Fall Recipes!

Hello lovelies!  Fall is here and I love baking this time of year!   I have found a bunch of recipes that I can't wait to try ... thanks to pinterest!





Here are some of my faves that I'm sharing as part of Amber and Neely's Fabulous Fall Blog Challenge.

Pumpkin Cheesecake Muffins [via]

{makes about 45 mini-muffins or 12 regular size}

Ingredients:

For the filling:

8 oz. cream cheese, softened

1 large egg

1 tbsp. flour

1 cup confectioners’ sugar

For the muffins:

1 1/2 cups all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tbsp. plus 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 tsp. baking soda

2 large eggs

1 cup sugar

1 cup pumpkin puree

1/2 cup + 2 tbsp. vegetable oil

For the topping:

1/4 cup sugar

2 1/2 tbsp. flour

3/4 tsp. ground cinnamon

2 tbsp. cold unsalted butter, cut into pieces

Directions:

1.  To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

2.  To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

3.  To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

4.  To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. Sprinkle with topping. Bake or 14 minutes. Cool. Eat. Enjoy!

Nutella Swirl Pumpkin Bread [via]

{yields: 3 loaves}

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 cup nutella

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line three 7×3 inch loaf pans.

2.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the dry ingredients until it is just blended. Pour into the prepared pans.

3.  Take 1/4 cup nutella and drop spoonfuls across top of batter (1/4 cup for each loaf). Use a knife and begin to swirl nutella with batter, making figure eights across the batter several times.

4.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.  Enjoy!

How cute are these?!

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Enjoy! xo

{Linking up with Tasty Tuesday at FTLOB, Tasty Tuesday at 33 Shades of Green, Tempt My Tummy Tuesday,  Tuesdays at the Table, 2 Maids a Baking at 2 Maids a Milking, Let's Do Brunch, Delectable Tuesday}