Pumpkin "Surprise" Muffins

Pumpkins are certainly calling and urging me to try new recipes and this one is a keeper.

There is a wonderful cheesy filling hiding in the middle of the muffin...like a little surprise to the taste buds!

You can see in the above photo the slice of filling just prior to adding the remainder of batter before heading to the oven.

The pics above and below show the cheese filling...the one above is prior to placing in freezer for at least an hour.

The picture below is the cheese log just coming out of the freezer.

Cheese Filling:

4 oz. cream cheese, softened
4 oz. mascarpone cheese, softened
1/2 cup powdered sugar

Combine all ingredients in a bowl and mix until smooth and fluffy. Form into a "log" on plastic wrap (keep in mind that the diameter of log must fit into the muffin tin and be long enough for 24 pieces). Wrap tightly and freeze for at least an hour...I was busy and left mine in the freezer for almost 2 hours.

Pumpkin Muffins:

Pre-heat oven to 350 degrees and line muffin tins with paper liners

3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups pumpkin

Combine the flour, spices, salt and baking soda in a medium bowl and whisk together completely...set aside

Combine eggs, oil, sugar, and pumpkin...beat until well combined.

Add the flour mixture and mix on low until the flour is just moistened.

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour
4 tablespoons cold butter, cut in cubes
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

Combine the topping ingredients in a small bowl and combine with a pastry blender or your fingers (I chose fingers)

Fill each muffin cup about half full with batter.
Remove cheesy log from freezer and slice into 24 pieces. Place a piece in each half filled muffin. With remaining batter, cover the cheese piece completely with batter.

Sprinkle the streusel on top of each muffin and place in oven for 18 - 25 minutes.
Cool completely~

Your home will smell like fall and just wait until you taste the muffins...oh my!

Enjoy~

Pumpkin Cookies

These cute little pumpkin cookies have white chocolate chips embedded for an additional taste to accompany/accent the pie spice!

I just love this time of the year when you find all kinds of pumpkin recipes floating around on blogs and in magazines.

There was a Wild Rose Concert at Trinity Lutheran Church on Sunday afternoon and parishioners were asked to provide cookies...a great opportunity to try a new recipe!!!

I combined a couple of recipes and came up with this cute little morsel.

1 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
15 oz. can pumpkin
4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
12 oz. bag white chocolate chips

Cream the softened butter and both sugars until smooth.
Beat in the egg, vanilla, and pumpkin.
Combine dry ingredients and slowly add to the butter/sugar mixture, mixing until well blended. By hand, stir in the white chocolate chips.

Pre-heat the oven to 350 degrees.

On a parchment lined cookie sheet, drop generous teaspoonfuls of batter. Bake 10 - 12 minutes, remove from oven and allow to cool for a couple of minutes, then remove to rack for further cooling.

Frosting:

3 tablespoons butter
1/2 cup brown sugar
1/4 cup whole milk
2 cups powdered sugar

Combine the butter and brown sugar in saucepan over medium heat, bring to a boil and continue cooking for about a minute. Remove from heat and cool for 10 minutes.

Beat into the above mixture 1/4 cup milk and mix until smooth. Slowly add the powdered sugar and mix until smooth.

Spread frosting on cooled cookies...or fancy them up a bit by using a decorator bag & tip of your choice and finally top with a little fall Wilton leaf.

Have a nice glass of cold milk ready and indulge in a couple of pumpkin cookies (they are small you know)!

Happy Fall Everyone!