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.)

feature_cheesecakes

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!

cheesecakes

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.