It's Spooky In Here

We were very excited for Halloween this year since Harper finally gets it.  We're also a little bit worried because when we practiced Trick-or-Treating with her, the most common phrase was "Give me more candy."  I had originally planned on the babies being Link and Zelda for Halloween, and had even made Noah's costume, but Harper was adamant about being Minnie Mouse.  Noah, obviously, would have to be Mickey. 

I wasn't thrilled with any of the store-bought Mickey and Minnie costumes so I made a tutu for Harper and hemmed some red pants for Noah.  All together, I spent around $35 between the tulle and the ears.  I was pretty impressed with how they turned out, if I do say so myself. 

 

Kaelin picked out a butterfly costume from Walmart back in September.  Unfortunately, she had a growth spurt and her costume was a little bit, um, on the short side.  She wound up wearing her Renaissance Faire dress, but wasn't too happy about it. 

Jason took the kids out while I stayed home and handed out candy to the few kids who came by.  It was kind of disappointing after all the kids we had at our old house, especially after all the time we put into decorating.  Oh well, at least the house looked awesome! 

Pumpkin Muffin Recipes

Every fall, I make pumpkin muffins.  This year, I was tasked with making muffins for the Men's Breakfast that the PTSA holds so, of course, they would be of the pumpkin variety.  I made my standby Pumpkin Cream Cheese Muffins and decided to try a new recipe, Cinnamon Pumpkin Cheesecake Muffins.  The new muffins were a hit, so much so that Jason stole quite a few before I was able to wrap them up for school.

Pumpkin Cream Cheese Muffins (makes ~18 large muffins)
Filling
8 oz cream cheese
1/4 c powdered sugar
1 tsp vanilla

Muffins
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground cloves
1 tsp ginger
2 tbsp pumpkin pie spice
4 eggs
2 cups (15 oz) pumpkin
1 1/4 cup light olive oil
pumpkin seeds or chopped nuts (optional)

Directions
1.  Preheat oven to 350.
2.  Mix ingredients for muffins until smooth.
3.  In separate bowl, mix ingredients for filling.
4.  Fill muffin tins half full.  Spoon 1 tbsp of filling onto the muffin mixture.  Add more muffin mixture until tin is full.
5.  Sprinkle with seeds or nuts if desired.
6.  Bake for 20-25 minutes.

Cinnamon Pumpkin Cheesecake Muffins (makes ~18 large muffins)
Topping
3 tbsp butter
4 tbsp all purpose flour
1 tsp cinnamon
4 tbsp sugar
pumpkin seeds or chopped nuts (optional)

Filling
8 oz cream cheese
3 tbsp brown sugar
1 tsp vanilla extract
3 tbsp brown sugar

Muffins
3 cups all purpose flour
2 1/4 cups sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
2 eggs
2 cups (15 oz) pumpkin
1/3 cup light olive oil

Directions
1.  Preheat oven to 375.
2.  Mix ingredients for muffins until smooth.
3.  In separate bowl, mix ingredients for filling.
4.  In separate bowl, mix topping ingredients with fork until mixture crumbles.
5.  Fill muffin tins 3/4 full.  Add 1 tbsp of cream cheese filling.  Sprinkle on ~1/2 tbsp of the topping.
6.  Bake for 20-25 minutes.


Tips for muffins:  Allow cream cheese to warm at room temperature for a bit before mixing it.  Completely filling the muffin tins creates larger "domed" muffins.  If you want smaller muffins, fill the tins ~2/3 of the way.  I use muffin liners and spray them with oil to keep the muffins from tearing when the paper is removed.