Pumpkin Muffins

Ok y’all, I saw this on Pinterest and I just had to see if it actually turned out well. Pretty simple, one box of moist cake mix and one can of pumpkin pie filling. I have to admit I was quite skeptical… I thought they might turn out dry. Well, I was wrong. These are super moist! However, they don’t really taste that pumpkin-y. They taste more like ├╝ber moist, stick to your mouth cupcakes. In the future, I will most likely add some nutmeg and cinnamon or pumpkin pie spice to the mix. These pumpkin pie filling muffins are great if you’re in a bind and need something festive to take to a potluck at the last minute.

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You’ll need:
1 box of moist yellow cake mix
1 can of pumpkin pie filling
Can add some nutmeg, cinnamon or pumpkin pie spice if you want a more pumpkin flavor.

Preheat oven to 350 degrees.

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Dump it all in a bowl and mix.

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The hardest part was getting it all mixed throughly. It gets a little thick and takes some elbow grease to get it smooth.

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Put in the cupcake pan. Bake for about 17min at 350 degrees.

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That’s it! Super simple! Enjoy these pumpkin muffins!

Pumpkin Seeds

Top: Alexa Calligas, Kellie Ferro, Lauren Pou, Brooke Bannon, Natalie Paramore Bottom: Molly Mixon, Emily Songy, Caroline Lomax, Alex Smith

Plain and simple, my girlfriends hosted a pumpkin carving night and they helped me gather the seeds so that I could roast them! I tried a few different flavors, trying to get a little creative, haha.

Pre Heat oven to 350 degrees.

Rinse the seeds in a colander and try to get all the guts off.

Then I divided the seeds into batches. I didnt have any foil on hand but you could use foil to help separate the batches.

I used the following flavors:

Italian- I drizzled the seeds with olive oil and then sprinkled them with my favorite, McComick’s Perfect Pinch Italian Seasoning. Adding a little kosher salt would go nicely with these.

Tony Chacere’s- I again drizzled with olive oil and seasoning to taste.

Garlic Parmesan- I drizzled with olive oil and then sprinkled with Lawry’s Garlic Sea Salt and a little plain garlic powder. During the last 10min of baking I sprinkled the seeds with grated parmesan.

For those of you with a sweet tooth, I drizzled the last batch with vegetable oil and sprinkled with cinnamon and sugar. Watch out, the sugar starts to melt and get sticky as it cooks!

Roast the seeds in the oven for 40-50min or until they dry out and have a crunch to them. I stirred the seeds about half way through to ensure they all cooked evenly.

Pop them out of the oven, allow to cool and Enjoy! Here’s what they will look like when they are done!

Cinnamon Sugar

Italian

Garlic Parmesan

Tony Chacere's

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