Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.

Mulled Apple Cider With Shot of Rum

Mulled Apple Cider With Shot of Rum

Per 8 oz serving: 195 calories, 0 g fat, 0 mg sodium, 22 g carbs (0 g fiber, 20 g sugar), 0 g protein

By cutting the apple cider with water, you save yourself a staggering 15 grams of sugar per serving, which will ultimately help your stave off a hangover (as sugar is one of the main contributors to queasy mornings-after). The added ginger will also help soothe your bloated tummy after a holiday meal and the addition of pungent fresh spices and tart lemon zest mean you won't be compromising on flavor.

WHAT YOU'LL NEED

Yields 5 servings

4 cups freshly-made apple juice

1 cup water

2 each whole cloves, cinnamon sticks, star anise

2-inch chunk fresh ginger, grated

1 teaspoon fresh lemon zest

½ orange, thinly sliced

7.5 oz spiced rum

Dash of sea salt

HOW TO MAKE IT

Place all ingredients besides alcohol into a large pot over low-medium heat. Warm slowly for 20 minutes (boiling will decrease levels of beneficial antioxidants). After 15 minutes, add orange slices. Once done, strain through a fine mesh sieve and pour into individual glasses. Add your preferred alcohol.

Fancy Potatoes - Baked Boiled Microwaved or Air Fried

 INGREDIENTS

6 Russet Potatoes washed

1 or 2 tablespoons melted butter or olive

1/4 cup Pecorino/Romano grated cheese or Parmesan

evenly sprinkle each one with granulated garlic powder

salt and pepper to taste

Fresh chopped Italian herbs or dried Italian seasoning IE: parsley, oregano, basil, and rosemary use whatever you like to taste

Optional: Italian flavored bread crumbs, shredded mozzarella, or shredded cheddar

cooking oil spray for air fryer

Aluminum foil for air fryer

Baking casserole dish for oven roasting or microwave

Deep 3 quart saucepan for boiling

INSTRUCTIONS

Slice all raw potatoes using a cutting board and sharp knife 1/8 to 1/4 inch thick leaving the bottom intact.

Baking Method:

Preheat oven to 425 degrees.

Place the cut potatoes in a baking dish and brush the top with butter or olive oil.

Sprinkle evenly with granulated garlic powder, salt, and pepper baked for around 35 minutes, and the spuds with open up and spread.

Add more butter or olive oil, sprinkle with herbs, and cheese (add bread crumbs if using) and continue to bake until they are browned, soft and crispy on top. Usually take a complete hour.

Boiled:

Place the sliced fan style potatoes in a 3-quart saucepan and boil for around 30 minutes.

Drain and sprinkle with granulated garlic powder, cheese, herbs, drizzle butter over them, and season with granulated garlic powder, salt, and pepper. (You can broil the tops if you would like a crispy top and shredded cheeses.

Microwaved:

Place in a microwave-safe dish, bush the fan potatoes with butter, herbs, granulated garlic powder, salt, and pepper.

Microwave for 8 to 10 minutes on high.

Drizzle the tops when completed with more butter, sprinkle with cheese and breadcrumbs.

Air Fried:

Preheat the air fryer 400 to 425 degrees( depending on how high your air fryer setting goes) for 5 minutes.

Place the fanned potatoes on an oil sprayed piece of tin foil.

Spray the potatoes with oil spray and sprinkle with granulated garlic powder salt, pepper.

Air fry for 12 to 14 minutes until they open and get crispy brown on top.

Remove carefully and top with cheeses and any other options you prefer.

Note: for shredded cheese topping, after they are cooked on all methods you can add cheddar cheese and broil them or just let it melt on the hot potatoes.

Optional toppings after the potatoes are cooked:

steamed broccoli or cauliflower with cheddar cheese

chili with meat, beans with cheddar cheese

chopped fresh tomatoes

chopped fresh spinach leaves with feta cheese

any fresh or roasted chopped vegetables or stir fry

cooked chicken buffalo wing sauce, ranch or blue cheese

Tips for Cooking Methods

for the air fryer: preheat the oven for 4 to 5 minutes first, spray foil and potatoes with cooking oil

for boiling: use herbs, seasoning, and cheese after cooking, always salt the water

for microwave: brush with butter before and after they are cooked add fresh herbs after cooking

for baking: bake the potatoes in the oven first when they start to open then add the butter and other ingredients fresh herbs are always better topping after cooking, dried herbs can be put on before or after

for a little heat add red pepper flakes or cayenne pepper

HOT BUTTERED RUM

 HOT BUTTERED RUM

BATTER INGREDIENTS:

1/4 lb butter

1 cup brown sugar

1 cup powdered sugar

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 pinch of allspice

1/2 cup vanilla ice cream

METHOD:

Combine all above ingredients except ice cream, mix well.

Add ice cream, mix well.

To make 1 cup of hot buttered rum, use 2 tsp batter to 1 jigger (3 TBSP) of rum. Fill remainder of cup with hot water, stir. Serve hot.

Broiled Stuffed Pepper Wedges

 Broiled Stuffed Pepper Wedges

Ingredients

1/2 cup chives & onion cream cheese (I mixed some dried chives with regular cream cheese)

1 Tbs chopped black olives

2 medium bell peppers( any color) (I used the different colored small ones)

Cut each pepper into 8 wedges(Cut the small ones in half). Combine the cream cheese and olives. Spread each wedge with 2 tsp (1 teaspoon in the small halves) of the cheese mixture. Place on a foil lined pan and broil till until slightly melted~ Serve warm or cold~

* Can be made up in advance, covered and chilled till ready to use

* Some other flavored cream cheese would be nice as well

* Add some chopped bacon or sun-dried tomatoes for some texture and added flavor

Easy Crab Rangoon Bites

 Crab Rangoon Bites

INGREDIENTS

makes 30 bites

1lb Alaska King Crab Legs, thawed then meat removed and roughly chopped (about 6oz)

8oz 1/3-less fat cream cheese, softened to room temperature

1/2 cup sour cream

2 green onions, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

30 frozen phyllo shells (2-15 count packages)

DIRECTIONS

Preheat oven to 350 degrees. Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth. Fold in chopped crab then spoon 2 teaspoons of the mixture into each mini phyllo shell. Bake for 10-12 minutes or until mini cups are golden brown around the edges.

Taco Dip

Taco Dip

1 can of refried beans (28 Oz)

1 packet of taco seasoning

2 containers of Guacamole

1 cup mayo

1 cup sour cream

1 Jar of salsa

Shredded Cheddar Cheese

Whole Wheat Tostitos Scoops

Mix the mayo, sour cream, and taco seasoning packet together and refrigerate for at least an hour.

In a 9x13 pan spread the refried beans (I warm them up in the microwave and stir them really well first). Then spread the guacamole on top of that. Then spread the mayo/sour cream mixture on top of that, then spread the salsa on top

 (I like a chunky salsa so the dip doesn’t get too watery). Then spread the cheese on top of that. You can serve any chips you want - our family found Tostitos whole wheat scoops take the dip next level.

Cheese Ball

 Cheese ball:

2 block of cream cheese (shortened) 2 cups of shredded cheddar cheese, 2T lemon juice, 2 T Worcestershire sauce, 1 small onion finely chopped. Mix together and form into a ball and roll in chopped pecans. Wrap snugly in Saran Wrap and let firm overnight. Serve with crackers

Everyone has always loved this!

or  I use one brick (8 oz.) Shredded extra sharp cheddar cheese, one 8 oz. cream cheese, (let sit out to room temp. Is easier to mix), 1 small diced onion & 1 pack thin & diced sliced beef ( lunch meat type), dash of garlic powder & garlic salt. Mix well & form into ball. I use my hands! Put on small plate. Garnish with sliced thin, green olives around all the cheese ball. Cover with plastic wrap or hamburger bun bag tightly sealed. Let sit in frig. over night. Can double for a bigger crowd! Enjoy!

Spaghetti & Meatball Bites

Spaghetti & Meatball Bites are the Party Appetizer Your friends have always wanted.

by Delish US

No fork twirling required.

YIELDS:12

COOK TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

12 oz. spaghetti

3 large eggs, divided

1 1/2 c. shredded mozzarella

3/4 c. grated Parmesan, divided, plus more for garnish

3 c. marinara, divided

Cooking spray, for pan

1 lb. ground beef

1/2 c. bread crumbs

2 cloves garlic, minced

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil 

DIRECTIONS

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with the shot glass.)

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

Hanky Panky

INGREDIENTS

1 lb ground beef

1 lb hot pork sausage

1 small onion, finely diced

1 (16 ounce) package Velveeta cheese

cayenne pepper

red pepper flakes

1 loaf sliced rye cocktail bread

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DIRECTIONS

brown hamburger, sausage and onion.

Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.

Let cool completely.

Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly. 

OLD ENGLISH CRAB-CHEESE MELTAWAYS

READY IN: 30mins

SERVES: 48

YIELD: 48 pieces

INGREDIENTS

6 English muffins, split and quartered

7 ounces crabmeat

1⁄2 cup butter, softened

7 ounces Kraft Old English cheese spread

1⁄2 teaspoon seasoning salt

1⁄2 teaspoon garlic salt

2 tablespoons mayonnaise

DIRECTIONS

Place muffin pieces on 2 cookie tins. Rinse and drain crab meat; drain well. Mix crab with butter, cheese, salts and mayonnaise. Mix well and spread on muffin pieces. You must freeze for at least 30 minutes or longer before broiling. Broil until puffed, bubbly and slightly golden brown. Serve hot.

Mini Quichettes

 Mini quichettes

3 oz cream cheese

1 stick softened butter

1 cup flour

Pinch of salt

Mix well. Divide into 24 balls. Press into 24 cups of mini muffin pan.

Add meat or vegetables that have been cooked and chopped fine. Put in more than you think.

Mix 4 eggs with 1 cup half and half with desired herbs and/or spices. Mix well. Pour into crusts. Bake at 350° until puffy and golden.

Run a toothpick around the edges as soon as they're out of the oven or they'll stick terribly.

I like ham or bacon with swiss, sausage and cheddar or spinach and parmesan.

Black pepper, nutmeg, and cayenne are my spices.

Ritz/Bacon Crisps

Ritz/Bacon crisps‼️😋

1-lb bacon cut each piece in half

Ritz crackers

Shredded Parmesan cheese

Preheat oven to 250 degrees. Put parchment on cookie sheet. Line crackers salt side up end to end. Sprinkle a small amount of cheese on each cracker. Wrap each cracker with the bacon around the cheese.

Bake for 2 hours or until bacon is crispy. Drain on paper towels.

Serve. These are delish and go fast‼️😋

Melt – In – Your – Mouth Shortbread

 Melt – In – Your – Mouth Shortbread

Ingredients:

1 cup butter, softened

1/2 cup confectioners’ sugar

1/4 cup cornstarch

1 1/2 cups all-purpose flour

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

CHRISTMAS CRACK

 CHRISTMAS CRACK RECIPE

PREP TIME: 5 MINUTES

COOK TIME: 8 MINUTES

TOTAL TIME: 13 MINUTES 

SERVINGS: 30 

CALORIES: 163 

AUTHOR: JAMIELYN NYE

You are going to want to put this Christmas crack toffee on your MUST MAKE list this year. It takes SWEET and SALTY to a whole new level and it only takes 5 ingredients and 15 minutes to make!

INGREDIENTS

50 saltine crackers (approx.)

1 cup salted butter (2 sticks, cubed)

1 cup soft light brown sugar (packed)

2 cups chocolate chips

1/2 - 1 cup M&M’s (or chopped nuts or sliced almonds)

INSTRUCTIONS

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and sugar in a medium-sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.

Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven, place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.

Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.

RASPBERRY MARSHMALLOW FLUFF SALAD

 RASPBERRY MARSHMALLOW FLUFF SALAD

PREP TIME 5 mins

TOTAL TIME 5 mins

 

This raspberry marshmallow fluff salad is delicious. An easy recipe that is the perfect mixture of fluffy, fruity, and creamy.

Author: Sugar n' Spice Gals

Recipe type: Salad

Serves: 15 servings

INGREDIENTS

8 oz tub of cool whip

2 cups mini marshmallows

3.4 oz instant vanilla pudding

32 oz tub of vanilla yogurt

12 oz packages of frozen raspberries

INSTRUCTIONS

In a large bowl mix together the yogurt and pudding. Stir till completely mixed together.

Fold in the cool whip and raspberries. (The raspberries will soften while the salad sets)

Add the marshmallows and stir together.

Cover and let the salad sit in the fridge for 30 mins. (This will allow the raspberries to soften. Fold the salad with a spoon several times after removing from the fridge and the raspberries' juice will spread throughout the salad)

ENJOY!

RAINBOW SHERBET PUNCH RECIPE (ALCOHOLIC PUNCH)

 RAINBOW SHERBET PUNCH RECIPE (ALCOHOLIC PUNCH)

This Sherbet Punch Recipe Frappe’ is a PARTY HIT!  Fun and colorful rainbow sherbet scoops are combined with a refreshing fruit filled sweetened punch perfect for entertaining!

Prep Time: 10 minutesCook Time: 20 minutes  Total Time: 30 minutes 

Servings: 12 servings Calories: 166kcal 

Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

2 cups pineapple juice

1 can limeade concentrate thawed

1 can pink lemonade concentrate thawed

5 cups lemon-lime soda

1/2 - 3/4 cup confectioner's sugar

1/3 cup Smirnoff Raspberry OPTIONAL

1/2 cup fresh raspberries

1/2 cup fresh pineapple chunks

1/2 cup fresh strawberry slices

8-10 scoops rainbow sherbet

Instructions

In a large punch bowl, whisk together pineapple juice, limeade, and pink lemonade concentrate. Next, stir in lemon-lime soda and confectioner's sugar until sugar dissolves.

Whisk in Smirnoff Raspberry (IF USING) until everything mixes together.

Toss in fresh raspberries, pineapple chunks, and strawberry slices.

Lastly, add scoops of rainbow sherbet to punch and serve immediately.

Notes

If adding alcohol, add in small increments to make sure you get the amount you want and don't overdo it.  If you happen to add too much alcohol and the taste is overwhelming, add more concentrate and soda to balance out the flavors.

Nutrition

Calories: 166kcal | Carbohydrates: 38g | Sodium: 14mg | Potassium: 117mg | Sugar: 34g | Vitamin A: 10IU | Vitamin C: 15.6mg | Calcium: 15mg | Iron: 0.3mg

BOURBON ORANGE GLAZED HAM

BOURBON ORANGE GLAZED HAM
24 SERVINGS 
prep time 15 MINS
cook time 2 HRS 30 MINS
total time 2 HRS 45 MINS

Sticky, sweet, tangy, and full of flavor... this bourbon mustard and orange glazed ham is one that you'll be happy to have as the star of your holiday meal!

calories: 159 KCAL
author: THE CHUNKY CHEF

INGREDIENTS
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain Dijon mustard
1/4 cup bourbon
2 Tbsp lemon juice fresh, if possible
1/2 tsp ground ginger
Salt and black pepper to taste
1 bone-in half ham (about 6-10 lbs)

INSTRUCTIONS

Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.

Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
Remove ham from package and pat dry if too wet.

Place ham on roasting rack, flat side down, so the fatty side is facing up.

Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
Cover ham loosely with aluminum foil to prevent drying out or burning.

Bake for about 2 - 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.

Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
Increase oven temperature to 425 degrees F.
Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.

Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color.
Remove roasting pan from oven and place ham on a large cutting board.
Tent loosely with foil and let ham rest for 20 minutes before slicing.

RECIPE NOTES

TO PREPARE SPIRAL SLICED HALF HAM:

Preheat oven to 275 F degrees.  Adjust oven rack to the lower third position.  Line a roasting pan or large dutch oven with a long strip of foil (heavy duty works best).

Position ham flat side down in center of pan.

Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
Bring sides of the foil up over the ham and cover loosely.  If needed, add a sheet of foil over the top.
Bake approximately 12-15 minutes per pound.  For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).

To glaze, remove ham from oven about 30 minutes before it's finished.  For a half ham, remove after about 1 hour 30 minutes and uncover.  Liberally brush ham with 1/2 cup glaze, getting in between slices if possible.  Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.

For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned.  Be careful though, you don't want to burn it!
Remove ham from oven, loosely tent with foil and let rest 10 minutes.
Turn ham on it's side and serve.


1. TO MAKE MUSTARD SAUCE FOR SERVING: Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze.
2. Recipe adapted from issue 96 of Fine Cooking magazine.

Easy Strawberries and Cream Appetizer

Easy Strawberries and Cream Appetizer
Found here https://thefoodcharlatan.com/easy-strawberries-and-cream-appetizer/

Ingredients
Buttery crackers (I used Ritz, duh)
Cream cheese, softened
Strawberries, halved
honey, for drizzling

Instructions
Spread or pipe some cream cheese onto a cracker.
Top with a strawberry half.
Drizzle with honey and serve!

Recipe Notes I think this would also be really good drizzled with a balsamic reduction! I'm trying that next. Tune in next year maybe I will even post it. :)

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

 Ingredients

For the filling
 8 oz. cream cheese, softened
 1 cup powdered sugar

For the muffins
 3 cups all-purpose flour
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 tablespoon plus 1 teaspoon pumpkin pie spice
 1 teaspoon salt
 1 teaspoon baking soda
 4 large eggs
 2 cups sugar
 2 cups pumpkin puree (or a 15 oz can will work fine)
 1 1/4 cups vegetable oil

For the topping
 1/2 cup granulated sugar
 5 tablespoons flour
 1 1/2 teaspoons ground cinnamon
 4 tablespoons cold unsalted butter, cut into pieces

Instructions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. (My batch made 28 muffins for some reason.) Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.