Pumpkin Week: Slow Cooker Pumpkin Apple Dessert

Two of my favorite things: pumpkin and a crock pot... you can't go wrong. This was super easy, and only cooks for 1-2  hours! I imagine you could do this in a dutch oven too. It tastes like a cross between apple pie and pumpkin pie. So good!

Slow Cooker Pumpkin Apple Dessert

1

 can (21 ounces) apple pie filling

2

 cups all-purpose flour

1 1/4

 cups packed brown sugar

1

 cup canned pumpkin (not pumpkin pie mix)

3/4 

cup fat-free cholesterol-free egg product

1/3

 cup vegetable oil

2

 teaspoons baking powder

1 

teaspoon ground cinnamon

1/2 

teaspoon ground nutmeg

1/4

 teaspoon baking soda

Ice cream, if desired 

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Pumpkin Week: Pumpkin Choolate Chip Cookies

Easiest pumpkin recipe ever. Three ingredients, that's it! Great for last minute party treats, or on a lazy day where you don't really feel like baking.

Pumpkin Chocolate Chip Cookies

1 box spice cake mix
1 15 oz can pumpkin
2 cups chocolate chips

Pre heat oven to 375. Mix three ingredients together. Drop spoonfuls on a parchment lined baking sheet. Bake 12 min.

Pumpkin Week: Pumpkin Bread

I got this pumpkin bread recipe from a friend, and I love it! Plus it makes a lot which is even better right? My favorite is to add mini chocolate chips to the batter. Everything is better with a little chocolate right?

Pumpkin Bread

4 eggs well beaten
1 29 oz can pumpkin
2/3 c water
3 1/4 c flour
1 c oil
1 1/2 tsp salt
2 tsp baking soda
3 c sugar
3 tsp cinnamon
3 tsp nutmeg
1 tsp vanilla

Add everything and beat well. Bake at 350 for 1 hr 20 min. Makes Two loaves. If baking one loaf at a time, bake 1 hr 15 min.

Pumpkin Week: Pumpkin Waffles with Cranberry Syrup

Welcome to pumpkin week! We may as well start with the waffles right? And these are so good, but really you could put pumpkin in anything and I would eat it. However, my kids love them too so that means they must be good! Honestly I have never attempted the cranberry syrup, but I will include it just in case you want to! We find them delicious just with maple syrup, whipped cream and cinnamon sprinkled on top!

Pumpkin Waffles with Cranberry Syrup

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1/ 12 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites

Heat oven to 250. Place a large baking sheet in the oven.
Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside.
Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.
Beat egg whites in a medium sized bowl with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup:
3/4 cup honey
1/4 cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-sized saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cranberries. Remove from heat and let stand for 5 minutes before serving. Makes about 1 cup.

Halloween Treats: Chocolate Chip Pumpkin Muffins

Halloween and fall are all about the pumpkin right? This makes a great Halloween or fall treat. This is also a preview to my "pumpkin week" I will be doing in November!

Chocolate Chip Pumpkin Muffins

3/4 c white sugar
3/4 c brown sugar
1/2 cup vegetable oil
4 eggs
1 1/2 c canned pumpkin
1/2 c water
3 c all-purpose flour
1 1/2 tsp teaspoon baking powder
1 tsp baking soda
2 tsp ground cinnamon
3/4 tsp salt
1 tsp ground nutmeg
1 c (or more) semisweet chocolate chips

Preheat the oven to 375 degrees F. Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes.