Pumpkin cheesecake & muffins

For Thanksgiving, I  made pumpkin cheesecake and vegan pumpkin chocolate chip muffins. We are trying to slowly move into the vegan lifestyle. That and I couldn't find fake cream cheese.

But, here are the recipes. They are so yummy. They disappeared rather quickly, so I know I'm not the only one who enjoyed them.



Hubby's favorite:

Pumpkin Cheesecake
(I got the recipe from here, but modified it slightly)

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 

 

 

Pumpkin Chocolate Chip Muffins
(Again, snagged the recipe from here but modified. I like more spice!!) 

Ingredients

* this recipe makes 24 cupcakes, for 12, cut it in half 
seriously. this will make a bunch of small/normal size muffins and several huge ones!
2 cups canned pumpkin
2.5 cups flour
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup soy milk
2 tsps vanilla extract
1 tsp baking powder
1 tsp baking soda
1.5 tsp ground cinnamon
1 pinch of nutmeg
1 pinch of cloves
1/2 tsp salt
2 cup of chocolate chips

Directions

• Line a muffin tin with eco-friendly (unbleached) cupcake liners. 
• Preheat oven to 350°F.
• In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.
• When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.
• When batter is thoroughly mixed, pour in the chocolate chips and mix them in
• Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.
• Bake at 350°F for 22 minutes. Let cool before you eat them!