I know, I know! The temps are still so intense here but I am dreaming of a little cooler weather and all things fall. I’m usually not this basic, at least not until mid Sept 🙃
With everything that’s happened in the last year and a half, it’s made me look at things different and really embrace and enjoy what we have to look forward to. Every day there are things we can choose to be excited about and make the most of. So here I am, making, sharing, and talking about pumpkin food in August 😌
**THIS IS FOR A DOUBLE BATCH WHICH MAKES 24 MUFFINS** if you’d like less, cut it in half. I ALWAYS make extra because 1) they go fast! 2) they’re great for handing out to friends and family!
Ingredients
FOR MUFFINS
3 c flour
2 c sugar
2 tsp pumpkin pie spice
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 c pumpkin purée
2 tsp vanilla extract
1/2 c butter (melted)
2 eggs
FOR FILLING
1 brick (8 oz) cream cheese
1 1/2 tsp vanilla extract
2 tsp flour
4 tbsp sugar
2 tsp milk
Directions
Preheat oven to 350. Add all MUFFIN dry ingredients to your mixing bowl (flour, sugar, baking powder + soda, salt, pumpkin pie spice) and stir together. In another bowl, add purée, eggs, melted butter, and vanilla and combine.
I like to slowly add the wet to the dry with my electric mixer. I do this in 2-3 pours. Stir til just combined.
Fill your muffin tin with liners. Take your batter and fill 3/4 full. Start your cream cheese filling by mixing all ingredients together. Once you’ve filled all of your liners with pumpkin, add a dollop (I use a heaping teaspoon) to the top of the pumpkin batter. It should sink a little into the batter. Bake for 17-20 minutes.
Let cool and enjoy!!! Let me know if you try these!
