Favorite Pumpkin Recipes

As soon as the weather turns cool around here, my boys start asking for Pumpkin Muffins. I agree, Cheryl...something about fall makes me need to eat pumpkin.

I can't wait to try the other two pumpkin recipes given on this blog. Here are some of our favs...

Pumpkin Bread
From Michele Smith

3 cups flour
3 cups sugar
1 cup shortening
3 eggs
1 can pumpkin
1 tsp baking soda
1/2 tsp. baking powder
1 tsp. cinnamon (heaping)
1 tsp. cloves (heaping)
1 tsp. nutmeg (heaping)
1/4 tsp. salt

Mix shortening, eggs and pumpkin in large bowl. In another bowl, mix all dry ingredients. Then add a little at a time to the liquid ingredients until all is mixed well. Put in loaf pan and bake at 350 for 35-45 minutes or until toothpick comes out clean.

Pumpkin Muffins
From Melodi Henry

2 1/2 c. sugar
8 oz. pkg. of cream cheese
1/2 c. butter
4 eggs
16 oz. can of pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 c. nuts (opt)

Combine sugar, softened cream cheese, and softened margarine, mixing until well blended. Add eggs one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured muffin pans. Bake at 350 for 20-25 minutes.

Pumpkin Pie Crunch
From Jenn Bacak

1 can pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1-1/2 cups sugar
4 t pumpkin pie spice
1/2 t salt
yellow cake mix (butter recipe is best)
1 cup chopped pecan bits
1 cup melted butter
Vanilla Cool Whip

Grease a 9 x 13 pan. Combine pumpkin through salt in a large bowl. Pour it into the pan. Pour cake mix over it evenly. Sprinkle pecans on top. Then drizzle the butter over it, and bake at 350 for 50-55. Golden bubbly. Serve with Cool Whip, and I have paired it with the Vanilla Cool Whip, which is a heavenly combination. I think Vanilla Cool Whip was made specifically for this dessert.

Do you have any favorite pumpkin recipes?