Mmm...falll Means Pumpkin!

My son cannot eat eggs or dairy so this is a recipe I've found that is surprisingly good, as simple as can be and tastes like a homemade pumpkin bread without all the steps and ingredients. Mix one box of Spice flavored cake mix - I use Betty Crocker - with one can of pumpkin. Not Pumpkin Pie Filling. I know there was a shortage last year of canned pumpkin but it's easier to find this year and Target usually has it in their canned foods area pretty routinely. It will seem dry but do not fear - the finished product is very very moist! I usually make 16 muffins out of this mix. Or you can make a loaf or 8x8. It bakes in the oven 350* for about 16 minutes for muffins or about 20 minutes for loaf or cake. Time may need to be adjusted for your oven.

On our blog, we have recipes for no-cook pumpkin butter, pumpkin-pear crisp, spicy pumpkin muffins and pumpkin chocolate chip cookies. Lots of ways to get your pumpkin fix. All of our recipes are allergen-free and gluten-free, so they're great for serving folks with lots of different dietary needs, but you can always swap all-purpose flour for oat flour in the cookies and muffins if that's ok for your family. The address is www.welcomingkitchen.com. You can search for the recipes by the index on the side.

This recipe is for Pumpkin Bundt Cake and it is the best ever!!!

Pumpkin Buttermilk Bundt Cake

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.

I got mine off of allrecipes.com, I think.
I don't know where it is right now or I'd give it to you.
But check there.

Google for the Paula Deen Pumpkin Bread. It's easy, and AMAZING! My son and I made it this past weekend, and it really is awesome. He is 4 and had a blast working the sifter while I dumped in all the dry ingredients. The bread was super-moist, even this morning (had some with my coffee...yummmm!!)