Spiced Pumpkin Cupcakes

These were for my baby shower, that's why the frosting is pink. ha.

Spiced Pumpkin Cupcakes (modified from www.bettycrocker.com)
(Printable Version)

1 box spice cake mix
1 (15 oz) can pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 325 degrees. Place paper baking cups in muffin cups. (I've done both regular cupcakes and mini ones and they both work great)

In a large bowl, beat all ingredients with a mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fill muffin cups about 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with store bought cream cheese frosting, or the recipe below for homemade frosting.

Cream Cheese Frosting
1 pkg. cream cheese, softened
1 stick butter, softened
3-4 cups confectioner's sugar
1 tsp. vanilla
1 tsp. cinnamon

In a large mixing bowl, beat cream cheese and butter until smooth. Beat in 2 cups of sugar, vanilla, and cinnamon. Add remaining sugar, beating at low speed until you reach desired thickness. Refrigerate for an hour or so before frosting cooled cupcakes.

This recipe is linked to Cupcake Tuesday.

Pumpkin Muffins

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping.  I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

Print this recipe! .:see instructions in left sidebar:.

Best Ever Homemade Pizza

We love pizza! Because I have food allergies and can't eat regular flour, I have to make my own pizza crust. Soon after we were married I started experimenting with different recipes. This recipe is definitely the best! It is the quickest, easiest and tastiest! I originally got this recipe from Crystal at Money Saving Mom but I've made a few changes.

Pizza Crust:

1 T. dry yeast

1 cup warm water (105-115 degrees)

1 tsp salt

1 tsp sugar

2 Tbsp vegetable oil (I use olive oil)

1 tsp garlic powder

1 tsp onion powder

1 tsp (each) oregano, basil, & rosemary (if you don't have separate spices, you can substitute Italian seasoning)

2 1/2 cups flour

Dissolve the yeast in water. Add remaining ingredients except flour. Mix well. Stir in flour & knead until dough is smooth. I just knead directly in the bowl, but you do it on a floured surface as well.

Press dough onto a greased pizza stone or pizza pan. Add your favorite toppings. Be creative! You can use pretty much anything. This is the combination we like best: pasta sauce, pepperoni, cooked & drained sausage, peppers, onions, mushrooms, and mozzarella cheese.

Bake at 425 degrees for 15-18 minutes or until crust looks crispy and slightly browned. Enjoy!

Print this recipe! .:see instructions in left sidebar:.

Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups milk (I used water. Add more if you like thinner pancakes)
• 1 cup pumpkin puree (I used a heaping cup)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 
  
• In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

Print this recipe! *see instructions on the left sidebar!*

Red Lobster Cheese Biscuits

Photo credits: taken from google images (michaelscomments.wordpress.com)

Everyone who tries these cheese biscuits says that they taste just like Red Lobster's! They are ahuge hit everytime I make them, not to mention, they are super fast and easy to make!

Cheese Biscuits

2 cups Bisquick

2/3 cup milk

3/4 cup shredded sharp cheddar cheese

1/2 tsp garlic powder

1/4 cup butter

1/2 tsp garlic powder

1/2 tsp dried parsley (opt.)

In a mixing bowl combine bisquick, milk, cheese and garlic. Stir mixture until well combined.

Drop dough by tablespoonfuls (my cookie dough scoop is the perfect size) on a greased baking sheet. Bake at 400 degrees for 10-12 minutes.

In a small bowl melt butter in the microwave. Stir in garlic powder and parsley. Brush mixture over biscuits as soon as they come out of the oven. Cool a few minutes on the baking sheet, then serve warm.

Print this recipe! .::See instructions on left sidebar::.

Blueberry Yogurt Muffins

These are seriously the best blueberry muffins ever! The reason this recipe caught my attention is that it doesn't call for any milk, which is perfect for me since I can only use goat milk which I haven't had on hand for awhile.

Blueberry Yogurt Muffins

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/4 c. orange juice

2 T. vegetable oil

1 tsp. vanilla

1 (8oz) ctn. vanilla yogurt (I just measured 8oz out of my big container)

1 egg

1 c. fresh or frozen blueberries

1 T. sugar

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.

Combine orange juice, oil, vanilla, yogurt and egg; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Divide batter among greased or lined 12-cup muffin pan. Sprinkle tablespoon of sugar evenly over tops of muffins.

Bake at 400 degrees for 18 minutes or until golden. Remove immediately from pan and let cool on a wire rack.

Leftovers can be frozen.