So Many Pumpkin Recipes…

Slowly but surely I am making my way through catching up on blogs.  The BOY is making his way through Breaking Bad.  We are very behind!

One theme I noticed in blogland this week…the arrival of Pumpkin!

 

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Although there is no shortage of pumpkin recipes on Luv What You Do, I haven’t busted out the pumpkin yet this fall.  It appears that I am behind on this too because everyone else is sharing some incredible looking recipes.  I can’t wait to catch up!

 

 

Pumpkin Cinnamon Rolls from Sally’s Baking Addiction

 

Whole Wheat Pumpkin Spice Muffins from Eat, Live, Run

 

Browned Butter Pumpkin Blondies from Cookies&Cups

 

Pumpkin Spice Ginger Walnut Muffins from Daily Garnish

 

Low Fat Pumpkin Bread from Eat Good 4 Life

 

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Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust from Averie Cooks

 

Grain Free Pumpkin Tart from My Whole Food Life

 

Roasted Garlic and Rosemary Pumpkin Hummus from Pinch of Yum

 

Pumpkin Chocolate Chip Cookies from Two Peas & Their Pod

 

Pumpkin Scotchies from The Girl Who Ate Everything

 

Pumpkin Peanut Butter Dip from A Night Owl

 

 

 

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All I can say is…So Little Time!

 

What are you excited to make this fall?

12 thoughts on “So Many Pumpkin Recipes…

      • Here you go but I warn you now that it is addictive….especially when eaten warm!!!

        Pumpkin Crunch Cake
        Ingredients:

        1 box yellow cake mix
        1 can (15 oz) pumpkin puree
        1 can (12 oz) evaporated milk
        3 large eggs
        1 1/2 cups sugar
        1 tsp. cinnamon
        1/2 tsp. salt
        1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
        1 cup butter, melted
        Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

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