I love pumpkin desserts…but I don’t really care for pumpkin pie. Is that funny? I’m the same way with Bananas. I LOVE banana bread, banana chips etc., but I can’t eat a regular banana…they make me gag. 😉 Weird, I know. 😉 With Thanksgiving coming up next week, I thought I’d share one of my favorite pumpkin desserts. I don’t there’s a rule that you have to have pie, right? 🙂
There are two ways to make these…totally from scratch…or with a little semi-homemade trick. While I of course prefer from scratch, sometimes a little cake mix is just what you need to save a bit of time. 🙂 Here’s the from scratch recipe…
If you are in a hurry and want to use a pre-made mix here’s what you need:
1 yellow cake mix
1 Cup of Pureed Pumpkin (not pumpkin pie mix)
1/2 cup of water
1/3 cup of oil
1 1/2 tsp. of Pumpkin Pie Spice
- 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- 2 In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- 3 In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- 4 Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Don’t have pumpkin pie spice? You can make your own very easily! Here’s what you need:
1 tsp of cinnamon
1/4 tsp nutmeg
1/4 tsp. ginger
1/8 tsp ground cloves