Pumpkin Cinnamon Chip Muffins

I'm sure y'all have seen this same concept around- a muffin with only 2 ingredients! Or 3 ingredients! Or heck- only one ingredient!

Well, I'm on that same train but mine are a super complicated 4 ingredients! Whew.

My best friend from college's mom always made these muffins for us and they are now a fall staple.



Pumpkin, cake mix, water and cinnamon chips combined to make a moist, flavorful treat. Yep, still 4 ingredients. You can do it, I promise.

The cinnamon chips are made by Hershey's and can be a little tricky to find so stock up when you do. My mom and I found them at Reasor's in Oklahoma when I was back in the summer and I loaded up for this recipe. You can always use chocolate chips, too. I have and they are still delicious!



This is a great recipe that you can always have the ingredients on hand for unexpected guests or a surprise treat for your friends and neighbors!

Pumpkin Cinnamon Chip Muffins

Yield: 24 muffins

Prep Time: 5 min. Total Time: 30 min.

 

Ingredients:

1 box yellow cake mix

1 can pumpkin (actual pumpkin, not pie filling)

1 c. water

1 c. cinnamon chips

 

Directions:

Mix cake mix, pumpkin and water in a large bowl until smooth. Fold in cinnamon chips. Scoop into greased muffin tins or tins lined with cupcake liners.

Bake at 350 degrees for 25-30 min. until a toothpick inserted in the middle comes out clean. Let cool.

 

Enjoy!

Laura

 

Apple Butter Rolls

This is it. I've really done it now.

So long skinny jeans.

Goodbye mini skirts.

I've met your match. And they're delicious.

Apple Butter Rolls! This idea came to me one day and I could hardly wait to make them.

Buttery dough, filled with cinnamon and spice filled apple butter and topped with apple juice infused frosting. Do you really need more convincing? I didn't think so.

A perfect Fall breakfast that will most definitely impress!

Apple Butter Rolls

Inspired by Pioneer Woman Orange Rolls

Yield: 2 dozen rolls

Prep Time: 2 hours Total Time: 2 1/2 hours

Ingredients:

For the rolls:

-1/2 recipe of PW cinnamon roll dough found here (this is what takes the most time but I always make it a day before I want to make the rolls to save time!)

-Pint Apple Butter (this recipe is my absolute favorite! But you could buy premade at the store, too!)

-1 c. brown sugar

-1/2 c. melted, salted butter

-1/2 tsp. salt

For the icing: (this was plenty for us but it is easy to double if you need more!)

-1 lb. powdered sugar

-3 tbsp. melted butter

-1/4 c. milk

-1/4 c. apple juice

-Dash of salt

Directions:

Roll out dough into a long rectangle. Spread apple butter over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the apple glaze, thinning with more milk or apple juice to make mixture thin enough to be pourable.
Immediately drizzle apple glaze over the top. Serve warm or at room temperature.

P.S. PW does a great post here on making Cinnamon Rolls, the dough and freezing them! Check it out before if you're nervous!

Enjoy!

Laura





Baking Wish List

I cannot wait to bake all these things...or have someone bake them and then deliver them to me. Either way is fine by me.

Circus Animal Cookie Truffles

Apple Butter Cupcakes

Cake Batter Blondies

Peanut Butter Pie with Pretzel Crust

Chocolate Sheet Cake with Peanut Butter Frosting

Mmm mm good!

Laura

Cinnamon Roll Cupcakes

Run to your kitchen. Grab the following ingredients and make these Cinnamon Roll Cupcakes ASAP.

I can't show you a picture of the ones I made because I decided not to use cupcake liners and, despite spraying the pan, they stuck in the pan like glue. And then I got a little bit frustrated. And then I tasted them...

and all was right in the world.

So, I scooped them out, flipped them over and frosted and glazed them anyways because I had a sixth sense about the trifecta of the cake, frosting and glaze. Boy, was I right.

That glaze...mmm....



These might even pass as breakfast muffins...but I mean, if you're into that type of eating cake for breakfast type of thing. Which I totally am.

See here for the original recipe from Confessions of a Cookbook Queen.

These are one of our new favorites around here!

Laura