So many times I watch as my family whips out the traditional pumpkin pie after our Thanksgiving feast. I’ll be honest. I’m not a fan.
I smile, i have a bite, but it really doesn’t do anything for me. Nothing. This year I volunteered to provide the pumpkin dessert for our family meal, which obviously would not include the traditional pumpkin pie. I just had to shake things up.
I decided on Pumpkin Cream Cheese Bites, which I came up with from a combination of a few recipes I browsed through online. Still meets the families “pumpkin” requirement, however, adds that creaminess with the cream cheese center, and the crunch with the chopped walnuts over the top. A
million billion times better than the same ol’.
It’s basically a silky layer of pumpkin batter, married with a dollop of cream cheese, and topped with yet another small drizzle of the pumpkin mixture. Sigh.
See why I was actually excited about dessert this year?
A little sprinkle of chopped walnuts over the top and these babies are ready for the oven.
I was a Pumpkin Cream Cheese Bite bakin’ machine! The Fiance…a Pumpkin Cream Cheese Bite tastin’ machine! But, that’s the norm at our household. I bake, he makes sure the baked goods are “safe” for the guests 🙂 At least there’s no confusion on our roles in the kitchen.
See how the cream cheese peeks through ever so slightly? No Pumpkin Pie is capable of that perfection.
If I were a Pumpkin Pie, let’s just say I’d be totally jealous of these mini-muffins. No doubt.
The result? The family loved the pumpkin spice flavor, burst of creaminess, and felt like they weren’t indulging quite as sinfully because they were bite size (even though they ate at least 3 each! Sorry for putting you guys out there like that).
Three bite-sized muffins are way less calories and fat than 1 regular sized muffin, right? Right? Right.
I thought so.
Pumpkin Cream Cheese Bites
Yields: approximately 48 mini muffins
- 1 1/2 cups all purpose flour
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ground cloves
- 2 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup sugar
- 1 cup pumpkin
- 3/4 cup vegetable oil
- 4 ounces cream cheese
- 1/2 cup chopped walnuts (to sprinkle as the topping), optional
- Preheat oven to 350.
- Unwrap the cream cheese, wrap in a piece of parchment paper, and freeze for approximately 30 minutes to 1 hour to make it easier to work with.
- While the cream cheese is freezing, mix the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, baking soda, eggs, sugar, pumpkin, and oil in a large mixing bowl.
- Remove cream cheese from the freezer and cut into approximately 1/2 teaspoonful size pieces.
- Spray the mini-muffin tin with non-stick spray and fill half full with batter (or use liners).
- Put approximately 1/2 teaspoon of cream cheese on top of the batter, pressing down gently. Add just a drizzle more of the batter over the top to cover the cream cheese.
- Sprinkle with 1/2 tsp chopped walnuts.
- Bake at 325 for 12-14 minutes, or until a toothpick comes out clean. (Make sure to check the muffin part, not the cream cheese.)
- Let cool in pans for 2-3 minutes, then remove to cooling racks to cool completely.
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