Our Prelude to Fall box is for all my enthusiasts who love the changes and energy Fall brings and don’t mind getting into the mood early (since time seems to sweep our favorite season away so quickly)! We love Fall, the holiday colors, smells, foods and coziness. We never tire of sniffing pumpkin scented candles of all versions, changing the décor in our home to Fall and holiday colors, or finding tasty treats that only appear during the last months of the year!
With us in mind, the Prelude to Fall box was designed. It contains just enough Fall-ish stuff to satisfy your craving for the season, leaving room for more discoveries as the season actually arrives!
We hope you enjoy starting your season a little early as much as we do. We envision you delighting in the wonderful finds we have curated for you in our Prelude to Fall box with pleasure and excitement.
Here’s a quick (30 min), delicious recipe to get those of us that love the warm, sweet smell of pumpkin spiced sweets whiffing through our homes, creating anticipation as they bake! These wonderful muffins won’t last long around your house! Original recipe and video can be found at ww.thenovicechefblog.com
Enjoy this recipe and please share on our FB Group how the recipe turned out for you!
YIELD: 18 STANDARD MUFFINS
PUMPKIN CREAM CHEESE SWIRL MUFFINS
Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!
PREP TIME12 minutes
COOK TIME18 minutes
TOTAL TIME30 minutes
INGREDIENTS
MUFFIN:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
CREAM CHEESE SWIRL:
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar and brown sugar.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.
If you do not have Pumpkin Spice, but would like to make it, below is a simple recipe:
DIY Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!