Recipes Food and Cooking

Recipes Food and Cooking

  • Home
  • Recipes Index
  • Cooking Tips
  • Contact
  • About Me
  • Privacy Policy

A Trip to the Pumpkin Farm

October 25, 2011 by Mary Ellen 1 Comment

Pumpkin Cheesecake Muffins are lightly spiced with a cream cheese filling.

Pumpkin Cheesecake Muffins
Pumpkin Cheesecake Muffins are lightly spiced with a cream cheese filling.

Last week was fall break here for the kids and they got the whole week off. How things have changed since I went to school, our big break was at Christmas. I decided it might be fun to take the girls to the Tate Pumpkin Farm one day. It was a gorgeous fall day so off we went. They had a hay bale maze, petting farm, a big inflatable the girls could jump on, corn train, hay rides and of course pumpkins. Did you know that when looking for a pumpkin to carve you want one that is heavy for its size? That means the rind is thick and although it will be a little harder to carve, it will last longer. A easier way than cutting off the top of the pumpkin to put the candle in is to cut a square in the bottom of the pumpkin and place the pumpkin over the candle.

squashes

They also had a small farm stand where you could buy all kinds of squashes, pumpkins and fall ornamentals. One of the most interesting squashes I bought was called a Georgia Peach squash. It is the long squash in the picture above. I was told to quarter it and bake it in the oven until tender and then use as I would any other squash in my recipes. It is supposed to be super sweet and it is. It just might be my favorite squash ever. If you see one grab it, they can be hard to find. All of the ladies at the farm stand say they use it for pies instead of sweet potatoes. The light gray colored squash is a Hubbard Squash, one my grandmother would make every Thanksgiving. They are a really tough squash and I remember my grandmother on the back porch with a hammer and a screwdriver working to split it open. She would then clean them and bake the pieces. When it came out of the oven she would remove the tender squash from it’s shell and add lots of butter and brown sugar when she mashed it. Then it would get a final bake of about 20 minutes. Yum!

Pumpkin Cheesecake Muffins

Now that I have lots of pumpkins I decided to bake some Pumpkin muffins yesterday filled with cream cheese. They are lightly spicy, moist and will keep well.

Save Print
A Trip to the Pumpkin Farm
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 24
 
Pumpkin Cheesecake Muffins Recipe Type : Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 24 muffins Pumpkin Cheesecake Muffins are lightly spiced with a cream cheese filling.
Ingredients
  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups sugar
  • 1- 15 oz. can pure pumpkin
  • Filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. Filling:
  2. Combine the cream cheese, vanilla and powdered sugar. Mix until well combined. Form into a log about an 1 ½ inches around on plastic wrap. Place log in freezer for at least an hour.
  3. Preheat the oven to 350°. Place cupcake liners in pan.
  4. Muffins:
  5. Combine flour, spices, salt, soda in a bowl. Whisk together and set aside.
  6. Combine the sugar, oil, eggs and pumpkin. Mix well.
  7. Add dry ingredients and mix until flour is combined. Do not overbeat.
  8. Fill each muffin cup halfway with muffin batter. Slice the cheesecake log into 24 pieces. Put a slice in each cup. Top the muffins with remaining batter to cover up the cheesecake pieces.
  9. Bake for 20-25 minutes. Cool completely before serving. Refrigerate any leftovers.
  10. Makes 24 muffins
Notes
Bake time is 18 - 25 minutes depending on your oven.
3.4.3177
3.4.3177

Pumpkin Dump Cake

Pumpkin Toffee Dump Cake from That's My Home

Chocolate Banana Muffins

Chocolate Banana Muffins

 

Pumpkin Cheesecake Muffins

 

Mary Ellen

Filed Under: Breads, Brunch, Muffins

« Halloween Peeps in a Jar
Stuffed Green Peppers »

Comments

  1. Sarah says

    October 23, 2013 at 12:23 pm

    Made these – delicious. Thanks for sharing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Connect With Me!

Categories

Our Featured Recipes

3
Deviled Crab Croquettes and Giveaway
Deviled Crab Croquettes
Pull Apart Dinner Rolls
Pull Apart Dinner Rolls
Roasted Cabbage Steaks
Roasted Cabbage Steaks
Chocolate Peanut Butter Ooey Gooey Butter Cake
Chocolate Peanut Butter Ooey Gooey Butter Cake

Archives

Recent Posts

  • Pumpkin Cheesecake Cake
  • Lemonade Slushies
  • It’s a Party with Frozen Watermelon Daiquiri’s!
  • Cheesy Italian Sweet Pepper Bites
  • Fresh From Florida Tomatoes
  • Campfire Cinnamon and Raisin French Toast
  • 3 Ingredient Strawberry Microwave Jam
  • Strawberry Jam Chocolate Pudding Cake
  • Ooey Gooey Butter Cakes
  • Chocolate Fudge Peppermint Ooey Gooey Butter Cake
  • Ham with Easy Sour Orange Glaze
  • Favorite Christmas Breakfast or Brunch Recipes
  • My Favorite Christmas Candy Recipes
  • Deviled Crab Croquettes
  • Saffron Yellow Rice with Autumn Vegetables

Places of Interest

  • Facebook
  • Pinterest
  • Razzle Dazzle Recipes
  • RSS
  • That's My Home


Search That’s My Home and Razzle Dazzle Recipes

Google
Custom Search

Stampin’ Up!

Stampin' UP!

SoFab Badge


© Copyright 2007 Recipes, Food & Cooking · All Rights Reserved.