#pumpkincreamcheese

If you like pumpkin spice and creamy cheesecake, you'll love these Pumpkin Cream Cheese Muffins. Great for fall mornings or any time you want something sweet!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 egg yolk. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. You can line a muffin tin with paper liners. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a bowl. Mix the eggs, vanilla extract, vegetable oil, and pumpkin puree together in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Mix the sugar, egg yolk, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. There should be about a third of pumpkin batter in each muffin cup. Put a small amount of the cream cheese mixture in the middle of each cup. Then, fill each cup about two thirds of the way to the top with more pumpkin batter. Bake for 20 to 25 minutes, or until you can stick a toothpick in the muffin and it comes out clean. Let the muffins cool for 10 minutes in the pan, then move them to a wire rack to cool all the way through. Have fun with your tasty Pumpkin Cream Cheese Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Delight in the flavors of fall with these hazelnut macarons filled with a creamy maple pumpkin cream cheese filling. These delicate treats are perfect for autumn gatherings or whenever you crave a taste of the season.

Ingredients: 1 cup ground hazelnuts. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. Orange food coloring optional. 1/2 cup pumpkin puree. 4 oz cream cheese, softened. 2 tbsp maple syrup. 1/2 tsp pumpkin pie spice. 1/4 cup unsalted butter, softened.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Put the powdered sugar and ground hazelnuts in a food processor. Pulse until finely chopped and thoroughly mixed. Beat the egg whites in a mixing bowl until stiff peaks form. Add the powdered sugar gradually while beating until glossy. Gently incorporate the powdered sugar and hazelnut mixture into the egg white mixture. After adding the orange food coloring if desired and vanilla extract, fold the batter until it becomes glossy and smooth. Pour the batter into a piping bag that has a round tip on it. Leaving space between each macaron, pipe tiny rounds onto the baking sheets that have been prepared. To create a skin, let them sit for roughly thirty minutes. Bake for 15 to 18 minutes, or until the macarons' shells are firm and crisp, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Pumpkin puree, softened cream cheese, maple syrup, pumpkin pie spice, and softened butter should all be combined thoroughly and smoothly in a separate bowl. Sort the macarons into pairs according to size and shape after they've cooled. One macaron should have the maple pumpkin cream cheese filling piped or spooned onto its flat side before being sandwiched between two other macarons. To make your macaron sandwiches, repeat with the remaining macarons and filling. To allow the flavors to meld together, chill the macarons in the refrigerator for at least an hour before serving. Savor the Hazelnut Macarons with Maple Pumpkin Cream Cheese Filling that you have made yourself!

Prep Time: 45 minutes

Cook Time: 15 minutes

Indulge in the delightful flavors of pumpkin and cream cheese with this vegan twist on classic French toast. Perfect for a cozy breakfast or brunch, these stuffed French toast slices are bursting with autumnal goodness.

Ingredients: 1 loaf of vegan French bread, sliced. 1 cup pumpkin puree. 1/2 cup vegan cream cheese. 1/4 cup maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup plant-based milk. 2 tablespoons cornstarch. 2 tablespoons coconut oil.

Instructions: Put vegan cream cheese, maple syrup, cinnamon, nutmeg, and cloves in a bowl and mix them together. Mix until it's smooth. On half of the bread slices, spread a lot of the pumpkin cream cheese mixture. Add the last few slices of bread on top to make sandwiches. Whisk plant-based milk and cornstarch together in a different bowl until they are well mixed. Make sure that both sides of each sandwich are covered evenly with the milk mixture. In a pan, heat the coconut oil over medium-low heat. After dipping the sandwiches, put them in the pan and cook for three to four minutes on each side, until both sides are golden brown. If you want, you can serve it hot and add extra maple syrup and cinnamon on top if you want. Take a bite of your vegan French toast filled with pumpkin cream cheese.

Prep Time: 15 minutes

Cook Time: 10 minutes