I find all the hype over Starbucks’ pumpkin spice latte and pumpkinmuffins with cream cheese filling a little amusing, because to be honest, I’ve never tried either one so I suppose I don’t know what I’m missing out on, or if all the hoopla is really worth it
Well this past weekend I decided to test out a different pumpkin dessert recipe, something simple but unique – PumpkinMuffins with Cream Cheese Filling and Cinnamon Pecan Topping
It’s pumpkin season and I intend to make the most out of it… starting with these flourless pumpkin coconut muffins (queijadinhas de abóbora com coco) which are naturally gluten-free, easy and quick to make, yet so yummy
In a large bowl, whisk flour, baking soda, cinnamon, salt, and pumpkin pie spice. In a separate large bowl, combine oil, white sugar, brown sugar, pumpkin puree, eggs, and milk
Pumpkin and cinnamon make such a wonderful pair, and these muffins are great to have on hand for breakfast, brunch or a delicious snack most anytime of day
My mood quickly cheers, however, when I think ahead to pumpkin. When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats
Adapted from Emeril Lagasse’s PumpkinMuffins with Chocolate Glaze. So this year, whether you have small children or not, I highly recommend grabbing a pumpkin and a carving knife and letting those creative juices flow
Chocolate Chunk PumpkinMuffins {paleo, refined, dairy and gluten free}. But I was almost fooled by the sweetness of all the yummy pumpkin and chocolate flavor as I paused with concern before I stuffed my mouth with another bite
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