Pumpkin Pie Dump Cake

Pumpkin Pie Cake is a hybrid cake-pie. Don't be afraid of the fact that you don't actually use the cake mix as directed on the box, but instead sprinkle the powdered cake mix on top of the pumpkin pie filling. I can't take credit for this incredible recipe - my little sister brought it home from her early childhood development class when she was in high school. What I learned from this recipe is - don't judge a dessert by it's recipe! This is one of the best pumpkin desserts of I've tasted and I it has been too long since I've had it last.

Warning: this recipe is not healthy what-so-ever...but it is so delicious! In fact, I'm not going to even attempt to calculate the nutritional profile. Desserts like this one I'd just rather not know.

Have you ever tried an odd dessert recipe like Pumpkin Pie cake?

Pumpkin Pie Dump Cake

Prep time: 20 min. - bake time: 70 minutes - makes 12 servings

Wet Ingredients: 4 eggs 1 - 15 ounce can of Pumpkin 3 cups evaporated milk 16 ounces of margarine (2 sticks)

Dry Ingredients: 1 1/2 cup sugar 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon cloves 1 package of yellow cake mix 1 cup chopped walnuts (optional - I left these out because my Dad doesn't like nuts)

Directions: Preheat oven to 350 degrees F. Grease and flour a 9" x 13" cake pan. Beat eggs by hand or with a mixer. Add pumpkin, sugar, spices, and evaporated milk. Put the mixture in to the cake pan. Sprinkle the cake mix on top. Melt margarine in saucepan or microwave. Drizzle the melted margarine over the entire pie cake. Sprinkle with nuts if desired. Bake at 350 degrees for 1 hour and 10 minutes.

Let cool and enjoy. Can serve at room temperature or cold.

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Moist Paleo Pumpkin Muffins

It's fall, what do you expect? Pumpkin is a fall staple and what better way to celebrate fall than to eat pumpkin! I was going to go with Pumpkin bars, but then I thought it'd be more fun to put the batter in muffin tins. Enter, Moist Paleo Pumpkin Muffins. Personally, I'm not a strict Paleo person. However, I do like to keep carbs and sugars to a minimum when I'm baking. For this recipe, the only carbohydrate source is the pumpkin. All other ingredients fall under the "paleo" or "grain-free" and sugar-free categories. I have to admit though, after an entire day of recipe flops, I was a bit skeptical about this one turning out ok. To my surprise these little suckers are quite moist and tasty! For something that has no butter, no oil, no flour, and no sugar - they are quite delicious and you'd really never know.

Have a muffin for breakfast or afternoon snack - they've got just enough protein to keep you feeling satisfied. Top 'em with some plain non-fat greek yogurt for a clever and delicious post-workout meal!

What's your favorite fall food? Have you ever felt a bit self-conscious about your cooking?

Moist Paleo Pumpkin Muffins

Prep time: 10 min. - Cook time: 18-20 min. - Makes 12 servings

Ingredients:

1 cup canned pumpkin or pureed pumpkin 1 cup Almond Flour 1/3 cup vanilla protein powder (I used a whey/casein/egg white blend) 1/4 cup chopped Walnuts (optional) 1/2 teaspoon Baking Soda 1 teaspoon cinnamon 1/4 teaspoon sea salt 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon all spice 2 tablespoons flaxseed meal 3 egg whites 1/2 cup unsweetened almond milk 2 tablespoons almond butter 1 teaspoon vanilla extract 2 tablespoons honey 2 tablespoons Nectresse or 2 more tablespoons Honey

Directions:

Heat oven to 350 degrees F. Lightly coat muffin tin with cooking spray.

Combine dry ingredients (including pumpkin) in a large mixing bowl.

Heat honey and almond butter in microwave safe dish for about 30 seconds. Stir until smooth. In a separate bowl, beat egg whites lightly and add vanilla extract. Pour wet ingredients in to dry ingredients and mix until well combined.

Pour batter evenly in to muffin tin. Bake for 18-20 minutes or until knife inserted in center comes out clean.

Nutrition facts provided by nutritiondata.com Nutrition per muffin: Calories: 114, Total Fats: 6 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 130 mg, Total Carbohydrates: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 8 g, Iron: 0.8 mg