Best Pumpkin Surprise Recipes

SURPRISE PUMPKIN CUPCAKES

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
• Spray a baking pan with nonstick spray and set aside.
• Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
• Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven until enchiladas are hot, about 8 minutes.
• Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.

PUMPKIN SURPRISE

Steps:

• Mix together pumpkin, sugar and spices; add milk and eggs.
• Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
• Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
• Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

PUMPKIN SURPRISE

Steps:

• Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
• Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

PUMPKIN SURPRISE PIE

Steps:

• Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
• Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
• Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
• Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
• Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

PUMPKIN SURPRISE

Steps:

• 1. Preheat oven to 350. Grease bottom of 9x13 pan.
• 2. Combine pumpkin,evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Spread in bottom of the pan.
• 3. Sprinkle dry cake mix over pumpkin mixture and top with pecans and melted butter.
• 4. Bake for 50-55 minutes or until golden brown. Serve with whipped topping
• 5. Refrigerate leftovers....if you have any.

PUMPKIN PIE SURPRISE

Steps:

• Mix pudding according to instructions on back of pumpkin can - **I use ALL the spices listed, PLUS those above (as the recipe was given to me...). Place pudding in greased pan, sprinkle with dry cake mix, sprinkle with nuts, then dribble melted butter over top. Bake 45 mins - 1 hour, till custard is set and top is golden brown. Serve with whipped cream.

PUMPKIN SURPRISE MUFFINS

Steps:

• In a bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg, ginger. In another bowl, beat eggs, pumpkin, sour cream, and 3 tablespoons preserves. Stir in dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups half full. Place a cream cheese cube and 3/4 teaspoon of preserves in each. Top with remaining batter. Sprinkle with almonds and remaining sugar.
• Bake at 400°F for 20-25 minutes. Cool 5 minutes before removing from pan to wire rack.

PUMPKIN SURPRISE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Lightly grease bundt pan and set aside. In small bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and pie spice and blend together until of uniform consistency.
• In large bowl, mix together pumpkin, eggs, sugar, and oil. Beat until smooth. Add yellow cake mix and pie spice and beat for 3 minutes.
• Pour half of the batter into the prepared pan, top with the cream cheese filling and pour remaining batter over top. Gently smooth to cover all cheese mixture.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely on wire rack. Just before serving, dust with confectioners' sugar. Store in refrigerator.

PUMPKIN APPLE SURPRISE CUPCAKES

Steps:

• Preheat your oven at 350 and spray your pan or put in your cupcake liners.
• Fix your cake mix according to your box. After you've mixed up the cake batter, add a half of a can of your pumpkin and mix well. Pour into your cake pan(s).
• While waiting for your cake to cook, put your icing, the other half a can of pumpkin and two spoon fulls of your Apple pie filling into but mixer and use your whisk attachment. Mix on low speed at first and gradually go to the highest. This will make the apples smaller and easier to spread on the tops of your cakes.
• Once your cakes have finished let them cool to the point where you can handle them. If you have a cupcake plunger use that or use a spoon to scoop out the center. (I realize it's tempting to eat the centers but don't, but if you you must, just cut off the top portion and set it aside) Once you're cakes have been cored, fill them with the apple pie filling and then place the tops that you didn't eat, back on the cake.
• Don't frost your cakes until ready to serve but if you're taking them somewhere make sure you keep them cool or even Refrigerate the frosted caked about an hour before transporting them.

PUMPKIN SURPRISE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs, pumpkin, sour cream, butter & 3 Tbsp preserves. Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups 1/2 full. Place a cream cheese cube & 3/4 tsp of preserves in each. Top with remaining batter. Sprinkle with almonds & remaining sugar. Bake for 20 - 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers.

AUTUMN PUMPKIN CAKE SURPRISE, W/ PUMPKING FROSTING

Steps:

• 1. Set oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. In lg mixing bowl, using mixer, blend first 10 ingredients until smooth.
• 2. With lg spoon, blend in flour until fully blended. Stir in dark chocolate chips and cranberries. Pour into pan, even out with the back of a spoon. Bake 30-40 mins depending on your oven. It took my oven 43 mins. So test around 30 mins with a toothpick inserted in center. If it comes out clean, it's done. Don't over bake. It'll be dry if you do.
• 3. Let cake completely cool. In medium sized bowl, blend frosting, pumpkin and maple flavoring until smooth. Frost cake. Sprinkle with the sprinkles, cut into whatever size bars you want. and enjoy with a hot cup of coffee, maybe pumpkin spice? YUM!

PUMPKIN BREAD SURPRISE!

Steps:

• open cake box and remove the pouch of dehydrated carrots and raisins and follow the box instructions to re-hydrate and set aside.
• In a large mixing bowl, whisk together all the dry ingredients. Then add the eggs and pumpkin pie filling. Blend all together with mixer until well incorporated.
• Next mix in the pouch ingredients including the water. Then stir in the pecans and coconut folding in well. Pour batter into prepared loaf pans and bake in preheated 350 degree oven for 1 hour or until knife inserted comes out clean.
• After removing from the oven, while still very warm, spread Orange marmalade over the tops to your taste. Personally, I love orange marmalade, so I spread a thick layer over mine. It makes a wonderful glaze, but you can leave them not glazed if you prefer. Or if orange is not your thing, pineapple preserves or peach would pair well with this bread.