Two pumpkin recipes this week!
Is it too much pumpkin?
I still have many cans of pumpkin in my pantry so. Prepare yourselves.
Anyway, let’s talk about making mornings easier today.
Because I get my kids out of bed at 6:15 and we’re (trying very hard to be) out the door at 6:55.
That’s 6 shoes that inexplicitly go missing in the middle of the night. Every single night. How does this happen? Why is one shoe outside if the other is under the bed?
I. Don’t. Understand. It.
Tell me I’m not alone. Tell me you have also found yourself sneaking into the neighbor’s garage at 7 am because your kid swears he left his shoes there.
I’m obsessed with these Dixie® To Go cups. They are the The Official Cup For Crushing It and as the solo parent to my 3 boys, business owner, and type A personality, I’m forever trying to crush all the little tasks in my day.
The Dixie® To Go cups make crushing it easy because I can take my coffee with me as I’m trekking through the neighborhood in the dark trying to find the last missing shoe that we need. And they have an insulated layer so I don’t have to worry about burning my hands. Plus, they fit in my Jeep’s cupholders and have a leak resistant lid so it’s not gonna spill all over my phone as I drop the kiddos off at school and head off to crush the rest of my day. Plus, not a single dish to do!
Okay, about the muffins!
They may be my most favorite muffins I’ve ever made. Perfectly spiced pumpkin muffins with just a hint of maple. And then the cream cheese mixture is sweetened with brown sugar and a bit more maple! So good! Plus, the pumpkin seed and raw sugar mixture on top provides the perfect crunch!
And they’re the perfect grab-and-go breakfast to take with your Dixie® To Go cup! Portable breakfast means more time to crush your day!
- 4 ounces cream cheese softened
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1/4 cup vegetable oil
- 3/4 cup brown sugar
- 1 cup pumpkin puree not pumpkin pie filing
- 2 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 tablespoon raw sugar
- 1/4 cup pumpkin seeds
Preheat oven to 375F. Line 12 muffin cups with paper liners.
To make the cream cheese filling, use an electric mixer to beat together cream cheese, brown sugar, and maple syrup. Set aside.
To make the muffins, beat together vegetable oil, brown sugar, pumpkin, maple syrup, eggs, and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until no lumps remain. Add this mixture to the wet ingredients and stir until just combined.
Put about a tablespoon of the batter in the bottom of each muffin cup (enough to cover the bottom well). Place a heaping teaspoon of the cream cheese mixture on top in each cup. Divide remaining mixture among the muffin cups.
In a small bowl, combine raw sugar and pumpkin seeds. Sprinkle over batter.
Bake 22 - 24 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Cool completely on a wire rack before serving.
I was selected for this paid opportunity as a member of CLEVER and the content and opinions expressed here are all my own.