Biscoff-Stuffed Pumpkin Muffin Bites

I’ve been a busy bee, lately. For some reason, I’ve taken on roughly eight-hundred-and-forty-seven DIY projects all at once. I’m crazy like that. You see, I decided that high-quality homemade stuff makes the sweetest gifts, and have vowed to make 75% of gifts for the holidays myself. A few of the food-related projects will undoubtedly make an appearance on the blog, but in the interest of secrecy to the receivers, most will be after the new year.

In addition to making things for others, I have been making quite a few things for myself! My newest hobby is jewelry-making, and I have been crafting up a storm! Here’s a few select pieces (that I’m not gifting!) I’m especially proud of:

I also spent the better part of two days completely overhauling my recipe index. Have you checked it out yet? It’s now browsable by photo and if you hover your cursor over a particular picture, the recipe title will pop up! I think it’s a lot more user-friendly; two days well spent, if you ask me!

Lastly, I provided some cookie samples for a local clothing boutique’s party this week. The cookies are my Best Ever Sugar Cookies with red sprinkles and some added poppy seeds in half.

Now, we can talk about these delicious little bites. Let’s skip that part where I wax endlessly about my deep, undying love for pumpkin. I’ll only remind you once, this time, just how many pumpkin recipes I have on the blog. Instead, let’s talk about Biscoff Spread.

I love Biscoff cookies, but until this spread, they had only been “those ridiculously buttery and crumbly cookies that you get when you happen to fly somewhere on Delta.” After I purchased my first jar of this stuff, I think I ate around half of it by the spoonful before I decided to start baking with it. These muffins combine the best of both things: it’s baked into the batter, but it’s left in oozy globs so that you can truly enjoy is creamy deliciousness.

These are kind of like a muffin and a donut had a baby. They’re super soft, and the cinnamon-sugar coating reminds me of the donut holes my mom used to bring home from the store. They’re extremely addictive—especially warm.

Biscoff-Stuffed Pumpkin Muffin Bites

thank you to Handle the Heat for an amazing recipe

makes 20 mini-muffins

ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 4 tbsp unsalted butter, melted
• 1/2 cup dark brown sugar, packed
• 1 large egg + 2 large egg yolks
• 1 tbsp pure vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup milk (I used my Cinnamon-Vanilla Cashew Milk)
• Biscoff spread
• 1/3 cup granulated sugar
• 1 1/2 tbsp ground cinnamon
• 3 tbsp unsalted butter

1. Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick spray.
2. In a medium bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
3. In the bowl of an electric mixer, beat together the butter, sugar, eggs, vanilla, pumpkin, and milk. Add in the flour mixture and mix on low until just combined.
4. Scoop 1 tablespoon of the batter into each mini muffin cup. Top each with a teaspoon of Biscoff spread, and then another half tablespoon of the pumpkin mixture. Bake for 12-14 minutes, or until set. Allow to cool for 10 minutes.
5. Combine the cinnamon and sugar in a shallow bowl. Melt the 3 tablespoons of butter in another shallow bowl. Roll each mini muffin in the butter, and then in the cinnamon sugar.