Now that it’s October, I’m craving everything pumpkin, from beverages to food to the pumpkins themselves (the Cinderella ones, if you must know). I love to bake, and plan on incorporating many more foodie posts in the near future here on the blog. So, to fulfill those pumpkin cravings that I know you are also experiencing, I bring you a delicious and simple fall recipe idea.
I was inspired to make these while at Starbucks, enjoying pumpkin loaf, and wishing said loaf was a bit more decadent. For me, it’s often all about the frosting. I wanted something that was not quite a cupcake, but had a bit more oomph than a typical muffin. A bit savory, but also sweet.
And cream cheese. I love cream cheese (who doesn’t?). I wanted this to have cream cheese frosting.
So: I found a box mix of Trader Joe’s pumpkin loaf in my kitchen and proceeded to make gigantic muffins. Since frosting is key, I made this from scratch, and then piped that frosting on in thick, delicious swirls.
For the frosting, you will need: hand mixer, two 8 oz. packages of cream cheese, 1/2 cup softened butter, 2 to 3 cups confectioners’ sugar (up to your taste buds) and 1 tsp vanilla extract.
1. Cream together the cream cheese and softened butter using a hand mixer
2. Add the vanilla extract
3. Gradually add confectioners’ sugar, mixing after each cup.
After the muffins cool, pipe on a generous amount of frosting, working in circles from the outside in.
The result? A completely perfect fall breakfast… just add the espresso.
Note: unless super hungry, one of these muffins will definitely feed two.