Pumpkin Muffins

Pumpkin Muffins


INGREDIENTS:

2 1/2 cups all-purpose flour
2 cups sugar
1 t pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

STREUSEL:
1/4 cup sugar
2 T all-purpose flour
1/2 t ground cinnamon
4 t cold butter or margarine


DIRECTIONS
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Toffee Pumkin Squares

This is another recipe I grabbed off the internet. I thought they sounded different and yummy. Just another way to make pumpkin during the fall season. This is what I took to Dave Williams baptism.

1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter

Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.

Combine pecans, brown sugar and butter, Sprinkle over pumpkin filling return to oven and bake 15-20 min. cool before cutting.