Don’t these just look donut store-bought worthy?  I thought so.

These would be so amazing dipped into some creamy hot chocolate.

Just sayin.

So get your donut baking pan out.  Here we go!

Pumpkin Donuts Recipe

Ingredients:

½ cup oil, vegetable or canola
3 large eggs, room temperature
1 ½ cups granulated sugar
1 can (15 oz) pumpkin puree, not pumpkin pie filling
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice (See our recipe to make this HERE)
1 ½ teaspoons salt
1 ½ teaspoon baking powder

Glaze:

2 cups powdered sugar

1 tablespoon milk
Cinnamon Sugar for topping, ¼ cup granulated sugar with 1 teaspoon ground cinnamon mixed together

Instructions:

Preheat oven to 350 degrees F
Coat donut pans with non-stick cooking spray
In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth

In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
Gradually add the dry ingredients to the wet ingredients and beat just until smooth

Fill donut pan about ¾ full ** see notes in recipe below

Bake for 15-20 minutes or until lightly browned
Cool on wire rack for 5 minutes
Remove from pan
If using glaze, let donuts cool completely, then dip into glaze

Seriously if you made too many of these, people would want them forever and you’d have to start your own donut business. 

So yummy.

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Pumpkin Donuts Recipe

These Pumpkin Donuts are perfect for a cool crisp fall morning, especially if they are dipped into some creamy hot chocolate!

Course Breakfast

Keyword Pumpkin Donuts

Prep Time 10 minutes minutes

Servings 18 donuts

Equipment

• Donut Baking Pan

Ingredients

• 1/2 cup oil, vegetable or canola
• 3 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 can (15 oz) pumpkin puree, not pumpkin pie filling
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice ** see notes
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder

Glaze

• 2 cups powdered sugar
• 1 TBL milk

Cinnamon sugar for topping

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees F
• Coat donut pans with non-stick cooking spray
• In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth
• In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
• Gradually add the dry ingredients to the wet ingredients and beat just until smooth
• Fill donut pan about ¾ full ** see notes
• Bake for 15-20 minutes or until lightly browned
• Cool on wire rack for 5 minutes
• Remove from pan
• If using glaze, let donuts cool completely, then dip into glaze

Notes

**Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag

We make our own Pumpkin Pie Spice Mix with our recipe HERE

Glaze - Add powdered sugar to medium bowl, add milk and whisk until smooth
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess.

Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut

Are you a pumpkin lover?  Check these pumpkin recipes out!

Pumpkin Chocolate Chip Cookies

Best Pumpkin Muffins Ever

Pumpkin Pie Spice Recipe

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With all the yummy flavors of a perfect fall recipe, pumpkin, cinnamon, spice and pecans, this will become a family favorite to make during the beautiful autumn days.

Let’s get this cake started!

Pumpkin Dump Cake

Ingredients:

4 large eggs, room temperature, beaten
1 can (15 oz) pure pumpkin, not pumpkin pie mix
1 can (12 oz) evaporated milk
1 ½ cups granulated sugar
2 teaspoons pumpkin pie spice (See our recipe for this HERE)
1 teaspoon salt
1 box (15.25 oz) cake mix, butter golden or yellow
1 cup pecans, chopped
1 cup (2 sticks) unsalted butter, melted

Additional toppings:

Whip cream
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped

Instructions:

Preheat oven to 350 degrees F
Spray 13×9 baking dish with non-stick cooking spray
In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined

Pour pumpkin mixture into baking dish

Sprinkle with dry cake mix

Chop pecans and spread evenly over cake mix

Melt butter in microwave safe bowl and drizzle over nuts

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
Serve warm or room temperature with whip cream or ice cream if desired

Store leftovers in airtight container in refrigerator.

Print

Pumpkin Dump Cake

With all the great fall flavors of pumpkin, cinnamon, spices and pecans, this Pumpkin Dump Cake is fall dessert perfection.

Course Desserts

Keyword Pumpkin Dump Cake

Prep Time 10 minutes minutes

Servings 15 people

Author This Grandma Is Fun

Ingredients

• 4 eggs large, room temperature, beaten
• 1 can (15 oz) pure pumpkin, not pumpkin pie mix
• 1 can (12 oz) evaporated milk
• 1 1/2 cups granulated sugar
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 1 box (15.25 oz) cake mix, butter golden or yellow
• 1 cup chopped pecans
• 1 cup (2 sticks) unsalted butter, melted

Instructions

• Preheat oven to 350 degrees F
• Spray 13x9 baking dish with non-stick cooking spray
• In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
• Pour pumpkin mixture into baking dish
• Sprinkle with dry cake mix
• Chop pecans and spread evenly over cake mix
• Melt butter in microwave safe bowl and drizzle over nuts
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
• Serve warm or room temperature with whip cream or ice cream if desired
• Store leftovers in airtight container in refrigerator

Notes

Addional Toppings if desired:

Whip cream
Cinnamon
Vanilla ice cream
Caramel topping
Pecans, chopped

There you go.  Fall dessert perfection. 

OOOOH!  More Fall Goodness is below.

Pumpkin Pie Spice Recipe

Best Pumpkin Muffins

Pumpkin Chocolate  Chip Cookies

The post Pumpkin Dump Cake appeared first on TGIF - This Grandma is Fun.

I am really getting in my Instant Pot because it makes cooking so easy.  I have really been enjoying our Instant Pot Sweet Potatoes.  They make a great side dish.

With this Low Carb Pumpkin Cheesecake, I am definitely going to add some heavy whipping cream to top it off!

Low Carb Instant Pot Pumpkin Cheesecake Recipe

Ingredients:

For the crust:
1 cup almond flour
2 tablespoons powdered erythritol sweetener
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon salt
1 ½ tablespoon butter, melted

For the cheesecake:
2 (8 ounce) packages cream cheese, room temperature
⅔ cup canned pure pumpkin puree (not pumpkin pie mix)
1 cup powdered erythritol sweetener
2 eggs, room temperature
2 tablespoons heavy cream
1 teaspoon pumpkin pie spice  (We have a great recipe for this spice mix! Click HERE.
½ teaspoon ground cinnamon
1 teaspoon vanilla

Instructions:

Prepare a 7.5 inch springform pan with non-stick cooking spray, wrapping aluminum foil around the bottom to protect from water seepage.

With a fork, stir together the almond flour, powdered erythritol sweetener, cinnamon, ginger, salt, and melted butter for the crust.

Press the almond flour mixture into the springform pan in a flat, tight layer. Set aside.

Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.

In a medium bowl, beat cream cheese until soft and creamy. Add the pumpkin puree and sweeteners, continuing to beat until completely blended, about 2 minutes.

Add the eggs, one at a time, as well as the heavy cream, pie spice, cinnamon, and vanilla. Beat just until combined.

Transfer the mixture to the springform pan and spread evenly. Cover the springform pan with aluminum foil to avoid condensation water dripping onto the cheesecake.

Place the springform pan onto the trivet inside of the Instant Pot. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid, press to “cancel” the “keep warm” cycle, and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

Release the springform pan and remove cheesecake.  Let cool.

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Oh and don’t forget the whipped cream!

Print

Low Carb Instant Pot Pumpkin Cheesecake

Creamy as can be, this Pumpkin Cheesecake is the perfect low carb ending to a great Thanksgiving meal.

Course Dessert, Holiday, Thanksgiving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 8 people

Ingredients

For the Crust

• 1 cup almond flour
• 2 TBL powdered erythritol sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1 1/2 TBL butter, melted

For the Cheesecake

• 2 pkgs (8 ounce) packages cream cheese, room temperature
• 2/3 cup canned pure pumpkin puree (not pumpkin pie mix)
• 1 cup powdered erythritol sweetener
• 2 eggs, room temperature
• 2 TBL heavy cream
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla

Instructions

• Prepare a 7.5 inch springform pan with non-stick cooking spray, wrapping aluminum foil around the bottom to protect from water seepage.
• With a fork, stir together the almond flour, powdered erythritol sweetener, cinnamon, ginger, salt, and melted butter for the crust. Press the almond flour mixture into the springform pan in a flat, tight layer. Set aside.
• Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
• In a medium bowl, beat cream cheese until soft and creamy. Add the pumpkin puree and sweeteners, continuing to beat until completely blended, about 2 minutes.
• Add the eggs, one at a time, as well as the heavy cream, pie spice, cinnamon, and vanilla. Beat just until combined.
• Transfer the mixture to the springform pan and spread evenly. Cover the springform pan with aluminum foil to avoid water dripping onto the cheesecake.
• Place springform pan onto the trivet that is inside of the Instant Pot
• Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 35 minutes.
• When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid, press to “cancel” the “keep warm” cycle, and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
• Release the springform pan and remove cheesecake
• Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

Notes

We have a great recipe for the Pumpkin Pie Spice!  Click HERE.

Happy Thanksgiving!

The post Low Carb Instant Pot Pumpkin Cheesecake appeared first on TGIF - This Grandma is Fun.

It is great to have this on hand so that you’ll be ready to go for your fall apple pie dishes.

It only takes 5 minutes to make and you won’t have to hunt for what you need.

Apple Pie Spice Recipe

Ingredients:
¼ cup ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

Instructions:
In a small bowl, mix all ingredients together

Store in an airtight container.  It yields 5 tablespoons which should be plenty for lots of baking!

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Apple Pie Spice Recipe

A great spice mix for all your fall apple dishes

Prep Time 5 minutes minutes

Servings 5 tablespoons

Ingredients

• 1/4 cup ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp allspice
• 1 tsp ginger

Instructions

• In a small bowl, mix all ingredients together.
• Store in an airtight container

MORE APPLE-Y GOODNESS!

Salted Caramel Apple Pies

Apple Pie Caramel Apple

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I was thinking these might be cute at each place setting with sayings on the turkey about why they are “thankful” for that person sitting in that place. Or your guests can also write what they are thankful for.

Wouldn’t they be a fun addition?  Family and friends will also love the candy inside as an extra treat!

Here is what you will need:

• 4 oz mason jars 
• Red candy of choice (we used swedish fish)
• Glue. This can be tacky glue, glue dots or a glue gun.  (Adult supervision is best when using a glue gun)
  
• Googley eyes
• Colored Construction paper in yellow, orange, red and brown
  

Instructions:

Fill mason jar with your red candy. 

Cut out four feathers about 4 inches in length.

Cut out a triangle about one inch in length

Write the things that you are thankful for on the feathers.

Glue the googley eyes and the beak on to the from of the mason jar.

Glue the feathers on to the back of the jar.

Now these Mason Jar Turkey Favors are ready for the table! 

I know my grand kids will be so excited to have their creations on the table this year.  I for one am so thankful for THEM!!

Here are a few more turkey ideas!

Rice Krispie Turkey Drumstick

Oreo Turkey Cupcakes

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This green bean casserole recipe is easily doubled if you are expecting a crowd.  Easily the best thing about this recipe is the crunchy onions on the top which add such a great flavor.

Another easy thing about this recipe is that it takes almost no time in the kitchen.  Easy to prepare and quick to cook.

One of my most favorite memories of Thanksgiving is that of my great uncle Ira.  He believed that dessert (pie) should be eaten first at a Thanksgiving meal and that he did.  We kids thought it was hilarious when he would be eating his pie while we were starting on our turkey.

Whether you eat these green beans before or after your pie, you won’t be disappointed.  Don’t forget to loosen your belt to make room!

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Green Bean Casserole Recipe

Course Side Dish

Author TGIF - This Grandma Is Fun

Ingredients

• 3 cans 14.5 oz each green beans, french style or cut, drained
• 1 can 10.75 oz cream of mushroom soup
• ½ cup milk
• 1 6oz can french fried onions

Instructions

• Preheat oven to 350 degrees F
• In a large bowl, combine drained beans, soup and milk until well combined
• Stir in ½ cup fried onions
• Pour into prepared baking dish and spread evenly
• Bake for 25-30 minutes
• Remove from oven and add remaining fried onions
• Bake for 5 minutes longer
• Serve immediately
• Store leftovers in airtight container

Notes

For 13x9 baking dish, double the recipe

And now for pie!

MORE Thanksgiving ideas!

Rice Krispie Turkey Drumsticks (for the kids!)

Pumpkin Pull Apart Bread

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For some reason, when I make these cookies for my grandkids, I feel like they are a little healthier than regular cookies even though they have plenty of chocolate chips in them!  And boy, do my grandkids gobble them up!  These Pumpkin Chocolate Chip Cookies never last long once they know I’ve made them.

Here are the ingredients for these cookies:

½ cup (1 stick) unsalted butter, softened
1 ¼ cup brown sugar, packed
1 ½ cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice  (check out our great recipe for this!)
1 1/2 cup semi-sweet chocolate chips (reserve 1/2 cup for garnish)
1 cup chopped walnuts, optional 

Recipe Instructions:

Preheat the oven to 350 degrees F
Line two baking sheets with parchment paper or silicone baking mat
In a large bowl, beat together butter and brown sugar until smooth and creamy

Add the pumpkin, eggs, and vanilla extract and beat until well combined
In a medium bowl, whisk together flour, baking powder, salt, and spices
Gradually add dry ingredients to the pumpkin mixture until well incorporated

Stir in chocolate chips and walnuts, if using

Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets

Add the 1/2 cup chocolate chips on top to garnish.

Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.

Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage.

See how great they look?  They taste amazing too which is why they never last for long.  Which is why I’m on my way to make some right now!

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Pumpkin Chocolate Chip Cookies

Yummy pumpkiny goodness in a soft cookie. And did I mention they have chocolate chips?

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 50

Author TGIF - This Grandma Is Fun

Ingredients

• ½ cup 1 stick unsalted butter, softened
• 1 ¼ cup brown sugar packed
• 1 ½ cup pumpkin puree not pumpkin pie filling
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts optional

Instructions

• Preheat the oven to 350 degrees F
• Line two baking sheets with parchment paper or silicone baking mat
• In a large bowl, beat together butter and brown sugar until smooth and creamy
• Add the pumpkin, eggs, and vanilla extract and beat until well combined
• In a medium bowl, whisk together flour, baking powder, salt, and spices
• Gradually add dry ingredients to the pumpkin mixture until well incorporated
• Stir in chocolate chips and walnuts, if using
• Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets
• Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.
• Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
• Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage

Are you in the mood for more pumpkin?  Take a look at these!!

The Best Pumpkin Muffins EVER

Pumpkin Pull Apart Bread

Pumpkin Crunch Cake

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This is a great craft for littler hands but before we start with the instructions we want to make sure that grandparents and parents use an empty Tide PODS tub, and to always keep liquid laundry packets up, closed and safely out of the reach of children and vulnerable family members.  Taking these steps is the most effective way to prevent accidents with a liquid laundry detergent.

Ok! To make this Tide Pods Turkey, you will need the following:

1 empty Tide laundry pods container

Turkey Template printed out on printer paper or 8.5 x 11 blank adhesive label

Liquid glue or Glue Dots

Scissors (if not using a cutting machine)

Craft foam sheets in red, green, yellow, and orange

Instructions:

1. Remove the top from the container and discard.

2.Wash the container then remove the label from the laundry pods container by soaking in hot water, scraping, and then using GooGone to remove completely. You can also use a heat gun to warm the label but the ease of this option varies based on the brand. For instance, I found using a heat gun to be easy on Gain containers but difficult on Tide containers.

3. Print template and cut.

4. Apply the template to the side of the container with the liquid glue or the glue dots.

5. Cut foam sheets into strips that are 2 inches wide by approximately 8 inches long. Attach the strips to the back of the container in a fan shape.

And there you go!  A Tide Pod Turkey Craft that is bright and festive that your kids can also enjoy playing with. 

And YOU can also feel good that you are recycling and helping the environment.  I love these kinds of crafts!

Wait!  You need a few more turkey ideas for Thanksgiving?  Here you go!

Thanksgiving Wreath

Oreo Turkey Cupcakes

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Making your own pumpkin pie spice is super simple and needless to say, it just tastes better than the kind you buy at the store.  That’s the way it is about anything that is homemade versus store bought.  Don’t even get me started on the difference between homemade and store bought fruit jam!

Here’s the quick recipe!

Print

Pumpkin Pie Spice Recipe

Course Baking

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 Tablespoons

Author TGIF - This Grandma Is Fun

Ingredients

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves

Instructions

• In a small bowl, mix all ingredients together until well blended
  
• 
• 
• Store in an airtight container
• 

We have a pumpkin recipe that is in our top ten most viewed recipes on our blog.  The recipe does not call for pumpkin pie spice in particular but lists cinnamon, nutmeg and cloves. The next time I make these muffins, I am going to substitute 2 1/2 teaspoons of this spice mix to 1) make the recipe a little easier and 2) to see if it makes it even just a little better!

Here’s the link to the recipe:

The Best Pumpkin Muffins Ever

They seriously are so moist and we get SO many compliments on them.

So one pumpkin lover to another, this mix is so versatile and you will use it to make so many yummy pumpkin dishes.  Enjoy!

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The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

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Funny Thanksgiving Poems to Whet Your Appetite

It’s almost Thanksgiving, a day we revere for family time, delicious dishes, and football. (Don’t groan; football is just optional. No one will actually tie you down and make you watch guys in tights toss a ball around.)

Thanksgiving gives us an opportunity to count our blessings and ponder what we hold dear in our lives. It’s a simple and lovely day, barely a blip as it falls between the flashier Halloween and the king of all holidays: Christmas.

Considering the seriousness of Thanksgiving, why not add some fun touches – especially where kids are involved? These funny Thanksgiving poems are sure to elicit smiles as they’re shared around the table. They’ll also help promote literacy in your home, which is always important.

To help you get your creative juices flowing, Sherri and her family composed this funny Thanksgiving poem to tickle your funny bone! (scroll to bottom of post to print this poem)

Reading and even composing your own Thanksgiving poems promotes a culture of literacy in your home. Sure, it’s a holiday we’re talking about – a day off from school – but any opportunity to interject reading and writing is such a boon to children.  

This article from Huffington Post outlines five hidden benefits reading gives children. Reading with our kids or grandkids helps build bonds, aids their success in school, enriches vocabulary, increases attention spans, and helps self-esteem and communication skills. Educator Jim Trelease  points out that reading aloud advertises for reading for pleasure. When they discover books that hold their interest, kids will find that reading makes them laugh, cry, and widens their world. Also, children who read or are read to are exposed to more complicated and sophisticated language, giving them a greater advantage in school and life.

So, print out these cute Thanksgiving poems and add them to your festive table. Enjoy sharing them with the kids in your life!

Five Little Turkey from DLTK Holidays

A Thanksgiving Poem from Pinterest

It Must Be Thanksgiv’ from Short Story Time

I Ate Too Much from Loving 2 Learn

The Turkey Shot Out Of The Oven from Home Makers Corner

Stretchy Pants, Stretchy Pants I Love You Poem 8×11

Stretchy Pants, Stretchy Pants I Love You Poem 5×7

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Leaves on the ground. Pumpkin pie. Stuffing. Family traditions. Thanksgiving is a wonderful time of year! I love Thanksgiving because it means I get to spend time with my family and some of my favorite food. This season is the perfect time to decorate your home to help remind you what Thanksgiving is all about! So I gathered some beautiful and fun free printables from some very talented people just for you. Let’s take a look at these 11 Happy Thanksgiving Images!

Click through to get to the source.

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Hey there! My name is Molly and I’m the recipe developer behind these place cards and all the recipes over on What Molly Made. I’m a huge fan of dessert, both indulgent and healthy:) I love to create new twists on classic recipes and I share all my baking tips along the way. Can’t wait to share this Thanksgiving dessert recipe with you!

My thought process behind these desserts is that that we’ll be spending a little more time on the decorating and creating the fun name tags so I wanted to keep the actual recipe pretty simple. I don’t know about you, but it’s hard to keep all of the Thanksgiving recipes straight.

I wanted to create a fun and creative recipe that’s also not going to result in you slaving over the oven most of the morning. You can even make these a day or two in advance!

The base of these cookie cupcakes are pre-made refrigerated cookie dough. I used the Nestle Toll House break and bake refrigerated chocolate chip cookie dough, but you can use any brand and flavor you want! The White Chip Brownie and Cherry Chocolate cookie dough from Nestle would also be delicious!

Make no mistake, even though this cookie cups are easy to make they aren’t lacking in size or flavor! I rolled up 3 (yes, 3!) of the squares to make one cup. It’s Thanksgiving, you guys. Go big or go home. Amiright?

I greased a regular size 12-count muffin tin and rolled the pieces into a ball and placed one rounded cookie dough ball in each muffin tin cup. They don’t necessarily look like they are going to fit, but when they start baking they spread and rise to the perfect height in the tin!

Next comes the fun part! Homemade chocolate frosting and the adorable candy turkeys! I’m a sucker for homemade frosting, it just elevates any dessert to the next level.  The trick to a great buttercream is to make sure your butter is nice and soft when you start. Then you have to beat it for a solid 3 or 4 minutes. This incorporates air in to the butter and gives you the light and fluffy frosting you need.

I always make sure to sift my cocoa powder (if I’m making chocolate frosting) and powdered sugar to eliminate any lumps in the frosting. The smoother the better! You obviously want to frost your cookie cup with this delicious frosting, but it’s also going to be used as glue for the creative turkey that goes on top.

Now, let’s talk about that adorable turkey topper!?? I’ve seen a million different ways on Pinterest to create a turkey out of candy/food, but I just think this one is so adorable! I love the actual googly eyes, they give the turkey so much life! Do you kind of feel like it’s staring at you?

You create this little guy by using a few different candies:

• Mini Reese’s
• Candy googly eyes
• Oreo’s
• Candy Corn

I started by un-sandwiching the Oreo’s and laying the no-cream side face up on a baking sheet. I unwrapped the Reese’s and “glued” the bottom of each one to the bottom half of the Oreo using the frosting. From there I  covered the rest of the Oreo with frosting and arranged about 6 candy corn pieces on the Oreo with the pointed side facing the Reese’s to create a fan effect that looks like the turkey’s feathers.

The only thing left to do is make the face! I “glued” on the googly eyes and cut the white tip off of a few candy corns and put them on right underneath to create the nose.

While those were setting I frosted all of the cookie cupcakes and then placed the finished turkeys in the frosting to sit perfectly on top of the cookie cups.

Now for the fun part! I used festive paper straws that I cut in half and a piece of paper with a sharpie to create the name tags. I just hot glued the paper to the straws and stuffed them in the frosting! Just make sure the straws aren’t too tall or the frosting won’t be able to hold them up.

At my house it’s always a big to-do figuring out who is going to sit where. If you’re hosting, these are perfect! You can arrange everyone’s seats ahead of time and they can feel free to move and swap seats as they please. Just place them on the plate at each seat and they instantly become part of the decor! And they taste delicious too.?

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Thanksgiving Cookie Cupcakes

Servings 12

Ingredients

• For the cookie cups:
• 2 packages of break and bake chocolate chip refrigerated cookie dough
• For the frosting:
• 2 sticks unsalted butter room temperature
• 4 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• For the candy turkeys:
• 12 Oreos
• 12 Mini Reese's
• 1 cup Candy Corn
• 24 googly eyes
• 6 paper straws
• white construction paper and sharpies

Instructions

• To make the cookie cups, remove the refrigerated cookie dough from the fridge and allow to sit for approximately 10 minutes to soften. Preheat the oven to 350 degrees F and spray a 12-count muffin tin with non-stick spray and set aside.
• Break 3 pieces of cookie dough off at a time and roll into a large ball. Repeat twelve times and place each ball in one muffin tin. Bake for 22-25 minutes, or until edges are golden brown and tops are set. Remove and allow to cool completely.
• While cookies are cooling, make the frosting. Using a stand mixer or electric mixer, beat the butter on high speed for at least 3 minutes. Sift together the powdered sugar and cocoa powder and add to the butter. Beat on medium for about 2 minutes. Add the heavy cream and vanilla extract and increase speed to high and beat for another full 3 minutes. Transfer to a pastry piping bag and cut of a very small piece of the tip, about 1 centimeter. This will be your tip when you're glueing the turkey together.
• To make the candy turkey, un-sandwich the Oreo's and lay the no-cream side face up on a baking sheet. Unwrap the mini Reese's and "glue" the bottom of each one to the bottom half of the Oreo using the frosting. Cover the rest of the Oreo with frosting and arrang about 6 candy corn pieces on the Oreo with the pointed side facing the Reese's to create a fan effect that looks like the turkey's feathers. Using the frosting, glue the googly eyes and cut the white tip off 12 candy corns and put them on with the point facing up right underneath to create the nose. Allow to set 10 minutes.
• Cut a larger piece from the corner of the frosting bag to pipe the frosting on the top of the cookie cups. Swirl enough frosting on top to set the turkeys in. When turkeys are set, angle them slightly and place toward the front of the cookie cup, leaving a little room behind to add the name tag.
• Cut small pieces of construction paper and write the names on each one. Cut the paper straws in half and hot glue the names to the end. Place the other end of the straw in the frosting right behind the turkey.

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People’s creativity and talent amazes me. Especially when it comes to food. The flavors, colors, textures, and shapes. They are so satisfying to just stare at! Cakes are one of those art forms that I haven’t mastered yet, but I can dream! These 13 Crafty Fall Cakes capture fall in a cake.

Which one would you choose to celebrate fall?

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1. This Popsicle Stick Pilgrim by Crafty Morning is easy so most kids can do it.                                                                     
2. These Paper Hats and Bonnets from Apartment Therapy are perfect for Thanksgiving dress-up.                                         
3. These Clay Pot Pilgrims from Child Made Tutorials don’t hold plants but they are adorable.                                                  
4. Napkin Rings from Crafts by Amanda that are fun for the kids and a nice touch to the table.                                                 
5. These Pilgrim Hat Crayon Cups from Lil Luna won’t just sit around, they’re useful.                                                                 
6. These DIY Quills by Around the Kampfire are a cute way to make writing more fun.                                                                              
7. Thanksgiving Pilgrim Hat Cookies by Oh So Savvy Mom are fun to make together and eat together.                                      
8. Personal Pilgrim Placecards by Gracious Rain are such a cute way to have all the kids know where to sit.
9. It’s a great time for your kids to Make a Mayflower by Raising Arizona Kids and get into the spirit of Thanksgiving. 
10. Paper Tube Pilgrims by Creative Me Inspired You are a great way to recycle!                           
11. Paper Plate Pilgrims by Pop Sugar are a classic.                                                                                                                
12. These Pilgrim Head Band Hats by Alpha Mom are the easiest version of hats I have seen.                                               
13. Thanksgiving Pilgrim and Indian bags by Easy Preschool Crafts can get stuffed with fun treats once they are complete. 

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1.  Love this wood placemat, it brings the outdoors right into your kitchen with a beautiful table decoration. Thanksgiving Table Setting Idea

2. Who doesn’t love pumpkins? Get some burlap and easily make the cutest pumpkin placemats! Apple Print Placemat

3. Have a bunch of kids over for Thanksgiving? Spice it up and have a tablecloth they can draw and color on, keeps them busy but also they have fun and stay mild. Draw Together Thanksgiving Set

4. Oh, I thought these were super cute and very creative, I love the look of Fall and the colors it gives us, so why not bring them inside and create a little craft for some new placemats and table setting? Kid’s Thanksgiving Party Ideas

5. What a cute way to dress up the dinner table, line it up with these adorable little pumpkins to match your placemats. Table Decorations

6. This is a cute, and crafty way to get your kids involved, all you need is paint and any style of leaf from outside. Fall Leaf Prints

7. Here is a cute idea to jazz up your house, and design it full of Fall colors just in time for Thanksgiving! Burlap Leaf Placemats

8. How about a nice turkey as your placemat? Check out these adorable turkeys  Turkey Placemat Pattern

9. A Kraft tablecloth can make clean-up fast and easy, while entertaining the kids during dinner and dessert! Kraft Paper Table Runner

10. Here is a fun way to get the kids involved, get some paint, make cute hand prints you can cherish these memories forever, and you’ll be set for Thanksgiving! Handprint Turkey on Burlap

11. Every kid loves to paint, check out this hysterical and fun way to make new placemats, and you can keep them for the years to come by making those memories with their little hands! Meaningful Mama

12. Everyone loves to see their names on the table or at least their initials, check out this clever way to design your dinner table and house! Kid-Made Placemats

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1. Jamie Oliver’s famous turkey recipe that goes great for the holiday’s, Thanksgiving or Christmas!

2. You won’t believe how good a turkey comes out when you roast it with mayonnaise.  Check this one out from She Wears Many Hats!

3. Ina Garten hit home with this yummy Herb Roasted Turkey Breast from Barefoot Contessa on Food Network.

4. Learn to smoke your turkey this year with Jeff Phillips at Smoking Meat, with Bacon Butter!

5. A breakdown, step by step rendition of a Citrus and Herb Roasted Turkey, from Gaby.

6. Slow Cooked Turkey Leg with Honey Glaze and Garlic, makes great leftovers for the next day! Eat Well 101.

7. Cooking a turkey for Thanksgiving can be a big task! Here are some secrets to making your turkey the juiciest one ever! Design Mom.

8. Orange juice, cranberry sauce, onion soup mix in a crockpot, a totally different way of cooking a turkey this year, with tons of flavors we would have never thought of! Jamie Cooks It Up.

9. This amazing brine is made with tons of flavors including citrus, apple, thyme, and sage. Wicked Good Kitchen.

10. A step-by-step process with pictures gives you an easy tutorial to make the best turkey for the best time of the year. Natasha’s Kitchen.

11.  A Maple-Glazed Turkey with Bacon and Sage Butter, need I say more? Five Heart Home.

12. From the one and only Alton Brown on the Food Network, a Honey Brined Smoked Turkey recipe!

13. No need to be worried about a dry, tasteless turkey with this Perfect Smoked Turkey.

14. A turkey with the best skin ever? And has a great bacon flavor? Here’s a Traditional Roasted Turkey from the Voltaggio Brothers. Better Homes and Gardens.

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https://youtu.be/r9RKVtS8a5I

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Double Chocolate Pumpkin Cheesecake Swirl Brownies

Ingredients

• 1 cup butter
• 1 cup semi-sweet chocolate chips
• 4 Tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 large eggs
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 1/2 cups all purpose flour
• 4 ounces cream cheese softened
• 3 Tablespoons sugar
• 1/2 cup pumpkin
• 1 egg
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

• Preheat oven to 350°.
• Line a 9x13 baking pan with parchment paper for easier removal or spray pan with nonstick cooking spray.
• In a large microwave safe bowl combine the bugtter and semi-sweet chocolate chips. Heat for 30 seconds then remove and stir. Heat another 30 seconds, remove and stir. Microwave another 30 seconds if needed.
• Add each ingredient one at a time, stirring until combined, in this order:
• Cocoa powder, sugar, vanilla and eggs. Beat until smooth.
• Stir in the baking powder and salt.
• Add the flour and stir until mixed.
• In a separate bowl, blend cream cheese and sugar until smooth.
• Add egg, cinnamon and nutmeg and mix until well combined.
• Spread 1/2 of the brownie batter in pan. Pour pumpkin mixture over the top and spread.
• Place big dollops of remaining batter over mixture.
• Take knife and swirl through the brownie and pumpkin to create a marbled pattern.
• Bake at 350° for 50 minutes or until a toothpick comes out with a few crumbs.

We are excited to be linking this recipe to Klein Worth & Co.!

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Hi Everyone! This is Melanie from Artzy Creations here to share with you, a fun Thanksgiving craft for kids. At our house, it’s typically a long day for the kids and they get a little restless waiting for the big Thanksgiving dinner. Not this year… I’ve come up with a clever way to create a turkey using just a few materials and some wood slices. I love wood slices and how versatile they are for so many crafts. Plus, they make the cutest darned turkeys.

This Wood Slice Turkey is great because you can have the pieces pre cut and put in separate bags for the kids to complete on Thanksgiving day. That really helps make this project extra simple, easy to distribute and manage on that busy day.

Supplies Needed:

• Wood Slices
• Red Felt
• Orange Felt
• Googly Eyes
• Tacky Glue (It’s great for kids to use for this project.) or Hot Glue
• Colored Ribbon

Step 1: Cut several pieces of different colored ribbon to roughly 3″ in length. Make a loop and place a dab of glue between the ends of the ribbon to glue them together.

Step 2: Glue the loops of ribbon to the back of the turkey and space them out just a little bit in a fan pattern.

Step 3: Next, you will create the legs of the turkey by taking two pieces of ribbon, roughly 1″ in lenght and glue these pieces to the back of the turkey. If you’re using ribbon with a pattern (like mine) make sure the pattern is facing the front so you can see it. You can angle the legs like I did or have them just go straight up and down.

Step 3: Take a little piece of red felt and a cut a curved waddle shape. Use a small piece of orange felt and cut a triangle for the beak.

Step 4: Glue the waddle shape down first. Followed by the beak. Finally, glue the googly eyes on.

Look at these cute turkeys. They will be a kid crowd pleaser for sure.

They are not only cute, but they make great a table decorations. You could also turn these into magnets for the fridge too.

I hope you enjoyed this project! I wish you and your family a wonderful Thanksgiving. I will see you all in December. Until then you can follow me for more craftiness fun at Artzy Creations or on Facebook, Instagram, Pinterest, Twitter, and Google +.

If you like this project, check out these fun projects too:

Color Blocked Leaves

Borax Star Ornaments

Borax Star Ornaments

Free Fall Coloring Page

Free Fall Coloring Page

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When we were kids, my Uncle Dean (my Dad’s brother) would join us for Thanksgiving and Christmas day dinners when he wasn’t sailing around the world. He was an avid traveler and listening to him share stories about his latest adventures around the globe is a favorite memory of mine. It is not however my favorite memory of Uncle Dean.

My favorite memory was marveling at his ability to eat the largest amounts of food is the shortest amount of time. Whenever he was home for Thanksgiving or Christmas dinner, he would eat three times as much food as anyone at the table and be done eating before we even thought about having seconds.

When it came time for dessert to my utter amazement, Uncle Dean would put down several servings of pie. Followed by multiple large pieces of my Mom’s famous fudge.Uncle Dean always said traveling halfway around the world to be home with his family and to enjoy my Mom’s cooking was worth the trip!

Who knows maybe one of your grandchildren will gobble up their Rice Krispie Drumstick faster than my Uncle Dean could

Print

Rice Krispie Turkey Drumsticks

Author Adapted by This Grandma is Fun

Ingredients

• 6 pretzel rods
• White melting chocolate
• Mini marshmallows
• 2 Tbsp. butter
• 6 C. Cocoa Krispies or Cocoa Pebbles cereal

Instructions

• Break your pretzel rods in half. Scratch off salt from pretzel rods.
• Melt white chocolate and place one or two mini marshmallows on <g class="gr_ gr_47 gr-alert gr_gramm Grammar only-ins replaceWithoutSep" id="47" data-gr-id="47">end</g> of <g class="gr_ gr_48 gr-alert gr_gramm Grammar only-ins replaceWithoutSep" id="48" data-gr-id="48">pretzel</g> rod, dip pretzel rod with mini marshmallow in melted white chocolate. Place on wax paper to set.
• When pretzel rods have fully hardened melt butter and marshmallows in <g class="gr_ gr_51 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="51" data-gr-id="51">large</g> saucepan. Stir in rice <g class="gr_ gr_50 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="50" data-gr-id="50"><g class="gr_ gr_53 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="53" data-gr-id="53">krispies</g>,</g> turn <g class="gr_ gr_49 gr-alert gr_gramm Grammar only-ins replaceWithoutSep" id="49" data-gr-id="49">heat</g> on low. Butter your hands and scoop about 1/2 cup of rice <g class="gr_ gr_54 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="54" data-gr-id="54">krispies</g>. Shape into drumstick around the pretzel round. Place on wax paper to cool.

Notes

Adapted from Mommy Savers

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Surprise your kids this holiday season with a fun dessert that looks like dinner! Instead of a piece of pie, put out a plate of Rice Krispie Turkey Drumsticks and watch them disappear!

I can’t believe that Thanksgiving is a little over a month away! Just thinking about a turkey dinner with all the trimmings makes my mouth water! It’s true I love the indulgent, gluttony of eating too much wonderful food in a day.

Then there are the leftovers that stretch out for the next week or so. The best turkey sandwich is the one you eat a couple days after Thanksgiving.

I love it when you open the fridge thinking the pie is all gone but upon further investigation, you find that one last piece of pie hiding behind the milk!

All joking aside, for me the best part of Thanksgiving is the opportunity to count my blessings while surrounded by my family and friends. I hope your year has been as rich and full as ours has!

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Rice Krispie Turkey Drumsticks

Course Desserts

Author Tracy

Ingredients

• 6 pretzel rods
• White melting chocolate
• Mini marshmallows
• 2 Tbsp. butter
• 6 C. Cocoa Krispies or Cocoa Pebbles cereal

Instructions

• Break your pretzel rods in half. Scratch off salt from pretzel rods.
• Melt white chocolate and place one or two mini marshmallows on end of pretzel rod, dip pretzel rod with mini marshmallow in melted white chocolate. Place on wax paper to set.
• When pretzel rods have fully hardened melt butter and marshmallows in large saucepan. Stir in rice krispies, turn heat on low. Butter your hands and scoop about 1/2 cup of rice krispies. Shape into drumstick around the pretzel round. Place on wax paper to cool.

Notes

Recipe adapted byMommy Savers

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I’m Amy from Atta Girl Says, and today I have a gorgeous pumpkin project to share with you, Painted Metallic Foil Pumpkins.

Now, I  think pumpkins are gorgeous as they grow. But I am also of the opinion that everything looks better with a little shine!

And since I’m all about using nontraditional colors in my fall decorating this year, I decided to paint some inexpensive foam pumpkins from the dollar store in shades of blue, aqua, purple and gray and embellish them with metallic foil.

I’ve gilded before with gold leaf sheets that you find at the craft store, but this time around, I used the kind of metallic foil that decorative painters and faux finishers use. I bought mine from a local paint and home decor store, but you can also find it online from places like Royal Design Studio. I like using the foil because it’s easier to work with and comes in an array of finishes: antique gold, copper, bright gold, silver, bronze soft gold and even colors.

I started out with some cheap foam pumpkins from the dollar store.

I gave each one a couple coats of chalk paint until none of the original orange showed through.

Next, I used a foam brush to coat each pumpkin with adhesive size. Allow that to dry until it’s tacky, or sticky.

Then you want to take your metallic foil sheet, shiny side up, and press it on the sticky surface of the pumpkin.

Like so. Press firmly to transfer the foil to the pumpkin, then peel off. Repeat all over the pumpkin.

Your goal is a mottled effect, with some of the paint showing through.

You can foil the stems, as well, or use a product like Rub’n’Buff was or DecoArt Metallic Lustre to coat them.

After you’ve applied the foil, the pumpkins will remain sticky with the adhesive size. Use a clear sealer or acrylic spray to seal them.

I’m kinda in love with these Painted Metallic Foil Pumpkins. I’ve used them to make a fall wreath for my front door and also in our dining room table decorations.

I’ll hope you’ll stop by Atta Girl Says for a visit. You never know what I’ll be up to! Crafting, cooking, decorating, painting furniture, entertaining — I do it all. I’d also love to have you join me on Pinterest, Facebook, Twitter or Instagram.

Here are a few things I’ve been working on lately:

Pumpkin Patch Sign

 White Chocolate Dipped Cannoli with Strawberry Cream

Caramel Macchiato Apple Bites

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1.   These Pumpkin Cake Cookies by Paleo Grubs are not only delicious but they fit in with a Paleo diet.                                       
2. Pumpkin Zucchini Bread by Give Me Neither – two of my favorite things made into a delightful masterpiece.                                                           
3. Most of us make Pumpkin Pancakes but who knew Pumpkin Syrup by Made From Pinterest could be so yummy?                                                 
4. No Bake Chocolate Pumpkin Pie by Chocolate Covered Katie is an easy way to throw a twist into a classic dessert. 
5. This Pumpkin Fudge by Texan Erin is a brilliant dessert no one is expecting.                                                                               
6. The right way to do fall breakfast is with this Pumpkin French Toast by Averie Cooks.                                                          
7. These Pumpkin Pie Crumb Bars by Made From Pinterest will not disappoint in the fall pumpkin recipe      line-up.                                                                                                                                                                    
8. A Pumpkin Pie Smoothie by Fannetastic Food is a great breakfast on the go.                                                                       
9. This Cream of Pumpkin Soup by BHG is sure to warm you up on a cold fall day.                                                               
10. To the contrast of the last one, if you are looking for a chilly dessert this Pumpkin Sherbet by Skinny Taste is the way to go!    
11. These Pumpkin Rice Krispie Treats by Living Well Kitchen add flavor to a traditional food.                                                      
12. Mix Peanut Butter with Pumpkin instead of Jelly and you get these Peanut Butter Pumpkin Cookies by My Kitchen Escapades.       
13. You can use your crock pot to make this Crockpot Pumpkin Bread by  Wanna Bite and it is brilliant.                          
14. These Pumpkin Doughnuts by King Arthur Flour are a guilty pleasure you won’t regret.            
15. Whipped Pumpkin Butter by Style Sweet CA makes a great spread for breakfast.                                                        
16. These Cinnamon Chip Oatmeal Pumpkin Cookies by Boys Ahoy take an awesome turn from the conventional chocolate chip.                                     
17. These Best Pumpkin Muffins ever by Natural Chow takes a different route using Coconut Oil.
18. Clifton’s Pumpkin Cake from My Kitchen Escapades is full of pumpkin, powdered sugar, and cream cheese topped with pecans. 
19. If you are looking for a savory pumpkin recipe this Creamy Prosciutto Pumpkin Rigatoni by Handle the Heat will be right up your alley.
20. If the last one isn’t working for you maybe the recipe for Vegetarian Pumpkin Curry by Julia’s Album will spark interest.                        
21. This Fall Pumpkin Dump Cake by Illi Style is the easiest recipe ever.                                                 
22. 3 Ingredient Pumpkin Cookies by Made From Pinterest couldn’t be an easier crowd pleaser to throw together in a few minutes.                                                
23. Pumpkin Cinnamon Rolls by Smitten Kitchen are so yummy for breakfast.                                                                 
24. These 2-ingredient Pumpkin Brownies by Cookies and Cups are easy as …. pie?                                                                          
25. This Pumpkin Poke Cake by Tortillas and Honey is something you can just dig right into.                                                                                 
26. Pumpkin Pull apart Bread by Made From Pinterest is by far my favorite Pumpkin Bread.                                      
27. Pumpkin Snicker-doodle Muffins by Tastes of Lizzy T’s are completely yummy.                                                        
28. These Easy Pumpkin Cheesecake Muffins by Instructables are a perfect combo of sweet with that savory cream cheese taste. 
29. This Pumpkin Crunch Cake by Made from Pinterest is sure to please with the change of texture.                         
30. Pumpkin Peanut Butter Oatmeal Bars are another testimony to how well pumpkin and pb mesh.                                                       
31. This Pumpkin Sandwich Cake from BHG tastes nothing like a sandwich, and we aren’t complaining.                                 
32. Pumpkin Waffles by Number 2 Pencil are so yummy and this recipe is perfect just add your own touch (chocolate chips maybe?)
33. Healthy Pumpkin Pie Cheesecake Dip by Desserts with Benefits sounds too good to be true.             
34. These Pumpkin Bars by Made From Pinterest are a fun fall version of lemon bars.                                                           
35. Vegan Whole Wheat Coconut Bread by Cake Merchant is a good way to go if you want the great taste of pumpkin bread with out the guilt. 
36. This Pumpkin Pie Yogurt Parfait by The Art of Moseying is a healthy way to get your daily dose of pumpkin.             
37. This Pumpkin Kale Calico Bean Stew by BHG doesn’t come up short in flavor.                                                       

The post Recipes Using Canned Pumpkin appeared first on TGIF - This Grandma is Fun.

Now, when I got to thinking about a fall craft I saw this DIY fall leaf bowl in so so many Pinterest posts that I had to go explore the project. I figure when more than one crafty gal has made an attempt at a project it must be good, right? That is until I started reading the comments on these posts…so many fails! I was a bit leery about trying it myself, but with the small material investment these need and a forearmed with a lot of reading on best methods, I took the plunge! When my DIY leaf bowl came out just perfect, I was more than happy with the results, and I’m thrilled to be able to pass this how-to on.

Materials:

• Plastic wrap
• 50 or so fabric leaves (purchase at the Dollar Store for best value)
• Fabric Stiffener

Find a nicely shaped glass bowl that is a fairly good size in your cupboard and cover the outside in plastic wrap.

We’ll start making the bowl in a minute, but one step you really need to take to get your leaves to stick flatly to the bowl is to iron them all as flat as you can. If you’ve bought some leaves with a plastic stem, take that part off entirely, then iron them out. Even the Dollar Store ones that come without plastic pieces will need ironing. They aren’t going to go entirely flat, but do as much as you can! For the record, I bought two bags of leaves and just sorted out the red to red-orange leaves that I liked most to use.

Now we start making our bowl. I read a lot of tutorials that used Modge Podge instead of fabric stiffener. If that’s all you have, it does work, but there were a many more people with bowls that didn’t work out with it. Fabric stiffener is really inexpensive and you could easily make 9 or 10 bowls with what comes in a small bottle.

I painted a layer of fabric stiffener onto the plastic wrap before I started laying on my leaves. Looking back, I don’t know if that was necessarily needed, but it helped keep them in place as I added them to the bowl. Place your leaves around the bowl so they overlap, painting the back of each one with fabric stiffener and adding leaves until you cover the bowl. For mine, I made sure all the bottoms of the leaves pointed to the bottom of the bowl so when it was un-molded all the leaves would prettily point up and out. For good measure, I spread an extra coat of stiffener over the leaves once everything was in place.

Let your leaf bowl dry completely. I left mine overnight so there was no question as to its level of dryness. Take the plastic and leaves carefully off you glass bowl. It *should* come off fairly easily. Gently coax it off if it gives you any trouble. Everything is going to be one solid sheet of flexible leafy glue, so you’ll be fine bending it around a bit if you need to.

Once the leaves are off the bowl, carefully peel out the plastic. There were a few little pieces of extra glue I had to pick off the tips of my leaves, but after that, you’ll be ready to make your DIY Fall Leaf Bowl a pretty decoration for the season!

The bowl is fairly light weight, so it won’t be as sturdy as a glass bowl, but it will certainly be able to handle a few pine cones or faux pumpkins!

Thanks again to MFP for asking me to be a regular contributor! I’d love it if you’d stop on by Frog Prince Paperie for party inspiration, and maybe find some tutorials and recipes for a few other holidays, too! You can also find me on Facebook, Pinterest, Instagram, Twitter and Google+.

A FEW OF MY MOST POPULAR POSTS:

Halloween Sock Black Cat – a 15 minute craft perfect for kids

Bewitching little Perfectly Poisonous Parfait recipe

Hallway table display and Free Printable “Something Wicked this way Comes” Picture

The post DIY Fall Leaf Bowl appeared first on TGIF - This Grandma is Fun.

These ultra-soft, and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser! Especially when you are hosting guys, and you don’t know what to offer them as a dessert or breakfast option. I can confidently say, with this recipe, these are the best pumpkin muffins I have ever tasted. Join me, and together let’s make some simple, and yet tasty pumpkin muffins of your own.

Easy Pumpkin Muffins Recipe

Hey guys! It’s Margaret Anne here from the Natural Chow blog. I’m back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time — pumpkin muffins! I bet you are as excited about this as I am! Here we go.

There are two types of people out there: those who love pumpkins and those who hate them. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. They feel it is yuck-ish to even bring it close to one’s mouth. All it took was one bite of these muffins to convert him! You folks who hate pumpkins, I promise you’ll be great pumpkins fans by the time we are done with this post. 

Cooking Pumpkins

How to make the best Pumpkin Puree the easy way.

Making pumpkin puree has never been this easy guys. I am certain that this will be a fun activity and one you’ll be super grateful to come across. 

For those of us who love DIY stuff, this is a great one. And to start off you need to know which type of pumpkin to use to come up with the best puree. Not any pumpkin can produce the great taste of puree but a small-sized pumpkin. Do not let the size of the pumpkin deceive you and end up getting the Halloween-sized kind of pumpkins. You’ll pinch yourself for having a tasteless puree. That’s a tip I’ll give you for free.

The small-sized pumpkins are the best for purees because of their sugary nature. Preparing the puree takes a few minutes. The first task is cutting the pumpkin into half which might require a little more energy than usual. But it ain’t a sweaty experience so don’t fret.

The second step is to have all the seeds from the pumpkin removed and all the stringy membranes in it. This is done using a spoon. Once finished, lay the pumpkin pieces (with the outer cover facing up) on a lined tray for baking in a preheated oven of 425 degrees. Bake the pumpkins for 35 minutes or so.

When they have cooled, remove the outer cover of the pumpkins. Then finally cut the pumpkins into small chunks and use a food processor or blender to make the puree. Easy peasy. Right!

You can prepare this for a whole week’s use and store it in the refrigerator for use while making your pancakes or oats for breakfast. And not forgetting your muffins for that evening snack.

Why Pumpkin Muffins

I can’t stress enough how amazing these muffins are. They are literally the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! Being a baker’s kid meant never missing on any baked product. They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor. Nothing is more than the other. You can literally tell the skill that is put in the process.

All it took was making these muffins once to fall in love with them forever. Did I mention they’re ah-mazing? Ain’t they the literal definition of love at first sight? Because you just love them by a single glance. You can see that in their raw state: with no frosting, no glaze, no drizzle,  and no dusting of powdered sugar, they are super tantalizing.

They are not only soft but also easily melt in your mouth once consumed. The softness of the muffins can stay for a couple of days. Thus one can make more than a day’s muffins for their family to enjoy for long. It sure is a handy recipe, and snack, especially for busy families. 

What You Need For The Pumpkin Muffins Recipe

Coming up with the pumpkin muffins requires nothing out of the blue. The ingredients needed while baking any other time are pretty much what you’ll need for this recipe as well. They are readily available, and you need not rob a bank trying to access them.

These spices include:

• whole milk
• baking powder
• eggs, cooking oil
• all-purpose flour
• salt
• granulated sugar
• brown sugar
• vanilla
• ginger
• nutmeg allspice
• cinnamon
• and importantly pumpkin puree.

For the spices, you don’t have to strictly use the ones I have mentioned. You can use your favorite ones. Also, milk is not a major requirement, especially for lactose-intolerant folks. You can substitute the milk with water.

The good thing is that for most of the supplies you can use them severally in your baking. They last more than one time’s use and are readily available in your local store. 

I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!

How To Make Pumpkin Muffins

Now that you’ve got your supplies, and all that is needed for your recipe, we can start the baking process. The steps are pretty simple and easy to follow. 

• First, preheat the oven to 375F and add your paper liners to a muffin tin. Or if you don’t want to use paper liners, grease the tin with oil.
• Remember the wet and dry ingredients are whisked separately at first. So for the second step, combine flour, baking powder, baking soda, salt, and spices of your choice in a medium/large bowl then whisk together and set aside. 
•  Now on to the wet ingredients. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a small/medium bowl then whisk to combine. Add the pumpkin puree, and whisk once more until smooth.
• Pour the wet ingredient into the dry ones in the larger bowl, and mix until just combined.
• Once the mixture is consistent enough, use the ice cream scoop to fill the muffin papers with the butter. 
• Place the already filled muffin tin in the preheated oven, and let them cook for about 2-24 minutes. You can also know they are ready if a toothpick inserted right in the center of a muffin comes out clean. 
• Once ready leave them to settle and cool for around five minutes then they’ll be ready to be devoured. 

You can imagine having the muffins with some hot glass of milk. Oh my! It’s literally a heaven on earth experience. 

These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch, and my family of 10 demolished them in less than 30 minutes. And everyone wanted a third and fourth taste of them.

Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also super easy to make, and clean-up is a breeze! They follow the procedure highlighted above only with a few changes here and there. And they also did a good job on their recipe. 

Print

The Best Pumpkin Muffins {Ever}

These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!

Course Breakfast

Servings 12

Author Margaret Anne @ Natural Chow

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 15 oz can pure pumpkin puree
• 1/2 cup coconut oil melted
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
• In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
• In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
• Using an ice cream scoop, scoop the batter into the prepared muffin pan.
• Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

Notes

You may need to heat up your coconut oil if it is solid.

Nutrition

Serving: 2g

More Pumpkin Recipes 

You can certainly use pumpkins for other great recipes. Such as pumpkin bread, pumpkin spiced latte, and so on.

If you liked this pumpkin muffins recipe, you might want to check these recipes we have for Pumpkin Donuts, Pumpkin Dump Cake, and my absolute favorite – Pumpkin Chocolate Chip Cookies.

In Conclusion

Were you one of those who hated pumpkins earlier, and now you are super impressed with how good they can turn out? Promised you you’d be converted by the time we are done! Now, look at you here savoring all the taste!

This was such an exciting journey. I couldn’t wish I’d done it any other way. I love baking, and I love sharing my art with people. This is an amazing recipe, and once you try it, you always stick to it. And your grandkids will be so thankful for a new dessert, snack, and take-to-school extra meal. You can also attest that this is such an easy way to make muffins that brings the family together as it can be a family activity. We would really be thrilled to know how the experience is for you in our comments section.

Did You Love The Pumpkin Muffins Recipe We Got You? Here Are More Great Recipes For You!

• 29 Recipes Your Kids Will Love To Make
• 23 Mouth-Watering Muffin Recipes
• 101 Apple Recipes To Try Right Now
• You Will “Fall” In Love With These Holiday E-bok Recipes 
• 27 Copycat Disney Recipes

Pin it:

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Before everyone arrived I was wanting to find a recipe for a pumpkin dessert that wasn’t pumpkin pie and then I remembered this recipe that I had for Clifton’s Pumpkin Cake.  I grew up in Southern California and there was a Clifton’s Cafeteria that was famous for their Pumpkin Cake.  I had been given their recipe for this cake a long time ago and now was the perfect time to make it.

With three layers of moist pumpkin cake topped with a cream cheese frosting, there are few people who will be able to resist this cake.  And you don’t have to wait until Thanksgiving to make it because pumpkin is fashionable all year round!

Print

Clifton's Pumpkin Cake Recipe

Author This Grandma Is Fun

Ingredients

• Cake
• 3 cups sugar
• 3 cups flour
• 1 TBL Baking Soda
• 1 TBL Baking Powder
• 1 TBL Cinnamon
• 3/4 tsp salt
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 1/4 cup canned pumpkin one large can Make sure you get just the canned pumpkin and not the pumpkin pie filling
• Frosting
• 1 1/2 pound of powdered sugar
• 12 oz cream cheese softened
• 3/4 cup butter softened
• 3 tsp vanilla
• Whole Pecans

Instructions

• Preheat oven to 350 degrees
• Combine the first six dry ingredients together in your mixer.
• Add oil and continuing to beat until dry ingredients are moistened.
• Add pumpkin and mix again until well blended.
• Add slightly beaten eggs and blend 1 minute longer. Do not over mix.
• Pour batter into 3 lightly greased paper-lined 9-inch round cake pans. It is best to line your pans for this recipe.
• Bake for approx 30-35 minutes or until done. Cool on racks.
• Mix all of the frosting ingredients together until smooth and there are no lumps.
• Place first layer of cake with the bottom side up and frost. Place the second layer of cake bottom side down, so that both bottoms are now touching and frost that layer. Place the third layer of cake with bottom side down and frost that layer.
• Top with whole pecans.
• Cake may be refrigerated to keep the frosting firm

Looking for some more pumpkin recipes?  Check these out!

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

 This amazing idea has been shared with Whipperberry and  Living Well Spending Less!

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We’re starting out the pumpkin round up with Sweet Breads and Breakfast Dishes.  At the end of this post, you’ll find links to the other pumpkin recipes.  And throughout the round-up, recipes that we’ve tested or shared here at Made From Pinterest  are marked with two stars, like this: **.

** Pumpkin Chocolate Chip Donuts

Easy Pumpkin Muffins

** Pumpkin Snickerdoodle Muffins

Spiced Pumpkin Scones

 Pumpkin Cinnamon Rolls with Salted Caramel Frosting

** Pumpkin Pudding Rolls

** Pumpkin Pull-Apart Bread

Pumpkin Waffles

Pumpkin French Toast

Pumpkin Pie Oatmeal

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post Pumpkin Time: 40 Sweet & Savory Recipes appeared first on TGIF - This Grandma is Fun.

Pumpkin Pie Dip

Pumpkin Pie Fudge

Easy Pumpkin Pie Truffles

** Pumpkin Spice Muddy Buddies

No Bake Mini Pumpkin Cheesecake

** 3 Ingredient Pumpkin Cookies

** Pumpkin Pie Crumb Bars

** Pumpkin Bars with Cream Cheese Frosting

Impossible Pumpkin Pie Cupcakes

** Pumpkin Tartlets

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post 40 Sweet & Savory Pumpkin Recipes: 11-20 appeared first on TGIF - This Grandma is Fun.

Creamy Pumpkin Soup

Leek and Gruyere Bread Pudding Baked in a Pumpkin

 Pumpkin Quesadillas

Pumpkin Risotto

 Creamy Pumpkin Pasta Bake

Pumpkin Gnocchi with Creamy Mushrooms

Pumpkin Curry

Pumpkin Bread Rolls

Honey Butter Pumpkin Dinner Rolls

Pumpkin Crescent Rolls

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post 40 Sweet & Savory Pumpkin Recipes: 21-30 appeared first on TGIF - This Grandma is Fun.