Let the pumpkin recipes flow!!\u00a0 Have I mentioned that I LOVE pumpkin??!!\u00a0 In all ways – be it sweet or savory – I LOVE pumpkin!\u00a0 My daughter & I made these fun muffins a few weekends ago & they disappeared by end of day.\u00a0 Yes, they are that good!!<\/p>\r\n

Ingredients<\/h3>\r\n

Pumpkin Muffins<\/h4>\r\n\r\n\r\n\r\n

\r\n
• \r\n
  1-3\/4 c flour<\/div>\r\n<\/li>\r\n
• \r\n
  1 t baking powder<\/div>\r\n<\/li>\r\n
• 1 t baking soda<\/li>\r\n
• 1\/2 t salt<\/li>\r\n
• 2 t cinnamon<\/li>\r\n
• 1\/2 t cloves<\/li>\r\n
• 1\/2 t ginger<\/li>\r\n
• 1\/2 t allspice<\/li>\r\n
• 1\/4 t nutmeg<\/li>\r\n
• 1\/2 c brown sugar, packed<\/li>\r\n
• 1\/2 c sugar<\/li>\r\n
• 2 eggs, at room temp<\/li>\r\n
• 1 c pumpkin puree<\/li>\r\n
• 1\/2 c vegetable oil (or melted coconut oil)<\/li>\r\n
• 1\/3 c milk<\/li>\r\n
• 1 t vanilla extract<\/li>\r\n<\/ul>\r\n

  Cream Cheese Filling<\/h4>\r\n\r\n\r\n\r\n

  \r\n
  • \r\n
    6 oz cream cheese, softened to room temp<\/div>\r\n<\/li>\r\n
  • 1 egg yolk, at room temp<\/li>\r\n
  • 1\/2 t vanilla extract<\/li>\r\n
  • 3 T sugar<\/li>\r\n<\/ul>\r\n

    Preheat oven to 425 deg.\u00a0 Line a 12-count muffin pan with cupcake liners.\u00a0 (This recipe makes 12-14 muffins, so you may need a 2nd muffin pan.)<\/p>\r\n

    Using a handheld or stand mixer, mix brown sugar, sugar, eggs, pumpkin, oil, milk, & vanilla extract together.\u00a0 Add flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, allspice & nutmeg & mix until just combined.<\/p>\r\n

    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth & creamy.\u00a0 Beat in the egg yolk, vanilla extract, & sugar until combined.<\/p>\r\n

    Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups.\u00a0 Layer with about 1 spoonful (not quite a full Tablespoon)<\/em> of cheesecake filling, then another heaping Tablespoon of muffin batter…or however much batter is needed to fill the cups all the way to the top.\u00a0 Some cheesecake filling may poke out of the top or on the sides.<\/p>\r\n

    Bake for 05 min at 425 deg.\u00a0 Then reduce heat to 350 deg & continue baking for another 15-17 min.\u00a0 Allow to cool for at least 10 min in the pan before serving.\u00a0 Enjoy!<\/p>\r\n

    Recipe adapted from Pumpkin Cream Cheese Muffins – Sally’s Baking Addiction (sallysbakingaddiction.com)<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

    Let the pumpkin recipes flow!!\u00a0 Have I mentioned that I LOVE pumpkin??!!\u00a0 In all ways – be it sweet or savory – I LOVE pumpkin!\u00a0 My daughter & I made these fun muffins a few weekends ago & they disappeared by end of day.\u00a0 Yes, they are that good!! Ingredients Pumpkin Muffins 1-3\/4 c flour<\/p>\n

    Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,7,4],"tags":[],"class_list":["post-2389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coach-michelle","category-nutrition-food","category-recipe"],"yoast_head":"\n