Pumpkin muffins

We had a cold rainy fall day a couple of days ago. So I decided to make some fall treats. I made crumb topped pumpkin cream cheese muffins, chocolate fudge scones and a roasted pumpkin caramelized onion and Gorgonzola quiche. Everything was soooo good! Today I`ll be sharing the muffins with you, but I`m sure I will share the scones and quiche with you all soon!


Crumb topped pumpkin cream cheese muffins
p.s The ingredients in parentheses are the ways I adapted the recipe to make them healthier.

Muffins
3 cups flour ( 2c. flour and 1c. whole wheat flour)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (I left this out, I did not have any)
1 tsp salt
1 tsp soda
4 eggs
2 cups sugar( 1 1/2 c. honey)
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil ( 3/4 c. applesauce and 1/2 coconut oil)

Cream Cheese Filling
6 ounces cream cheese, softened
2 Tablespoons sugar
2 Tablespoons milk
1 teaspoon vanilla extract

Crumb Topping
1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted
Preheat oven to 350. To make the cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.

Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
Mix muffin ingredients together except cream cheese filling. Fill muffin tins (greased or paper cups) 3/4 full. Put 1-2 tsp cream cheese filling in each muffin and lightly swirl (I used a plastic bag snipped as a pastry bag). Top with 1 generous tablespoon of topping.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin. Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins.

I made this a while back and man was it good!I found it from another blog called gimme some oven.If you enjoy it you should definitely check her blog out! ~Lauren

Pumpkin Pie Oatmeal Recipe
(Adapted from GoodLife Eats)

Ingredients:

• 1 cup old fashioned oats, not quick cook
• 1 Tbsp. whole flax seeds, optional
• 2 1/2 Tbsp. brown sugar, packed
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. nutmeg
• 1/2 tsp. lemon zest
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1/2 Tbsp. butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/3 cup pecans, chopped
• 1 Tbsp. butter, softened
• 1 Tbsp. brown sugar

Method:

Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.

Combine the first eight ingredients (oat thru salt) in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.

Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.