Hello Pinspired Recipe Readers!
I’m Leslie and I’m so pleased to be contributing to Pinspired Recipes. Heather and I “met” each other a while ago and bonded over the fact that we’re both Canadian bloggers (a rarity I feel) and even better we live in the same Province! So when I saw that she had started up this blog I emailed her right away
And since in Canada we are in FULL ON pumpkin mode
I chose to make these Pumpkin Creamcheese Muffins from my “Things To Make” board.
I had a larger can of pumpkin than the recipe called for. So my muffins were a little heavy on the pumpkin side.
I’ll explain a little more later.
This is one of those recipes where you have to mix
the dry and wet separately (read dirtying two bowls).
It’s a nice thick batter that you spoon into the muffin tins.
I like that.
Same with the cream cheese topper. I liked that you didn’t have to skimp on the cream cheese in this recipe. I had plenty of of the second cream cheese batter to put on top of the muffins!
Favourite part? Swirling!
Anything that involves swirling makes it more delicious.
I topped some of the muffins with crushed pecans.
I highly recommend it. Next time I might even candy the pecans first and then put them on top!
So because I was a little heavy with the pumpkin these muffins are quite dense, they almost seem underbaked (they’re not!)
Next time I will definitely use the right amount of pumpkin.
Even so I still give my dense muffins a 4 out of 5 spoons.
