

Pumpkin Bars with Cream Cheese Frosting

I actually found this recipe on Food Network. It is a Paula Deen recipe so I knew it would be good. I was all set to make it when I saw a better, semi-lighter version of it on one of the blogs that I frequent. It turned out so good. All of the family gobbled it up for Thanksgiving. It is a nice alternative to pumpkin pie.

Source: http://mymadisonbistro.com originally adapted from Paula Deen

for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt

for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.

for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.

Store covered in the refrigerator.