Plentiful Pumpkin

It's pumpkin time again and I just had to try out a couple new pumpkin recipes for the Open House on Sunday.  (Which, by the way, was SO much fun!)  My biggest experiment for the day was

Pumpkin Fudge.  Several of my guests gave the fudge rave reviews.

It really is pretty easy!  Here's all you need:

2 T butter

2 1/2 cups white sugar

2/3 cup evaporated milk

1 cup white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin

1 tsp cinnamon

1 tsp vanilla extract

Line a 9x9 inch pan with heavy duty aluminum foil, spray lightly, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon. 

Mix in pumpkin and cinnamon; bring back to a boil.  Stir in marshmallow creme and butter.  Bring to a rolling boil.  Cook, stirring occasionally, for 18 minutes.

Remove from heat; add white chocolate chips and vanilla.  Stir until creamy and all chips are melted.  Pour into prepared pan.  Cool, remove from pan, and cut.  Store in a cool, dry place.

Another pumpkin success came in the form of

Mini Pumpkin Butterscotch Muffins. 

(Sorry, none of those were available for a photo.) :o)

Here's what you need for those:

1 3/4 cups all-purpose flour

1/2 cup brown sugar

1/2 cup white sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup melted butter

1 cup canned pumpkin

1 cup butterscotch chips

Preheat oven to 350 degrees.  Grease mini-muffin pan with cooking spray or use mini paper liners. 

Sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt in to a large bowl.  Whisk together the eggs, butter, and pumpkin in a separate bowl.  Mix the flour mixture with the egg mixture just until combined. 

Stir in the butterscotch chips; fill each cup to about 3/4 full. 
Bake until a toothpick inserted into the center comes out clean--about 10-12 minutes.  This makes about 48 mini muffins.