Pumpkin Cream Cheese Muffins

We now return to your regularly scheduled programming…

I’m out of commission.

I’m currently sitting in a cloud of tissues. I have no control over my nose. It is just continually dripping yuckiness and I can’t do anything about it. As I type this sentence I have a tissue shoved up my right nostril. It’s definitely a good thing this is a blog and not a vlog. I would most certainly lose all of my 3 readers.

Being sick, for a lack of better words, sucks.

It messes with your judgement and makes you crazy.

“What makes you say that, Deanna?”

Oh, I’m so glad you asked.

I’m sitting here watching “The Last Song” thinking “Hey, Miley. You’re not a bad actress at all! Don’t let the haters bring you down. You can’t be tamed!”

Oscar winner Miley Cyrus. It’s happening, people. Get behind it.

And I’m already bored. There is only so much bad TV I can watch.

I guess the only thing to do to pass the time is obviously to re-read Breaking Dawn to get ready for the movie that comes out next week. So excited and I don’t care who knows it. Vampire.Baby. Yeah.

So not only am I miserable because my nose won’t stop dripping like a faucet, there is nothing on TV, and Miley doesn’t have an Oscar, I am also miserable because when I get sick I lose my taste buds.

Yep. When my nose gets stuffy, I can’t taste anything. I don’t know why. But it’s the most ridiculously irritating thing in the world. You want me to get depressed? Take away my taste buds. Like it’s seriously mean. Just strip me of my baker-ness.

Le Sigh.

Luckily I made these Pumpkin Cream Cheese Muffins when I could taste things. Oh, the glory days.

And thank heavens I could taste these. Because they were amazing.

A delicious pumpkin muffin with a brown sugar and butter streusel filled with a cream cheese.

Some of you may remember me saying this, but I’m not a huge fan of cream cheese. It’s sour. I don’t know. Just not my cup of tea.

But sweeten it with powdered sugar and place it inside a delicious muffin, well hell. I could learn to love cream cheese.

Note to self: I need to make muffins more often.

Can I start a petition to dub muffins the “new cupcakes”? Like can we get this going?

I mean, it’s not really a stretch now is it? They’re very similar to cupcakes. They just don’t have frosting.

They’re great.

Simple, delicious, crowd pleasing, lots of flavor combinations, no hassle of making and piping buttercreams, warm, homey, perfect.

Someone makes these for me today. It’ll make me feel better.

And please. Someone take this remote away from me. “From Justin to Kelly” is about to come on and I’m seriously considering watching it.



Recipe by Annie’s Eats


For the filling:
8 oz. cream cheese, softened
1 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.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

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).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  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.



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