Pumpkin Chocolate Chip Muffins

In the spirit of fall here's a wonderful recipe that I just received from a friend.  I made my first batch of them yesterday, and since the kids ate them all as soon as they were cool enough to eat I am making a second batch today and hoping that they last a little bit longer.

1 2/3 C flour
1 C sugar
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
2 eggs
1/2 C melted butter
1 C pumpkin
6 oz chocolate chips

Preheat oven to 350 F.  Mix flour, sugar, salt, baking soda, baking powder, nutmeg, and cinnamon.  Add eggs, pumpkin, melted butter (that has cooled slightly), mix well.  Add chocolate chips, stir.  Pour or spoon into greased muffin tins and cook for 20 minutes or until done (do not overbake).
My friend included the note that if you can actually have any left over, once they are completely cooled you can freeze them and then just pull them out and microwave them for 20sec. for a great after school snack.  Obviously I haven't tried this step as there were none left when I made them.
Happy Fall!

Cranberry Roast

Any kind of roast
2 cans whole berry cranberry sauce
1 packet Lipton dry french onion soup mix

Mix the sauce and soup mix together. Put roast in the crockpot. Pour mixture over roast. Cook on low for 12 hours or on high for 8 hours. This is WONDERFUL and SO EASY!

Pumpkin Dump Cake

Since it's fall, I'm in the mood for a favorite recipe...Pumpkin Dump Cake!

29 oz. Pumpkin puree
1 can of evaporated milk
3 eggs
1 c sugar
3 t cinamon
1 t salt

Mix the above and then pour into a 9 x 13 pan.

1 box yellow cake mix
1 c chopped pecans (optional)
3/4 c butter

Sprinkle the dry cake mix over the pumpkin puree mix. Sprinkle nuts over that. Drizzle the butter over everything. Bake at 350 for 50 minutes. Enjoy with whipped cream!