We started our morning with Trader Joe's pumpkin pancakes with mascarpone cheese and honey apple butter topped with walnuts. YUM!
This is what we used. I love Trader Joe's!
Then for an afternoon treat I made pumpkin cupcakes with cream cheese frosting topped with sugar roasted walnuts.
- 1/2
- cup finely chopped pecans/walnuts
- 3
- tablespoons sugar
- 1
- box Betty Crocker® SuperMoist® spice cake mix
- 1
- cup canned pumpkin (not pumpkin pie mix)
- 1/2
- cup water
- 1/3
- cup vegetable oil
- 4
- eggs
- 1 1/2
- teaspoons pumpkin pie spice
- 1
- container Betty Crocker® Rich & Creamy cream cheese frosting
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- 2In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- 3In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- 4Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- 5Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
While watching some college football (another favorite of ours), we sampled some Blue Moon Harvest Pumpkin Ale. It's not bad . Don't know if I'd get it again though. Maybe I'll stick to my pumpkin latte :)
We did get to do a 45 min bike ride around lake cedar which made me feel good about eating/drinking all these treats. What a great day!!
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