I love all things pumpkin. Sunday after church we tried to go to Robinettes the local apple haus, our plan was to get apples for applesauce and a pumpkin pie for family dinner later that night. We got to Robinettes as they were opening and the line was already out through the parking lot…so we ate our picnic on one of their tables outside and went home to make our own pumpkin treat.
and so I introduce you to Cream Cheese Pumpkin Muffins
1/3 cup Butter
1 cup Sugar (I used Sugar in the Raw)
1 cup Pumpkin Puree
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
1 tsp Baking Soda
2 cups Flour (I used whole wheat)
1/4 cup Milk
8 oz Cream Cheese
1/2 cup Sugar
1 tsp Vanilla
Preheat oven to 350. We used some muffin liners because we had some Halloween ones on hand.
I had some extra helpers in the kitchen…
Mix butter, 1 cup sugar, and pumpkin
Add in eggs, pumpkin pie spice, salt, and baking soda. Mix these items, then add half the flour, then the milk, then the remaining half of the flour. I use my 1/4 cup measuring cup with handle to scoop into the muffin trays, it keeps them consistently the same size and doesn’t over fill the tin.
Here are my new measuring cups from World Market, and Brandon measuring the sugar, only $12!
For the cream cheese fililng mix cream cheese, 1/2 cup sugar, and the vanilla. I put a tablespoon of the filling on each muffin and baked, but next time I am going to layer the filling. So a little batter, then a little filling, then a little more batter. Let me know which way you try.
Bake for 25 mins or until a tooth pick comes out clean.
Cuddle your babies while you wait for the muffins to bake.