Avocado Pumpkin Muffins

I heard these are good and I'm going to try to sub. out the eggs and nuts.

Avocado Pumpkin Muffins

2 cups white whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1 ripe avocado (peeled, pitted, mashed)
1 banana (mashed)
1 cup pumpkin puree
2 eggs (sub. 1/2 cup unsweetened applesauce per egg)
3/4 cup sugar
1 tsp. vanilla
10 pecans, chopped (sub. 2 tsp. flax)

Preheat oven to 350. Put 12 cupcake liners in muffin tins.

Dry mix: In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Wet mix: In a separate medium bowl, add avocado, banana, pumpkin, eggs (applesauce), sugar, vanilla.

Combine dry mix and wet mix. Stir until smooth.

Fill muffin tins evenly, sprinkle with pecans (flax) and bake for 15-18 min.

Overnight Cinnamon Rolls

OVERNIGHT CINNAMON ROLLS
3/4 cup chopped pecans (not for us, of course)
1 pkg (about 16 small or 12 large) frozen yeast rolls -unraised
1 small box vanilla pudding mix
1/2 cup brown sugar
1 Tablespoon cinnamon
1 stick butter

Grease bundt pan or 9X13 pan. Sprinkle pecans in bottom of pan. Place frozen rolls over pecans. Mix pudding, brown sugar, and cinnamon together andsprinkle over rolls. Melt butter and pour over top. Cover with damp linen towel.. Place in cold oven overnight. In morning remove from oven, remove towel. Preheat oven to 350, bake for 20-25 min.

I usually double the recipe by using a large box of pudding and only 1 1/2 sticks of butter, and about 24-36 rolls.

Egg-Free Brownies

Ingredients

• 1/3 cup all-purpose flour
• 1 cup water
• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 2 cups white sugar

• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Add milk to thin slightly if necessary. Transfer to a mixing bowl and set aside to cool.
2. 
   
3. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in chocolate chips. Spread evenly in the prepared pan.
4. 
   
5. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.