Pumpkin Cream Cheese Muffins

It's my birthday! Squeeeeee! And to celebrate, I bring you Pumpkin Cream Cheese Muffins for your daily pleasure. Finger-licking goodness right here.

Continuing on with my pumpkin recipe craze, I recently made these when I discovered I needed to use up both some pumpkin puree and cream cheese about to expire in the fridge (I am a very opportune baker, you know).

After researching high and low, I decided to base my recipe off of one featured on Naturally Ella. The receipt itself had a complete overhaul, adding extra spices, changing how the wet and dry ingredients are combined, and of course adding extra love. These muffins are great for breakfast or as a mid-day treat. If you happen to be carving a pumpkin, save any of the fleshy meat from inside and make a batch of Pumpkin Cream Cheese Muffins!

And to leave you all with a bit of glee, here are a few fun shots from last year's epic bday celebrations - 2011 Awkward Prom. Prost! Genatzt! Cheers!

Pumpkin Cream Cheese Muffins
Adapted from: Naturally Ella 

• 1 1/2 cup unbleached all purpose flour
• 1/2 tsp each: cinnamon and nutmeg
• 1/4 tsp each: ginger and pumpkin pie spice
• 1/8 tsp allspice 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/3 cup brown sugar 
• 1/3 cup white sugar
• 2 eggs, room temperature 
• 1 can pumpkin puree

Filling:

• 4 ounces whipped cream cheese
• 1/4 cup white sugar
• 1 tablespoon milk
• 1 tsp vanilla extract 
• Topping:
• 2 tbsp sugar
• 1 tbsp cinnamon

Preheat oven to 350 F. Line a muffin tin with paper liners or grease. 

In a small bowl, whip together filling ingredients and set aside.

In a large bowl, combine dry ingredients for the main part of the muffin and stir to combine (flour, spices, salt, baking soda). 

In a separate bowl in your mixer, beat the butter for 1 minute. Next add both sugars and continue to combine. Follow by adding the eggs one at a time and finish with adding the pumpkin puree. Gently stir the dry ingredients into the wet ingredients, being careful not to over mix (a few lumps are still okay.) Fill each muffin tin half full with the batter. Then spoon a teaspoon to tablespoon of the cream cheese mixture on top, and finally finish with the remaining batter (if you don’t cover all the cream cheese, don't worry, it makes the muffins look more marbleized). Sprinkle with cinnamon and sugar.

Bake for 20-25 minutes or until the muffins springs back when you press lightly. I also rotate halfway through so that the muffins bake evenly. Let cool for a few minutes in the pan, then transfer to a wire rack and finish cooling. Make sure to store in an airtight container, preferably in the fridge if not eaten immediately due to the dairy in these babies.