Here are some more simple and tasty pumpkin recipes including a homemade pumpkin muffin recipe and pumpkin smoothies! They’re yummy and a great way to use pumpkin!
Easy Pumpkin Recipes – Homemade Pumpkin Muffins and More!
For part 1 of this post, read How To Roast Pumpkin Seeds and Pumpkin Recipes here!
Pumpkin Smoothies
1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Place all of the ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.
Easy Pumpkin Crunch Recipe
This Pumpkin Crunch recipe is a fall favorite that’s part pumpkin pie, and completely irresistible! With a creamy spiced pumpkin base, a buttery cake mix topping, crunchy nuts, and a drizzle of melted butter, every bite has the perfect mix of smooth and crunchy textures. Serve it chilled with a dollop of whipped cream, and you’ve got a crowd-pleasing dessert that’s simple to make but tastes like it came straight from a bakery.
Ingredients
1 (15 oz.) can pumpkin puree (solid pack)
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. salt
1 box Yellow cake mix
½ cup chopped nuts (pecans or walnuts work best)
1 cup butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large bowl, mix the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour the mixture evenly into the baking pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped nuts, then drizzle the melted butter evenly over everything.
- Bake for 50–55 minutes, or until the top is golden brown and the edges are set.
- Let cool completely, then refrigerate until chilled.
- Serve cold with whipped cream or whipped topping.
Notes
For extra flavor, add a pinch of nutmeg or pumpkin pie spice to the pumpkin mixture before baking.
2 Ingredient Pumpkin Muffins Recipe
This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!
Ingredients
1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin
1 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°.
- Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
- Add 1 cup mini chocolate chips and stir.
- Line muffin tins with paper muffin cups and spray with non-stick spray.
- Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
- Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool and frost if desired.
Notes
- My family likes these muffins just as they are when they are hot from the oven.
- Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
- I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
- This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.
In case you missed it, read How To Roast Pumpkin Seeds and Pumpkin Recipes here!
[dining]
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