This morning I woke up to a cool breeze coming in the open windows and an immediate need for something pumpkin. Luckily, I had stocked up on pumpkin puree earlier this week. So I pulled up a must-have, fall favorite in our house… Pumpkin Chocolate Chip Muffins. With the help of my two boys, we whipped them up in no time. We make one pan of regular size and two pans of minis. So we easily devoured the minis and using all of the self-control we could manage, we put the regulars away for later. Now fast-forward to this afternoon and I was trying to think of something to do with the left over pumpkin puree, as we only needed 1 cup for the muffins. Behold the Pumpkin Muffin Cheesecake Trifle was born.
It was a great way to use the left over pumpkin and some of the muffins from earlier in the day. I did individual servings in jelly jars, with this recipe making 6. You could do it in a trifle dish, but I think you would need to double the recipe in order to fill the dish. No matter how you make it, it’s a delicious way to celebrate fall and the love of pumpkin!