Forgive me if I’m a little late to the party, but IT’S PUMPKIN SEASON!!! It’s my favorite time of year and to commemorate I’m trying to cook dishes and desserts that focus on our favorite fall friend, the pumpkin!
First up, pumpkin cream cheese muffins. I didn’t vary much from this recipe:
They were moist, spicy enough and just overall delicious. Not to mention, they really put me in the fall mood. My sister shares in my pumpkin obsession, so she took the lead on making these for the most part. I just played photographer.
The great thing about this recipe is that you can take the technique and apply it to a multitude of different flavor combinations. For instance, add some strawberry jam to the cream cheese mixture and swirl it into your favorite plain muffin recipe and you have strawberry shortcake muffins. I’d personally also like to try a chocolate/peanut butter variation on this too. The options are limitless!
You’re going to prepare two different batters. The pumpkin batter (and I just followed that recipe exactly):
and the cream cheese batter (of which I neglected to snap a picture).
After spooning your pumpkin batter into the muffin liners, add a spoonful of the cream cheese batter on top, and use some kind of long skinny utensil (a butter knife works great) to swirl the two batters together.
Bake and serve! Not to mention, this makes your house smell heavenly!!!