Pumpkin & Chocolate Chip Muffins

YUM! I can't resist pumpkin and chocolate!

Source: http://lovestoeat.wordpress.com/

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 1/2 teaspoon salt
• 4 large eggs, slightly beaten
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

Penne with Pumpkin Cream Sauce

This was a pleasant surprise! I was dying to try this recipe, but was also unsure how it would turn out. I paired it with asparagus, which I put on a cookie sheet, drizzled with evoo, salt & pepper, and chopped garlic. Into the oven for about 15 minutes. We had BlueMoon HarvestMoon Beer with it, and it was perfecto! I definitely recommend making this!

Recipe from Rachael Ray

Ingredients:
1 pound wheat penne pasta
2 tablespoons butter
salt & pepper
15 ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan, plus more for topping
1/4 cup chopped flat leaf parsley

Directions:
1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water. 2. In the same pot, melt the butter over medium-low heat. Season with salt and pepper; stir until melted. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper. 3. Top the pasta with the parsley and more parmesan.

Chocolate Chip Pumpkin Bread

This bread is delish! I am a chocolate lover, so the idea of mixing fabulous pumpkin with chocolate was amazing! I will definitely be making this again!

Recipe from Taste Of Home

Ingredients:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups vegetable oil
1-1/2 cups (6 ounces) semisweet chocolate chips


Directions:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Pumpkin Cupcakes with Maple Frosting

Recipe from http://cateskitchen.blogspot.com/

Cupcakes
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
2 eggs
2 tsp vanilla
3/4 cup buttermilk
3/4 cup canned pumpkin
Preheat oven to 350 and line a cupcake pan with paper liners.
In a large bowl, whisk together flour, baking powder, salt, spices, and sugars.
In a medium bowl, whisk together remaining ingredients.
Gently stir the liquid ingredients into the dry ingredients, and pour into cupcake liners - fill pretty much to the top - they don't rise too much! ( I didn't fill mine high enough!)
Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack

Frosting
4 tbsp butter, softened
8 oz cream cheese, softened
1/4 cup maple syrup
3 cups powdered sugar
Beat together the butter and cream cheese.
Add maple syrup and beat on medium until combined.
Mix in the powdered sugar, one cup at a time, then mix on medium-high until smooth.
Frost each cupcake liberally.