Bright + A Fall Recipe

Hello blog. It's been awhile. Last week was all sorts of crazy. Even though this weekend wasn't too busy, it still seemed like I was busy. There was the LDS Conference this past weekend. Which was so good. There are two sessions on Saturday and two on Sunday. Both filled with amazing talks from the leaders and Prophet of my church. It seems to always have the perfect talks that I need to hear. 

Dallin's family was in town so we were able to spend time with them. Other than that things were pretty chill except for the fact that I have so much I have to do today in preparation for this week.

For this Fall look I brought in a brighter color. Yellow isn't my usual go to color in the Fall, but this worked and I like it! Also! Check down below for a DELICIOUS pumpkin chocolate chip muffin recipe :)

Sweater- c/o Oasap

Scarf- Forever 21

Pumpkin Chocolate Chip Muffins

I made these this past weekend and they are soooo yummy!

Ingredients

-2 2/3 cups Sugar

-2/3 cup Shortening

-1 can Pumpkin (15-16oz)

-2/3 cup Water

-4 eggs

-3 1/3 cups All-Purpose Flour

-2 teaspoons Baking Soda

-1 1/2 teaspoons Salt

-1 1/2 teaspoon Ground Cinnamon

-1 1/2 teaspoon Ground Gloves

-1/2 teaspoon Baking Powder

-1 1/2 cup Chocolate Chips (I like the mini)

Heat oven to 350. Mix the sugar and shortening. Then stir in pumpkin, eggs, and water, Mix in the rest of the ingredients. Then stir in chocolate chips. If baking in muffin tins-20 mins. If baking in a loaf pan-1 hr 10 mins. Grease the pans!

Recipe Swap Hop-Pumpkin Spice Muffins

NC Grown // Auteur Ariel

Sue from Chevron and Lace

Welcome to Recipe Swap Hop on Tasty Tuesdays!

Recipe Swap Hop is a fun link-up for all you chefs and cooks out there! If you have a yummy recipe you've posted in the past or have one you want to post now, link it up below! This is a great way to share your favorite recipes with fellow bloggers and to discover new ones! Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!

Pumpkin Dump Cake

submitted by Lex from The Ainscough Family

--This recipe is perfect for the upcoming Halloween festivities! Thanks for sharing Lex! 

How to join our link-up:

1) Follow the hosts: NC Grown and Auteur Ariel via GFC 2) Follow the guest host: Sue via GFC

3) Link up your blog post below using the widget [must be recipe/food-related!]

4) Post our button (grab it below) or a text link within your blog post so others can link-up as well!

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I'm going to keep going on the Fall foods! Have to take advantage of them while I can! Now for a little pumpkin spice muffins with cream cheese frosting. Recipe from The Pioneer Woman. Seriously so yummy and addicting!

Ingredients:

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 cup pumpkin puree

1/2 cup evaporated milk

1 egg

1 1/2 teaspoon vanilla

Topping on Muffin:

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Frosting:

1/4 cup softened butter

4 ounces, weight cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Preheat oven to 400 degrees. Grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated.

 In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

Pour into a greased muffin pan. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Cool for 15 minutes, 

 Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto cooled muffins.

There ya go!

Link Up with a recipe of your choice!