xiaoxl/recipe_data huggingface dataset:
Couscous Salad


Ingredients:
vegetable broth, couscous, olive oil, fresh lemon juice, tomatoes, zucchini, fresh basil, green onions, garlic powder, salt, pepper, feta cheese

Directions:
In a saucepan, bring the broth to a boil.
Stir in the couscous, cover and remove from the heat; let stand for 5 minutes.
Fluff lightly and place in a large bowl to cool.
Add the remaining ingredients except for the cheese and mix well.
Chill for at least 2 hours or overnight.
Stir in the cheese just before serving.
Athenian Ranch Pork Empanadas #RSC


Ingredients:
extra virgin olive oil, ground pork, red bell pepper, shallot, fresh parsley, parmesan cheese, feta cheese, cayenne pepper, kalamata olive, sea salt, cracked black pepper, olive oil flavored cooking spray

Directions:
Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat.  Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares.   In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata  olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza  dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper.  Bake 12 to 15 minutes or until golden brown.  Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping.  Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.
Mixed Beet Salad With Maple Dijon Dressing


Ingredients:
red onion, feta cheese, walnuts, maple syrup, Dijon mustard, white wine vinegar, lemon juice, olive oil

Directions:
Preheat oven to 425 degrees.  Cut the tops off the beets leaving about 2 inches of the stalk.  Scrub beets well and wrap in foil with 2 beets of equal size in each packet.
Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour.  Remove from oven, unwrap and allow to cool.  When cool enough to handle, slip the skins off of the beets; set aside.
While the beets are roasting, place the maple syrup through lemon juice in a blender container.  Blend until well combined.  With blender running, drizzle in the olive oil and continue to blend until thickened.
To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat.  Divide the greens among 6 chilled plates.  Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.
Serve with addition dressing on the side.
Apple, Banana Casserole With Almonds


Ingredients:
apples, bananas, eggs, vanilla extract, cinnamon

Directions:
Preheat oven to 350°F., Grease a 8x8 or other casserole dish., Wash, peel, core and thinly slice apples., Layer in dish and sprinkle with almonds., Peel banana and break into pieces into a medium bowl., Add eggs, vanilla, cinnamon, and cream and beat well., Pour over the apple slices., Bake 30 minutes., Serve hot, this is great  served with a couple of scoops of vanilla ice cream., Enjoy.
Chef John's Sweet Potato Casserole
Category: side-dish
By Chef John

Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.

Ingredients:
2 ½ pounds sweet potatoes, peeled and cubed
salt
2 tablespoons butter
2  large eggs
¼ cup maple syrup
¼ cup buttermilk
⅓ cup milk
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper
½ cup chopped roasted, salted pistachios
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes. Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 -2 1/2 quart dish

Calories: 367.8
Fat: 14 g
Saturated fat: 6.5 g
Carbohydrates: 55.9 g
Sugars: 26.8 g
Dietary fiber: 5.3 g
Protein: 6.7 g
Cholesterol: 70.5 mg
Sodium: 353.4 mg
Chile Cheese Cornbread in a Jiffy


Ingredients:
eggs, milk, sour cream, mild green chilies, cheddar cheese

Directions:
Preheat oven to 400 degrees.
Grease a 9x9 square baking dish. (I use stoneware].
Combine all ingredients together in a large mixing bowl. Mix well.
Pour into prepared baking dish.
You can top with a little extra cheese, if desired.
Bake 25 minutes at 400 degrees or until golden brown.
Serve warm with butter.
This can also be made in muffin tins.
Variation: Add crumbled crisp bacon and 1/2 cup sour cream.
One-Pot Creamy Bruschetta Chicken


Ingredients:
boneless skinless chicken breast, quick-cooking rice, olive oil, garlic clove, tomatoes, fresh basil leaves, mozzarella cheese

Directions:
Heat & Cook: Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds. Remove from skillet; set aside.
Prepare Knorr: Empty package contents into same skillet and prepare rice according to package directions.
Stir & Sprinkle: Stir in cooked chicken, garlic and tomatoes. Sprinkle with mozzarella and basil.
Buttermilk Honey Wheat Bread
Category: bread
By Tom Denney

A very nice whole wheat bread with the taste of honey. Great right out of the oven.

Ingredients:
2 ½ teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1 ½ tablespoons vegetable oil
1 ½ cups buttermilk, at room temperature

Directions:
Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine. If baking in bread machine use medium temperature setting. If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25  minutes, or until bottom of loaf sounds hollow when tapped.

Prep time: 2 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 loaf

Calories: 21.8
Fat: 2.4 g
Saturated fat: 0.5 g
Carbohydrates: 29.3 g
Sugars: 5.9 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 1.2 mg
Sodium: 279.9 mg
Ginger Brew Float


Ingredients:
vanilla ice cream, crystallized ginger, ground cardamom, ground cinnamon

Directions:
Add crystallized ginger, cardamom and cinnamon to the softened ice cream.
Stir quickly to mix ingredients together.
Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid].
Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each] with cold ginger  brew. It will take approximately 2 bottles. Enjoy!
Creamy Cucumber Falafel Dressing


Ingredients:
nonfat plain yogurt, cucumber, lemon juice, garlic, salt, white pepper

Directions:
Blend ingredients together in a jar and store in the refrigerator., Use generously with falafel as well as with fresh green salads.
Lemon Love Notes


Ingredients:
butter, flour, powdered sugar, sugar, flour, baking powder, eggs, lemon juice, lemon rind, powdered sugar

Directions:
Combine butter, flour and powdered sugar n bowl, mix until crumbly., Press into ungreased 8-inch square pan., Bake 350°F - 8 minutes or until golden brown., Cool in pan on rack., Combine sugar, 2 tbsp flour & baking powder in bowl., Add eggs, lemon juice & rind. Mix well., Pour evenly over baked, cooled crust., Bake 350°F for 25 minutes., Top will puff-up while baking but will fall when cooling., Cool in pan on rack & cut into 2-inch squares., Sprinkle with powdered sugar., Makes 16.
Lemon & Herb Crusted Cod


Ingredients:
cod fish fillets, kosher salt, fresh coarse ground black pepper, lemon, parsley, dry white wine, olive oil

Directions:
Preheat oven to 350°F.
Season filets with salt & pepper & place in baking dish.  Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
In small bowl, combine breadcrumbs, zest, & 1 T parsley.  Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
Place cod in oven & bake until fish is cooked through (12-15 minutes].  Remove from oven and turn on broiler.
Place fish under broiler to brown breadcrumbs.  Remove & serve.
Chocolate Chip Peanut Butter Candy Cookies


Ingredients:
butter, sugar, vanilla, egg, flour, baking soda, salt

Directions:
Beat butter, sugar, and peanut butter until light and fluffy.
Add vanilla and egg. Mix well.
Combine flour, baking soda, and salt. Slightly mix.
Slowly add to batter and beat well.
Remove bowl from mixer.
Add chocolate chips, candies, and optional nuts if desired. Mix by hand well.
Roll into balls approximately 1 1/2 inches and put on parchment paper lined cookie sheet.
Bake 350* for 12-14 minutes depending on oven temp and size of cookie.
Gooey Caramel Coconut Bars


Ingredients:
pecans, flaked coconut

Directions:
Line baking sheet with foil.  Set aside.
Spread ice cream topping on top of KELLOGG'S® POP-TARTS® Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet.
Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
Cut each toaster pastry into thirds.
Nutrition Information per serving: Serving Size 2 Cookies (61g], Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.
Banana-Maple Ice Cream


Ingredients:
2% low-fat milk, sugar, vanilla extract, banana, maple syrup

Directions:
Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk.
Place over medium heat, stirring constantly.
Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil]. Remove from heat.
Pour custard into a cool bowl; place over ice water to cool completely.
Combine 1/2 cup milk, dry milk, and vanilla.
Stir in custard, banana, and syrup. Cover and chill.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Broccoli With Lemon Butter


Ingredients:
broccoli floret, butter, lemon juice, salt, fresh ground pepper

Directions:
Steam broccoli until crisp-tender. (When using frozen broccoli, just put the broccoli in a bowl with about 2 T. water. Cover and microwave for about 5 minutes.] Drain and set aside.
Combine melted butter with the rest of the ingredients.
Toss with broccoli and serve hot.
Cucumber and Carrot Salad


Ingredients:
English cucumber, carrots, red onion, fresh ginger, cider vinegar, honey, olive oil, dried mint, salt, ground black pepper

Directions:
Put all of the ingredients into a medium-sized bowl and mix well., Adjust seasoning if necessary and serve.
Sweet Potato Soup With Low Sodium


Ingredients:
sweet potatoes, onion, garlic clove, olive oil, red bell pepper, white pepper, nutmeg, ground cloves, cinnamon, gingerroot, ground ginger, nonfat milk, low sodium chicken broth, Vegetable Stock With Low Sodium, maple syrup, Splenda sugar substitute, fresh parsley sprig

Directions:
In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender.  Drain and remove jackets.  Return potatoes to stockpot.
Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent.  Sprinkle with the white pepper and cook an additional minute.  Add onion mixture to the sweet potatoes.
Add the spices and stir thoroughly.
Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
Add the broth/stock and the maple syrup.
Heat gently until the soup is warm. Stir frequently and do not allow to boil.
Serve hot.  Garnish each serving with sliced red bell peppers or parsley sprigs.
Slow-Cooker Melt-In-Your-Mouth Short Ribs


Ingredients:
brown sugar, garlic cloves, dried thyme leaves, all-purpose flour, dark beer, beer

Directions:
Place the beef into a 3 1/2- to 6-qt. slow cooker.
Add the brown sugar, garlic, thyme and flour.
Toss to coat.
Stir the soup and ale in a small bowl.
Pour over the beef.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Serve with the mashed potatoes or noodles, if desired.
This could be cooked in the slow cooker on high for 4-5 hours, but I haven't tried it.
Great Chicken Marinade


Ingredients:
soy sauce, Worcestershire sauce, red wine vinegar, lemon juice, mustard powder, brown sugar, black pepper, garlic cloves, fresh parsley

Directions:
Whisk/mix all ingredients together in a glass bowl until well blended., Pour marinade over chicken to cover., Refrigerate for up to 8 hours.
Scallop Whole-Wheat Pasta


Ingredients:
scallops, whole wheat pasta, extra virgin olive oil, butter, garlic cloves, onion, tomatoes, white wine, fresh basil, fresh Italian parsley, fresh lemon juice, sea salt, pepper

Directions:
Prepare the pasta al dente (cook in boiling water for 9 minutes]. Sprinkle and toss with a little olive oil and set aside in a pasta dish.
Dry each scallop thoroughly and season with salt and pepper.
Warm the olive oil in a frying pan on a high heat.
Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
Add the white wine and stir to form a sauce then season with salt and pepper.
Coat the pasta with the sauce and add scallops.
Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.
Soft Cake With Pears and Eau De Vie


Ingredients:
pears, eau de vie, sugar, eggs, sugar, flour, dry yeast, hazelnuts, salt

Directions:
Put the pears in a bowl with poire (pear] William eau de vie and sugar. Set aside.
Meanwhile, beat the eggs with sugar for 2 - 3 minutes. Add flour, dry yeast, ground hazelnuts powder and a pinch of salt. Mix and combine.
Add the cream, mix well to combine the ingredients.
Drain the pears but keep the eau de vie and stir it into the cake dough.
Pour the dough into the round buttered 25 cm springform. Arrange the pear quarters by pressing them slightly into the dough. Bake the cake in the oven at 180°C for about 45 minutes.
Southern Rutabaga With Ham Bits


Ingredients:
water, ham

Directions:
Note:  The ham will provide enough saltiness as it cooks.
Peel rutabaga and cut into small cubes.  Bring water to a boil  Place rutabaga cubes and ham pieces in a large saucepan.
Cover and simmer on low heat for approximately 1 1/2 hours.  Do not let water boil out completely -- keep a watchful eye.  If preferred, mash with a fork before serving.
Enjoy!
Lemon and Herb Porkchops


Ingredients:
lemon juice, oregano, thyme, ground black pepper

Directions:
Trim 4 pork chops of all visible fat.
Put in a pyrex baking dish and add lemon juice, oregano, thyme and black pepper.
Marinate for 10 minutes.
Coat a non-stick frying pan with olive oil.
On a medium-high heat, cook chops 4-5 minutes each side depending on thickness and desired doneness.â¨â¨.
Orange Maple Glazed Baked Salmon


Ingredients:
basil, fresh ginger, black pepper, Grand Marnier, fresh salmon, shallots, cornstarch, low sodium soy sauce, Grand Marnier, maple syrup, oranges

Directions:
If you use dry rind instead of fresh you will need to rehydrate it with orange just for the best results.
Wash salmon and pat dry.
Combine ginger, basil, pepper, rind and shallots.
Lightly brush salmon with Grand Marnier.  Coat salmon on both sides with herb mixture and refrigerate overnight (at least 4 hours].
Preheat oven to 350°F.
Dissolve cornstarch in enough hot water to make a smooth paste.  Slowly whisk in liquid glaze ingredient.  Whisk until smooth.
Place salmon in shallow baking dishes.  Spoon glaze over fish.
Cook until done (about 20 minutes for 1 inch fillets or 25 for 2 inch fillets. ]Baste the fish once or twice during cooking  It should flake easily.
Decorate with orange slices. Shown in the picture here with a lemon pig.
To make a lemon pig - choose the snout end of the pig and decide which will be the bottom.  Cut the bottom off so the pig will sit flat.  At the snout end cut two flaps for the ears.  Pull them out a little so the will stand out but not too much or it will break.  Use cloves for the eyes.
White Wine Pork Chops


Ingredients:
center-cut pork chops, green bell pepper, salt, pepper, white wine, water

Directions:
Preheat oven to 375°F., Salt and pepper the pork chops in a baking pan., Cut onion and bell pepper into pieces. Sprinkle on top and sides of pork chops., Pour wine over pork chops., Pour water in between pork chop pieces., Bake covered for 25 minutes. Flip chops over and bake uncovered for 15 minutes.
Baked Broccoli & Turkey With Cheddar Cheese Sauce


Ingredients:
turkey breast, broccoli stems, onion, butter, margarine, all-purpose flour, half-and-half, milk, salt, pepper, lemon juice, cheddar cheese

Directions:
Heat oven to 350 degrees.
Place turkey on bottom of greased 9" square baking pan; top with broccoli spears and onion.
Set aside.
In 2 quart saucepan, melt butter over medium heat; stir in flour and stir until smooth and bubbly (1 minute].
Stir in remaining ingredients, except cheese.
Continue cooking, stirring occasionally, until thickened (about 2 to 3 minutes].
Remove from heat; stir in cheese until melted.
Pour over broccoli and onion.
Bake for 15 to 20 minutes or until heated through.
Grandmama's Cheese Ball


Ingredients:
cream cheese, sharp cheddar cheese, chopped pimiento, Worcestershire sauce, lemon juice, salt, pepper, walnuts

Directions:
Combine softened cream cheese and cheddar, mixing until well blended. (My grandmother did this with her hands, and that's what I have done, too.].
Add remaining ingredients except nuts. Mix well. Chill.
Shape into ball. Roll in nuts. Serve with crackers.
Black Bean and Corn Salad II
Category: salad
By Jen

This salad is very colorful and includes a very tasty lime dressing.

Ingredients:
⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1  avocado - peeled, pitted and diced
1  red bell pepper, chopped
2  tomatoes, chopped
6  green onions, thinly sliced
½ cup chopped fresh cilantro  (Optional)

Directions:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad.  Stir salad to coat vegetables and beans with dressing, and serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 to 6 servings

Calories: 390.8
Fat: 24.5 g
Saturated fat: 3.3 g
Carbohydrates: 35.1 g
Sugars: 4.1 g
Dietary fiber: 12.2 g
Protein: 10.5 g
Sodium: 829.7 mg
Apricot Jam Bars
Category: desserts
By DREVILFROG

Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.

Ingredients:
1 stick butter
½ cup white sugar
1 large egg
½ teaspoon almond extract  (Optional)
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups apricot jam, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper. Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract. Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms. Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam. Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 307.3
Fat: 13 g
Saturated fat: 6.3 g
Carbohydrates: 46.8 g
Sugars: 27.7 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 43 mg
Sodium: 253.7 mg
Marinated Greek Lamb Chops


Ingredients:
lamb chops, olive oil, fresh oregano, dried oregano, garlic cloves, salt, black pepper

Directions:
Mix all ingredients together including the lamb chops.
Cover and refrigerate for 4hours or overnight, turning occasionally.
Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
These can also be cooked on an outdoor grill/barbeque.
Sweet and Fruity Butter


Ingredients:
butter, powdered sugar

Directions:
Combine all ingredients in small bowl., Beat at medium speed until smooth., Store refrigerated in container with tight fitting lid up to 2 weeks.
Pumpkin Spice Muffins (Like Dunkin Donuts)


Ingredients:
pumpkin puree, instant vanilla pudding, eggs, vanilla extract, sour cream, pumpkin pie spice, brown sugar

Directions:
10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain.  This also has really good reviews, I've checked and double checked.  If you're a cook and don't agree with the recipe -- move on to another recipe  This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great.  If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less.   I am going to delete this, as my other recipe's have great reviews.
Preheat oven to 350.  Mix together spice cake mix, pumpkin, pudding and vanilla.  Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins.  Fill to the top. Sprinkle the tops with brown sugar.  Bake for 30 minutes, or until toothpick comes out clean.
The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist.  I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out.  It's frustrating to invest in ingredients, only to be disappointed.