good great amazingly awesome friend of mine from Kentucky came for a visit recently. It was sooo good to see her and have her around. Unfortunately it was a quick visit, since she was in town for a wedding with her parents, but we enjoyed every last moment together. She has two boys, and I had not been able to meet her youngest son yet. She hadn’t met my baby girl either, and it was fun to be able to show her around our house/where we live.
She drove (with her parents and two small children) about 10 hours to come for a visit, so I was thankful for the sacrifice and so enjoyed spending time together once again. (I must admit, I don’t know that I would have the stamina to endure that ride twice, back-to-back if the shoe was on the other foot. Thanks Elisa!)
As I was writing this post, I thought it would be a good idea to share some photos from her visit…but then I realized that I am so terrible about remembering to take pictures and have no pictures from her visit. Not one. Seriously, I have a fancy-dancy camera, and I can’t even manage to take one picture during her visit?
Something’s got to change.
(I recently read about another food blogger who never forgets to take pictures of food, but also can’t seem to remember to take pictures of her kids. My goal is to take one shot at least every other day this month. Here’s to more “people” pictures than pictures of food.)
To start off my “more-people-pictures” pledge, here’s a shot from the other day. She loooves to “help” me unload the dishwasher!
Back to the food.
While Elisa was here, I served these whole wheat pumpkin cream cheese muffins. I made a batch earlier in the week, but
weI had already inhaled all of those, so I made another batch while she was here.
And then I made another batch, sans the cream cheese (for the hubby), after she left.
And then another one with cream cheese. Suffice it to say, I love these muffins.I’ve made waaay too many batches in the last week or two, but they are just so darn good.
(Scroll down to the bottom of this post, underneath the recipe, for some more fall recipes and an opportunity to link-up your stuff.)
Notes on this recipe:
1. No oil and low sugar makes this a pretty healthy pumpkin muffin choice. I like to be able to feel good about what I’m eating for breakfast every morning and serving to my baby girl. However, if you would like to add a bit more sugar for your family, I won’t be at all offended.
2. As noted above, this recipe does not contain oil, so it is a bit dry – but still really tasty! My recommendation is to place the muffin batter directly in the (greased) pan and skip the paper liners. I also recommend not skipping the cream cheese in these muffins. It creates the moistness (and also a fun surprise). You may consider adding a little oil if you do choose not to add the cream cheese filling.
3. This recipe makes a batch of 24 small muffins. If you are not using paper liners, you may want to fill a few less muffin cups (like maybe 21) and make each muffin slightly larger.
4. Final note – while the cupcake liners in the photos are adorable, don’t buy them. I found out that something inside them leached out into my muffins and made the muffins taste terrible by the next day.
- 6 ounces cream cheese, at room temperature
- 2 Tablespoons honey
- 3 cups white whole wheat flour (I find mine at Trader Joe’s)
- 4 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 4 eggs
- 1 cup sugar
- 2 1/2 cups canned pumpkin (not pumpkin pie filling)
- 3/4 cup unsweetened applesauce
- In a medium bowl, combine cream cheese and honey, using a electric mixer, until smooth. Using a spoon, add 24 dollops of cream cheese to a small parchment-lined cookie sheet. (Alternatively, you can also place the cream cheese mixture in a plastic bag, cut off the corner, and “pipe” it out of the bag onto the cookie sheet.) Freeze for 15 minutes or until cool and hardened.
- In large bowl, mix together flour, spices, salt, and baking soda. In a separate bowl, whisk the eggs, sugar, pumpkin, and applesauce. Pour into dry ingredients and stir just until combined.
- In greased muffin tins, drop a large dollop of batter in each muffin cup. Place a pre-portioned dollop of cream cheese on top of batter in each cup. Cover with remainder of batter, dividing equally between 24 muffin tins.
- Bake in a preheated oven at 350° for 16-18 minutes or until toothpick inserted in muffin comes out clean (ignoring the cream cheese filling, of course). Cool on a wire rack.
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