|Pumpkin Cream Cheese Muffins
Somethings in our house just never get old. Like freaking others out. It’s always funny. Unless you are the one being scared, then well not so much.
I work up on the third floor of our house. I will be working away all concentrating and stuff (read: working and thinking about blog or turtles or sprinkles) and Soon-to-be will float up the stairs like some kinda ninja and pop his head around the corner and say something. It doesn’t seem to matter what he says it always scares the living shit outta me and I jump 3 feet outta my chair and turn around to see him laughing his ass off.
So to get him back, because revenge is always the way to go I will randomly leave cotton balls around the house. Sounds weird right? Why cotton balls? Soon-to-be has a unnatural hatred of cotton balls. He won’t touch them. He won’t even touch the end of a Q-Tip. They totally freak him out. So catching him try to pick something up while avoiding a cotton ball like it is going to jump on his face and kill him with it’s fluffiness is hilarious.
Our little kitty Chloe is really jumpy. She will randomly attack anything and everything. An oven mitt, a toy, a stapler. The list just goes on and on and on. But she also growls at people when then come to the door, so we’re really not sure about her. Well anyways, if she walks by your feet and she is looking straight ahead if you ever so slightly move your foot she will jump like 4 feet in the air. Again, hilarious.
I made these muffins on a whim and I really liked them. Pumpkin Cream Cheese Muffins
These were really good. I’m not the biggest pumpkin fan. I know it’s horrible right? I don’t like pumpkin pie. Please don’t turn me off yet cause these muffins are really good. They were moist and the topping was a nice textural contrast.
Recipe – 12 muffins adapted from Annie’s Eats
Cream Cheese Filling
4 oz cream cheese, softened
1/2 c confectioners sugar
1 1/2 cups all-purpose flour
1 c canned pumpkin pie
1/2 tsp salt
1/2 tsp baking soda
2 large eggs
1 c granulated sugar
3/4 c vegetable oil
12 pecans – optional
1/4 c sugar
2 1/2 tbs all purpose flour
3/4 tsp cinnamon
2 tbs butter, cut into pieces – cold
Combine the cream cheese and confectioners sugar in a medium bowl and mix well until blended and smooth. Put in the fridge for 2 hours. (I didn’t have time so I just mixed this in with the batter. Didn’t have the cream cheese bang but still good.)
Preheat the oven to 350 F. Line muffin pans with paper liners. In a medium bowl whisk together the flour, salt and baking soda. In the bowl of an electric mixer combine the eggs, sugar, pumpkin and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
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.
Fill each liner 3/4 full with batter and scoop 1-2 tbs of cream cheese mixture and place on top. Sprinkle a small amount of the topping over each.
Bake for 20-25 minutes and add pecan for garnish. Transfer to a wire rack and let cool completely before serving if you are using cold cream cheese, if not dive in. 😉