Some fantabulous bloggers have gone together to do a Fantabulous Fall Favorites Linky Party! The hosts of this blog hop have their posts linked up to the beginning of the linky at the bottom of this post. You can link up your own Fall posts below, and we will pin many of them to our Pintabulous Mom’s Fall Favorites Pinterest Board.
Confession time. I only made these Pumpkin Cream Cheese Muffins because the house was FREEZING! I did not want to turn the furnace on so I turned the oven on instead. My children weren’t thrilled about the furnace not being on, but they loved the yummy result of my frugalness. 😉
With it being fall (or almost anyway), the pumpkin and apple recipes are going wild at my house. I really think I enjoy fall decorations more than I enjoy Christmas decorations. I certainly appreciate the flavors of fall more. Cookouts, apple cider, pumpkin farms and apple orchards; fall is my favorite season. In light of that, what better recipe to warm my house up with then pumpkin muffins? Of course, what goes better with pumpkin flavor than cream cheese? Also, why not make something the children can eat for breakfast and take in their lunches the next several days? Pumpkin Cream Cheese Muffins were the obvious choice.
Something I will confess I failed on was adding the oil to the recipe. I almost ALWAYS add applesauce in place of the oil. Midway from pouring the oil, I realized my mistake but by then it was too late. Adding applesauce can sometimes make recipes extremely moist, however, I found in pumpkin recipes, it tends to be okay. As an added bonus, if you add applesauce, you get extra cinnamon in the recipe. NEVER a bad thing. 🙂
- 4 eggs (lightly beaten)
- 1 1/2 cup sugar
- 1 (16 oz) can pumpkin
- 1 cup oil (you can substitute applesauce)
- 3 cup flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 3 oz cream cheese
- 1 cup powdered sugar
- 1-3 tablespoon milk
- 1 tsp vanilla
Mix all muffins ingredients in a large bowl. Stir well.
Place 1 Tablespoon batter in bottom of greased muffin tin.
Place 1 tsp cream cheese mixture on top of batter.
Scoop 1 Tablespoon batter on top of pumpkin batter.
Repeat until batter is gone.
Bake at 350* for 20 minutes or until muffin tests done.
Mix softened cream cheese with powdered sugar with a hand mixer.
Add milk 1 tablespoon at a time until filling is desired thickness (you don't want it to be runny).
Mix in vanilla.
You can also follow our Pintabulous Mom’s Fall Pinterest Board HERE to see all the posts that are linked up below plus some other great fall posts that we find!
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