I know strawberries are really not in season right now, but my husband brought home about 2 quarts of strawberries this weekend – and there is only so much strawberry shortcake you can eat! So for our Sunday breakfast, I did search for strawberry muffins on Sally’s Baking Addiction blog – which always has amazing recipes. This Strawberry Cheesecake Muffins recipe did not dissappoint.

To start, the deliciousness has three components – the moist muffin batter filled with fresh strawberries, then the cheesecake filling with a cream cheese base – and of course the crunchy cinnamon brown sugar streusel.

You layer those three in your cupcake liners – batter, cheesecake filling, batter and top with streusel. Bits of strawberries and cheesecake will peak through the top. I also added a bit of sparkling sugar on top before I baked them.

What a treat! Great for breakfast or a snack.

For the recipe and complete instructions on how to make these Strawberry Cheesecake Muffins, click on the link below:

https://sallysbakingaddiction.com/strawberry-cheesecake-muffins/

These little pumpkins have just the right amount of sweet, spice and everything nice! Full of fall flavors and decorated in the bright, rich colors of autumn.

This is the Pumpkin Mini Bundt Cake recipe that we have used the last two days. Mix up your batter and bake, then let cool completely.

Next you need to cut the bottom off of each mini cake to make it flat.

Place a bit of icing on the bottom half of your “pumpkin”. If top and bottom pieces that are you putting together both have a hole in the center, place a small piece of cake that you cut off over the bottom hole before icing. You don’t want to loose your stem.

Sandwich two of the mini bundt cakes together to create a pretty little pumpkin. Gently press the two together.

Of course, your little pumpkins need a stem! This time I used the Pepperidge Farm Pirouette Chocolate Hazelnut wafers and cut each one into four pieces. Look through the candy and cookie aisles to get ideas. I have also used 100 Grand candy bars and cut each on in half lengthwise and crosswise.

You may want to add fall sprinkles and leaves. These fall leaves are made of edible wafer paper and are available from the Fancy Flours website, listed below. They have so many cute cookie wafer paper designs!

These would look so pretty on your fall tables!

These little mini pumpkins are so adorable and so cute! The added bonus is that they are super easy to make and decorate! Fun activity for the family! You might want to have some googly eyes and bats on hand for the kids.

Take time to share your goodies! You can make someone so happy by dropping a little treat off for them. This is a crazy time, we all need to watch out and care for one another. Enjoy your fall baking and creations!

Print Recipe

Pumpkin Mini-Bundt Cakes with Cream Cheese Frosting

Adorable little bundt cakes you can decorate in so many ways!

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, Pumpkin

Servings: 18 mini-cakes

Author: Mary Beth

Ingredients

Mini-Bundts

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon*
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon freshly grated or ground nutmeg
• 1/2 teaspoon salt
• 2 cups sugar
• 1/4 cup brown sugar
• 1 cup vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon vanilla
• 1 15 oz can pure pumpkin, not pie filling

Cream Cheese Frosting

• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons browned butter cooled (or 2 tablespoons butter at room temperature)
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk
• 1 pinch salt
• Optional – sprinkles, nuts, decorations

Instructions

Mini-Bundts°

• Preheat the oven to 350 degrees. Spray mini-bundt cake pan with nonstick spray and set aside.
• In a medium bowl, whisk together the flour, baking soda, spices and salt. Set aside.
• Combine sugars and oil and combine with mixer until smooth, about 2 minutes. Add eggs, one at a time, beating well after each additional. Add the vanilla and mix until combined.
• Add the flour mixture to egg mixture alternately with the pumpkin (beginning and ending with the dry ingredients), stirring just enough to combine each time. To fill the mini-bundt pans easily, place the batter in a large ziplock bag, cut off a corner and pipe the cake dough into the pans. You can also spoon it in.
• Bake for 18-22 minutes, or until toothpick inserted near the centers comes out clean. Remove from the oven and place on cooling rack. Cool for about 5-10 minutes before removing. Gently twist each cake to remove, you may need to use a knife to loosed some of the cakes if they are sticking. Cook completely on rack.

Cream Cheese Frosting

• While the cakes are cooling, make the frosting. With mixture, beat the cream cheese until it is smooth. Add in cooled browned butter (or softened butter), mix well. Gradually add in powdered sugar and mix until combined. Mix in vanilla, salt and 1 tablespoon of milk. Beat until smooth. Test consistency.
• An easy way to pipe the icing on these cakes, is to put the frosting in a quart sized ziplock bag, cut off a corner and gently squeeze to decorate. If you prefer to drizzle the icing, add about 1 more tablespoon of milk and drizzle over top and sides of cake.
• Add sprinkles, nuts or other decorations. Have fun!

How to Brown Butter

• Place 2 tablespoons of butter in a small light colored pan, not nonstick. Place on medium heat, when it starts to melt, start stirring and watch carefully. As it melts, it will pop and fizzle. It usually takes about 5 minutes for butter to brown, once you notice little brown specks in the bottom of the pan, remove from the stove immediately and pour butter in a heat proof bowl to cool. What a depth of flavor this adds!

Notes

*You could also use 2 teaspoons of pumpkin pie spice to substitute for the cinnamon, ginger, cloves and nutmeg. 

Fancy Flours is a source for baking supplies and wonderful decorations for cookies and cakes. Click on the link below:

https://www.fancyflours.com/

BRRRR! Snow, snow and more snow! Just getting back to double digits in the temperature would feel like a heat wave! You really have to bundle up to go outside! Our dog, Teddy (a Samoyed) is the only one at our house who has loved the weather this past week.

When you do have to go outside, it is nice to have a warm snack when you come in. Mug cakes are great for these wintery days – from start to finish they take about 5-10 minutes. This Red Velvet Mug Cake should be on your list of mug cakes to try.

Red velvet cakes have a nice vanilla flavor, with just a hint of chocolate. Drops of food coloring give the cakes their beautiful bright red color. They are delicious and have a soft, moist texture.

So what could make a nice warm red velvet cake even better? A dollop of easy to make cream cheese frosting of course! Since the cake is warm, the frosting melts just a bit…oh my! Now you have to go make one! You probably have everything you need in your kitchen.

Wishing you a warm and cozy day!

This is a recipe from the Pioneer Woman blog. For the recipe and complete instructions, click on the link below:

https://www.thepioneerwoman.com/food-cooking/recipes/a34253269/red-velvet-mug-cake/