It's Pumpkin Time!
We couldn't decide which recipe sounds better, so we are breaking tradition this month and offering two!
Oh goodness, which one should we make first?
Pecan Topped Pumpkin Muffins
Ingredients:
- 1 cup mashed cooked pumpkin (or canned)
- 5 tablespoons melted butter
- 5 tablespoons milk
- 1 teaspoon vanilla
- 2 beaten eggs
- 16 chopped, pitted dates
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/3 cup sugar
Preparation
- Pre-heat oven to 350 degrees.
- Mix together: pumpkin, melted butter, milk, vanilla, beaten eggs, chopped pitted dates.
- Mix with: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar.
- Grease muffin pans, or use baking cups.
- Pour batter into muffin pans.
- Top each with a pecan half.
- Bake for 20 minutes.
- Allow to cool before serving.
Pumpkin Cheesecake Bars
Crust:
- 1 cup flour
- 1/4 cup brown sugar
- 1 stick sweet butter
- 1/2 cup chopped walnuts
Filling:
- 8 oz. cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/2 cup pumpkin
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
Directions for crust:
- Blend in a food processor until a ball forms.
- Press in 8x8 pan.
- Bake at 350 degrees for 15-20 minutes.
- Cool slightly.
Directions for filling:
- Blend until smooth.
- Pour over crust.
- Bake at 350 degrees for 35-40 minutes or until set.
- Cool and cut into bars.
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