Here’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.
PREP TIME: soften cream cheese, melt and cool butter, toast pecans, bake in 25 minutes
TASTE: buttery soft muffins with crunchy pecans
Alright. Next time, I want to make THE COOKIE. I’m talking about Alison Roman’s super-hyped “Salted Butter and Chocolate Chunk Shortbread.” Oh my goodness. Come back to my site next week, to share this one with me.
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