I'm so excited that pumpkin is back in the markets! The first day I saw it I bought 4 cans. I like to hoard it because I often can't find it after Christmas and then I get sad. I'm happy that this week Sunday Supper is sharing fall flavors because I can't wait to start sharing pumpkin!
As soon as I got home from the store I started looking up recipes. I immediately pinned 4 of them that I hoped to make on the weekend. When the weekend finally came I was exhausted but was determined to make at least two of the pumpkin recipes.
My husband was gone for the day so I got baking in the kitchen. This was my first pumpkin recipe of the season. They are spiced pumpkin muffins with a cheesecake swirl. There was an option to make it into a bread or a bunch of muffins so I made the muffins so I could take them into work to share.
The muffin recipe is a basic pumpkin recipe with a few chocolate chips thrown in for good measure. I'm sorry but pumpkin just calls for chocolate. After the muffins were made I whipped up a quick cheesecake and swirled it into the muffin batter.
When the muffins came out and look great! They were cooked well and I could see the cheesecake swirl popping out the top of the muffins. When I bit into one it was moist and delicious. The pumpkin muffin was perfectly spiced and the cheesecake swirl added flavor and a different texture to the muffin. These are great for a snack or even for breakfast.
For the pumpkin muffins:
- 1 can (15 oz) pumpkin puree
- 4 eggs
- 1 c. butter, softened
- ⅔ c. milk
- 2 teaspoons vanilla
- 2 c. sugar
- 3 ½ c. flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 1 ½ c. chocolate chips
For the cheesecake filling:
- 16 oz. cream cheese, room temperature
- ¼ c. sugar
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees. Place 30 cupcake liners in three muffin tins.
- In a large bowl combine pumpkin, eggs, butter, milk, vanilla, and sugar. Mix well until smooth.
- In another bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice.
- Pour the flour mixture into the butter mixture and mix until just combined. Fold in the chocolate chips. Set aside.
- To make the filling place all ingredients in a large bowl and beat with a mixer until smooth.
- Fill each muffin cup ⅓ of the way full with muffin batter. Place 1 teaspoon of cheesecake mixture on top of it, then top with another spoonful of muffin batter.
- Bake for 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool completely on a wire rack.
Recipe adapted from Your Cup of Cake
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Appetizers and Sides
- Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica's Table
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- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
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- Sweet Potato French Bean Lentil Salad by Food Lust People Love
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- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
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- Spiced Pear Cake by Simply Healthy Family
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Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper
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