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Life in Escanaba comes with a familiar saying: There is nothing to do. But I am here to invite you to be a tourist in your own town.
I’m currently in a season of life where I’m treating every day with a little more whimsy, sprinkling joy into everything I do. As a proud mom of three children and a Blue Heeler named Tucker, I know a thing or two about keeping busy.
Born and raised in Delta County, I spend my days constantly in the public, promoting tourism in our area on a small scale, along with so much more. Through that work, I’ve realized that I know so much and so little about my hometown and what will drive people to our area.
So join me weekly to slow down on life and enjoy some unexpected adventures -- and even better, some tasty recipes, too. All tested by my family of five. So buckle up; let’s learn together to slow down and become a tourist in our own town.
Pumpkin Cream Cheese Muffins
Gluten-free, dairy-free autumn treats
YIELD: 12-16 muffins | PREP TIME: 25 mins | CHILL TIME: 20 mins | BAKE TIME: 20-25 mins
INGREDIENTS
For the muffins:
-- 1 1/2 cups gluten-free measure-for-measure flour (such as King Arthur)
-- 1/4 cup almond flour
-- 1 cup granulated sugar
-- 1/2 cup brown sugar
-- 1 teaspoon baking powder
-- 1/2 teaspoon baking soda
-- 3/4 teaspoon salt
-- 2 1/2 teaspoons pumpkin pie spice or apple pie spice
-- 1 can (15 ounces) pumpkin puree
-- 2 large eggs
-- 1/3 cup neutral vegetable oil
-- 1 teaspoon vanilla extract
-- 1 teaspoon orange juice
-- Pumpkin seeds, for topping (optional)
For the filling:
-- 8 ounces dairy-free cream cheese (such as Violife)
-- 1/3 cup granulated sugar
DIRECTIONS
1. Line two standard muffin tins with paper liners.
2. Prepare the filling: In a medium bowl or stand mixer, whisk together the cream cheese and sugar until smooth. Transfer the mixture to a piping bag and chill in the refrigerator.
3. Prepare the muffins: In a stand mixer, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry mixture and mix until fully incorporated.
4. Using a large kitchen scoop, divide the batter into the prepared muffin tins, filling each well about three-quarters full.
5. Snip the tip off the piping bag. Insert the tip into the center of each muffin and pipe roughly 2 tablespoons of cream cheese filling into each center while gently pulling upward.
6. Sprinkle with pumpkin seeds, if desired.
7. Refrigerate the filled muffin tins for 20 minutes. Preheat the oven to 375 degrees.
8. Bake the chilled muffins for 20 to 25 minutes. Test for doneness by inserting a toothpick into the muffin portion. Allow muffins to cool in the pan for 5 minutes before transferring to a wire cooling rack.
Recipe adapted from an original recipe by Erin Collins of Meaningful Eats