Pumpkin Walnut Baked Brie

Pumpkin Walnut Baked Brie
original Joelen recipe

1 cup pureed pumpkin
1 cup dark brown sugar
1/2 cup chopped walnuts
1 large round of brie

Preheat oven to 350 degrees.
Slice brie round in half, horizontally and place on a foil lined baking pan.
Combine remaining ingredients in a bowl until fully incorporated.
Spread half of the mixture on top of one half of the brie.
Top with the second half of brie.
Spread the remaining mixture over the second half of brie.
Bake in preheated oven for 5-7 minutes until warmed through.
Serve with crackers or crostini.

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Cranberry Pumpkin Praline Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Joelen’s Cranberry Pumpkin Praline Muffins

Recipe adapted from HERE

3 T. brown sugar
1 T. sour cream
1/3 cup broken pecans
2 cups all purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 beaten egg
3/4 cup buttermilk
3/4 canned pumpkin
2/3 cup brown sugar
1/3 cup margarine, melted
1/2 tsp. baking soda
1/2 cup dried cranberries

Grease twelve 2 ½ inch muffin cups or line them with paper bake cups. Set muffin cups aside. In a small bowl stir together 3 tablespoons brown sugar and sour cream. Stir in pecans. Set aside. In a medium mixing bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg and cloves.

Make a well in the center of the dry mixture. In another medium mixing bowl, stir together egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted margarine. Add the pumpkin mixture and dried cranberries all at once to the dry mixture. Stir just until moistened. Spoon batter into the muffin cups, filling each ¾ cup full. Drop 1 tsp. of pecan mixture on top of each muffin. Bake in a 400 degree oven about 20 minutes or until done. Cool slightly, and serve warm.

Pumpkin Butterscotch Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Stacey’s Pumpkin Butterscotch Muffins

Recipe adapted from HERE (?)

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional
2 cups butterscotch chips/morsels

1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.

Pumpkin Spice Cupcakes

This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.

Lara’s Pumpkin Spice Cupcakes


2 cps. all purpose flour
2 cps. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
4 eggs
1 can (15 oz) solid-pack pumpkin
1 cp. vegetable oil
1 cp. raisins

Frosting Ingredients
1/3 cp. butter softened
1 package (3 oz) cream cheese, softened
1 tsp. vanilla extract
2 cps. confectioners’ sugar
1/2 cp. chopped walnuts (optional)

1. In a large bowl, combine the first 8 ingredients.

2. In another bowl, beat the eggs, pumpkin, and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill paper-lined muffin cups 3/4’s full.

3. Bake at 350 degrees for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter and cream cheese. Beat in vanilla. Gradually add confectioners’ sugar. Frost cupcakes; sprinkle with walnuts. Store in refrigerator. Yield: 20 cupcakes.

Pumpkin Cheesecake Truffles

Here are the recipes for the desserts on my Thanksgiving buffet dinner menu. I figured I’d post the recipes now before the kitchen chaos begins (and I’ll post pics of the final products by Thursday)…

Pumpkin Cheesecake Truffles:

1 prepared pumpkin pie (homemade or store brought) *
1 prepared cheesecake (homemade or store bought) *
1/3 cup pumpkin puree
1 1/2 cup graham cracker crumbs

In a large bowl, mash up both the pumpkin pie and cheesecake.
Using a melon baller scoop, make rounded balls of the combined mixture.
Place on a parchment lined plate.
Chill in fridge to set.
You can freeze at this point if you’d like.
To serve, roll truffles in graham cracker crumbs.
* You can also use a pumpkin cheesecake in place of the pie and cheesecake.

Pumpkin Gems w/Cream Cheese Frosting

We made these appetizers during the holiday appetizer cooking class I hosted. You can view pictures, the entire appetizer menu and get links to the other recipes from the class HERE.

Pumpkin Gems w/Cream Cheese Frosting

Cooking spray
1 yellow cake mix
3 eggs
1/2 cup oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 can (15 oz) pumpkin
prepared or homemade cream cheese frosting

Preheat oven to 35- degrees.
Prepare muffin pan by spraying each well with cooking spray.
In a large bowl, blend together all remaining ingredients.
Fill each well with cake batter until 2/3 full.
Bake in preheated oven for 15 minutes, or until done.
Cool, then frost with cream cheese frosting.