It is finally here again! Pumpkin Season! If you have been reading Megan’s Munchies for awhile, then you know that I love all things pumpkin. Well, my little pumpkin inspired brain starting churning, and I came up with these tasty and fun pumpkin muffin tops. I have always been a big fan of muffin tops. For some reason, they just always taste so much better to me than the rest of the muffin! What pumpkin treats have you already made this season?

Cinnamon Streusel Pumpkin Muffin Tops

Ingredients:

1 box Betty Crocker Cinnamon Streusel Muffin Mix

3/4 cup rolled oats

2 eggs

1 tablespoon oil

1/2 cup canned pumpkin

1 tsp pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients (except streusel packet) in a bowl and mix until well blended.
3. Drop by rounded tablespoonfuls on a prepared cookie sheet.
4. Sprinkle streusel over the dough.
5. Bake 17-19 minutes.
6. Cool and Enjoy. Makes approximately 20-24 muffin tops.

My family and I tried to make some pumpkin pie martinis! They turned out way too strong, so we didn’t finish them. We were wanting more of a sweet taste. They sure did look pretty though. I want to try them again, but I will try some recipes that have more sweetness. Here are several that I plan to try:

Signature David’s Pumpkin Martini

Raley’s Pumpkin Pie Martini

Rachel Ray’s Pumpkin Pie Martini

Capital Cooking Pumpkin Pie Martini

And……the pumpkin fun continues with a healthy pumpkin bar recipe. I adapted this recipe from one I found on FitSugar. These bars can easily be made vegan by using an egg substitute and dairy free chocolate chips. Of course, I couldn’t wait for the bars to cool before I sampled them, and I wasn’t disappointed. They were bursting with a wonderful blend of pumpkin, chocolate, and coconut flavors. What a delicious combination!!

Pumpkin Coconut Chocolate Chip Bars

Ingredients

2/3 cup sugar
1/2 cup unsweetened applesauce
1 egg or vegan egg substitute equivalent
1 can pumpkin
1 cup whole wheat flour
3/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 cup mini chocolate chips
1/4 – 1/2 cup shredded coconut

Directions

1. Mix sugar, applesauce, egg, and pumpkin until well blended.
2. Stir in flour, oats, baking powder, baking soda, spices, and chocolate chips.
3. Pour into a prepared 13 x 9 inch pan. Spread it out evenly with a spatula. Sprinkle on the coconut.
4. Bake at 350° for 25 to 35 minutes. Cool in pan completely before cutting into bars. Enjoy!

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I had the pleasure of meeting Jenny of Picky Palate recently at the General Mills Eat & Greet. Not only does she have a fabulous blog, she is also an amazing and sweet woman. I was so glad to get a chance to meet her. Leave it to Jenny to tuck all of my favorite flavors into a tiny compact treat. These Black Bottomed Mini Caramel Pumpkin Cheesecakes combine pumpkin, spices, oreos, and caramel and are topped off with the fabulous Pumpkin Spice Kisses that made their appearance last year. Just look at that caramel oozing off these Fall sweets.

This recipe is very easy to make and does not require a long list of ingredients. It is also a good excuse to buy a bag of the Pumpkin Spice Kisses. If you are a pumpkin lover and you haven’t tried these kisses…WHAT ARE YOU WAITING FOR? You are missing out. Go grab a bag now!

If you were reading my blog last Fall, you know of my love for all things pumpkin. After seeing pumpkin oats over at Carrots ‘N’ Cake this morning, my pumpkin cravings were ignited, and I couldn’t resist making a pumpkin treat when I got home. These yummy muffins are vegan, as well as dairy free, nut free, and egg free. I used the Cherrybrook Kitchen yellow cake mix and the Enjoy Life dairy free chocolate chips! Even though it is close to 100 degrees outside in the Texas heat, I felt like it was Fall as I enjoyed these moist pumpkin chocolate chip filled cupcakes. I am trying to resist going back for another bite as I write this!

Allergy Free Pumpkin Chocolate Chip Cupcakes

Ingredients:

1 box Cherrybrook Kitchen Yellow Cake Mix

1 cup Enjoy Life Dairy Free Chocolate Chips

1 can (15 0z.) pumpkin

3/4 cup water

Directions:

1. Preheat oven to 350 degrees. Prepare cupcake pan with liners or cooking spray.

2. Combine cake mix, pumpkin, and water until well blended.

3. Stir in chocolate chips.

4. Fill each cupcake liner 2/3 full with mix.

5. Bake for 25-30 minutes.

6. Let cool and enjoy!