Pumpkin cookies. pumpkin cupcakes. did you know i love pumpkin?

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Dessert

15 servings

Very Easy

1 h 25 m

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Ingredients

1)Cinnamon Toast Crunch Pumpkin Cupcake Recipe:

• 2 cups cinnamon toast crunch cereal, (finely crushed in food processor or blender)
• 5 Tablespoons Unsalted butter, Melted
• 1 - 1 1/2 cups semi sweet chocolate--chopped (in food processor)

2)Chocolate Chip Pumpkin Cookie Recipe:

• 2 cups all purpose flour
• 1 cup Quick cooking oats
• 1 teaspoonBaking Soda
• 1/2 teaspoonsalt
• 1 teaspooncinnamon
• 1 cup pumpkin
• 1 cup (2 sticks margarine or Butter)
• 1 cup packed light brown sugar (for a richer/darker cookie use dark brown sugar)
• 1 cup sugar
• 1 egg slightly beaten
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips

3)Pumpkin Cupcakes Recipe:

• 1 stick unsalted butter, room temperature
• 1 cup firmly packed dark-brown sugar
• cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• ½ cup buttermilk mixed with 1 teaspoon vanilla
• 1¼ cups canned solid-pack pumpkin

Preparation

• 1)Cinnamon Toast Crunch Pumpkin Cupcake Recipe:
  Add 5 Tbs of melted unsalted butter to the crushed cereal and mix with a fork until all combined. Mixture should be moist and hold together when pressed. If not-add a little more melted butter. Take one heaping teaspoon and place inside the cupcake liners and press down with your fingers covering the bottom only of the liner. While you still have your mini chopper out chop 1 1 ½ cup of semi-sweet chocolate chips. Place a heaping teaspoon of the chopped chips on top of the cinnamon toast crust and bake in oven for 5 minutes.Let cool on counter while you prepare the cupcake mixture.
• 2)Chocolate Chip Pumpkin Cookie Recipe:
  Preheat oven to 350 degrees and spray cookie sheets with cooking spray
  In electric mixer with paddle attachment?blend 2 sticks of butter or margarine with 1 cup packed light brown sugar and 1 cup of white sugar until fluffy, about 4-5 minutes.
  Add 1 egg (slightly beaten) and 1 teaspoonvanilla. In separate bowl combine2 cups of all-purpose flour, 1 cup of quick cooking oats, 1 teaspoon of baking soda, 1 teaspoonof cinnamon and ½ teaspoonsalt. Measure out 1 cup of pumpkin. Alternately add dry/flour ingredients and pumpkin to mixer starting and ending with dry/flour ingredients. Stir in 1 cup of semi-sweet chocolate chips. Place by heaping teaspoons onto prepared cookie sheets and bake for 15-18 minutes. Cool on wire rack.
• 3)Pumpkin Cupcakes Recipe:
  Preheat the oven to 350° (175°C). Line a cupcake pan with 24 liners. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. Rap the filled pans once on the counter to release any air bubbles. Sprinkle remaining Chocolate and cereal mixture on top of cupcake. Bake the cakes until a toothpick inserted into the center comes out clean, about 19 to 24 minutes. Cool the cupcakes on racks completely.

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