Pumpkin Cheesecake Cupcakes

For Will's family Thanksmas party I wanted to make a decadent dessert and settled on a pumpkin cheesecake. I knew that I wouldn't have time for the cheesecake to chill, so I thought making cupcakes would be better!

(Here's a sneak peek of the finished product!)

These cupcakes have a delicious cheesecake filling. To make it, I combined:

• 4 oz cream cheese, softened
• 1/3 cup granulated white sugar
• 1/2 tsp pumpkin pie spice

Already smells amazing!

For the dry ingredients, I mixed:

• 1 cup all purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt

In another bowl, I added the wet ingredients together, which included:

• 1 cup pumpkin puree
• 1/2 cup granulated white sugar
• 1/3 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs

I whisked the wet ingredients together...

... and poured it into the mixed dry ingredients.

I gently folded the batter until moist.

In a paper lined muffin tin, I used my cookie scoop and added about 1-2 tbsp of batter.

Then I added 1-2 tsp of the cream cheese filling.

I scooped just a tad more into the cupcakes to cover the cheesecake filling.

I baked the cupcakes in a 350 degree oven for 18 minutes.

While they were hanging out in the oven, I made the vanilla buttercream frosting.

In a large bowl, I added 1 cup (2 sticks) of softened unsalted butter and then sifted in 3 cups of powdered sugar.

I blended the cream cheese and sugar for about 2 minutes until light & fluffy.

I then poured in a mix of 2 tbsp milk. 1 tsp vanilla extract, & 1 tsp pumpkin pie spice.

Perfect!

Cupcakes are all done!

I frosted the cupcakes and sprinkled graham cracker crumbs on top. I used about 1/2 cup of graham cracker crumbs.

They were amazing!

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Two Pumpkin Pies from Scratch: Maple & Dulce de Leche

I went to Goebbert's Pumpkin Patch with my sister and we picked out pumpkins for each of us. I got some fun shots of us there!

While I was there, I grabbed a sugar pumpkin! I've never made pumpkin puree from scratch, so why not be adventurous!?

Here is my beautiful sugar pumpkin:

I started by taking a butter knife and prying the stem off.

I then cut the pumpkin in half.

I scooped out the seeds and fibrous pumpkin strings.

I then quartered the pumpkin and laid them on a foil lined baking sheet with a lip.

I poured about a cup of water in the pan and then covered the pumpkin with aluminum foil.

I threw the pumpkin into a 400 degree oven for 35-45 minutes, depending on the size. When you pierce the meat with a fork and it goes through smoothly -- that's when you know its done.

The skin should basically peel itself.

I put the sugar pumpkin meat into my food processor and let it rip!

Beautiful! It's ready to go for all your pumpkin recipe's!

Prepping the Pie Shells:
I started with a frozen deep-dish 9 in pie shell and lined it with foil (if you have dried beans or ceramic baking beans, go ahead and fill up the pie shell with them). I then baked my pie shells in a 400 degree oven for 10-15 minutes.

I then reduced the heat to 350 degrees and got started on the fillings.

Maple Pumpkin Pie Recipe:
Ingredients:

• 2 large eggs
• 3/4 cup half & half
• 6 tbs pure maple syrup
• 3/4 tsp vanilla extract
• 1 1/2 cup pumpkin puree
• 6 tbs packed brown sugar
• 3 1/2 tsp flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt

Preparation:

• In a medium bowl, whisk eggs, add half & half, maple syrup, and vanilla extract.
• In a large bowl, whisk pumpkin puree, brown sugar, flour, pumpkin pie spice, and salt.
• Add egg mix to pumpkin mix and whisk until blended.
• Bake 1 hr 5 min, or until the filling is puffed around the edges and the center moves slightly when shaken.

Dulce de Leche Pumpkin Pie Recipe:
Ingredients:

• 15 oz pumpkin puree
• 14 oz sweetened condensed milk
• 1/4 cup sour cream
• 2 large eggs
• 2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp vanilla extract
• 1/4 tsp allspice or nutmeg

Preparation:

• In a large bowl, whisk pumpkin puree, sweetened condensed milk, sour cream, and spices. 
• Whisk in eggs to the mix
• Bake for about 55 min or until filling is puffed up.

 

They were so yummy in their own ways! The maple pumpkin pie was more traditional and the dulce de leche pumpkin pie almost had a flan taste to it. Definitely making them again!

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Pumpkin Spice Latte

I have scoured the internet (okay, Pinterest) for the perfect pumpkin spice latte recipe... and I have tried them all without falling in love. So I went back to square one and devised my very own recipe. And it is absolutely delicious!

The 3 extra ingredients that you need to have are pumpkin puree, sweetened condensed milk, and pumpkin pie spice.

In a small mixing cup, I added 2 tbsp of sweetened condensed milk.

When making the other recipes -- the sweetness came from brown sugar or granulated white sugar, but I didn't like the grittiness or flavor. I grew up using sweetened condensed milk making Brazilian desserts like brigadeiro, flan, and dulce de leche -- and I love the caramel flavor it gives.

Then I added an equal amount of pumpkin puree (2 tbsp).

I then added a dash (or three!) of pumpkin pie spice.

I mixed the 3 ingredients and then added 1/4 cup of milk...

... and a 1/4 cup of half & half.

The more cream/half & half/whole milk you use the more froth will be created because it has a higher fat content.

All mixed!

If you don't have a frother or milk steamer, you can heat the mix in a small saucepan and whisk it to create that beautiful foam.

You can also use a french press by added the hot milk and them pumping the handle.

But I used my milk steamer attached to my espresso machine.

Make 1 cup of coffee (or espresso) and combine them!

 Try this recipe once and I promise you will fall in love!

>> If you end up making this drink, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis