Pumpkin Muffin Monday

It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!

This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!

Pumpkin Muffins

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups white sugar
  • 1 cup solid pack pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup chopped walnuts (optional)
  • ⅓ cup water
  • 2 eggs

1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.

3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)

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Mini-Cheesecakes

I suspect I’ll be posting recipes quite a bit this week since I’m in full scale menu planning mode for this Sunday. I originally found this recipe on allrecipes.com. This past Christmas, I adapted it to be gluten free for my mom who has Celiac Disease. She liked them so much she requested them for Easter. So on the menu it goes!

Ingredients:

  • 12 gluten free cookies (the original recipe calls for vanilla wafers, I used Dr. Lucy’s gluten free cookies and they worked perfectly)
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2/3 cup white sugar
  • 1 (21 ounce) can cherry pie filling (at the time of this post, Lucky Leaf is gluten-free) or you could skip the canned filling and just use sliced fruit. I think I’ll use strawberries this time around. Hope Mom doesn’t mind! :-)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer or cookie in each one.

3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

4. Fill each baking cup 2/3 full with cream cheese mixture.

5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or fruit. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

I found these were even yummier the next day, so I plan to make mine Saturday and refrigerate.