Pumpkin Cream Cheese Muffins

I have the best thing fall could bring you, right here.

And now it's the weekend, with spaces just waiting to be filled with pumpkin and cream cheese. If you didn't have plans for this October weekend, now you do! You will feel fall-ish, and cozy, and all things yummy, I promise.

I found these on Katie's blog, a friend of mine from Wheaton College days. The moment I taste-tested one before sending them down to Neal's work meeting, I knew they would be instantly inducted into the Anderson Fall traditions from here on out.

They are definitely good enough to appear year after year, at least in my recipe book. I'm already planning to make another batch this fall, since the platter sent down to Neal's work came back empty. If you get a chance to make these, prepare to have your family and friends fall at your feet.
Have a wonderful weekend!

Neal and I will be checking out the fall leaves at Timber Pointe, spending a much-needed relaxing weekend away. And in my (hopefully) restful dreams, I'll be dreaming of these.

Muffin:

3 cups all-purpose flour (or gluten free pantry all purpose flour)

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ground Cloves

4 teaspoons Pumpkin Pie Spice

1 teaspoon Salt

1 teaspoon baking soda

4 eggs

2 cups Sugar

2 cups Pumpkin (canned or homemade)

1 1/4 cups Vegetable Oil

Cream Cheese:

8 oz. Cream Cheese

6 (or so) Tablespoons of Icing Sugar (or Powdered Sugar)

Dash of Vanilla

2 Tablespoons of Butter

1. Preheat the oven to 350

2. Mix all of the "Muffin" ingredients and fill muffin tins (either greased or with paper cups)

3. Using a mixer, mix the "Cream Cheese" ingredients. Use powdered sugar to taste...more will make it taste like icing, less like regular cream cheese. You can also just cut up small cubes of cream cheese and drop them in. Also delicious.

4. You can use an icing bag to "pipe" the cream cheese into the muffin or you can just drop it by teaspoonful's (using two spoons) into the muffins and press it down into the batter with your finger.

5. Optional: sprinkle with chopped nuts or pumpkin seeds or sunflower seeds.

6. Bake at 350 for 20-25 minutes. Makes 24 muffins.