Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Nut Muffins

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Fall and pumpkins go hand in hand. Make these Pumpkin Nut Muffins for the perfect breakfast, addition to lunch, or afternoon snack!


Pumpkin Nut Muffins
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Servings
22 muffins
Servings
22 muffins
Pumpkin Nut Muffins
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Servings
22 muffins
Servings
22 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the vanilla cake mix, pumpkin puree, pie spice, cinnamon, and vanilla extract until thoroughly combined.
  3. Stir in the chia seeds and pecan pieces.
  4. Line a muffin tin with liners and distribute evenly across 22 muffin wells.
  5. Bake for 15-18 minutes
Recipe Notes

Pumpkin Cheesecake Trifle

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Pumpkin Cheesecake Trifle is a showstopper of a dessert! Whip this no-bake recipe up this fall when you’re having friends or family over for safe celebrations!


Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Pumpkin Cheesecake Trifle
Votes: 0
Rating: 0
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and clean the preparation area. Rinse lids of cans before opening.
  2. Prepare the pudding according to package directions, chill to set while preparing other ingredients.
  3. Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
  4. Slice the angel food cake into bite-size pieces.
  5. In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
  6. Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.
Recipe Notes

Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.