I’ve never been a fan of pumpkins. On my porch yes, but in my food, no. Aside from a few stellar dishes I’ve enjoyed made with fresh pumpkin, my aversion is likely due to canned pumpkin puree. It never tastes great or real for that matter and frankly belongs where it came from, the can. Sorry.
With a few edible pumpkins from the pumpkin patch, a husband who wanted to cook and a recipe I’d recently bookmarked that had made my eyebrows rise (Nutella anyone?), pumpkins have earned an elevated status around our house. Paul, you did good! Really good!!
I knew it would be a good day this morning. Not just because a pile of these little gems were nestled under the cake dome crying out to be eaten with a hot cup of coffee, but because of who greeted us at 6:15am in the kitchen.
As Paul and I walked into the kitchen to feed the dogs this morning, still wiping sleep from our eyes, we were greeted by Cooper standing in the middle of the kitchen dressed in his school uniform, fleece, backpack on, water bottle in hand and a smile on his face all ready for school.
Mondays, or dare I say everyday, should all start this good!
My Nutella Cheesecake Pumpkin Muffin with a fresh cup of hot coffee tasted just as good this morning as the two I ate last night were. I’m sure the others I’ll inhale over the next day or so will also be just as great too.
With left over fresh pumpkin puree, guess who’ll be making fresh pasta today for some pumpkin ravioli? That’s right! I’m now a pumpkin eating convert folks! But before I get working in the kitchen, I need to head out for a long walk with Miss Harper to burn some calories, drink in the crisp fall air and work up an appetite for dinner!
Do yourself a favor, put your hands on an edible pumpkin and make a batch of these little gems for you and yours and join me as we all inhale some heavenly calories together!
Nutella Cheesecake Pumpkin Muffins – Courtesy of Tasty Kitchen
Cooking Note: ***We made our own fresh pumpkin puree and substituted it for the 15oz can of pumpkin puree the recipe calls for.
4 whole Large Eggs
1-½ cup Sugar
1 can (15 Oz.Size) Pumpkin Puree
1-½ cup Vegetable Oil
3 cups All-purpose Flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
2 teaspoons Baking Soda
1 teaspoon Salt
NUTELLA CHEESECAKE FILLING:
8 ounces, weight Cream Cheese, softened
½ cups Nutella
1 whole Large Egg
Preheat oven to 375°F. In a large bowl, beat eggs slightly. Add in sugar,
pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix
In a small bowl, beat together cream cheese, Nutella and egg until smooth.
Place paper liners in a muffin tin. Place about 2 tablespoons of pumpkin
batter into each liner, then 1 tablespoon of Nutella batter, then top with 2
more tablespoons of pumpkin batter. Bake for 18-22 minutes.
Best served completely cooled. Makes 20 muffins.