How is October halfway over?! I know technically pumpkin is still in season until the holidays are over, but to me…October is the month of pumpkin.
Not only am I obsessed with pumpkin flavored everything, each year I have to go to a pumpkin patch and get pumpkins. It’s non negotiable. I don’t care if I’m the only one over the age of 7. I need my pumpkins!
Those who have been following me on instagram for a while know my love/hate relationship with squirrels. The squirrels looovee my pumpkins, and I hate the squirrels. See proof here. So far so good here in Louisiana though, so fingers crossed my precious pumpkins will be safe this year!
Even if the evil squirrels eat my precious pumpkins, they will not get these pumpkin cream cheese muffins! Full of pumpkin flavor and fall spices, this is one of my favorite treats this time of year. Starbucks sells a version of them, but I personally think these homemade ones are even better!
Cream cheese is always a good addition to anything in my book. In order to keep the cream cheese in its proper place, make sure it is sitting right in the middle of the cup. That way the muffin will rise up around it, giving you a delicious cream cheesy pillow of goodness on top.
If you’re not in the fall mood yet, you will be after these muffins!
Pumpkin Cream Cheese Muffins (adapted from Crazy for Crust)
- 2 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 c sugar
- 1 c canned pumpkin puree
- 1/3 c vegetable oil
- 2 eggs
- 1/4 c milk
For Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 c sugar
- 1 tbsp vanilla
- In medium mixing bowl, stir flour, soda, salt, cinnamon, nutmeg and allspice together until combined. Set aside.
- In separate mixing bowl, combine sugar, pumpkin and oil. Next stir in eggs and vanilla.
- Slowly add dry ingredients into wet, stirring just until combined.
- Divide batter evenly into lined muffin pans.
- In a small mixing bowl, combine cream cheese, sugar and vanilla until evenly incorporated.
- Drop a dollop of the cream cheese mixture right in the middle of each muffin tin.
- Bake at 350 for 12-18 minutes, or until toothpick inserted in the muffin part comes out clean.
- Let cool before eating. Store in airtight container.