Happy Fall Y'all!
I LIVE for the Fall Season. Even if it is still 97 degree's
outside, if the Calender says it is Fall...I Say it is Fall!
Fall also happens to be MY personal canning Season.
I order Pears, Apples and Peaches by the case.
To be made into some Delicious "butters" and Pie Fillings.
However...the one thing that SPEAKS of the Fall season
to me is PUMPKINS.
I Love baking Pumpkin anything.
So I hope y'all don't get to tired of all the pumpkin
recipes, that I will be posting.
Pumpkin Toffee Struesel Muffins
1 (18.25 oz) Boxed Spice Cake Mix
1 C. Pumpkin
1 Eggland's Best Egg
1 C. Water
1/2 C. Toffee Pieces
1 C. packed Brown Sugar
1 C. Flour
1/2 c. Margarine-cold cut into pieces.
Preheat oven to 350
Mix the cake, mix with the water and egg. Beat until smooth.
Add in the pumpkin, mix well then fold in the
toffee pieces. Fill well greased muffin tin.
Scoop each cup 3/4 full. Top each one with
struesel topping. Bake for 22 minutes.
Cool in pan.
Enjoy the cool crisp weather.