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.
With Halloween coming up quick, I figured it is the perfect time to have an entire post dedicated to my favorite color (orange didn’t cut it…). Most of these products are things I’ve had my eye on. I mean, look at those booties! I need them in my life asap. And that lipstick! I actually did buy it a few months ago, but I returned it out of buyers remorse. It was the perfect pinky/nude color though. I hope you guys all have a fun Halloween. I’m going to a friends for game night, which is actually ideal to me. On Saturday we are going to Knotts Scary Farm. I’m not sure if I’ll be able to handle it. I am so terrified of everything, so it’ll be interested. I’m going to wear running shoes so I can be ready at any given moment to sprint away. Have some fun shopping my picks and try not to get into a sugar coma this weekend!