Pumpkin Muffins

1 1/2 cups whole wheat flour
3/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Topping:

1/2 cup chopped pecans 1/8 cup butter 1/2 cup brown sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full.
Sprinkle about 1 TB topping onto each muffin (or add topping after they are baked, before they cool).
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Pumpkin Bread

Mix:
5 cups flour
4 cups sugar
1 tea salt
1 tea cinnamon
1 tea ground cloves
4 tea baking soda

Add:
1 large (30 oz) can pumpkin
1 cup vegetable oil
2 cups chopped nuts
2 cups chocolate chips (optional... unless you are a true Cardon)

Mix Thoroughly.
Fill bread tins 3/4 full.
Bake at 325 degrees for 1 hr 25 minutes
Makes 3 large loaves

This recipe halves really well (just buy a 15 oz can of pumpkin). The small loaves I made pictured above took about 45 min to 1 hr to bake and is half of this recipe.

Pumpkin Pie (the lazy...uh quick way)

1 graham cracker pie crust
1 cup cold milk
2 pkg (3.4 oz ea) instant vanilla pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz) cool whip whipped topping

Mix the milk, pudding mixes, pumpkin and spices. Put it inside the pie crust and top with cool whip.

Turtle Pumpkin Pie

¼ cup plus 2 TB caramel topping, divided

1 graham pie crust
½ cup plus 2 TB pecan pieces, divided
1 cup cold milk
2 pkg. (3.4oz each) instant vanilla pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp ground nutmeg
1 tub (8oz) cool whip whipped topping, thawed, divided

Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust. Refrigerate 1 hr. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10, one slice servings.This is a shortened version that is also great!