When we got home from our trip out West last week, I had missed being in my kitchen! The day after arriving home, we had small group dinner and I had signed up to bring dessert. I knew exactly which recipe I was going to try…yes, I would make a new recipe to take! It’s my normal pattern…sigh. I don’t know why I risk it, but there are just so many good recipes, and these always seem like the perfect opportunities to try them! I would never make a whole batch of donuts just for us, so if I make them for a group, they won’t be staring me in the face like a hungry cat at 6:00 a.m.!
I ran to my Pinterest board and pulled up a recipe I found on Sally’s Baking Addiction site. Every recipe I’ve made from her site has been delicious, so I was anxious to make her Baked Pumpkin Donuts with Brown Sugar Glaze!
I posted this recipe many years ago, but I’m afraid it’s gotten kind of buried under the list of recipes, and I am re-posting it today to make sure my readers know how GOOD these are!
I had never added chocolate chips to this recipe before, but my grandsons were coming for an afternoon visit, and I knew they would enjoy the addition of some chocolate. My favorite way to eat these is warm with a little butter spread over each half!Continue reading “My Favorite Pumpkin Muffins”→
This weekend I had the blessing of speaking at the ladies’ retreat at The Wilds of New England. I’ll share more of that later, but today I want to share (again) the recipe for the dessert we had Friday night – Pumpkin Whoopie Pies. I’ve posted this recipe before, but thought it deserved double honor since its now pumpkin season! You won’t be disappointed with these yummy little treasures!
We traveled to the northeast last weekend and saw some beautiful fall colors and scenery.
We stopped at an adorable Amish Bulk Food store where they had rows of adorable little pumpkins and gourds for sale, as well as giant multi-colored varieties.
It got me to thinking about pumpkin flavors, and then I remembered this Pumpkin Pie Crunch recipe. It’s Pumpkin-flavored Chex Mix.
Oh. My. Goodness.
This stuff is irresistible! It has no pumpkin added, only the pumpkin pie spices. It’s just sweet enough to offset the cinnamon and nutmeg and yummy enough to have you dreaming about it when you visit a pumpkin stand!
Here’s the simple recipe you can make in less than 30 minutes!
Chex Pumpkin Pie Crunch
1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/4 cup butter 2 tsp vanilla 2 cups Cinnamon Chex cereal 2 cups wheat Chex cereal 2 cups Honey Nut Chex cereal 8 oz. nuts
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and nuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on high 5 minutes, or until mixture begins to brown, stirring every minute. Spread on waxed paper or a cookie sheet to cool. Store in airtight container.
Whether you’re having guests over to watch football, are asked to bring a snack to an event, or are taking the family to the local pumpkin patch, why not mix up this Pumpkin Pie Crunch and smack your way through pumpkin heaven?
What’s better than a good breakfast? Sharing it with friends! We had the blessing of doing just that this weekend.
Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning. Since we had a guest this weekend I wanted to have something a little special to start their day.
My menu included:
Pumpkin Waffles Bacon Fruit topped with yogurt and granola Coffee
I hope my breakfast made our guest feel as glad to be with us as we were to have him here!
Rand Hummel, from The Wilds of New England was here for the weekend. He attended a wedding and preached in our church. We were thankful to be able to return some of the hospitality he and his sweet wife, Amber showed us when we were in New England in September!
Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy. My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating. They were perfect! To do that I:
Let the waffles cool on a cooling rack.
2. Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day! I simply toasted them in the toaster until they were crispy.
Pumpkin Waffles
Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Butter and maple syrup, optional
Directions
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Note: I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.
These waffles have a nice pumpkin flavor, helped by the spices. I love having homemade waffles in my freezer ready for a quick breakfast. In thirty minutes you can whip these up and stick them away – or eat right away! It’ll be a great start to your day!!
RefreshHer 