It is pumpkin season! My goodness it is everywhere I look! But I am totally fine with it because I love me some pumpkin. So I just posted a new video on my channel showing how to make these pumpkin donut muffins. If you aren’t in the mood to read, come watch the video HERE. These little drops of heaven were super easy to make and got my husband’s approval! (basically they don’t taste gluten free!) I made these first with a little too much batter in each muffin tin, so the next time baking I filled them up only about half way and they turned out much better. I like how these are honestly a perfect mix between a donut and a muffin. Incredibly moist, satisfying and just the right about of pumpkin. I hope you all enjoy!
Another pinterest recipe! I am actually using my pins, which makes me excited. I’m currently looking for some great Thanksgiving recipes for next week. If you have some favorites let me know in the comments. So a little background on this dessert. I first made in on Halloween and it didn’t turn out as great because I used way too much condensed milk on the top. It tasted fine, but it didn’t look too appealing. The next time around they were perfect. I could have cooked them a little less for more of an ooey gooey texture, but the peanut butter cups keep them super soft in the middle. If you are a fan of chocolate and peanut butter these are a must! (fyi: make sure to freeze your peanut butter cups) Below I have the recipe listed from Bru Crew Life.
1 box chocolate cake mix
1/2 cup butter, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
16 regular sized peanut butter cups, frozen and unwrapped
1/2 cup sweetened condensed milk (just enough to drizzle on top)
1/2 cup Reese’s Pieces
-Combine the cake mix, egg, butter, and vanilla in a mixing bowl. Beat until a soft dough forms. Press half the dough into an 8x8x2 baking dish that has been sprayed with non stick spray.
-Arrange the frozen peanut butter cups over the top of the dough. You may need to trim the edges of a few. Press the rest of the dough over the tops of the peanut butter cups evenly.
-Drizzle the sweetened condensed milk over the top of the dough. Sprinkle with the Reese’s Pieces. Bake at 350 degrees for 30-35 minutes. They will look very gooey and undone. Let the bars cool completely before cutting into 16 squares. Store in a sealed container on the counter.
*The recipe says use an 8x8x2 pan…that means make sure the sides of your pan are 2 inches high, so the mixture does not bubble over!!!!
*Make sure you freeze your peanut butter cups at least a few hours before you start to make these bars.
*Make sure you also let these bars set completely before cutting into them. They will appear very gooey and undone, but do not worry. They will set up.
I have been a fan of these brownies for a really long time. You can’t even tell they are gluten free and taste freaking amazing. They also have chocolate chips in the mix so that is a big plus! So I wanted to do something different than pouring the mix into a sheet pan and making traditional brownies. Baking them like cupcakes was the best idea. The batter seemed to go much further and they were more fun to eat. I did realize next time I will cook them for a shorter time. They cooked a lot faster than when just poured into a pan. Also, adding some coconut gave them a nice taste that was sort of unexpected. Really delicious. Next time I will just use the shredded coconut. The coconut flakes tasted a little strange. You just follow the back of the box to cook these. You only need some butter and two eggs..so easy! I hope you guys try this mix, it is the best!