Pumpkin Cravings

So fall always brings pumpkin cravings for me. Sure we are only in the middle of September, but with all the fall and Halloween pins I've seen lately the cravings have hit early! Or I could always blame it on being pregnant. In order to combat the pumpkin cravings, I decided to do some baking. My decisions were made mainly sure to what I had around the house that needed to be used. I did make a grocery run for pumpkin puree, mini marshmallows, and pumpkin puree spice. I have to admit I cruised the aisles for a well looking for the pumpkin pie spice.

Pumpkin Rice Crispies

I got this recipe from TahiniToo and followed it pretty much to a T. I didn't use Vegan options, as they weren't readily available around the house. I was used to buying the marshmallow whip stuff, so it was kinda fun to actually melt my own. I must say that I like the little pumpkin spice these have, but I think I like the classic rice crispies better. That may due to the lack of marshmallow-y goodness, I think I should have added some more. Or maybe the marshmallow whip stuff stuff adds more creaminess than melting your own mini-marshmallows? Overall, I imagine they will get eaten one way or another!

Pumpkin Muffins

Do I even need to say more? I mean who doesn't love pumpkin inn muffin form? I had some oats laying around and since I had already used 1/4 of the pumpkin I combined two recipes for these. I used the Clean Eating Pumpkin Banana Oat Muffin recipe from The Stuffed Flaming and the Pumpkin Muffin recipe from Smitten Kitchen. Why try? I am a rebel! Plus I was running out of cabinet room and the almost-gone oats were taking up WAY too much room. These turned out absolutely fantastic!! I'm taking them to my parents this weekend and imagine they will be gobbled up in no time at all. I guess a little innovation in the kitchen is a good thing!

So here is what I did...

Ingrediants

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 can pumpkin pie puree (15 ounce can)* 
• 1/4 cup applesauce**
• 1/4 cup oats
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin-pie spice 
• 1 1/4 cups plus 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350°F
2. Spray pan or put liners in muffin cups
3. Whisk together pumpkin, applesauce, oats, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth
4. Whisk in flour mixture until just combined
5. Divide batter among muffin cups (I filled about  3/4 way full but could have done more as they don't rise much)
6. Bake until puffed and golden 25 to 30 minutes
7. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl, sprinkle on tops of warm muffins
8. Cool in pan for five minutes
9. Enjoy!

*From the 15 ounce can I had 1/4 cup missing from the rice crispies I made earlier

**Since I didn't have a whole can of pumpkin puree, I decided to add the applesauce. Don't know how they would turn out with a full can AND applesauce.