Pumpkin Spice Twists

by Jessica on September 26, 2016

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

With the holidays near, we’re sure to have a house full of guests at every turn this year… especially since our family welcomed three new little ones all within the last nine months. And with visitors left and right, somebody is always hungry. With Pillsbury’s Crescent Rolls, though, I’m never at a loss for a quick and easy appetizer or snack!

Walmart carries a super convenient 2-pack that I love to keep stocked in my fridge. Not only do we enjoy crescents at breakfast and dinner, but I love to create unique treats like the Pumpkin Spice Twists below. These are perfect as a special dessert, but my favorite way to enjoy them is with a cup of coffee, watching an Autumn sunrise from my back porch. They’re warm, sweet and make a beautiful addition to any holiday spread!

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

Pumpkin Spice Twists

Yield: 16 half twists, 8 whole twists

Ingredients

  • 1 (8 oz) can Pillsbury Crescent Rolls
  • 1 (8 oz) pkg cream cheese, softened
  • 1/4 c + 2 tbsp light brown sugar
  • 1/4 c caramel syrup
  • 1/2 c pure pumpkin puree
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract
  • Topping:
  • 3 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

Line a baking sheet with parchment paper; set aside. In a large bowl, using a stand or hand mixer, mix together the cream cheese, brown sugar and caramel syrup. Add pumpkin puree, pumpkin pie spice and vanilla. Beat until smooth, then chill for at least an hour. In a smaller bowl, whisk together the granulated sugar and cinnamon; set aside.

When cream cheese mixture is chilled, preheat oven to 350 degrees F. Unroll crescent rolls and separate triangles. Spread 1/4 to 1/2 teaspoon of cream cheese mixture on each triangle and roll up, stretching and twisting as you go. Place twists on prepared baking sheet and sprinkle with the cinnamon sugar mixture. Bake for 9 to 12 minutes, or until golden brown. Let cool, then cut in half and serve with remaining cream cheese mixture, if desired.

http://mybakingheart.com/2016/09/26/pumpkin-spice-twists/

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

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Disclosure: Compensation was provided by Pillsbury; however, the photography & opinions expressed herein are solely those of the author.

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Honey Pumpkin Peanut Butter Muffins

by Jessica on September 7, 2016

Honey Pumpkin Peanut Butter Muffins | http://mybakingheart.com #StonyfieldBlogger

Since I brought my two new little ones home, it’s been a whirlwind of diapers, feedings, loads of laundry and very little sleep. Everything is times two and twice as long. Any new mother can attest to the fact that within the first few months, it’s all about survival. So, you can imagine how many times I’ve tried to sit down and write this post.

Honey Pumpkin Peanut Butter Muffins | http://mybakingheart.com #StonyfieldBlogger

Between washing bottles and vacuuming the living room, I found a few minutes to bake up a batch of these Honey Pumpkin Peanut Butter Muffins. It felt great to get back into the kitchen, whisking ingredients and photographing the yummy results. And since my favorite time of year is here again, it was a no-brainer to include pumpkin. Stonyfield’s Greek yogurt and Justin’s Honey Peanut Butter complemented the pumpkin so well and I can’t wait to make these again.

They turned out so perfectly, that, speaking from experience, they make a great snack when you’ve got two or three minutes to eat… even if it’s at 2:30 in the morning, in between feedings!

Honey Pumpkin Peanut Butter Muffins | http://mybakingheart.com #StonyfieldBlogger

Honey Pumpkin Peanut Butter Muffins

Yield: 12-16 muffins

Ingredients

  • 1-3/4 c all-purpose flour
  • 1-1/4 c granulated sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp Kosher salt
  • 1 c unsweetened, canned pumpkin
  • 1/2 c Stonyfield Organic Greek yogurt
  • 1/4 c water
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 1/3 c Justin's Honey Peanut Butter

Instructions

Preheat oven to 375 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together the pumpkin, yogurt, water, eggs, vanilla extract and peanut butter. Combine the dry ingredients with the wet ingredients a little at a time, mixing until combined.

Evenly spoon muffin batter into the paper liners. Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for five minutes, then remove to a wire rack to cool completely.

http://mybakingheart.com/2016/09/07/honey-pumpkin-peanut-butter-muffins/

Honey Pumpkin Peanut Butter Muffins | http://mybakingheart.com #StonyfieldBlogger

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Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield & Justin’s Peanut Butter; however, the photography & opinions expressed herein are solely those of the author.

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