Cream Cheese Pumpkin Muffins


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 Eggs

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!

IMG_7048 IMG_7047

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.




Pumpkin Spice No Bake Cookies

photo 3

If you know me then you know I can’t bake very well. My chocolate chip cookies usually bake and run into one giant cookie or they puff up like muffin tops. They taste delicious! I’m just not one to ‘follow a recipe’ or ‘measure very accurately’ or ‘remember to set a timer’. You would think I’d have found no bake cookies a lot sooner if life, but this was my first attempt and I will be making them again! I made a double batch and handed them out to neighbors, you don’t have to, but it would be really sweet of you and you’d probably earn some good karma points.

Here is the Recipe- adapted from (they use pumpkin pie spice, I made my own)

3/4 of a stick of butter

1 1/2 Cups sugar (I used Sugar in the Raw)

1/2 cup brown sugar

2/3 Cup Milk (feel free to try almond milk etc, I used whole)

1 box (3.4 oz) Instant pumpkin spice pudding mix

3 1/2 cups quick cooking oats

1 tsp pumpkin pie spice ( OR 3 dashes cinnamon, 1.5 dashes ground cloves, 1 pinch fresh ground nutmeg, 1 dash ground ginger) No I don’t know what a dash is, I eye ball it until it all looked to be about a teaspoon and go heaviest on the cinnamon)

1 tsp vanilla extract

photo 2

Melt butter in a sauce pan and add sugars and milk. Bring to a boil and then let boil for 2 minutes. Remove from heat and add pudding, spice, vanilla. Stir to combine and then pour over oats (you can add your oats to your sauce pan, but as I said I did a double batch and needed a larger bowl). Take a spoonful and drop onto wax or parchment paper. Let cool, or place in refrigerator for instant gratification.


Lulu (4) “Mom, this is the best cookie ever.”

Addy (8) “Mmmmm, can I have one in my lunch tomorrow?”

Wyatt (1) Ate a few bites then used his hair as a napkin to wipe off the stickiness.

I personally found them a bit sweet, but I tend to go for savory over sweet unless I’m PMSing.

Thanks for reading and please leave me a review once you make your own!

xo Kate