Fall Foods

There is no time of year that I love better than the fall. I love the smells. I love the weather. I love the activities. I love the colors. I am more reminded of God's appreciation for beauty at this time of year than any other. What an amazing artist He is, and He chooses to share His masterpiece with us.
Another one of my favorite parts of fall is the flavors of the season. I made this Chicken Butternut Squash soup last year, and I cannot wait until it is cool enough to make is again.
One of my standby favorites is Pumpkin Soup that I first learned how to make in an Apples of Gold class years ago. Oh, and the apples!!! I love any recipe that includes mounds of brown sugar with apples. What is not to love?
I also love when Starbucks introduces their fall lineup- which occurred a couple of weeks ago in our area. Pumpkin Spice Latte, and Pumpkin Cream Cheese Muffins. Mmmmmmmm......
I posted a variation of this recipe a couple of years ago, but I have since made some modifications, and it is one of my most requested recipes, so here it is again. Bake up some muffins and ENJOY! The secret to this recipe is the heavy spices, so don't skimp. These will be darker than the Starbucks version, but just as delicious.

Pumpkin Cream Cheese Muffins
3 cups flour
2 1/2 tsp cinnamon
1 tsp fresh nutmeg
1 1/2 tsp ground cloves
Pinch of cardamom
1 tsp salt
1 tsp soda
4 eggs
2 cups honey granules (can sub white sugar here or 1 cup liquid honey)
2 cups cooked or canned pumpkin (it is so easy to make your own)
1 ¼ cups extra virgin coconut oil
8 oz package cream cheese
1 egg
1 cup powdered evaporated cane juice or powdered honey granules
*Chopped nuts** (walnuts, pecans, pepinos) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Beat the cream cheese with the egg and powdered sugar. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins. I like to make the jumbo muffins.