Type what you have

Ingredients

• ✓ pumpkin
• egg
• olive oil
• maple syrup
• whole wheat flour
• rolled oat
• baking powder
• baking soda
• cinnamon
• nutmeg
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Ingredients

• ✓ pumpkin
• egg
• white sugar
• vegetable oil
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat eggs together in a bowl: beat in sugar, pumpkin, and oil.
3. 3 Whisk flour, baking soda, baking powder, cinnamon, and salt together in a bowl; stir into pumpkin mixture. Fold in chocolate chips.
4. 4 Divide batter among the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then transfer muffins to a wire rack to cool completely.

By Laurie

Ingredients

• ✓ pumpkin
• cooking spray
• all-purpose flour
• baking powder
• salt
• honey
• milk
• vegetable oil
• egg
• cashew

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
2. 2 Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
3. 3 Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

By Mikaaa

Ingredients

• ✓ pumpkin
• coconut oil
• onion
• garlic
• vegetable broth
• curry powder
• salt
• coriander
• red pepper flakes
• coconut milk

Instructions

1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Ingredients

• ✓ pumpkin
• butternut squash
• vegetable oil
• onion
• celery
• cinnamon
• nutmeg
• clove
• vegetable bouillon
• water
• carrot
• sweet potato
• salt
• evaporated milk
• orange juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Ingredients

• ✓ pumpkin
• whole wheat flour
• pumpkin pie spice
• baking powder
• salt
• baking soda
• brown sugar
• applesauce
• egg
• white sugar
• buttermilk
• canola oil
• raisin
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
3. 3 Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

By Julie

Ingredients

• ✓ pumpkin
• cranberry
• cranberry
• egg
• vegetable oil
• white sugar
• brown sugar
• salt
• nutmeg
• cinnamon
• baking powder
• ginger
• baking soda
• oat
• all-purpose flour
• whole wheat flour
• white vinegar
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
3. 3 Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
4. 4 Divide batter among the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.

By simplytater

Ingredients

• ✓ pumpkin
• confectioners' sugar
• mascarpone cheese
• ricotta cheese
• vanilla pudding mix
• pumpkin pie spice
• heavy cream
• cannoli shell
• sprinkles
• confectioners' sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
4. 4 Fold into pumpkin mixture.
5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Ingredients

• ✓ pumpkin
• olive oil
• onion
• garlic
• arborio rice
• vegetable broth
• salt
• pepper
• feta cheese
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ pumpkin
• eggplant
• tomato
• ricotta cheese
• feta cheese
• pesto
• egg
• salt
• pepper
• tomato sauce
• pasta sheet
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. 3 In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. 4 Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. 5 Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

By Rosemary

Ingredients

• ✓ pumpkin
• parmesan cheese
• black pepper
• salt
• sage
• butter
• black pepper
• salt
• egg
• heavy cream
• sage
• onion
• olive oil
• water
• salt
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 For the pasta, combine flour, eggs, and salt in the bowl of a food processor. Pulse until dough holds together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If dough feels too dry, add water a little at a time and continue kneading. Wrap dough in plastic and refrigerate for at least 30 minutes.
3. 3 For the filling, slice pumpkin into 8 pieces. Discard seeds. Transfer to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
4. 4 Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
5. 5 Heat oil in a small skillet over medium heat. Add onion and sage. Cook, stirring until onion is soft and translucent, about 5 minutes. Remove from heat.
6. 6 Scoop pumpkin flesh from skin and transfer to a stand mixer fitted with the paddle attachment. Add onion mixture and cream. Beat until well combined. Add egg, salt, and pepper to taste. Beat until well combined. Set aside.
7. 7 Assemble the ravioli by lightly flouring a work surface. Remove dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller according to manufacturer's instructions until it reaches the desired thickness; you should have 8 long sheets of pasta. Lightly dust each sheet with flour.
8. 8 Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of sheet leaving enough room to seal dough around filling. Lay a second sheet of pasta on top. Use your fingers to press down and seal pasta around filling. Cut ravioli with a pasta cutter or round glass. Repeat with remaining sheets of pasta and filling.
9. 9 Bring a large pot of lightly salted water to a boil. Cook ravioli in batches until tender yet firm to the bite, 3 to 5 minutes per batch.
10. 10 Meanwhile, to make sauce, heat butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add cooked ravioli to sauce and sprinkle with Parmesan cheese.

By Fatima Rivera

Ingredients

• ✓ pumpkin
• parmesan cheese
• hot pepper
• gluten-free elbow pasta
• salt
• vegetable broth
• bay leaf
• rosemary
• oregano
• onion
• zucchini
• carrot
• potato
• olive oil
• red bell pepper
• celery
• onion
• carrot
• cranberry bean

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
3. 3 Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
4. 4 Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
5. 5 Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
6. 6 Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ pumpkin

Instructions

1. 1 Cut stem off pumpkin using a strong knife to create a hole; scoop and scrape pulp and seeds from pumpkin, saving seeds to roast. Cut pumpkin in quarters; cut quarters in half.
2. 2 Place pumpkin pieces in a microwave-safe bowl; cover tightly with plastic wrap.
3. 3 Cook in the microwave for 7 minutes; check plastic wrap seal to ensure no moisture is escaping. Continue cooking in the microwave for 8 minutes more; remove plastic wrap. Cool pumpkin for 10 minutes.
4. 4 Peel skin from pumpkin using your fingers.
5. 5 Transfer peeled pumpkin to the bowl of a food processor; pulse until puréed. (Or purée pumpkin using a hand masher or potato ricer.)

By Laura Streckfuss

Ingredients

• ✓ pumpkin
• spice cake mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Ingredients

• ✓ pumpkin
• white sugar
• lemon
• ginger

Instructions

1. 1 Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
2. 2 Place unpeeled lemon wedges in a food processor; purée until smooth.
3. 3 Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
4. 4 Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

By tatjanasok

Ingredients

• ✓ pumpkin
• coconut cream
• brown sugar
• pandan leaf

Instructions

1. 1 Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
2. 2 Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

By CAMTHALION CALAELEN

Ingredients

• ✓ pumpkin
• vanilla pudding mix
• pumpkin pie spice
• whipped topping

Instructions

1. 1 Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.
2. 2 Fold in whipped topping.
3. 3 Cover chill until ready to serve.

By Tiera Lesley

Ingredients

• ✓ pumpkin
• applesauce
• sugar
• cinnamon
• allspice

Instructions

1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

Ingredients

• ✓ pumpkin
• cooking spray
• spice cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ pumpkin
• egg substitute
• brown sugar
• pumpkin pie spice
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Ingredients

• ✓ pumpkin
• cream cheese
• brown sugar
• maple syrup
• cinnamon

Instructions

1. 1 Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

By Lisa Griffin

Ingredients

• ✓ pumpkin
• butter
• white sugar
• maple syrup
• ginger
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Ingredients

• ✓ pumpkin
• sugar
• cinnamon
• clove
• allspice

Instructions

1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Ingredients

• ✓ pumpkin
• sweetened condensed milk
• egg
• cinnamon
• ginger
• nutmeg
• salt
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C.)
2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Ingredients

• ✓ pumpkin
• apple
• apple cider
• sugar
• cinnamon stick

Instructions

1. 1 Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. 2 Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
3. 3 Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
4. 4 Preheat the oven to 300 degrees F (150 degrees C).
5. 5 Pour apple-pumpkin mixture into a large, shallow roasting pan.
6. 6 Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
7. 7 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
8. 8 Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Melinda Steele StCyr

Ingredients

• ✓ pumpkin
• brown sugar
• salt
• cinnamon
• ginger
• nutmeg
• vanilla ice cream
• graham cracker crust

Instructions

1. 1 Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
2. 2 Cover and freeze until firm, about 2 hours.

By Valetta Gale Cannon

Ingredients

• ✓ pumpkin
• evaporated milk
• sugar
• egg
• pumpkin pie spice
• yellow cake mix
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

By piequeen1215

Ingredients

• ✓ pumpkin
• brown sugar
• cinnamon
• pumpkin pie spice
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Ingredients

• ✓ pumpkin
• sugar
• egg
• evaporated milk
• pumpkin pie spice
• yellow cake mix
• butter
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
2. 2 In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
3. 3 Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
4. 4 Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

By RAINBOWFROGS12

Ingredients

• ✓ pumpkin
• spice cake mix
• white sugar
• egg
• milk
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
2. 2 Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
3. 3 Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
4. 4 Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
5. 5 Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.

By CGT