Pumpkin Muffins

Fall is here. It's lovely. I haven't blogged in a while. I've been busy.

Here's Austin. He's great. 

The leaves are covering the ground all around Provo and they make a very satisfying crunch when I step on them. It's time for pumpkin flavored everything.

Recipe tweaked from The Girl Who Ate Everything.

Pumpkin Cream Cheese Muffins

Yields 24 muffins

8 oz cream cheese (room temp)

1 cup powdered sugar

1/2 tsp vanilla

4 eggs

1 1/2 cups sugar

1 can pumpkin purée 

1 1/4 cup vegetable oil

3 cups AP flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 tsp pumpkin pie spice

1 tsp salt

1 tsp baking soda

1/2 cup sugar

5 tbsp flour

1 1/2 tsp cinnamon

4 tbsp cold butter, cut into pieces

1. Beat together cream cheese, powdered sugar, and vanilla. Set aside. 

2. Preheat oven to 350. In the bowl of a stand mixer, combine eggs, sugar, pumpkin, and veggie oil.

3. While that's beating, mix together flour, baking soda, salt, and spices. Slowly add this to the wet ingredients. 

4. Using a food scoop, scoop batter about halfway up muffin papers in a muffin tin. Make small indents  in the batter and add about 1 tsp of the cream cheese mixture. Cover the cream cheese with about 1 tbsp more of the pumpkin batter. 

5. Using a pastry cutter, cut together sugar, flour, cinnamon, and butter until it resembles crumbs. Sprinkle atop the unbaked muffins.

6. Bake at 350 for 20-25 minutes. 

Bon appétit!