Pumpkin Cheesecake Muffins Recipe

Going along with my denial about it not being fall, and the fact that I had half a can of pumpkin left over from my Chocolate Swirl Pumpkin Bread, I decided to make more pumpkin things! These muffins provided by Sally at Sally’s Baking Addiction¬†were so delicious. Although the original recipe says to only put about one spoonful of the cheesecake filling in-between the two scoops of pumpkin batter, I decided to put quite a bit more.. I am a little bit on a cream cheese kick since my recent cheesecake failures. The muffins turned out to be amazingly moist, and the streusel added the perfect amount of sweetness.
Also, in spite of the fact that most of the time you are supposed to cook things with cream cheese until a toothpick comes out clean, I am not a fan of the taste of overcooked cream cheese. I cooked my muffins just under the time listed, so that a knife inserted came out with no batter on it, but a small amount of cream cheese remained. This made it so when they completely set, the inside is not stiff, but still creamy and yummy.

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Cinnamon Chocolate Chip Muffins Recipe

Musical Recipe Accompaniment: All I Want is You – Tristan Prettyman

Recently I have been on a wild goose chase trying to find recipes that call for buttermilk. I’ve had this entire quart just sitting in my fridge for over a week, and I had no idea what to do with it. The only thing I did know for certain was that I did not want to make biscuits or pancakes because that is so boring.. I had begun to lose hope, when behold, I had found my answer.

After a tad more digging, I found myself in a wondrous place called the Perfect Pantry. Lovely Lydia had posted a recipe for Cinnamon buttermilk muffins that looked amazing. I figured with a tiny bit of tweaking, we could be in great shape to use up that evil buttermilk.
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