Cool Nights Warm Ovens

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It dipped into the 50’s last night. The hummingbirds downed NINE cups of food yesterday! They must’ve known the night was going to be cooler than normal.

Once it starts to cool off outside we naturally tend to STOP hankering for watermelon and barbecue and start thinking and longing for cold weather foods. Well, I couldn’t help myself. Cool nights equal warm ovens!

I happened to buy a large amount of canned pumpkin last winter after the holidays. Seems the grocers think that no-one wants canned pumpkin after January 1st. (They’re wrong by the way – I make pumpkin pie all year long!) So….. when they marked it down…. I bought it up!

It’s nice to have put back different food-stuffs. That way when we’re (that means when I) am wanting some pumpkin…. that I can make it without driving to the store.

Last night I made these Pumpkin Cheesecake Swirl Muffins and they were wonderful! So moist and best right out of the oven!

This recipe makes about 18 depending of course on how much you fill your muffin liners. The hubs took some to work….and I took some to my folks…and we all got a little taste of pumpkin the first week of September!

pumpkin cheese swirl
pumpkin cheese swirl

I mixed these by hand (I didn’t want to drag out my big old Kitchenaid mixer) and even mixed the cheesecake mixture by hand using a pastry blender.

AND YES….. we’ve already begun to transition our meals to fall type foods. Except for the cantaloupe I had earlier this week that is… We’ve had chili and Frito-chili pie with the leftovers.

Do you have a favorite fall transition food?

Here’s the recipe!

Print Recipe
Pumpkin Cheesecake Swirl Muffins
The first cool night has me hankering for pumpkin!
pumpkin cheesecake muffin
Course Breads
Cook Time 25 minutes
Servings
muffins
Ingredients
Basic Pumpkin
Cheesecake Swirl
Course Breads
Cook Time 25 minutes
Servings
muffins
Ingredients
Basic Pumpkin
Cheesecake Swirl
pumpkin cheesecake muffin
Instructions
Muffin
  1. Preheat your oven to 375 and line your muffin tin with liners. In a medium bowl stir together the flour, spices, soda, salt. Once combined add the pumpkin and stir. Then add in the sugars, the eggs, oil and extract. Stir until blended. Fill your muffin tins 3/4th full.
Swirl
  1. In a new bowl, beat the cream cheese until smooth. Mix well with the sugar, egg and extract. Once smooth drop a big dollop on top of each muffin. Use a butter knife to dip the cream cheese mixture into the pumpkin mixture. Just a quick swirl. Bake 20-25 minutes or under a toothpick inserted in the center comes out clean.
Recipe Notes

I used a whisk for the muffin and a pastry blender to mix the cream cheese swirl.