I found these recipes from Annie Eats on Pinterest (of course). I was drawn in by the photos, and the fact that I had a DIVINE 'breakfast' (okay, it was more like a mid-morning splurge) at Starbucks the other week of a delicious Pumpkin Spice Latte and Pumpkin Cream Cheese Muffin (yum!). I hadn't even thought of trying to make it at home, but when I saw these pins, I just had to try!
I started out with the Pumpkin Spice Syrup - I had to pick up a few more ingredients, but had a lot of what I needed already in my pantry and spice cabinet. This recipe was pretty straight forward and not too complicated and it turned out very yummy! In both recipes, I think I'd cut back on the cloves (its a little too strong of a taste for me). One batch fit perfectly in a reused Starbucks Frappuccino glass bottle. The recipe calls for espresso and steamed milk, but I just add it to my coffee and cream :)
Then I tackled the Pumpkin Cream Cheese Muffins. These were a little more laborious. Be warned that you have to mix up the cream cheese filling ahead of time and freeze it for a couple hours - I didn't read the recipe ahead of time and this delayed my making of these delicious muffins! This recipe has 3 basic parts (with several steps in each part) - the pumpkin muffin batter, the cream cheese filling, at the cinnamon sugar topping. Its not too complicated, but a little time consuming. But you will be rewarded with 24 tasty muffins! The boys love them and have at least one a day (sometimes two). I put about half in the freezer, but I can see I'll need to take them out sooner than I thought!
There are some great pictures on the recipe sites, but I thought I'd take some 'real life' pictures so you can see how they really turn out. Enjoy!
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