Sharing Recipes

Ok, so Holly (Britt's sister) sent me this super easy, delicious, and not to mention if you are allergic to milk you can eat these. I made them, shared them, ate them, loved them, so thought everyone that doesn't know should know this recipe. Oh at it makes like almost 4 dozen muffins!!

Pumpkin Muffins
2 boxes of spice cake
1 can of 100% pumpkin (29 oz.)
1 bag of your favorite chocolate chips ( If you use semi-sweet Ghirardelli chocolate chips they are milk free) I use the Guittard real milk chocolate chips.

Mix cake and pumpkin together well then stir in the chocolate chips. Then spoon into cupcake pan. I buy the foil cupcake ones because you can fill a bunch more and put them on a cookie sheet and only make 2 batches rather than 4 (12 muffin) batches.

Bake on 375 degrees for 20-22 minutes. I poke mine with a toothpick to see if done. Makes 32-40 muffins. You can also put a little cream cheese frosting on them instead of chocolate chips or both :)

Enjoy!

I have been getting brave and trying new recipes over the last few weeks. Last week was Pineapple Ham Casserole. Britt LOVED it, Keyton picked the ham out. Kaycen ate just the noodles and me... well lets say I have never been a big fan of warm pineapple :) But if you are then you would like this recipe. Also been using my crockpot a lot. Love that invention!

Tomorrow I am attempting Halloween Cake Pops with the kids... pictures to come :)