Okay, first I am sharing a picture from last weeks pumpkin cake recipe. It was so good! I received many compliments from hubby’s co-workers. 🙂
Now, I am sharing another very tasty pumpkin recipe. And, this time, I have pictures! I am actually sharing two very similar recipes, both easy and tasty!
The first recipe is SO EASY!! This recipe comes from a dear friend. We reconnected on Facebook, with in the last two years. We were childhood friends, and have such wonderful memories with each other. Gretchen is so beautiful, talented and is a quilting diva! Check out her blog. She posted this recipe in her status update on Facebook. Now that is an EASY recipe when it fits in your status update! She credited Weight Watchers for this recipe.
Pumpkin Spice Muffins
1- 15 oz can pumpkin
1- spice cake mix
Combine the ingredients, using a hand mixer. Fill 12 muffin cups with batter and bake at 350 for 20 minutes. I used my 24 cup -mini muffin tin and baked at 350 for 18 minutes. (Weight Watchers: 2 points per regular size muffin.)
Now, let me tell you it is a dense batter and my muffins were not very pretty – but OH BOY, they were mighty tasty, and moist!
Now, for a bonus, another easy pumpkin recipe. It is almost exactly like the previous mentioned recipe. But, these are cookies! This recipe comes from the most AWESOME woman! Kathy, or Tassie, as she lets Gracie call her, was my Sunday School teacher in high school. She and her family have been special to my family since I was a child. She is another person I have reconnected with via Facebook. She subscribes to my blog and occasionally shares recipes with me. Kathy sent me this recipe on Sunday. Actually, she “sent” it to Gracie. I think she wants her mommy (me)to make them for her. Lol. Kathy is a teacher who impacts the lives of children for the Kingdom of God on a daily basis! What a legacy of faith! Below is the recipe:
Pumpkin Spice Cookies
1 box of spice cake mix
1 can (15 oz) of pumpkin
1 cup of white or chocolate chips, nuts, raisins, craisins-any combo will do (optional)
1. Mix cake mix with pumpkin
2. Add chips, nuts or raisins if desired.
3. Drop by spoonfuls onto greased cookie sheet.
4. Bake at 350 for 10-15 minutes – depending on size. These cookies are hard to burn but will get crispier with time.
5. Cool and frost or decorate with cream cheese frosting if desired.
About the cookies: Tassie says they are “cake like” cookies. Sounds good to me!
Lastly, I want to thank each of you. I am honored and humbled that you would come back to my blog, week after week. I am inspired by your cooking, recipes, your fugality, your ability to turn any recipe into a gluten-free masterpiece, your craftiness, your faith, and finally your friendship.
Happy Thanksgiving and may God bless you and your family during this time of thanks and fellowship.