Pumpkin Cream Cheese Muffins

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Serves: 24

Ingredients

• 8 ounces cream cheese
• 3 cups whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 4 eggs
• 1 cup brown sugar
• 2 cups pumpkin
• 1 cup coconut oil

Instructions

1. Preheat oven to 350 F.
2. Cover cream cheese in plastic wrap and shape into a log. Place in freezer for up to one hour.
3. Sift together all the dry ingredients.
4. If a large bowl, combine eggs, sugar, pumpkin and oil and mix well.
5. Add in dry ingredients, bit by bit, mixing in between.
6. Remove the cream cheese from freezer and cut into slices.
7. Fill muffin tins halfway and place a cream cheese slice onto each muffin and press into the batter.
8. Bake at 350F for 25 minutes, until a toothpick comes out clean from the muffin part. Do not touch the cream cheese until it cooks.

3.1.07

Try to eat just one…I dare you!

The post Pumpkin Cream Cheese Muffins appeared first on Frolic Through Life.

Okay, enough ranting! It’s Wednesday and the lovely Jen at Peas and Crayons is hosting the best part on the interwebs today..WIAW! After my Lame-o WIAW lat week, I promised that I would change it up a bit for this week and make it a bit more interesting, so instead of showing what I ate yesterday (if you’ve seen one dippy egg, you’ve seen em all) I’m going to share some fun things I’ve made or eaten in the past week.

Munchkin is a nut for all things ice cream. I’m pretty sure I could freeze some broccoli into popsicle form and it would go down no problem.

All I did was mix a container of plain Chobani but a bit of honey with cherries, strawberries, grapes and a peach. I let it freeze overnight, and I got myself a sensible snack for both young and old.

Another sensible snack that I’ve been enjoying this week is the Strawberry Banana Muffins that I made on Monday. I took a recipe that I found on the recipe cards at the supermarket and tweaked it to make it a bit healthier. Munchkin can down these muffins like they’re going out of style, so when they’re a bit on the healthier side, I don’t feel so bad when he asks for a second or a third.

Another thing that I love in the summer is grilled corn on the cob.

While some people peel the corn and wrap in it tip foil with butter, salt and all sorts of other stuff, I just throw the whole ear on the grill and wet the sweetest, most flavorful corn, no extra salts and fats needed.

The last item I am sharing was made by my lovely boyfriend over the weekend. Some guys that he works with were talking about spaghetti al guitarra, and he decided to make it for us.

The dish is spaghetti tossed with grilled shrimp, sauteed cherry tomatoes, fresh basil and fresh chunks of mozzarella which get stringy when tossed in with the hot ingredients giving the dish its name.

It is so.so.so.so.good!

Have a tasty Wednesday!

What’s your favorite thing off the grill? What’s the best thing you ate this week?

The post The Week’s Favorite Eats WIAW appeared first on Frolic Through Life.

I used the supermarket recipe as inspiration and came up with Strawberry Banana Muffins. They are good, and pretty good for you – whole wheat flour, no added fats and packed with fresh fruits!

Strawberry Banana Muffins [makes 12 muffins]

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/3 teaspoon baking soda
• 1 cup mashed bananas (about 2 large)
• 2 eggs
• 1/3 cup applesauce
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 cup chopped strawberries

Preheat over to 375 degrees and line a pan with muffin cups (I used leftover cars cups. Munchkin loved it!) In a large bowl combine flours, sugar, baking powder and baking soda. In a separate bowl, mix together bananas, eggs, applesauce, honey and vanilla. Add to the dry ingredients and mix until combined. Fold in the strawberry chunks. Spoon the batter into the muffin cups until 2/3 full. Bake for 15-20 minutes or until toothpick comes out clean. Enjoy!

I love how the fresh berries gave the muffins a marbled look on top…it makes them that much more mouthwatering, if you ask me!

What inspires you in the kitchen? What’s your favorite thing to bake?

The post A Healthier Alternative: Strawberry Banana Muffins appeared first on Frolic Through Life.