Last week at the office we had a bake sale to raise money for United Way. (We raised $140 so go us) I brought in Blueberry Cream Cheese Muffins and Mini Pumpkin Loaves. These are two very easy, but crowd pleasing bake sale staples. I really needed easy, since I was sick off my rear all week. (Feeling much better now, thanks) I figured as it is definitely bake sale time of year I could share these two ideas that are almost cheating they are so easy for anyone who is short on ideas or time.
Blueberry Cream Cheese Muffins:
What you will need:
12 oz Cream Cheese
1 ½ cups Powdered Sugar
1 teaspoon Vanilla Extract
4 packages Blueberry Muffin Mix (the kind that requires mix + ½ cup milk; I like the Martha White kind, you can use whatever)
Milk
Paper Muffin Cups
Small Ice Cream Scoop
2 Mixing Bowls
To make:
In 1 mixing bowl prepare muffin mix as directed on package.
In second mixing bowl combine Cream Cheese, Powdered Sugar and Vanilla Extract with hand mixer.
Fold Cream Cheese mix into muffin batter.
Use small Ice cream scoop to fill muffin cups. (This will make all of your muffins exactly the same size, which is important for pricing/selling/packaging)
Bake as directed on package.
*Do not package for sale until completely cooled, usually overnight.*
*Note bake time will be longer as batter is more dense, keep an eye on them and use the toothpick test for doneness.*
That was the easiest thing ever, right? Now for Pumpkin Bread! If you use regular sized loaf pans this recipe makes 4 loaves. What I did was make 1 regular loaf (so we could have yummy pumpkin bread at home) and then 9 mini loaves. For your own baking purposes, do not make & try to store/freeze this batter. You can make loaves and then refrigerate or freeze them. I do this a lot as they will thaw fairly quickly and then make a great in-a-pinch fall hostess/teacher/etc gift. In fact as mini loves I give them to teachers before Thanksgiving Break.
Pumpkin Bread:
What you will need:
1 package Vanilla Pudding Mix
6 cups Flour
4 Cups Sugar
4 teaspoons Baking Soda
2 teaspoons Ground Cloves
2 teaspoons Cinnamon
2 teaspoons Nutmeg
2 teaspoon Salt
1 teaspoon Baking Powder
24 ounces Canned Pumpkin
1 1/3 cups oil
6 eggs
1/2 cup 2% milk
*If you are making Low-sugar variety substitute Sugar with Splenda for Baking (equal amounts) and add 3/4 cup flour.*
*Wing-Spreading Tip: When a recipe calls for “Pumpkin Pie Spice Mix” you can buy the tiny jar or make your own, using the proportions listed in this bread of the Nutmeg, Ground Cloves, and Cinnamon.*
To Make:
Grease pans and preheat oven to 350 degrees.
In large mixing bowl mix all ingredients except flour. Make sure to mix very well.
Add flour and mix until just blended.
*Too much mixing at this point will make bread with weird peaks/uneven slices/ect.*
Bake about 1 hour for regular sized Loaf Pans. About 1 1/2 hours for Bundt Pans. About 3/4 hour for Mini Loaves, muffins are even less. Always check back frequently!
*Bake time will vary greatly depending on size of pan. You can even make a low-sugar Bundt Cake out of this bread by adding a glaze and a few crushed pecans on top. *
Happy October all! Bring on the pumpkin!
Nothing says fall like pumpkins and apples and cinnamon, at least not to me. Just having this warming on your stove will make your whole house smell awesome. Stewed apples are another wing-spreading type recipe staple and everyone can do this, I promise.
mama's kitchen table 