Just to let you know, these were a hit! They passed the extremely critical palates of my children with flying colors-- and that is saying a lot. Because these guys are definitely honest about my cooking and would have told me if they didn't like them!
Yesterday I made the muffins and I also made pumpkin crisp-- which was also very yummy. We had it for dessert last night with Cool Whip on it. The kids loved that as well, and my son (who loves pumpkin pie) pronounced that the crisp is actually better than pie. So, I will post the recipe in case anyone wants to make it for a weeknight treat for their family like I did, or tuck it away to make for Thanksgiving! (Which is coming soon... how did that happen?)
1 box yellow cake mix
1 (15 oz) can pumpkin
1 can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped pecans
1 cup (2 sticks) butter, melted
Preheat oven to 350. Grease bottom of 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into 9X13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter as evenly as you can over pecans. Bake at 350 for 50-55 minutes or until golden brown all over. Cool. Serve warm with whipped topping.
(Note: this still looked a bit jiggly when I took it out, but it was golden brown on top, and in danger of getting too done, so I went ahead and got it out. It tasted fine and of the right consistency, so don't go by how jiggly it seems.)