Cream Cheese Pumpkin Pecan MuffinsHere’s my logic: I want to bake muffins and I have some leftover pumpkin purée.

Cream Cheese Pumpkin Pecan Muffins,” inspired by Food Lust People Love, allowed me to use pumpkin where bananas were originally. Eight-plus ounces of pumpkin equals one-plus cup.

Ahead of time, soften the cream cheese, melt and cool the butter, toast the pecans. Mix everything by hand (easy).

I made 17  soft/moist muffins with this recipe. Delight in the crunch of pecans and the buttery dreaminess.