Paula Deen Pumpkin Muffin Food

PUMPKIN BARS

Steps:

• Preheat the oven to 350 °F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing:
• Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MAPLE CREAM CHEESE PUMPKIN MUFFINS

Steps:

• For filling: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spoon mixture onto a sheet of wax paper, and shape into a 6-inch-long log. Roll up log withpaper, twisting ends to secure, and freeze for 1½ to 2 hours or until firm. Preheat oven to 350°. Spray 12 muffin cups with baking spray with flour. For batter: In a medium bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together eggs and next 3 ingredients. Stir egg mixture into flour mixture just until combined. Spoon about 2 tablespoons batter into prepared muffin cups. Unwrap cream cheese log, and cut into ½-inch-thick slices. Add 1 slice to each muffin cup, and spoon remaining batter onto cream cheese mixture. For topping: In a medium bowl, whisk together flour and next 3 ingredients. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle topping onto batter, pressing gently into batter. Bake for 15 to 17 minutes or until edges are lightly browned. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Refrigerate in an airtight container for up to 3 days.

PUMPKIN BARS(PAULA DEEN)

Steps:

• Preheat the oven to 350°F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting.
• Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
• Add the sugar and mix at low speed until combined.
• Stir in the vanilla and mix again.
• Spread on cooled pumpkin bars.

PAULA DEEN'S CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
• In a bowl, combine flour, sugar, baking powder and salt, stirring with a whisk. Add cheese, stirring until covered with flour mixture. In a small bowl, combine milk and egg; stir into flour mixture until just blended. Stir in melted butter.
• Fill prepared muffin pan with batter; bake 20 minutes.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.