My mom loves to grocery shop. My family jokes that she goes to the store at least once a day, always coming home with more food than she knows what to do with. There is always something she needs at the store.
When I was in college she would go grocery shopping for me about once a month, stocking my fridge and cupboards with healthy and easy to make food. Now that I live far away, this luxury only comes when we visit them or they visit us. She sent us back with lots of good stuff after Thanksgiving, including a box of Pillsbury Pumpkin Quick Bread. When I first unpacked it last Sunday I was less than excited. For me, pumpkin season ends with Thanksgiving. She gave us so much stuff I had to line it all up on our bar because we don't yet have room for it in our cupboard (yes only one) or on the two shelves in our closet. The other day as I was clearing room and trying to put some things away, I noticed a recipe on the side of the box. I immediately wanted to start baking up a storm.
The recipe is for Pumpkin Cheesecake Muffins and is absolutely to die for. It requires a little bit of elbow grease, but nothing too difficult. Prep time takes about 30 minutes. I mean seriously, don't these look delicious?
I tweaked the recipe a little by adding some extra batter on top of the cream cheese filling (I had extra) and sprinkling a combo of nutmeg and ground cinnamon on top of the crumbles. Definitely try this recipe before the holidays are over!
Tucker's 11th Birthday
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