Pumpkin Mania! 3 More Ways to Get Your Pumpkin Fix

Have you overdosed on pumpkin muffins, pumpkin cinnamon rolls, and pumpkin pancakes yet? Not quite? If you're still looking for ways to max out the pumpkin in your diet this fall, take a look at these three rather unusual ideas.

1. Pumpkin Granola: I was skeptical about this one, but I tried a recipe for it from The Sprouted Kitchen cookbook and it was fantastic. The scoop of pumpkin puree baked right into the oats and gave the granola a nice savory note.

2. Pumpkin Oatmeal: Continuing with our breakfast theme, swirl a heaping spoonful of pumpkin puree into your morning oatmeal. This is the most comforting fall breakfast imaginable. This recipe for Baked Pumpkin Steel Cut Oatmeal is one of my favorites.

3. Pumpkin Pasta: Simmer the pumpkin puree with a little cream and some chopped sage, and we've got a super easy, super quick, and super tasty pasta sauce on our hands. I love this topped with some tangy goat cheese.

What other creative ways have you been eating and cooking with pumpkin?

Related: The Inescapable (And Mostly Pretty Awful) Pumpkin Spice Trend

(Image: Emma Christensen)

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Fall Breakfast Recipe: Pumpkin Muffins with Eggnog Cream Cheese Swirl Recipes from The Kitchn

It's fall, and time to indulge my love of all things pumpkin. Pumpkin pasta, pumpkin gratin, pumpkin pie, that ever-popular pumpkin spice latte and perhaps most of all pumpkin muffins. I love having a warm, tender muffin in the morning for breakfast. These fit the the bill, spiced and moist. But fall will be over so quickly, and winter will be here, so I decided to make sure these would carry through properly to the holidays! Why not a little swirl of eggnog-flavored cream cheese? Pumpkin and eggnog? This is one clash of holiday flavors that I love, and I hope you will too!

I confess I love just about any muffin or cupcake a little better when there's cream cheese involved. These get just a swirl not too sweet, and not too much of cream cheese spiced with nutmeg and livened up with rum. It's a little kick of eggnog in the tender, gingery muffin. Some of cream cheese filling spills over the top in a swirl, and some of it stays in the center of the muffin as a creamy surprise.

Muffins are perhaps the best take-and-go breakfast, and they can double as a snack or even dessert. Top one of these off with a squirt of whipped cream for a not-too-sweet little cake to close a fall meal of soup and salad.

Pumpkin Muffins with Eggnog Cream Cheese Swirl

makes 12 muffins

For the filling
8 ounces cream cheese, softened at room temperature for an hour
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon dark rum
3/8 teaspoon nutmeg
1/8 teaspoon cinnamon

For the muffins
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 1/3 cups pureed pumpkin
1 cup light brown sugar
2 tablespoons unsulphured dark molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of freshly-ground black pepper

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, cream, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins, heat the oven to 375F. Line a 12-cup muffin pan with paper liners.

Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.

If you're feeling celebratory, serve with a squirt of whipped cream and a sprinkle of nutmeg.

Store for up to 5 days at room temperature in a covered container.

More Fall Muffins

Spiced Pear Muffins
Whole Grain Morning Glory Muffins
Chocolate Chip Muffins
Cheddar and Leek Muffins
Quick and Homey Oatmeal Raisin Muffins

(Images: Faith Durand)

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Spanish Paella & Pumpkin Crumb Muffins With Cream Cheese Glaze Delicious Links

Poppy seed pie, pumpkin muffins, and kale Caesar salad in today's Delicious LInks.

Today's Delicious Links

Spanish Paella - Mogwai Soup.

Pumpkin Crumb Muffins With Cream Cheese Glaze - Every Craving.

Poppy Seeds Pie - Little Upside-Down Cake.

Kale Caesar with Goat Gouda, Avocados and Homemade Croutons - Domestic Fits.

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