Classic Wedge Salad

  Yield : 2 servings

Salad:

½ head fresh iceberg lettuce, outer leaves removed

2 slices thick cut bacon, diced in ¼ inch squares

3 tablespoons English cucumber, diced ¼ inch

4 grape tomatoes, quartered

2 oz gorgonzola cheese, crumbled

2 thin slices red onion

Dressing:

1/4 cup mayonnaise

1 tablespoon gorgonzola cheese, crumbled

1 tablespoon or mix 1 tablespoon vinegar with milk

½ tablespoons sour cream

¼ tablespoon freshly squeezed lemon juice

1 shake Worcestershire sauce

Fine sea salt and ground black pepper

  To a small skillet, add diced bacon. Turn heat to low and begin rendering bacon fat. As grease begins to accumulate in pan, raise heat to medium, constantly stirring bacon to cook evenly. When bacon is cooked to desired texture, transfer to a paper lined plate or tray and set aside to drain and cool.

  To make the dressing, combine  buttermilk, lemon juice, and sour cream in a small mixing bowl. Whisk vigorously to incorporate ingredients. Add mayonnaise, Worcestershire, and sour cream and whisk again. Add crumbled cheese and stir gently until just mixed. Taste and adjust flavor with salt and pepper.

  Center quarter head of iceberg lettuce on a chilled salad plate. Arrange diced cucumber and quartered tomato over and around lettuce. Sprinkle with cooked bacon and crumbled bleu cheese and ladle with desired amount of dressing. Serve immediately.

Jambalaya

Ingredients

• 5 tablespoons cooking oil, divided
• 1 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
• 5 ounces (300 g) andouille sausage, sliced into rounds
• 5 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
• 1/2 onion diced
• 1/2 small green bell pepper (capsicum), seeded and diced
• 1/2 small red pepper
• 1 stalks/ribs celery, chopped
• 2 cloves garlic, minced
• 7 ounces (400 g) can crushed tomatoes
• 5 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon each dried thyme and dried oregano
• 1/4 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
• 1/4 teaspoon hot pepper sauce
• 1 teaspoons Worcestershire sauce
• 1/2 cup thinly sliced okra (or 1 teaspoon file powder)
• 3/4 cups uncooked white rice (short grain or long grain)
• 1.5 cups low sodium chicken broth
• 1/2 pound (500 g) raw shrimp/prawns tails on or off, peeled and deveined
• Sliced green onions and chopped parsley, to garnish

Instructions

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
2. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
3. Sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook until fragrant (30 seconds).
4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
5. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
7. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Cajun Red Beans and Rice

  yield: 2

1/2 cup uncooked long grain rice

1 ¼ cups of water

½ Lbs. kielbasa, Diced

½ sweet onion, Diced

½ Green bell pepper, Diced

1 Tbl of minced garlic

1 cup of Kidney beans, Drained

8oz of Chopped tomatoes

½ Tsp of Oregano

Salt and Pepper to taste

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; sauté until tender. Pour in beans & tomatoes with Juice. Season with oregano, salt and pepper.

Simmer uncovered for 20 mins, serve over rice.

Cherry cobbler

  yield: 8

6 cups cherries

¼ cup sugar

¼ cup brown sugar

 ¼ teaspoon ground cinnamon

1 teaspoon fresh lemon juice

2 teaspoon cornstarch

1 cup flour

¼ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoon butter, chilled and cut into small piece

¼ cup hot water

Preheat oven 425”F

In a large bowl combine cherries,  ¼ cup sugar/brown sugar, cinnamon, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.

Bake in preheated oven for 10 minutes.

In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.

Remove cool slightly, serve warm with ice cream.

Pork Chops with Apples & Onions

Parsnip Mash

Roasted Brussels Sprout Apple Salad

Apple Crisp

Pork Chops with Apples and Onions

Ingredients

2 boneless or bone-in pork chops – about ½ inch thick, see notes below

Salt and pepper

Olive oil for the pan

2 tablespoons unsalted butter, divided

1/2 large yellow onion, peeled and sliced

2 cloves fresh garlic, minced

1/4 teaspoon fresh thyme

1/4 teaspoon fresh rosemary, finely chopped

2 teaspoons dijon mustard

1/4 cup chicken broth, plus more as needed

1/4 cup apple cider, plus more as needed – NOT apple cider vinegar

1 Honeycrisp apples, sliced – no need to peel

Instructions

Season pork chops with salt and pepper on both sides. Let them rest for 15 to 20 minutes (or alternatively season overnight, refrigerated). Use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop. Tip: In this step, we are “quick dry-brining” the pork with salt. This will keep it juicy and tender.

In a large skillet, heat some olive oil over medium high heat. Cook the pork chops, about 5 minutes per side, until fully cooked through or until internal temperature reaches 155 to 160 degrees Fahrenheit. Remove from pan and set aside. Note: Bone-in pork chops may take an extra 2 minutes to cook, especially around the bone.

In the same skillet, melt 1 tablespoon of the butter over medium heat. Cook the sliced onions, stirring occasionally, until softened, about 12 to 15 minutes. Tip: try not to stir too often so that the onions have a chance to caramelize.

Then, add the minced garlic, rosemary and thyme. Cook for another 1 to 2 minutes, stirring, until fragrant.

Stir in the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and apple cider until incorporated. Scrape the brown bits with a wooden spoon.

Add the apples, and simmer for about 5 to 7 minutes, until softened but still crisp. Season with more salt and pepper to taste, if needed. At this point, the sauce should slightly thicken, but still be relatively thin. If needed, more liquid (equal parts broth and cider) until desired consistency.

Return the cooked pork chops to the pan, nesting them under the apples. Simmer for another 1 to 2 minutes. Serve immediately. Enjoy!

Mashed Parsnips Recipe

Ingredients

1-pound parsnips

¼ cup heavy cream

1 tablespoon melted butter, plus more to taste for optional garnish

1/2 tablespoon minced fresh chives, plus more to taste for optional garnish

Salt and pepper to taste

1 tablespoon roughly chopped pistachios

Instructions

Clean, peel, and cut parsnips into 2-inch chunks.

Place parsnips into a large pot and cover with cold water (there should be an inch or two of water above the parsnips, basically ensuring that it is fully submerged and covered by the water). Bring to a boil (reduce the heat, if necessary, while still maintaining a boil) and cook for 20 minutes or until tender. Drain.

Meanwhile, combine heavy cream with butter in a small bowl. Using ricer mash parsnips directly in the bowl.

Note: Mashed parsnips have a rougher consistency than potatoes. If you want to rice them instead, you can.

Pour over warmed cream/butter mixture and mix in chives and salt.

Transfer to a serving dish and top with crushed pistachios, more chives, and a drizzle of melted butter (if desired). Serve and enjoy!

Roasted Brussels Sprouts with Apples and Maple Mustard Dressing

Ingredients

1 pounds brussels sprouts, halved lengthwise

1 tablespoons olive oil, divided

Kosher salt and fresh ground black pepper to taste

1/2 large or 1small apple, diced

1 tablespoons apple cider vinegar

1/2 tablespoon whole grain mustard

1/2 tablespoon maple syrup

Instructions

Preheat oven to 450°F. and line a baking sheet with foil or parchment paper. Place the halved brussels sprouts on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss together with your hands until coated. Roast for 18-20 minutes flipping them halfway through the cooking time.

While the brussels sprouts are roasting whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard and maple syrup. Season with salt and pepper to taste.

Place the roasted brussels sprouts into a serving bowl along with the diced apple. Pour the dressing over them and stir to combine. Taste for seasoning and serve.

The Best Apple Crisp

yield: 8

Ingredients

FILLING:

5 cups fresh apples, sliced

1/2 cup granulated white sugar

1/2 tsp cinnamon

1 teaspoon vanilla extract

TOPPING:

1/2 cup all purpose flour

1/3 cup old fashioned oats

2/3 cup packed brown sugar

1/4 tsp salt

1/2 teaspoon cinnamon

1/4 cup (1/2 stick) butter, melted

Instructions

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Creamy Wild Rice Chicken Chorizo Soup with Roasted Mushrooms

Honey Chipotle Chicken Sweet Potato Skins

 Apple Cider Red Wine Rosemary Beef Tenderloin

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

 Creamy Wild Rice Chicken Chorizo Soup With Roasted Mushrooms

  Yield: 2

1 boneless, skinless chicken breast

2 tablespoons butter

1/2 cup dry wild rice blend

1 carrot, chopped

1 stalks celery, chopped

1 medium shallot, or ¼ red onion chopped

2 cups low-sodium chicken broth

1 tablespoons chopped fresh thyme or 1 teaspoon dried

½ tablespoon chopped fresh sage or ½ teaspoon dried

Crushed red pepper flakes to taste

1 cups fresh baby spinach or kale

1 tablespoon chopped fresh parsley

½ cup heavy cream or whole milk

½ cup grated parmesan, plus more for serving

Salt and pepper to taste

2 tablespoons butter, melted

1 cup mushrooms halved

1 sprigs fresh rosemary

4 cloves garlic, minced

Zest from 1 lemon

To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the last 2 tablespoons of butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, until the mushrooms are golden and crisp. In a large pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through. Stir in the parsley and the mushrooms, garlic, and any butter left into the soup. Divide the soup among bowls and top with rosemary and additional parmesan.

 Honey Chipotle Chicken Sweet Potato Skins

  Yield: 2

2 sweet potatoes prebaked cut in halve

1 chicken breast prebaked and shredded

1 tablespoon chipotle pure

2 tablespoon mayonnaise

1 tablespoon honey

½ cup Swiss

2 green onions chopped

2 tablespoons fresh basil chopped

Salt and pepper to taste

Preheat oven 375”F

Scoop out sweet potato into a bowl leaving skins intact. Add shredded chicken, chipotle, mayonnaise, honey, Swiss, green onions, basil, salt and pepper into bowl with sweet potato. Stir to combine. Spoon back into sweet potato skins and place on a sheet tray lined with parchment paper. Place in oven and cook for 25 minutes or until heated through. Serve.

 Apple Cider Red Wine Rosemary Beef Tenderloin

  Yield: 2

Beef tenderloin

Salt and pepper to taste

Oil

¼ red onion, minced

2 garlic cloves, minced

½ cup red wine

¼ cup apple cider

1 tablespoon apple cider vinegar

1 spring fresh rosemary or 1 teaspoon dried

2 tablespoon butter

¼ cup apple butter

In a skillet over medium heat add oil, season beef with salt and pepper. Place beef into pan cook to desired internal temperature. Remove from pan and set aside. Add onions and garlic to pan cook until fragrant. Add red wine, apple cider, apple cider vinegar, and rosemary. Cook until sauce reduced. Add butter and apple butter stir to fully combine. Season with salt and pepper. place steak back into pan and serve.

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

  Yield 2

3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)

1 cup canned pumpkin puree

3/4 cup melted coconut oil (see notes)

2/3 cup maple syrup

3 large eggs, at room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

8 ounces cream cheese, at room temperature

1/4 cup cinnamon sugar

SALTED MAPLE BUTTER

4 tablespoons salted butter at room temperature

2 tablespoons maple syrup

Preheat the oven to 350 degrees F. Grease 2 (9×5 inch) bread pans. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter. Transfer to the oven and bake for 40-45 minutes, or until center is just set.  Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup. Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter (you should do this!). Enjoy!

Sweet Potato Avocado Salad with Goat Cheese and Creamy Cider Dressing

Braised Chicken thighs with Acorn Squash and Mustard Greens

Butternut Squash Pasta Carbonara with Rosemary Bacon

Pumpkin Coffee Cake with Cinnamon Honey Butter  

Sweet Potato Avocado Salad with Goat Cheese and Creamy Cider Dressing

Ingredients

Salad:

1 tablespoon olive oil

1 medium sweet potatoe, peeled and diced into ½ inch cubes

¼ teaspoon ground cinnamon + ⅛ teaspoon cayenne

Kosher salt and black pepper

1 (5-ounce) bag fresh arugula or baby kale

½ avocado diced

½ cup crumbled goat cheese (or feta or blue cheese)

½ cup sunflower seeds or pepitas (pecans or walnuts work too)

⅓ cup dried cranberries

Creamy Apple Cider Vinaigrette Dressing

Ingredients

1/4 cup apple cider vinegar

1/4 cup dijon mustard

1/4 cup honey

1/4 cup mayo

1/4 teaspoon salt more to taste

dash of ground pepper

Instructions

Put everything in a bowl and whisk until incorporated.  You could use an immersion blender or electric mixer, but good old (wo)man power will do the trick just fine.

Instructions

POTATOES: Position a rack in the center of the oven and preheat the oven to 400ºF. In a bowl, add the olive oil, cinnamon, cayenne, a big pinch of salt, and some freshly cracked black pepper. Stir or swirl the bowl to combine. Add the sweet potatoes to the bowl and toss until all the potatoes are lightly coated. Spread the potatoes out onto a baking sheet and roast the potatoes for 25-30 minutes or until the potatoes are tender, brown, and toasted around the edges. Make the dressing while the potatoes are cooking. Remove the potatoes and set aside.

ASSEMBLE: Add the arugula to a large serving bowl, top with sweet potatoes, avocado, goat cheese, sunflower seeds, and cranberries. Drizzle in just over half of the dressing and toss to combine. Taste and adjust with additional dressing as desired. Serve immediately!

Braised Chicken Thighs With Squash and Mustard Greens

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Ingredients

2 Servings

1 pound skin-on, bone-in chicken thighs patted dry

Kosher salt, freshly ground pepper

 1 tablespoons vegetable oil

2scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced

dried chiles de árbol

1/2-inch piece ginger, peeled, thinly sliced

¼ cup dry white wine

1 tablespoon low-sodium soy sauce

1 tablespoons dark brown sugar

1 teaspoon toasted sesame oil

1 cup low-sodium chicken broth, divided

¼ acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick

bunch mustard greens, tough stems removed, leaves torn

½ tablespoon unseasoned rice vinegar

½ teaspoon toasted sesame seeds

Preparation

Step 1

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).

Step 2

Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1/2 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.

Step 3

Add squash and remaining 1/2 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

Step 4

Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

Step 5

Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Butternut Squash Pasta Carbonara with Rosemary Bacon

Simple and cozy…for nights when you’re craving Italian, but also want cozy fall flavors.

Servings: 2

Ingredients

1/2 tablespoon extra virgin olive oil

3/4 cups cubed butternut squash (about 1 small squash)

1/2 tablespoons fresh thyme leaves

1/8 teaspoon crushed red pepper flakes

kosher salt and black pepper

1 cloves garlic, smashed

2 slices thick-cut bacon

½ tablespoon chopped fresh rosemary

1/8 teaspoon cayenne pepper

1 teaspoons honey

1 recipe fresh pasta

1 large egg, at room temperature, beaten

1/3 cup grated parmesan cheese, plus more for serving

1 tablespoon salted butter, at room temperature

Instructions

1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
2. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.
4. Meanwhile, whisk together the eggs and parmesan.
5. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
6. Divide the pasta between plates. Top with bacon. Twirl the pasta up…EAT and ENJOY.

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

Moist pumpkin muffins stuffed with cream cheese, topped with crumbly streusel, and served warm. Perfect for all of the autumn weekends ahead, and best eaten just out of the oven with a generous smear of cinnamon honey butter. So GOOD!

Ingredients

12 tablespoons (3/4 cup) salted butter, melted

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

1 cup pumpkin puree

1/4 cup milk

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

Streusel

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1 teaspoon cinnamon

6 tablespoons cold salted butter, cubed

4 ounces cream cheese, cut into 16 cubes

Cinnamon Honey Butter

4 tablespoons salted butter, at room temperature

2 tablespoons honey

1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.
2. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.
3. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
4. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.