I think we've established that cream cheese and pumpkins are a match made in heaven. In fact, they should make it mandatory for all pumpkin recipes to prominently feature cream cheese frosting from here on out.

Ingredients:
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract


Directions:
Preheat oven to 375℉. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Serve at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Recipe via thenovicechefblog.com

How about some pumpkin waffles to go with your pumpkin pancakes?

Ingredients:
2 cups of all-purpose flour
3 tablespoons of firmly packed dark brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon or pumpkin pie spice
1/2 teaspoon of kosher salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter
2 tablespoons of apple cider vinegar

Directions:
In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.

Combine dry ingredients in a large mixing bowl and whisk together.

Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.

Add pumpkin mixture to dry ingredients and stir to combine. Gently fold in egg whites. Use batter immediately in waffle maker.

Recipe via number-2-pencil.com