Pumpkin Butterscotch Snacking Cupcakes Food

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Steps:

• Preheat oven to 350° F. Grease 12-cup Bundt pan.
• Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
• Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar.
• Heat evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining 2/3 cup morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serve sauce with cake.

MINI PUMPKIN BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
• Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

BUTTERSCOTCH PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.

BUTTERSCOTCH PUMPKIN PUDDING CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
• Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE

Steps:

• For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

BUTTERSCOTCH SNACK CAKE

Steps:

• In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PUMPKIN SNICKERDOODLE SNACK CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn't too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake for 25-27 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or store in an airtight container for up to 3 days at room temperature.

PUMPKIN BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
• Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

PUMPKIN BUTTERSCOTCH SNACKING CUPCAKES

Steps:

• Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
• Set aside.
• In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
• Add dry ingredients.
• Stir in 1 cup walnuts and 1 cup morsels.
• Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
• Combine remaining walnuts and morsels in small bowl.
• Top each muffin with about 1 tablespoon of nut and morsel mix.
• Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
• Remove to wire rick and cool completely.
• Enjoy!

BUTTERSCOTCH PUMPKIN CAKE

Steps:

• PREHEAT oven to 350 degrees F. Grease 12-cup Bundt pan.
• MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
• COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
• BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
• FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLE® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.