Hi friends, followers and family.  Happy Thanksgiving weekend, love you all! Some of you may know that I have gone back to school, and honestly it has been a lot more than I could have ever imagined, and it has only been one week! By saying that, I will be a little MIA (let’s be real a lot MIA) over the next 3 months.  Don’t worry, I will be back, and when I am back it will be better than ever! I have so much stuff to share with you all, but my summer got a wee bit away from me.

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In the spirit of Thanksgiving, I want to say I am thankful for my family for being so supportive of me on this adventure of school, and my friends for putting up with my absence and kicking you all out of my house.  I don’t know where I would be without the support of both of these important groups of people in my life. And I am so grateful for Kodi, who loves me and encourages me every day to stop doubting myself.

Without further ado. Here is my muffin recipe that I believe everyone should make this weekend cause it is DABOMB!

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Ingredients:

Muffin:

  • 1 Teaspoon Cinamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon ginger
  • 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 3/4 cups all-purpose flour
  • 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

Method:

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, the spices, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs one at a time, 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 pretty, but it will bake up much better. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool, store in an air tight container and enjoy!