Fall Sweets + Treats
Oct 11 , 2022
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Fall and winter is one of my favorite times to bake.
Especially to try new recipes and bake sourdough breads!
The house is chilled, waiting to be warmed by the oven, as the oven is heating up to then be filled with muffins, cookies, macarons, breads and so on. Apple and pumpkin are the main flavors of fall in my opinion, and what’s better than freshly roasted pumpkins or apples waiting to be pureed and mixed into a delicious treat?
Roasting pumpkins is one of my highlights of fall!
I roast pie pumpkins every year and it fills the house with such a warm and toasty aroma. Whether the pumpkins are from my family’s garden or from local farms, it is always better than canned pumpkin. So fresh, and so light. Paired with farm fresh eggs from our chickens makes for a perfect pumpkin baked good!
I am going to share one of my favorites, and my customers favorites, recipes that I make only in the fall!
Pumpkin Cheesecake Muffins
Ingredients
Muffin Batter
- 15oz. pumpkin puree (fresh or canned)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp. pure vanilla extract
- 1 ¾ cups of all-purpose flour
- 1 TBSP pumpkin spice
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp salt
Cream Cheese Topping
- 8 oz. cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla
Method
- Preheat oven to 375 degrees Fahrenheit.
Cream Cheese Topping
- With a hand mixer, beat cream cheese and granulated sugar together until smooth.
- Add in the egg yolk and vanilla extract and set aside.
Muffin Batter
- In a medium bowl whisk together your flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, add your granulated sugar, brown sugar, and pumpkin puree, whisk together until combined and smooth.
- Whisk the eggs, vegetable oil, and vanilla extract into your sugar and pumpkin mixture.
- Slowly whisk in your flour mixture to your pumpkin puree mixture, until it has all been combined and smooth.
- Line your muffin tins with liners and fill ¾ full.
- Top muffins with about 1 TBSP of your cream cheese mixture and swirl around with a toothpick or fork.
- Bake for about 18-20 minutes, or until a toothpick comes out clean.
These muffins are so delicious and can be treated as breakfast or dessert! Despite the amount of sugar in the muffins, these are not too sweet tasting! The pumpkin in the recipe truly helps cut the sweetness from a typical muffin. Paired with a nice hot cup of coffee or tea, makes for a perfect fall morning. Even baking these up for a nice fall hike makes for a perfect treat along the way. Muffins are only one of the many baked goods I like to make during the colder months we have here on the North Shore.
Not only do I make pumpkin muffins throughout fall and winter, but you can also find our house filled with the smells of fresh sourdough breads and pizza doughs, pumpkin pies and apple crisps, ginger molasses cookies and cardamom sugar cookies.
The winter months are my slower months, which is when I perfect recipes and create new treats for the coming busy season. I bake to fill others with warmth and joy, I have loved being able to share my treats with the North Shore, and I’m excited to continue to do so. I hope to continue to see new faces at markets, pop ups and other events that
Two Harbors Baker attends!
Two Harbors Baker is especially known for French macarons. I love when fall nears and I can start bringing all my fall flavored macarons back into the fold. Fall flavored macarons include pumpkin spice, tart caramel apple, chai, ginger snap, and my favorite cardamom latte! French macarons is a tough cookie to figure out. I’ve been making them for a little over 10 years now, and I am still learning things about this cookie. Baked goods and pastries are a complicated science and I encourage everyone to try their hand in making them. It’s a great trade to know, and a delicious one too! No better time to try baking and making pastries than the cold months of Minnesota. It warms your hearts and souls.
About me :
I am a momma, pastry chef, animal lover, outdoor enthusiast, and homesteader, enjoying life in northern Minnesota, creating delicious French macarons, cakes and all other sweets for wonderful people and caring for my two kids and 60 chickens with my husband. I first started my culinary journey bussing and serving in restaurants, while working my way up into the kitchens. I graduated culinary school and continued to move my way up until I got to an assistant pastry chef. One day my husband and I decided it was time to move onto another chapter of our lives which lead us to move to northern MN from the south suburbs of Chicago. We started a family, and I started my home business, Two Harbors Baker, all within the first year of moving in. In the spring and summer months you’ll find me in the kitchen filling custom orders and prepping for markets, while taking care of my three-year-old and one year old. If I’m not in the kitchen, our family is out taking care of our chickens, hiking trails, gardening, canoeing, camping, or fishing! I spend the winter months, my less busy months, baking sourdough breads, developing recipes and making homemade pizzas. Snow shoeing, tree cutting, and wood chopping is other winter activities you’ll find me doing with my family. Minnesota is where I was meant to be, and I am here to stay and bake away!
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Happy Baking + Happy Adventuring,
Two Harbors Baker