Adams work is having a chili cook-off in honor of Halloween, I made a giant pot of chili and hope to win the cook-off which would result in me getting a dutch oven. So I figured I should make a yummy dessert to whoo the judges.

I found this recipe when searching for something to make for my work, it looked very yummy, and very simple. Sadly I didn’t get a piece but the batter tasted amazing. Adam said it tasted as good as it looked, I am going to make this again so I can taste it myself.

Turtle Pumpkin Pie (From: Pillsbury)

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1  Graham Cracker Pie Crust
• 1/2 cup plus 2 Tbsp. Pecan Pieces, divided
• 1 cup cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

I had most of the can of pumpkin leftover from my whoopie pies so I decided I would use the rest of it and make some pumpkin muffins. I turned to a cookbook I always forget about, but decided they needed a little frosting too.

Adam niece helped make these cupcakes and said we need to add a secret ingredient so we added about 1 tsp honey to them. These are AWESOME cupcakes, frosting was super yummy, and the cupcakes themselves are very moist and flavorful.

Dories Pumpkin Muffins (From: Baking From My Home to Yours)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• pinch of ground allspice
• 1 stick (8 tablespoons) unsalted butter, at room temp.
• 1/2 cup sugar
• 1/4 cup (packed) light brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup canned unsweetened pumpkin puree
• 1/4 cup buttermilk
• 1/2 cup golden raisins (I omitted)
• 1/2 cup chopped walnuts or pecans (I omitted)
• about 1/3 cup sunflower seeds, for topping (I omitted)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.

One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.

Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.

Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.

Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

Cream Cheese Frosting (From: Myself)

• 1 stick cream cheese
• 2 T. butter
• 1 3/4 cup powdered sugar
• 1 t. vanilla

Beat butter and cream cheese in mixer until smooth, add powdered sugar a little at a time until mixed.