MCT Halloween Hustle: Halloween Treat Flag

Welcome to My Creative Time's week of Halloween Hustle! This week we will share 5 days worth of last minute ideas to trick your treats!  You will also see 3D projects, home decor and cards!  Hopefully you are ready for some Halloween Hustle Fun!

We will have giveaways all week: check Emma's blog to see what is up for grabs each day!  If you missed out on last week's sale, for this weekend ONLY - starting this Friday 10/25/2013 @ 12:01am PST through Sunday 10/27/2013 @ 11:59pm PST - you can use the code OCT2013 to get 20% off your entire order in the My Creative Time Online Store!  And don't miss out on the NEW Teeny Tag Holidays stamp set available this Friday!

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I love to bake. Even more, I love to receive compliments on my baking. Is that bad?

This weekend, The Hubs and I are attending a few Halloween events, and I've offered to bring 'my' famous Pumpkin Spice Muffins. The recipe isn't originally mine. But since I'm the only one around these parts that bakes them, I've claimed it as mine. Fair enough.

When I bake 4 dozen muffins for adults, I want them to be cute, but I don't necessarily want to go too crazy with decorating them. So a very simple flag does the trick... get it...? trick...

The little flag was creating using the die from Chocolate Greetings. Using MCT's new stamp set, Teeny Tag Holidays (available on Friday), I stamped the sentiment in two steps (since the original stamp has the two parts on separate lines) onto my flag.

Since I want my Pumpkin Spice Muffins to be fresh this weekend, I've used an extra chocolate cupcake I had from baking for a friend's birthday yesterday as a 'stand-in' for my photo.

There's more to see on Emma's blog today - head on over and check it out!

I hope you were inspired!

- Veronica

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Pumpkin Spice Muffins Recipe
Makes 12 - 16 muffins

Ingredients
1 15oz. can of pumpkin
1 box of Spice Cake mix (I recommend Duncan Hines)

Directions
Preheat oven to 350 degrees (F).

In a large bowl, combine ingredients (Do NOT add anything that the box mix tells you such as eggs and oil. You ONLY need the mix itself.).

Fill paper-lined muffin tins with batter.

Bake for 20 minutes.

Perfect for Fall: Cinnamon Apple Pie Muffins

With Thanksgiving and Christmas quickly approaching (eek, I can't wait!), it's time to start thinking about delicious goodies to bring to your family get-togethers! Cupcakes and muffins are quick to bake, easy to frost and fun to eat! I combined three separate (and simple) recipes to create these Cinnamon Apple Pie Muffins - a absolute FAVORITE in my family!

I was originally going to bake the cupcakes found here, but my husband mentioned cinnamon doughnuts and I was on a mission! I found a Cinnamon Doughnut Muffin recipe here and modified it by filling it with the apple pie filling listed in the original recipe. There was no question when it came to the topping! I discovered the perfect buttercream frosting recipe over the summer and haven't turned back!

I've listed the recipes below as I've modified them for you to bake these DELICIOUS muffins at home.

Cinnamon Doughnut Muffins
Makes 1 dozen muffins
Source: Noble Pig

Ingredients
1-3/4 cups All-Purpose Flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk

For topping
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees (F).

In a large bowl, sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine.

Combine sugar, oil, egg and milk in another bowl.

Stir the wet ingredients into the dry ingredients until moistened.

Fill greased or paper-lined muffin cups about two-thirds full. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean.

For topping: Place melted butter into a small bowl. Combine sugar and cinnamon in another bowl. As soon as muffins are not too hot to handle, dip the tops in the melted butter and then in the cinnamon/sugar mixture.


Apple Pie Muffin Filling
Makes enough filling for 1 dozen muffins
Source: Annie's Eats

Ingredients
1 tablespoon butter
1 tablespoon cinnamon
1-1/2 tablespoons sugar
1-1/2 large Granny Smith apples; peeled, cored and diced

Directions
Heat butter in a medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute - until mixture begins to bubble. Lower heat to medium and stir in apples - mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

To fill muffins with apple pie filling, cut out a 'cone' shape from the muffins (same method you'd use to cut the top off of a pumpkin). Make sure to leave a rim around the muffin! Fill holes with cooled apple pie filling. Use a large round decorating tip (or any large decorating tip of your choice) to pipe the vanilla buttercream frosting (recipe below) on top of the apple pie filling.


Easy Vanilla Buttercream
Makes enough frosting for 2 dozen cupcakes (frosted completely - this is way more than you need for just 1 dozen Cinnamon Apple Pie Muffins!!!)
Source: Annie's Eats

Ingredients
20 tablespoons (2-1/2 sticks) unsalted butter
2-1/2 cups confectioner's sugar
1/8 tablespoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Directions
Beat butter at medium-high speed until smooth. Add sugar and salt and beat at medium-low speed, scraping down sides of bowl. Add vanilla and heavy cream and beat at medium speed until fully incorporated. Increase speed to medium-high until light and fluffy.

Cinnamon Apple Pie Muffins are always a hit at parties! But you don't have to save them for special occasions! Bake them as mini muffins (leaving out the apple pie filling and frosting) and they make great, on-the-go breakfast muffins!

I hope you've been inspired!

-Veronica