Pumpkin Cream Cheese Muffins.

The past few weeks have been weird. Not in an eerie, there is quiet creepy music playing all the time and there are people appearing and disappearing “Lost” style; no, nothing of that nature. Just different. You know when something inside of you is churning, and you can’t for the life of you give words to that? Kinda like that. So, to process, it helps to be in the kitchen, whipping something up.Also, making yummy things for people make them like me, which in turn helps me feel better. it’s a win-win.

Let’s chat about muffins, aye?

First things first though-the weather. It affects most everything; your mood, your attire, and your cravings (I know those catagories aren’t ‘most everything,’ but just roll with me).

So it’s been crazy windy (fact-a tree snapped in our back yard).

And we’ve had crazy sideways rain (just like in “Braveheart,” the proper Scottish rain).

And it’s cold. Not freezing, but when the temps are dipping to about 42 degrees F and the highs are hanging about 55 degrees F, it changes things.

Enough weather talk; let’s chat about the real deal.


I used my last can of pumpkin on these bad boys. Go on-ask me if it was totally worth it.Why would you ask me that? Of course it was worth it. Silly question . . .


Crumbly sugar cinnamon butter wonder clusters.

 . . . which turn into gooey crisp warm sugar cinnamon butter globs (note to self: don’t say the word”globs” when speaking of food; some people may find it uncouth. Noted).

Now that I’ve laid this bad boy on you, just do it. Go make some. Get in the kitchen, put on your super cute apron that makes you look like a sexy ’50s housewife, and make them for a friend. Cause friends make friends muffins. That’s just how the world works.::Side Note: I found something that is amazing. Love Joy the Baker? Well, I do. Pretty sure we would be besties if we didn’t live on opposite sides of the globe. But that’s beside the point. She has a podcast, and I’m loving it a ginormous amount right now. Visit the Homefries webpage to jump on this bandwagon. Just . . . just do it.::

Pumpkin Cream Cheese Muffins

Yield: 24 muffins
For the filling:
8 oz. cream cheese, softened
1- 1 1/2 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Set aside.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Spoon a fairly generous amount of cream cheese mixture onto the top of the batter. Not too much so it runs everywhere, but a decent amount (see the photo above for an example). Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Source: adapted from Annie’s Eatsadapted from BakeSpace

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