Pumpkin Cream Cheese Muffins: A Delightful Fall Treat

Ingredients

Muffin Batter

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

Cream Cheese Filling

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

Directions

Step 1: Prepare the Cream Cheese Filling

Mix Ingredients:

In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Set aside.

Step 2: Make the Muffin Batter

Combine Dry Ingredients:

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Combine Wet Ingredients:

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.

Mix Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Step 3: Assemble the Muffins

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

Fill Muffin Cups:

Spoon a small amount of batter into each muffin cup, filling about 1/3 full. Add a tablespoon of the cream cheese filling to the center of each. Top with more batter until each cup is about 3/4 full.

Step 4: Bake the Muffins

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Step 5: Cool and Serve

Cool:

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve:

Enjoy the muffins warm or at room temperature.

How to Prepare

First, prepare the cream cheese filling and set it aside. Mix the dry and wet ingredients separately, then combine them to form the batter. Fill the muffin cups with batter and cream cheese filling, and bake until done. Let cool before serving.

Preparation Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings

This recipe makes about 12 muffins

Hands Down, The Best Healthy Hamburger Slow Cooker Soup Recipe On The Internet

 

Ingredients

2 pounds lean ground beef

1 large package fRozen mixed vegetables

3 sweet potatoes, cut into chunks

1 rutabaga, cut into chunks

2 tbsp dried chopped onion

1 large can of Heinz tomato juice

1 cup of College Inn low-sodium beef broth

Instructions

Break up your ground beef and place on the bottom of the Crock Pot.

Add all your vegetables.

Add the can of tomato juice.

Add the cup of beef broth.

Set on high for 5-7 hours.

 

Crockpot Beef and Broccoli

 

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup brown sugar

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice. Brown is best for your health!!

Chocolate-Peanut Butter Keto Cups

 Ingredients

1 cup coconut oil

1/2 cup natural peanut butter

2 tablespoons heavy cream

1 tablespoon cocoa powder

1 teaspoon liquid stevia

1/4 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 ounce chopped roasted salted peanuts

Directions

Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Mounds Brownies

Ingredients:

1 brownie mix (9×13 size)…mixed and baked according to box directions.

5 cups shredded coconut

1 can sweetened condensed milk

Mix the coconut and milk together.

Instructions:

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edge

Skillet Blackberry Cobbler

Ingredients:

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)

2 (14-16 oz) bags frozen blackberries

1 stick butter, melted

1⅓ cups sugar (for berries)

½ cup flour

¾ cup sugar (for crust)

½ stick butter, cut into small cubes

½ cup water

Instructions:

1.Heat oven to 350 degrees.

2.Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.

3.Pierce bottom and sides of crust with a fork.

4.Bake 7 minutes; remove from oven.

5.Increase oven temp to 400 degrees.

6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.

7.Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.

8.Gently pour berries into skillet; sprinkle water over berries.

9.Unroll second pie crust over top of berries, sealing at the edges of the skillet.

10.Scatter the small pieces of butter on top of the crust.

11.Sprinkle ¾ cups sugar on top of crust.

12.Cut tiny slits in top of pie crust.

13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.

Coffee Jelly Recipe

 

Ingredients:

1 pack unflavored gelatin (we used Mr. Gulaman)

1.5 liters water

2 tablespoons instant coffee powder

3/4 cup sugar

1 pack all-purpose cream (250ml)

1 pack condensed milk (250ml)

Procedure:

1. Dissolve the in gelatin 1.5 liters of water (or you may follow instructions on the gelatin’s packaging).

2. Bring to a boil until dissolved, then add sugar.

3. Remove from heat. Stir in the instant coffee and dissolve thoroughly.

4. Transfer the gelatin in a shallow container. Spread about 1 inch thick. Set aside.

5. When the gelatin sets, cut into cubes.

6. Blend the all-purpose cream and condensed milk in a separate container. Pour the mixture to the gelatin and refrigerate.

8. Serve chil

led and enjoy!