PUMPKIN CREAM CHEESE BREAD AND MUFFINS

The Story:

The last time I carved a pumpkin I carved a cupcake out of it.  Fitting, I know.  It was 3 years ago and just a week after I started up this little blog.  So guess what that means!  Your Cup of Cake is 3 years old!  (I’m a few weeks late in mentioning it but I’m hoping you’ll forgive me.)

What have  I done in 3 years?  A lot of stuff, including publishing the cookbook “Your Cup of Cake”  and having 2 other books/things coming out in the next 6 months.  But here is a little visual to see just how far I’ve come.

Yup, my logo seems to have changed a bunch but I’m really happy with my recent one and hoping to stick with it! Thank you to everyone for these last 3 years and for coming to check out my little site. Your views, pins, likes and shares all make this possible deliciousness happen!  Because lets face it, if no one visited my site, I’d have to start applying to broadcasting jobs.[end-story]

Ingredients
Pumpkin Bread:

• 1 can 15 oz pumpkin puree
• 4 eggs
• 1/2 C. vegetable oil
• 1/2 C. applesauce
• 2/3 C. milk
• 2 tsp. vanilla extract
• 2 C. sugar
• 3 1/2 C. flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 3 tsp. cinnamon
• 2 tsp. nutmeg
• 1 tsp. cloves
• 1/2 tsp. ginger
• 1 1/2 C. mini chocolate chips.

Cream Cheese Filling:

• 16 oz. cream cheese room temperature
• 1/4 C. sugar
• 1 egg room temperature
• 1 Tbsp. milk

Instructions

1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each (I made 1 large loaf and 12 muffins!)
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. ................................

For full instructions please see : www.yourcupofcake.com

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