Rice and Jeans

food, fashion, and life in Belize

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Pumpkin Cream Cheese Muffins


I finally  had the chance to make something with “PUNGKIN”.  It was a very difficult decision.  Pinterest was full of delicious looking pumpkiny goodies:  Pumpkin cupcakes, cookies, cheesecakes, even pumpkin spice lattes!  I decided on the muffins because you can eat them for breakfast too (and not feel that bad)

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

Mix them together in a bowl until smooth, then put the bowl in the freezer so the filling can firm up

For the topping:
½ cup brown sugar
5 tbsp. flour
1½ tsp. cinnamon
4 tbsp. cold unsalted butter

It said to cut the butter in with a pastry knife, or whatever.  I was lazy so I just chopped it up in the food processor.  Then put it in the refridge until you are ready to use it.  Do NOT put it in the freezer, as I learned the hard way, and got one big rock stuck on the blade that wouldn’t come out.


For the muffins:

3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda

Sift all the dry ingredients together in a bowl.


In the mixer bowl combine:

4 large eggs (I had EXACTLY 4, which I took as a sign that I was meant to make this, and it would be delish!)
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil


Add the dry ingredients


Mix just until combined, or else your muffins will be tough


Line the muffin pan with papers, and put 1 blob of batter on the bottom of the cup.


Then take the cream cheese mixture out and scoop a hunk into the middle of the batter, trying not to touch the edges.


Add another blob of batter on top

Sprinkle on the crumb topping


Bake at 350 for 20 mins


I got 24 muffins, plus 6 babies (with no filling though)



Now wipe the drool off and get ready for the next post:

Zombie Nails!!! NOM NOM NOM!!!