One of my favorite things about fall is that so many wonderful foods are made more wonderful by the addition of pumpkin...I'm thinking pumpkin pie, pumpkin cheese cake, pumpkin lattes and of course pumpkin muffins! MMMMMMMMmmmmmmmmmm!So this week my family is enjoying pumpkin carob chip muffins....our fav! We're not vegetarians or vegans but I love the vegan version of these muffins found at Shmooed Food so that's what I use when making them. My only variations are to use 1 cup carob chips and 1/4 cup unsweetened coconut. (Instead of the 1/3 cup carob chips and 1/2 cup pecans called for in the recipe.) I also reduce the sugar to 1 cup.
What's your favorite pumpkin recipe??
I LOVE LOVE LOVE anything pumpkin, pumpkins should SO be a year round thing... recently I tried pumpkin cheesecake and it may have been the best thing to have ever graced my tastebuds... heres the recipe
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* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (9 inch) prepared graham cracker crust
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Yum! Thanks for sharing Roxi!
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