A Lot has happened...Easiest Pumpkin Recipe

So a lot has happened since my last post. Julie gave birth to a beautiful baby boy...George Benjamin. He is a very healthy boy. We have a lot recipes to load. We have made Beef Wellington (without mushrooms), a Whiskey Carmel Pumpkin Pie, and Herb Grilled Chicken. And of course this Recipe for the easiest Pumpkin Muffins. Now I am going to post with this the Whiskey Carmel Sauce that we used for the Pumpkin Pie which can be added to this. Also how to use real Pumpkin, but in both you can use canned.

Whiskey Carmel Sauce

1/4 C. Jameson Whiskey, Flamed
1/2 C Heavy cream
1 1/2 Egg Yolks
1 C Brown Sugar
1/3 C Butter
1 tsp Vanilla

Cream Butter, Sugar, vanilla in a bowl. Lightly beat the eggs and add them mixture, and blend thoroughly. Heat the Jameson and flame (carefully).  Add cream and Jameson into the top pan of a double boiler and cook for about 5 minutes or until it thickens. Stir constantly. 

Prepping fresh Pumpkin for Pies other recipes

1 small Pumpkin

Preheat oven to 425. Remove Pumpkin Stem, cut in half, and remove seeds. Place on cookie sheet and place in over for 1 hour or until soft. Scrap out pumpkin and strain to remove excess water. Then put it into a blender, and puree. 
 The Easiest Pumpkin Muffins with Cinnamon Cream Cheese Frosting

15 Oz. of Pumpkin
1 package of Spice Cake Mix.

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.In a large bowl, mix together the cake mix, pumpkin puree. Spoon into muffin tin swirl in Carmel sauce (optional). Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/4 C butter, softened
1 C sifted powder sugar
1/2 tsp vanilla
1/2 Tbsp cinnamon
 
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then add cinnamon. Gradually stir in the powder sugar. Top the Pumpkin Muffins with frosting.