This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls”. I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things. Enjoy!
Yields 12 cups
Utensils:
1 or 2 muffin pans
12 paper baking cups
Large mixer bowl
Electric mixer
Rubber scraper
Ingredients:
2 envelopes (about 1 1/2 ounces each) whipped topping mix
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 can (16-ounce size) pumpkin (about 1 cup)
Candy corn
Directions:
- Line 12 muffin cups with baking cups. Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla except – add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating. Fold in the pumpkin with rubber scraper.
- Divide the mixture among the paper-lined muffin cups. Decorate each serving with candy corn. Refrigerate as long as 2 hours or freeze as long as 8 hours and remove to refrigerator 1 hour before serving.
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