Pumpkin Cheesecake Muffins

Over the years I have found that many people who say they don’t like pumpkin actually don’t like the texture of pumpkin pie. They often love the flavor of pumpkin when the texture is not like baby food.  I tested out my theory for an entire fall season by calling these Harvest Cheesecake Muffins, instead of Pumpkin Cheesecake Muffins.  Guests would eat these with their savory Saturday breakfast, but request plain rather than pumpkin pancakes on Sunday because they “don’t like pumpkin”.  Not very scientific, but many were amazed to find that their muffins the day before had pumpkin in them. Of course, if someone asked, I would tell them, “Why, yes, there is pumpkin in the muffins, but won’t you at least try them?” When I placed these streusel topped, gorgeous muffins on the table, they tried them and begrudgingly liked them.

The texture of food is an important component when planning, creating and plating your breakfasts.  Be sure to mix textures to keep breakfast interesting and avoid too much of one type.  If you have a crispy crust or pastry, be sure to have a creamy element to the filling. A frittata or omelette needs some vegetables or meat elements to give it textural interest.

This muffin has a perfect complement of textures with the smooth and creamy filling, lovely crumb from the muffin batter and crunch of nuts and sugar in the topping.