Pumpkin Cream Cheese Swirl Muffins

Ingredients:

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin pans with non-stick cooking spray. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.Fill muffin tins 3/4 full.
4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
6. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. If using a mini muffin pan, cook for about 13 minutes.

Soft Glazed Pumpkin Sugar Cookies

Yield: 3-4 dozen

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients:

Produce

• 1/2 cup Pumpkin puree

Refrigerated

• 2 Eggs, large

Baking & Spices

• 4 cups All purpose flour
• 1/4 tsp Baking soda
• 1/4 tsp Cream of tartar
• 1 cup Granulated sugar
• 3 1/2 cup Powdered sugar
• 3/4 tsp Pumpkin spice
• 1/2 tsp Salt
• 1/2 tsp Vanilla

Oils & Vinegars

• 1/2 cup Vegetable oil

Dairy

• 1/2 cup Butter

Liquids

• 4 tbsp Water

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
2. While cookies bake, stir all ingredients together for glaze until smooth.
3. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂