Several years ago I stumbled upon King Arthur Flour Company while Christmas shopping. Specifically I was in search of foodie themed gifts for family members and happened to discover the website. Located in Vermont and started in 1790 they are practically in every grocery store I go in to these days and have an impressive gluten-free line in addition to their other baking flours. Plus a visit to their charming Vermont cafe is on my foodie bucket list.
Since I love to cook and live by the seasons here on the food blog and just plain life in general the arrival of fall has me so excited. Just around the corner are chilly morning walks, beautiful fall colors, and seasonal fall produce. Early fall apples have arrived in the Virginian countryside peppered by old Virginia homes harkening back to the 1780’s. Farms are all through the Virginian countryside selling apple cider, treats, and fresh produce. To our surprise and delight we even have spotted some
early pumpkins! Last year I tried the blue/grey pumpkin as seen below and they are especially delicious. I definitely can sense an organic pumpkin soup recipe or two in my blog future. Pumpkins are for so much more than carving at Halloween. Like this
months baking challenge with King Arthur. The mission: Bake Inside-Out Pumpkin Muffins and photograph them. The idea being that the frosting is hidden inside instead of the usual cream cheese frosting on top. Well we made them:
The verdict is that they are light and bursting with fall pumpkin flavor. The difference of the crumb topping with the cream cheese hidden inside was a nice touch. We definitely recommend trying them for yourself. A delicious way to start off Fall 2016.
Pumpkin Cream Cheese Muffins
For the recipe please visit: