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I’m making these either tonight or tomorrow:

Surprise Pumpkin Cupcakes

Ingredients
5 Egglands Best Eggs (large)
1 can (15 oz.) solid-pack pumpkin
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Filling
1 package (8 oz.) cream cheese, softened
1/3 cup sugar

Preparation
Preheat oven to 350 F.
In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended.
In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into pumpkin mixture until blended.
For filling, in another small bowl, beat cream cheese and sugar until smooth.
Add the remaining egg and beat on low just until combined.
Fill paper-lined muffin cups one-third full.
Drop filling by tablespoonfuls into center of each cupcake and then cover with remaining batter.
Bake at 350 for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Refrigerate leftovers.

Bacon Wrapped Stuffed Mushrooms

Ingredients:
1/2 lb baby Portabella, stems removed and cleaned
1 8oz package neufchatel cheese
1/4 cup mozzarella cheese
1 package of bacon
Green Onion
a dash of oregano, garlic powder, and basil
toothpicks

The prep for this recipe is SO easy. You’ll begin by preheating the oven to 375 degrees. Then you’ll heat the neufchatel until it’s soft enough to stir, for me that takes about 20-30 seconds.

After that’s completed, you’ll mix in the spices, mozzarella cheese, and garlic. Once it’s thoroughly combined, you’ll want to place a heaping teaspoon of the cheese mixture into each mushroom cap.

Next you’ll want to wrap about a half of piece of bacon around each mushroom cap, depending on the size and secure the bacon with a toothpick down the center. Bake for 15 minutes or until the cheese looks slightly browned and the bacon looks delicious!