Pecan Pie Cupcakes

I came across this recipe by accident and I am so glad I did. This is a very quick and simple recipe. They are a delightful little snack that actually tastes like pecan pie! Unfortunately, one is never enough!

1 cup chopped pecans
1/2 cup flour (all purpose)
1 cup brown sugar, packed
2/3 cup butter, melted
2 large eggs

Combine all ingredients and mix well. Divide mixture into greased mini muffin tins (should make 24). Bake for 18 minutes at 350. Enjoy!

Mary Lynn's Pumpkin Bread

This is a masterpiece from my Mother-in-law, Mary Lynn. She is very creative with her breads and this is one to keep on hand. It is light and moist and filled with lots of good stuff. Thanks Mary Lynn!


2 cups flour
1 cup whole wheat flour
1 tsp salt
1 1/2 cup sugar
3 tsp baking soda
2 cup pumpkin puree
1/2 cup olive oil
4 eggs
1/2 cup water
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1 cup nuts (optional)
1/2 cup apple sauce
1/2 cup honey


Sift together the flours, salt, sugar and baking soda. In a separate bowl, mix pumpkin, oil, eggs, water and spices together. Stir in apple sauce and honey. Combine wet ingredients with dry mixture. Stir in nuts. Pour into two greased 9x5x3 loaf pans and bake at 325 for 50 to 60 minutes. Enjoy!


Notes:
The recipe is also great with other squash. My wife loves to make this with butternut squash throughout the summer. She roasts the squash and doesn't need to puree it becuase it isn't a stringy squash like pumpkin.
You can also try this with zuchini. We bought a golden variety at the local farmers market this morning and tried this recipe. She grated the large zuchini and substituted it for the pumpkin. One large zuchini equaled about 2 1/2 cups. It was heavenly!