PUMPKIN

EMBRACE THE CHANGING OF THE SEASONS BY BAKING WITH FALL'S SIGNATURE FLAVOR. USE CREAMY FILLINGS, CRUNCHY TOPPINGS, AND SWEET GLAZES TO COMPLEMENT PUMPKIN'S RICH AND EARTHY ESSENCE.

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PUMPKIN-TOFFEECREAM CHEESE MUFFINS

HANDS ON 25 minutes BAKE 25 minutes at 350°F

1. Preheat oven to 350°F. Line twelve 22-inch muffin cups with paper bake cups. In a large bowl stir together the 1½ cups flour, 3/4 cup of the sugar, the baking powder, baking soda, pumpkin pie spice, and salt.

2. In a medium bowl combine egg, pumpkin, the ¼ cup melted butter, and 1 tsp. of the vanilla. Add pumpkin mixture to flour mixture. Stir just until moistened (batter should be lumpy). Stir in the ½ cup toffee bits until just combined. Spoon batter into prepared muffin cups, filling each three-fourths full.

3. For filling, in another bowl beat cream cheese, 2 Tbsp. of the sugar, 1 tsp. of the flour, and remaining 1 tsp. vanilla with a mixer until smooth. Spoon mixture into a heavy resealable plastic bag; snip one corner of the plastic bag, if using. Insert tip of pastry bag into batter in each cup; squeeze about 1 Tbsp. cream cheese filling into each, lifting tip to the top of the batter as you squeeze.

4. For streusel topping, in a small bowl combine pecans and remaining 2 Tbsp. flour, 2 Tbsp. sugar, the 2 Tbsp. toffee bits, and the 1 Tbsp. melted butter. Sprinkle streusel topping over batter. Bake until a toothpick inserted in muffin (not cream cheese filling) comes out clean, 25 to 28 minutes.

5. Cool in muffin cups on a wire rack 10 minutes. Remove from cups; cool completely. Store leftovers in refrigerator up to 3 days. Makes 12 muffins.

PER MUFFIN 304 cal., 12 g fat (7 g sat. fat), 40 mg chol., 332 mg sodium, 41 g carb., 2 g fiber, 26 g sugars, 3 g pro.

SPICED PUMPKIN BREAD WITH MISO GLAZE