Fairy Girl in the Kitchen: Pumpkin Poppers

 

Pumpkin Poppers
recipe from Domestically Speaking

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup sugar
• 2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder ,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes. 

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.  Enjoy.  :) 

Healthy Brownies

(I will probably swap some ingredients to health it up some more:)

~~~37 CALORIE BROWNIES!!! NO JOKE!!!~~~

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x 8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM.......

perfect bar cookies for a crowd

Nestle Toll House Chocolate Chip Cookie Bars
submitted by Brittany ~ The Sisters Cafe

3 1/4 cups + 2 tablespoons all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 cups (3 sticks) butter, softened (can use coconut oil*)

1 cup + 2 tablespoons granulated sugar

1 cup + 2 tablespoons packed brown sugar

1 1/2 teaspoons vanilla extract

3 large eggs

3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white – yum!)

​

 PREHEAT oven to 375° F.

Grease 17 x 12 – inch half-sheet pan

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. 

Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.  

 

http://www.thesisterscafe.com/2013/08/perfect-chocolate-chip-bar-cookies-crowd 

Pumpkin Poppers

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup sugar
• 2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder ,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes. 

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.  Enjoy.  :) 

http://hwescott.blogspot.com/2011/10/tasty-tuesday-pumpkin-poppers.html?m=1

Peach Cobbler Cake

Ingredients:

1 box yellow cake mix, divided use

1 cup all-purpose flour

1 packet active dry yeast

2/3 cup warm water

2 eggs

2 (21 0z.) cans peach pie filling

1/2 cup (1 stick) butter

1 cup powdered sugar

3-4 tbsp. milk 

Directions:

Preheat oven to 350F degrees.

Spray 9x13 baking dish with nonstick cooking spray.

The first thing you need to do is measure out 2 cups of the cake mix.

Put aside the leftover cake mix. We'll use that later for the crumble topping.

In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined.

Then pour in warm water and stir well.

Next add eggs and stir. 

Batter will be pretty lumpy. It will be blob like.

Spread the mixture into your prepared baking dish.

This will take you a minute to do as it is kinda stretchy because of the yeast.

Then spread both cans of pie filling on top of cake batter.

Try to spread it out as evenly as possible.

In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter.

I cubed the butter to help blend it in easier. 

You can use a pastry cutter to combine it together or a fork or even your hands. 

It should be clumpy.

Sprinkle this topping mixture over the pie filling.

 Then bake at 350F degrees for about 45-55 minutes.

Topping should appear golden brown.

Allow the cake to cool for about 10 or 15 minutes.

optional: 

Now, this next step really isn't totally necessary.

But let's face it, icing makes everything just a bit better.

In a bowl, combine powdered sugar and milk.

Start with a smaller amount of milk and then add more until it gets to the desired consistency.

Drizzle icing all over the top of cake. 

http://www.thecountrycook.net/2013/04/peach-cobbler-cake.html

Oatmeal Caramel Cookie Bars

http://luluthebaker.blogspot.com/2010/10/carmelitas.html

 32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts.

Pumpkin Chocolate Chip Squares

• 2 cup(s) all-purpose flour, spooned and leveled
• 1 tablespoon(s) pumpkin-pie spice
• 1 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1 cup(s) (2 sticks) unsalted butter, at room temperature
• 1 1/4 cup(s) sugar
• 1 large egg
  
• 2 teaspoon(s) vanilla extract
  
• 1 cup(s) canned pumpkin puree
• 1 package(s) (12-ounce) semisweet chocolate chips       
•  
•  
• Directions
• Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
• Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
• Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. 
•  
• http://www.delish.com/recipefinder/pumpkin-chocolate-chip-squares-recipe-mslo0911 
•  

Homemade English Muffins

English Muffins makes about sixteen muffins. greatly adapted from chasincakes.
(can be gluten and dairy free, see below for subsitutions)

Ingredients

1 cup of milk

3 TBSP butter

3 TBSP of honey

1 cup of warm water (105-110 degrees)

1/4 oz of yeast

2 TBSP cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the ap flour, and use soy milk in place of the milk)

Directions
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.
In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.
Combine the yeast mixture and milk mixtures gently. 
In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.
Flour and marble slab well and knead the dough for 3 minutes or til lightly elastic. Let rest for 5 minutes.
Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal. 
Flour the marble slab lightly and roll the dough out until it's a 1/2 inch thick. Air on the side of too thick okay. Cut out circles (don't twirl your cutter, just cut). Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til nearly doubled in size. It's more like 2/3. 45 minutes will definitely do though.
Heat a heavy bottomed skillet on medium low, don't grease it. 
Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes per side or until browned well, flip and cook again. Let cool lightly on a wire rack. Split and top with butter and honey. 

http://myfairbaking.blogspot.com/2012/12/homemade-english-muffins.html

Applesauce Oatmeal Muffins (1 WW point)

Taste of the Sisterhood: Oatmeal Applesauce Muffins

Posted By christieo On 11/14/2010 @ 11:57 am

Applesauce Oatmeal Muffins

1 cup old fashioned rolled oats (not instant)
1 cup nonfat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites (I’ve used EggBeaters)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
raisins or nuts (optional but I haven’t used either yet)
Preheat the oven to 400 degrees. Soak the oats in milk for an hour. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. These can also be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 12
Calories: 92
Fat: .5
Protein: 2.9 g
WW Points: 1

http://shrinkingjeans.net/2010/11/taste-of-the-sisterhood-oatmeal-applesauce-muffins/ 

very healthy choco chip cookies

2 large old bananas + 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT!

 

Pumpkin Bars

Pumpkin Bars
original recipe: http://bakeitandloveit.blogspot.com/2010/11/pumpkin-bars.html
Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg *
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 1 and 2/3 cups sugar
• 1 cup oil
• 1 can (15oz) pumpkin (not pumpkin pie filling)

Instructions:

Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.

Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Frosting:

• 1 8oz. package of cream cheese *
• 1/3 cup softened butter
• 4 cups powdered sugar
• 2 tsp pure vanilla extract
• 1 Tbsp milk

Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.

* i added nutmeg to the recipe because i think pumpkin + nutmeg belong together

* the original frosting recipe only calls for 3 oz of cream cheese.  i like a good frosting to bar ratio, so i made a large batch of frosting + included it in this recipe

http://www.piarecipes.com/2012/11/pumpkin-bars.html 

Artisan No Knead Bread

Basic No-Knead Bread

6 cups bread (recommended) or all-purpose flour, plus more for work surface

1/2 t. instant or active-dry yeast

2 1/2 t. salt

2 2/3 c. cool water

    In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.

    Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.

    Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.

    After about 1 1/2 hours, preheat oven to 425-450 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.

    Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until a deep chestnut brown. The internal temp of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.

    Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Peanutbutter Cake Bars (because peanut butter and chocolate combined, is THE BOMB!)

Peanut Butter Cake Bars

These cake-like bars are packed with peanut butter and chocolate chips, and are perfect for any occasion. Kids and adults alike are in for a treat with these gems. Charlotte Ennis - Lake Arthur, New Mexico

24 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

• 2/3 cup butter, softened
• 2/3 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 package (11-1/2 ounces) milk chocolate chips

Directions

• In a large bowl, cream the butter, peanut butter, sugar and brown
• sugar. Add eggs, one at a time, beating well after each addition.
• Beat in vanilla. Combine the flour, baking powder and salt;
• gradually add to creamed mixture. Stir in chocolate chips.
• 
  
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
• 45-50 minutes or until a toothpick inserted near the center comes
• out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
• 
  

Nutrition Facts: 1 bar equals 277 calories, 14 g fat (6 g saturated fat), 52 mg cholesterol, 178 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

© Taste of Home 2011

Chocolate Sheet Cake

 

Cake:

2 tsp flour

2 cups flour

2 cups sugar

1 tsp baking soda

1/4 tsp salt

3/4 cup water

1/2 cup butter

1/4 cup unsweetened cocoa

1/2 cup buttermilk

1 tsp vanilla extract

2 large eggs.

1. preheat oven to 375  degrees

2. prepare 15x10 or 9x13 pan with greese and flour

3.  Add two cups flour.  combine flour with next 4 ingredients in a large bowl:  whisk well.  Combine water, 1/2 cup butter, and 1/4 cu cocoa in small saucepan; bring to a boil, stirring frequently.  Remove from heat; pour into flour mixture.  Beat with a mixer at medium speed til well blended.  Add buttermilk, 1 tsp vanilla, and eggs; beat well.  Pour batter into prepared pan: bake at 375 degrees for 17 minutes (for 10x15 or 22 min for 9x13) (or til toothpick comes out clean).  Place on wire rack.

Icing: 

6 tbsp butter

1/3 cup milk

1/4 cup unsweetened cocoa

3 cups powdered sugar

1/4 cup chopped pecans, toasted

2 tsp vanilla extract

1.  To prepare icing, combine 6 tbsp butter, milk, and 1/4 cup cocoa in a medium suacepan: bring to a boil, stirring constantly.  Remove from heat, and gradually stir in powdered sugar, pecans, and t tsp. vanilla.  Spread over cake (while still hot).  Cool completely on wire rack.

Lisa's (my cuz) Mini Apple Pies!

**(she always doubles the recipe)

You will need to have Oven preheated to 400.
Parchment paper, good non stick cupcake pans, cookie sheet, DON’T FORGET MUFFIN CUPS.
I use the roll out pie crust in the box (by the readymade Pillsbury cookie rolls) Get two boxes just in case you need them
I use the big bags of frozen peeled apples (only at woodmen’s frozen fruit section by pie crusts) You need ½ bag per recipe here. I double recipe and use a whole bag.

1.)First mix Ingredients for apple pie mix in a bowl and set aside. (Don’t mix the apples in till later or the apples and the mix gets runny).
¾ mix white sugar
1 tsp cinnamon
½ tsp nutmeg
¼ cup brown sugar
1.5 tbsp.butter

2.) Next mix the dry ingredients that go on top of the little apple pies. Cut in the butter, you want little chunks of butter. I usually triple this. I make extra to put on top.
½ c sugar
¾ c. flour
1/3 c flour

3.) Roll out dough between parchment paper, makes life lots easier, no flour needed! Cut circles from the dough bigger than the size of cupcake cups. I used a big cup bottom. Cut out circles and put them in the non stick muffin pans.

4.) Put in apples mixed and coated with apple mix you made in muffin cups up to 3/4 and cover with a good scoop of the white topping mix you made. (this is what makes your pies yummy) Place a cookie sheet under the muffin pan as it can tend to over flow while baking. Cover the pan with tin foil or the crust gets to brown. Bake ½ the time 15 min with tin foil on and half 15 with it off. Let cool in pan for a while and then use a spoon to slide under each one and place in muffin cups. They don’t turn out as well baked in muffin cups.

Pumpkin Cream Cheese Muffins

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
•  
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
•  
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 304 | Total Fat: 12.2g | Cholesterol: 54mg

Mini Pineapple Upside-Down Cakes

Ingredients

• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 2 (20 ounce) cans sliced pineapple
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 12 maraschino cherries, halved

Directions

1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Party Cheese Bread

Ingredients

• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1 round loaf sourdough bread (1 pound)
• 1 pound Monterey Jack cheese, thinly sliced

Directions

• In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
• Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving equals 491 calories, 30 g fat (19 g saturated fat), 80 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 1 g fiber, 21 g protein.

Pumpkin Oat Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, lightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup milk
• 1/4 cup canola oil
• 1 cup old-fashioned oats
• 1/2 cup raisins
• 
  TOPPING:
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 1 tablespoon cold butter

Directions

• In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.
• Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Chocolate Chip Pumpkin Bread/ Muffins

3 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1-1/4 cup oil
1-1/2 cups semi sweet chocolate chips
opt. add or replace with nuts, chopped cranberries

--In a large bowl, combine flour, cinnamon, salt, and baking soda.  In another bowl, beat eggs, sugar, pumpkin and oil.  Stir into dry ingredents, just until moistened.  Fold in chocolate chips.
 Pour into two greased loaf pans.  Bake 350 degrees for 60-70 minutes, or til toothpick comes out clean.  (I also made a batch with mini muffins--about 8-10 minutes bake time--and regular sized muffins, about12-15 minutes bake time.)