Yummy Fall Recipes: Pumpkin Cheesecake Bars & Pumpkin Apple Muffins with Pecan Topping

It is still around 90 degrees here in South Florida. I will openly admit that I am super duper jealous of everyone on my social media that is posting pictures of anything to do with Fall. Pumpkin picking, apple picking, hayrides, wearing long sleeves, boots. Fall is my absolute favorite season, and I decided to bring a little of it into my home 🙂

Having a newborn baby and a 14 month old, I clearly have tons of time on my hands to be baking {sarcasm, obv}. So, i put on my apron and got to work. I never bake. I always mess up the recipes. Somehow, though, I think that being a mom has given me secret baking powers. I made some Pumpkin Apple Muffins with a Pecan topping, and Pumpkin Cheesecake Bars. My house smelled awesome, and my husband was quite pleased with my baking skills. Score! However, my scale was not happy, as I have more than a few pounds to lose after having my babies.

Anyway, here are my creations:

The pumpkin cheesecake bars were my husband’s favorite. They were gone in one night. Seriously. He ate every last crumb and I was lucky to get one little bar to taste. The were flavorful, and creamy. I would also like to try this as a pie, instead of bars. Maybe for Thanksgiving? 🙂

Ingredients

1 cup graham cracker crumbs (approx 9 sheets)
2 tablespoons granulated sugar
2 tablespoons light butter, melted (regular butter would work too)
Cooking spray
11 ounces light cream cheese (Neufchatel, 1/3 less fat)
1/3 cup light sour cream
1/3 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon packed brown sugar
1 teaspoon cinnamon

instructions

Preheat oven to 325 degrees. Spray a 9″ square baking pan with cooking spray and set aside.
For the crust: In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Press mixture into prepared baking pan. Bake for 7 to 10 minutes or until set. Cool on a wire rack.
For the filling: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg, and beat on low until just combined.
Pour 3/4 cup batter into a small bowl. Add pumpkin, brown sugar and cinnamon, stirring until well blended.
Pour plain batter over cooled crust. Drop dollops of pumpkin batter over the plain batter. Cut through batter with knife to swirl.
Bake at 325 degrees for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours to overnight.

Source: Taste of Home

These muffins were a HUGE hit also! My little sister was obsessed with them. The muffins are super fluffy, soft, and moist. A great breakfast muffin. I actually brought a tray to Baby L’s newborn photo shoot, and they were gone by the time the picture-taking was over. My sister called me earlier to request that I make another batch! Success!

ingredients

1 1/2 cups whole wheat flour

1/2 cup packed brown sugar

1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 large eggs

3/4 cup canned pumpkin puree

2/3 cup unsweetened applesauce (two 4-oz. cups)

1/2 cup vegetable oil

1/3 cup chopped pecans or walnuts

instructions

1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.

2. In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*

3. Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Makes 12 muffins

Source: The Comfort of Cooking

ENJOY THE YUMMINESS!!! 🙂

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