2-Ingredient Pumpkin Muffins

FB Source: Karyn McNeal

Ingredients:

1 box Spice cake mix

15 oz can Pumpkin puree

Directions:

1. Simply mix together the powder from a spice cake mix and pumpkin.
2. Add to pre-greased muffin pan (I like the minis).
3. Bake at 350° for 12-15 minutes (until toothpick comes out clean)

 .... and VIOLA!! Amazingly yummy pumpkin spice muffins!! All of their warm, wonderful goodness is ready start->finish in about 20 minutes. ((Recipe credit goes to my sis!))

Note: I have made these using the mini paper cups, but in my opinion too much of the muffin sticks to the paper when eating them, so I have found that a quick spray with cooking oil or (my preference), a wipe with coconut oil in the muffin tins makes the muffins pop right out when cooked. Also, NO OTHER INGREDIENTS from the spice cake are needed (such as the oil, egg, etc).

TWO-INGREDIENT MUFFINS: one of the easiest, fastest, and YUMMIEST fall recipes! 

Pumpkin Muffins 2

Source: 

Corvette Christian

These are seriously some of the best muffins I've ever ate. They last about 10 minutes at my house.
***USE 1 15OZ CAN OF PUMPKIN PER BOX OF CAKE MIX***

Stacie says: I have a couple of friends discussing this one. One suggested using a Spice cake mix, so that you've got spices. Otherwise, there isn't much flavor to it. However, you can also add Pumpkin Pie Spice to it, I'd recommend using just 1/4 tsp, and add more, if needed. Since it doesn't have any eggs, it's okay to sample the flavor of the batter after adding more spice, to make sure that it's to your liking.

French Toast Breakfast Muffins

Source: Chrissy Kelley

Ingredients:
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Directions:

1. Preheat oven to 350F.
2. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins.
3. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
4. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

*May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.

CONSUME, ENJOY, GO CRAZY! 

These are amazing!! Taste exactly like French toast!!! Made with skim milk and light butter was only 121 calories a muffin if you make 12!

Caramel Cheesecake Bites

Source: 

Terri L HadleyPampered Chef with Terri Hadley

Ingredients:
Crust:
1/2 cup slivered almonds
1 cup almond meal/flour
1/4 tsp Baking Soda
1/4 tsp fine Sea Salt
1/4 tsp ground Cinnamon
1/4 cup granulated sugar
1/4 cup melted butter

Cheesecake:

19 ounces cream cheese
3 eggs
1/4 cup 

granulated sugar

1 tsp vanilla

Caramel:
1/2 cup granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 cup evaporated milk

Directions:

Cheesecake Bites:

1. Preheat the oven to 350 degrees F.
2. Crush your slivered almonds. 
3. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, cinnamon and sugar. Add the butter and combine with a spoon.
4. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. 
5. Bake for 10 minutes to set. 
6. Turn oven down to 300°.
7. In a mixing bowl, add cream cheese, 
   eggs
   , 
   sugar and
   vanilla. Beat until light and fluffy. 
8. Spoon mixture into the muffin tins with prepared almond crust.
9. Bake for 40 minutes. 

Caramel Sauce:

1. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. 
2. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. 
3. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. 
4. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
5. Spoon about 1 tablespoon caramel over each cheesecake.

Create Your Own Signature Mini Pie

Amanda Tucker

Ingredients:

Base:

1/2 cup Bisquick

1/2 cup Milk

2 Eggs

Filling Suggestions

:

Pizza, BLT, Chicken and Veggies, Cheeseburgers, Leftovers, etc. (Be sure that any meat is thoroughly cooked, first)

Directions:

1. Preheat oven to 375F.
2. Spray a muffin tin with non-stick cooking spray.
3. Mix Bisquick, Milk, and Eggs together for the base.
4. Spoon about 1 tablespoon in each muffin cup.
5. Top with about 1/4 cup of any "fillings" you want.
6. Then top with one more tablespoon of the "Bisquick Base".
7. Bake at 375 for 25-30.

It's a great way to get rid of your leftovers!

These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Taco Bowl Shells

Foodgasms

Directions:

1. Turn your muffin pan upside down.
2. Spray with cooking oil.
3. Bake corn tortillas for 10 minutes at 375F or 280C. 

Mini German Pancakes

FB Source: ReBlinged

Original Source: realmomkitchen.com, adapted by ReBlinged

Ingredients:
1 cup milk
6 eggs
1 cup (all-purpose) flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Directions:

1. Preheat oven to 400 degrees.
2. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps. 
3. Blend in butter a little at a time. 
4. Grease muffin tins well and fill slightly less than half-full. 
5. Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.

Add your favorite toppings. And a dusting of powdered sugar.

Note: Depending on the size of your muffin tin, recipe yields 12-18 muffins. And NO WHINING about the number of eggs! It's less than one egg per pancake.

Meatloaf Cupcakes with Mashed Potatoes

Kimberly J Graham Kelley

Ingredients:
Meatloaf:

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:
1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Directions:

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Recipe courtesy of Chef Ron Lock
Photo: @ Foodnfunstuff.com

Pumpkin Muffins

Parga's Junkyard

Pumpkin Muffins - only 2 ingredients.

That's right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else.

Bake at 350, this is a Weight Watchers treat, very low cal.

Stacie says: I haven't made this, but I would follow the listed baking times on the cake mix box.

Lazy Eggs

Patti LawsonHillbilly Recipes.

Lazy Eggs

Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Mini Pineapple Upside Down Cakes2

Shwapping Circle

Mini Pineapple Upside Down Cakes

Cake Ingredients:

2 eggs
1/3 cup white sugar
3 tbsp pineapple juice
2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp pure vanilla extract

Topping:
1/4 cup butter
2/3 cups brown sugar
1-small can pineapple rings
6 maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, vanilla extract, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour and baking powder. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full.

Bake for 25 minutes. (If you choose to make a large cake, bake for 22-25 minutes in a buttered 9X9 pan. The cake is done with a toothpick inserted in the middle comes out clean.
These freeze extremely well up to 6 months

source: my recipe cookbook ~ Nicole

Mini Key Lime Cheesecakes

No Bake Desserts

MINI KEY LIME CHEESECAKES
7/7/13 AMENDED RECIPE

1 muffin pan (12 muffins)
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can cont. until you have no more cheesecke mix.)
Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.
Squeeze the juice from 2 KEY limes.
Mix softened cream cheese, sugar and fresh key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice ofthe key lime. I usually cut key lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!
I AMENDED THE RECIPE TO INCLUDE THE GRAHAM CRACKER CRUT OR NILLA WAFERS & ADDED KEY TO MY LIMES...SORRY AND ENJOY NO BAKE DESSERTS!

Mini Apple Pies

Cynthia Mastin

Filling:
Start by cutting up eight cups of apples into small 1/2 in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

Remaining Ingredients:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. I found that a wide mouth mason jar ring worked perfectly. Line each cup of your muffin tin with a tiny pie crust. gently fill the crusts with your apple mixture. You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. Recipe makes 24 mini pies.

Mmmm!!! this one's a keeper !!Mini Apple Pies- can be done in your mini pie pans too.

Baked Cheddar-Broccoli Rice Cups

Source: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups/

Ingredients:
1 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favourite kind)
1/2 tsp salt and pepper – to taste

Directions:

1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease an 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Originally sourced from: James R. Davis Sr.

Mini Peach Cobbler

Babie Rose

Mini Peach Cobbler Recipe

Preheat oven to 350˚F.
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Breakfast Egg Muffins To Go

Melanie Landau Kerwin

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!

Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

1. Preheat oven to 350 degrees F.
2. Heat skillet over medium heat. Add sausage and cook until no longer pink.
3. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
4. If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).
5. In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
6. In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.
7. Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Breakfast Cupcakes

Linda Tylke Curren

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

For the muffin cup:

1 20 ounce package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

To fill the muffin cup, after it has baked:

1 dozen eggs, scrambled

chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.ramble eggs into each nest and top with chives.