I can *not* wait for fall to get here. Seriously.
Phoenix is great for a good 8ish months out of the year, but those other four months suck. I’m at the point this summer where I’m over it. I’ve hit the proverbial brick wall in regards to the incessant sweating, the inability to play outside, the cringing everytime I think about having to haul two toddlers in and out of more than one place in a single trip. When Nancy from A to Zebra Celebrations needed help getting some pumpkin themed cupcakes and cookies together for a party photo shoot that I’m photographing, I hopped right on it.
Pumpkin Chocolate Chip Cupcakes
Recipe courtesy of Pillsbury.com
- 1 (1lb. 2.25oz.) pkg. pudding included yellow cake mix
- 1 c. canned pumpkin
- 1/2 c. water
- 1/3 c. oil
- 3 eggs
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 c. semisweet chocolate chips (mini or regular)
- Cinnamon Frosting (2 tsp. cinnamon and 1 16oz. can of vanilla frosting)
Heat oven to 350 degrees. Line 24 muffin cupcs with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed.
Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
Bake at 350 degrees for 15 to 20 minutes (I did 15 minutes) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
Pumpkin Chocolate Chip Cookies
Recipe courtesy of Cooks.com
- 1 c. pumpkin
- 3/4 c. sugar
- 1/2 c. oil *or* 1/4 c. margarine & 1/4 c. oil
- 1 egg
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 c. chocolate chips
- 1 tsp. vanilla
- nuts (optional)
Dissolve baking soda in milk; set aside. In a large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet.
Bake at 375 degrees for 10 to 12 minutes or until done (I always go on the low end of the suggested time!).
I really can’t claim these recipes as my own, but I love them and I would love to share them with you. I hope you enjoy them!
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