I used to laugh at people that were pumpkin obsessed, thinking to myself, "Really you guys?". For some reason it hadn't gotten a hold of me-YET, but his year I'm not afraid to admit it, I'm entranced! This is how it happened:
Weekend: The kiddos and I carved pumpkins for Halloween decor recently and it got me in the mood. You know that pumpkin spice-EVERYTHING mood. Like I said before, I've never had this obsession or understood it fully, so I thought it was a fleeting feeling of excitement for the season change. Nope. I bought huge mums for the front porch that weekend, swung by the coffee shop and got a pumpkin cold foam iced coffee, and was still not satisfied...Before I knew it I was in a full blown, fall pumpkin fever!
The following Monday: I made this very muffin recipe on the following Monday and they were gone same day. In our house, we literally can't control ourselves around these little goodies. They are like if moist pumpkin bread and cheesecake had a baby. Did your mouth just drop open? Wait til you taste them...I know! Since that day, I have gifted them to friends, taken them to meetings at work and the response is always the same. Their eyes widen and with a look of almost disbelief you hear, "OMG! These are the BEST pumpkin muffins I've ever had-EVER! Like better than Starbucks better and their's is my favorite!", Kelly Rhodes, a fellow agent at our firm, said. Y'all, I'm not kidding when I say they should be called 'Don't Blink, Disappearing Pumpkin Muffins'. Whatever you decide to call them, keep an eye on them. Before you know, it they're all gone.
Ingredients
Muffin:
1 ¾ cups all purpose flour
½ tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon cloves
1 teaspoon baking soda
½ teaspoon salt
1 15 oz can pumpkin (pure pumpkin puree)
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract
Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
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Instructions
Preheat your oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, spices, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, granulated sugar, and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
I prefer these at room temperature or even slightly chilled! Store in an air tight container in the fridge if they last that long. Happy Fall Y’all!
This recipe makes 18 full sized muffins:)
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