Recipes

Pumpkin Cheesecake Muffins Ingredients Instructions Recipe: Courtesy of Sally’s Baking Addiction Crumb Topping 1. Preheat oven to 425°F (218°C). Spray a 12-count ¼ cup (50g) packed light or dark brown sugar muffin pan with nonstick spray or line with cup½ cup (62g) all-purpose flour cake liners. This recipe makes 12-14 muffins, 1 teaspoon ground cinnamon so you may need a 2nd muffin pan or bake this ¼ cup (60g) unsalted butter, melted recipe in batches. Pumpkin Muffins 2. Make the crumb-topping first: Combine the 1 and ¾ cups (220g) all-purpose flour (spoon and leveled) brown sugar, flour, and cinnamon in a small bowl 1 teaspoon baking powder and mix until combined. Add the melted but1 teaspoon baking soda ter and gently mix with a fork until crumbs form. ½ teaspoon salt Don’t over-mix into a paste. Just mix until it is 1 and ½ teaspoons ground cinnamon crumbly. Set aside. 1 teaspoon pumpkin pie spice* 3. Make the pumpkin batter: Whisk the flour, ⅔ cup (133g) packed light or dark brown sugar baking powder, baking soda, salt, cinnamon and 2 large eggs, at room temperature pumpkin pie spice together in a large bowl. Set 1 cup (227g) canned pumpkin puree aside. In a medium bowl, whisk the brown sugar, ½ cup (120ml) vegetable oil (or melted coconut oil) eggs, pumpkin, oil, milk, and vanilla extract to⅓ cup (80ml) milk gether. Pour the wet ingredients into the dry 1 teaspoon pure vanilla extract ingredients and whisk or stir until just combined. Cheesecake Filling Avoid over-mixing. 6 ounces (168g) block cream cheese, softened to room 4. Make the cheesecake filling: Using a handheld temperature or stand mixer fitted with a paddle or whisk at1 egg yolk, at room temperature tachment, beat the cream cheese in a medium ½ teaspoon pure vanilla extract bowl on medium-high speed until smooth and 3 Tablespoons (36g) granulated sugar creamy. Beat in the egg yolk, vanilla extract, and sugar until combined. 5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter - or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake. 6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool Photo: M. Linck for at least 10 minutes in the pan before serving. Notes 1. Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired. 2. Pumpkin Pie Spice: Instead of the pumpkin pie spice, you can use ¼ teaspoon ground cloves, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.

Ingredients 8 cups of apple cider or apple juice ¼ to ½ cup packed brown sugar 6 inches of stick cinnamon 1 teaspoon whole allspice 1 teaspoon whole cloves Double thick 6-inch square piece of 100% cotton cheesecloth

Optional

Whipped topping Cinnamon on top Caramel

This recipe makes 8 (about 8-ounce) servings. You can save cider for later, or cut the recipe down if needed.

Recipe: Courtesy of Better Homes Garden Cookbook 11 Edition Instructions 1. In a saucepan combine your apple cider and brown sugar, and mix. To add the spices in, you will need to create a spice bag. For this, lay out your cloth, and place the cinnamon stick, allspice, and cloves on it. Bring the corners together and tie. You can do this with a clean string or use the bag itself. Add the spice bag to the cider mixture. 2. Bring to boiling, reduce heat. Cover the saucepan with the lid and let simmer for 10 minutes. Once the time is up, remove the spice bag and discard it. 3. When in your cup, you can add whipped cream on top of it if preferred, as well as caramel drizzle. For some extra cinnamon, you can sprinkle a little bit of it on top.

Photo: E. Phillips