A Sweet Reminder

After visiting a local coffee shop last week, we were reminded of the extreme yumminess of cream cheese filled pumpkin muffins. We are pumpkin fans through and through, but when you bite into a warm pumpkin muffin and inside is a little surprise of cream cheese frosting oh my. Heart burst! Inside-Out Pumpkin Muffins = love sweet pumpkin love!

Ingredients

Streusel

  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup old-fashioned rolled oats or quick oats
  •  teaspoon sea salt
  • 4 tablespoons unsalted butter, softened at room temperature

Filling

  • 1 cup cream cheese, brick style, softened at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Muffins

  • 1 cup pure pumpkin puree
  • 2 large whites eggs
  • ½ cup packed light brown sugar
  • 3 tablespoons canola oil
  • ¼ cup maple syrup
  • ½ teaspoon sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  •  cup almond milk, room temperature
  • 1 ½ cups all-purpose flour

Instructions

  • Preheat the oven to 400°F and line a 12-cup standard muffin pan.
  • Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
  • Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
  • In a large bowl, whisk together the pumpkin, egg whites, sugar, oil, maple syrup, salt, spices, baking powder, soda, and almond milk.
  • Add the flour all at once and whisk just until combined
  • Drop 2 tablespoons of batter into the prepared muffin cups. If needed, use the back of a spoon to spread the batter to cover the bottom. Top with 1 tablespoon of filling, followed by an additional 2 tablespoons of batter. Sprinkle with streusel.
  • Bake for 18 – 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
  • Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
*recipe inspired by The PKP Way

Sweet Smarts

Surely we’re not alone when we say the inventor of streusel crumb topping is a GENIUS! You don’t have to be an expert to whip up a batch and add on top of cherry pie filling to make Cherry Crisp, this Saturday’s sweet treat.  Simple and delicious – the perfect combination!

cherry crisp

Cherry Crisp

Ingredients

1 (21 ounce) can cherry pie filling
3/4 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup old fashioned oatmeal
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter

Directions:

1 Spread pie filling into a greased 9-inch square baking dish (or individual ceramic pie pans like we did).
2  Combine the next six ingredients in a bowl.
3  Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
4  Bake at 375 degrees for 35-40 minutes or until golden brown.
5  Top with ice cream and whipped cream and dig in!

*recipe adapted from Food.com

It’s Pumpkin Time (sweet!)

The leaves are changing colors, the air is getting cooler, the days are getting shorter. That only means one thing, it’s pumpkin time! By now you know we love chocolate, but pumpkin desserts come in a close second, especially this time of year. Pumpkin Streusel Cake is the perfect treat for this rainy fall Saturday. We won’t feel guilty. We won’t apologize. But we will certainly indulge! We hope you will too.

photo 1

Pumpkin Streusel Cake

Cake

  • 1 (18 ounce) package yellow cake mix
  • 1 (16 ounce) can solid-pack pumpkin
  • 3 eggs
  • 1/4 cup butter, softened

Streusel

  • 1/2 cup packed brown sugar
  • 3/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 teaspoons butter, softened

Preheat oven to 350°F.

Streusel: Combine brown sugar, cinnamon, flour, and salt in a small bowl. Add butter and stir. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread the batter into ungreased 13 in x 9 in x 2 in pan (or in a mini bundt cake pan like we did).

Sprinkle the streusel over the batter.

Bake 40 to 45 minutes or until toothpick test passes.

Top with cream cheese frosting and sprinkle with cinnamon when cool.

Simply delish!