When I made this (reeeaaally delicious) Pumpkin Cheesecake the other day, I had pumpkin puree leftover in the fridge waiting to be used. I was not in the mood for pumpkin soup though the weather here in Berlin is screaming for hot soup right now (eating it, covered with a blanket on the sofa and never leaving the sofa again…). What else can you do? Try to make the recipe you’ve done before in a different way – exactly ;) So the result are these Pumpkin Cheesecake Muffins.
I have to be honest – I never ever baked something sweet with pumpkins so far and I think I also never ate something sweet made with pumpkins. I know in the US it’s a big thing to have a pumpkin pie for Thanksgiving – and I celebrated Thanksgiving several times already in the US, but it seems nobody brought a pumpkin pie or I just can’t remember (that is more likely the reason)…
I have a whole kitchen cabinet just with different spices. That cabinet is so packed, unbelievable! I have to open the door very carefully every time I am looking for something. Chances are really good something is falling out and bumping onto the counter. One of these spices I like to use a lot in fall: Pumpkin Pie Spice. You know – the one for Pumpkin Spiced Latte ;P
In autumn, you simply can’t get around these orange fellas. Starting in September pumpkins are lying around in every variation and size everywhere in supermarkets. Some of you now probably think “Ah yes, for pumpkin soup”, but with pumpkins, you can do so much more. If you cook down a puree from these orange veggies, you can use that in all sorts of recipes – from bread to cakes to desserts. Not just pumpkin soup ;)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
