Be Thankful Quote

"Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough." Oprah Winfrey

Feel Good Song: Good Feeling by Flo Rida

This is a great song!

Thanksgiving This Week...

I can not believe that Thanksgiving is this week already. I must say I am pretty excited about it. 3 years ago I went into labor on Thanksgiving so every year I am so grateful for my little one and all the wonderful people in my life. I must say Thanksgiving isn't only about the food but about being around those you love and cherish.

I am being a little lazy this Thanksgiving since I've been so busy these past couple of weeks with planning my lil one's 3rd birthday and trying to squeeze in some holiday shopping that I decided to just make Pumpkin Muffins-per my lil  one's request-to bring to my Aunt's for Thanksgiving. But I must admit they sound pretty amazing!

Pillsbury® Pumpkin Muffins

 

FILLING

• Crisco® Original No-Stick Cooking Spray
• 1 (8 oz.) package cream cheese, softened
• 1 large egg
• 2 tablespoons sugar
• 2 teaspoons grated lemon peel

 

MUFFINS

• 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread 
• 3/4 cup milk 
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 large egg 
• 3 tablespoons butter, melted 
• 1/4 cup chopped pecans- I am using almonds instead

HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray. BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar and lemon peel. Beat until smooth. PLACE pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.

FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with small measuring spoon sprayed with no-stick cooking spray. Put 1 heaping tablespoon cream cheese mixture in center of each muffin. ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin. BAKE 20 minutes. Cool 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling.