Thanksgiving always sneaks up on me here in Scotland because I’m basically the only person I know who even cares about its existence. It’s my favorite because the food is the star, and I don’t have to worry about finding the perfect gift or looking a certain way. I just have to put a beautiful meal on the table for people I love, and even though it can get stressful, it’s also so much fun.
I may be a failed blogger and a million years behind the times, but just in case I’m not alone in not yet planning my Thanksgiving menu, here are the 34 absolutely awesome recipes I’m going to choose from for my dinner next Saturday. Enjoy your days off, American friends. I’ll be at work remembering how thankful I am to have a job that allows me to pay for imported cans of pumpkin puree.
September means we can finally eat all things pumpkin and apple with no apologies. I mean, I probably wouldn’t apologize anyway, but there does seem to be a lot of pumpkin shaming, and I want none of it. There don’t really do apple picking or pumpkin patches in the UK, as far as I can tell, so I have to bring these flavors into my kitchen all on my own. Here are 12 great pumpkin recipes and 6 equally awesome apple recipes to bring these fall flavors into your life.
Does anyone else feel like the world has gone completely insane lately? It feels like every morning we’ve woken up to news of another natural disaster or political debacle. We humans are having some very bad karma right now. We’ve got to get back to taking care of one another. Like fast.
If you’re thinking about what you can do to help these days, my suggestion is always the food bank. And while a food drive is always hugely helpful, a monetary donation goes even farther because food banks can usually purchase food for cheaper and make your money go farther to feed more people. Plus, they need to keep the lights on.
There are so many worthy charities out there. Take a breath and give yourself five minutes on GuideStar before clicking donate. Give smart.
So what’s all this got to do with pumpkin pancakes? You’re right, absolutely nothing. The truth is, I rarely know what I’m going to set out to write about before I begin. I just have a recipe I’m ready to share and a blank page. I know most people just scroll to the recipe anyway, so I feel less and less compelled to make things go together.
Pumpkin pancakes remind me of when I used to make these for Christmas for my family, and we all need a little comfort right now. This recipe is extra awesome because it contains some cornmeal which add a bit of crunch and texture to the whole situation. And don’t be a heathen. Make sure you have plenty of maple syrup.
Times are hard all over the world. Dig deep and find the love, then share it with everyone you see. And eat pumpkin pancakes because you can, and that’s awesome.
Pumpkin Pancakes will make you happy no matter what's happening in the world.
I like pumpkin, and I don’t care who knows it. If that makes me basic, I’m totally fine with that. The last thing I want to be is a Kardashian. Too much makeup, who knows how much plastic surgery, and endless self-worship? Is that what we’re considering interesting these days? Sign me up for not that.
Just leave me alone with my pumpkin spice chai, my Isadora Duncan scarves and my Joni Mitchell albums and let me do my YouTube yoga in peace. I’ll be as basic as I want to be. Except now that I think about it, I might even be too weird to be basic. Can you still be basic if you’re jamming to the Flaming Lips on the subway on your way to theatre jazz class at the age of practically 40? I don’t know. Just give me a damn muffin.
Guys, these Pumpkin Cream Cheese Muffins are ridiculous. They’re a triple threat. You’ve got your moist, sweet, and spicy pumpkin muffin action, then there’s the sweet and crunchy crumb topping, and hidden inside is a hit of creamy sweet cream cheese that just takes it right over the top.
All this awesomeness means there are a few components to bring together which might make it seems a bit fiddly, but I assure you, it’s all quite simple. Maybe don’t attempt this before you’ve had your first cup of tea or coffee, but if you give yourself some time, you can definitely accomplish this. Also, don’t panic if some of your cream cheese erupts out while they’re in the oven. Everything’s gonna be fine.
Look kids, just be whoever you are, and do whatever you want to do. And eat pumpkin cream cheese muffins whenever you can.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins are a totally awesome triple threat.
Mix together the cream cheese and powdered sugar in whatever way you want until smooth. I used an electric hand mixer to bring it together quickly.
Pour your cream cheese mixture onto some plastic wrap and carefully mold it into a cylinder about an inch and a half in diameter. Carefully wrap up your cream cheese log in the plastic plus a layer of foil. Stash this in the freezer for about two hours.
For the muffins
Preheat your oven to 350F (175C) and line your muffin cups with your favorite paper.
In a mixing bowl, sift together flour, cinnamon, nutmeg, cloves, salt, and baking soda. Give it a whisk to combine.
In a large mixing bowl, use an electric mixer to beat together the eggs, sugar, pumpkin and oil until fully combined. Turn your mixer down to low, and slowly add in the dry ingredients until just combined.
For the topping
Combine all the topping ingredients in a bowl by squishing it all together with a pastry cutter, fork, or clean fingers. You want a rough, oatmeal like texture. Stash it in the fridge until you're ready for it.
To assemble your muffins, start by adding about a tablespoon of muffin batter to the bottom of each muffin cup. Spread it a bit to make sure that the bottom of each cup is completely covered.
Next, take your cream cheese log out of the freezer and cut it into 12 even discs. Place on cold cream cheese disc into each muffin cup.
Evenly divide the remaining batter between the 12 cups. Try to completely cover the cream cheese if you can.
Finally, evenly distribute your topping over each muffin. It might seem like too much topping. Trust me, it's not.
Pop your muffins into the oven for about 25 minutes. Give them a little more time than you normally would because you've put something frozen in the center. It's tricky to test them because of the filling. Use your baking instincts. 25 minutes was perfect for me.
Allow the muffins to cool a little bit longer than you might normally so that you don't burn your face off on molten cream cheese. Because of the pumpkin, these stay moist for days.