Thursday, November 7, 2013

Pumpkin Cream Cheese Muffins

 Why does fall simply scream for you to make things from pumpkin?  And, why is pumpkin so good?  And why are these muffins so super fantastic?  Let's see.  Because it's fall, they are made from pumpkin AND cream cheese and they are amazing.  Does that explain it?

This week was parent teacher conferences at our grandsons' school.  Mom needed help while she went to the conferences, so they stayed here with Grandma.  We had a lot of fun.  I taught them how to play Red Light, Green Light, Mother May I?, and Hide The Thimble.  There was also hide and seek and I Spy.  We had a lot of fun.  The also wanted to bake muffins, so we did.  The 7 year old picked this muffin off my Pinterest board.  We got to it and baked away.  Ever let a 3 year old crack the eggs?  I'm just sayin'.

This recipe makes 24 muffins.  That's a lot of muffins, so they took a good portion of them home so that Dan and I didn't eat them all.  The recipe is from Annie's Eats.  Here is what you need"


8 ounces cream cheese
1 cup powdered sugar


3 cups all purpose flour
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
1 tsp baking soda
4 large eggs
1 1/2 cups sugar
1 15 ounce can pumpkin puree
1 1/4 cups vegetable oil


1/2 cup sugar
5 TBSP flour
1 1/2 tsp cinnamon
4 TBSP cold butter, cut into small pieces

Preheat the oven to 350 degrees Fahrenheit.  Spray muffin tins with cooking spray or put paper cups in each muffin well.

To make the filling, mix the cream cheese and powdered sugar with a mixer until well blended.  Set aside.

To make the muffins, combine the flour, spices, salt, and baking soda.

Combine the eggs, sugar, pumpkin, and oil with a mixer until well blended.  Add dry ingredients.  On low, mix just until blended.

Fill each muffin cup with just enough batter to cover the bottom of each well or paper (about 1 TBSP).

Scoop a small amount of filling (about 1 heaping tsp) into each muffin cup over the batter.  Top with remaining batter covering cream cheese completely.

Make the topping by mixing all the ingredients together.  Cut the butter in with a pastry cutter or a couple of knives until blended.   Sprinkle on topping.

Bake 20-25 minutes.  Cool completely before serving, as cream cheese center will be hot.

It will take all your will power to not eat as many of these at one time as you can.  Trust me.  Just look at the center of these muffins.  Yum.
My daughter said she ate 3 in one day, so just be warned.  I am not kidding when I say you will have a hard time staying away from these.

With Thanksgiving just around the corner, and then the Christmas holidays, you will certainly find an occasion or two to make and serve these.  Give it a go.  They are so worth it.

Everyday Donna

Things to Remember:

"Oh how we love pumpkin season.  You did know this gourd-ish squash has its own season, right?  Winder, Spring, Summer, pumpkin...We anxiously anticipate it every year."  Unknown

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