Whatever you do, wherever you go, please

don't let the beautiful autumn season disappear without preparing these two yummy treats!  So, so delicious.  

Fall Pumpkin Cupcakes (or in this case, fall pumpkin bars in a pan.  I have an aversion to washing all those tiny holes found in muffin tins!)

2 sticks butter

1 1/2 cups raw sugar

3 eggs

1 1/2 cups flour

1 teas. baking powder

1/2 cup ground almonds

1 teas. ground ginger

1/2 teas. ground nutmeg

1 cup canned pumpkin

1/2 cup toasted pumpkin seeds, chopped (optional)

Mix well and bake in muffin tins at 350 degrees for 15-17 minutes

Pumpkin Pound Cake (my edited version recipe)

3 3/4 cups flour

1 1/2 teas. baking powder

2 teas. pumpkin pie spice

1 teas. baking soda

2 cups sugar

1 1/2 cups butter

6 eggs

3/4 cups canned pumpkin

3/4 cups sour cream, milk, or creme fraiche

Bake at 325 degrees in greased loaf pans for 50 minutes to one hour