Recipe: Pumpkin Muffins with Pumpkin Cream Cheese

Pumpkin MuffinsI love pumpkin flavored anything.  Starbuck’s pumpkin lattes?  Yum.  Pumpkin candles burning in the house? Bring it on.  Pumpkin cheesecake?  Heck yeah.  For breakfast on Sunday morning, Terry and I decided to do Pumpkin Muffins.  Muffins are so simple and tasty, I really don’t know why I don’t do it more often.

(If you don’t feel like following a recipe on a Sunday morning, Trader Joe’s mix is pretty good. But so are these!)

  • 1/2 cup milk
  • 1/2 cup pumpkin
  • 1/4 cup butter, melted
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Preheat your oven to 400 degrees.  Spray a muffin tin with cookng spray (or line with muffin cups).  Mix the milk, egg, pumpkin and melted butter together in one bowl, and mix the remainder of the ingredients in another bowl.  Pour the liquid ingredients into the dry ingredients and mix until just combined– don’t overmix.  Pour into muffin tins until each tin is about 2/3 full.  Bake at 400 until a toothpick comes out clean, about 18-20  minutes (depending on your oven).

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Pumpkin Cream Cheese

1/4 cup pumpkin butter (Trader Joe’s is good, or find a good Amish supplier, or make your own!)

4 oz cream cheese, softened (I like light cream cheese; Terry likes regular.  Whoever buys the cream cheese wins)

Mix together until combined; spread on muffin halves, toast, eat directly off of spoon…