yep! There's more

A little teaser pic of what's ahead. . .

taken fresh out of the oven. . . mmmm. . . good!

I am going to try to get a quick post in before my little guy wakes up from his nap. It's been a quiet day here on the home front. I love days where I just get to hang out with my little guy. I even got a couple of hours to sew this afternoon, which I totally loved! I am going to finish this project for our MOPS group soon, so I can get started on some very cool Christmas gifts.

I did want to mention that I am going to make a few changes to my blog. . . not huge changes, but I have started doing art projects with my 2 year old, that I really want to share with you all (especially if you also have toddlers or work with young kids). They are quick and easy and worth the little bit of work just to see your child's face full of accomplishment! It's so cool!

I also wanted to share with my local readers that our MOPS group is having a Christmas Boutique on Saturday, November 20th. If you are in the area, please come by The Bridge and check it out. . . so many amazing vendors and LOTS of handmade gifts.

Okay, so now onto yet another pumpkin recipe. . . and it's AMAZING!!! (if not ingenious!) These pumpkin cream cheese muffins are probably the best I have ever made. . . they were so good! I ate two right out of the oven, they were so good!

These muffins do have a make-ahead portion, but it is so easy and completely worth it. It makes your muffins so clean and and tastey, that you will agree (I promise!)

The original recipe was for 2 dozen, but we can't eat them that quick (well. . . we could if we didn't have any self control), so I halved it, which was really easy.

Pumpkin Cream Cheese Muffins

adapted from Annies Eats

For the filling:
4 oz. cream cheese, softened
1/2 cup confectioners’ sugar

For the muffins:
1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tbsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cups sugar
1 cups pumpkin puree
1/2 cup plus 2 tbs vegetable oil

For the topping:
1/4 cup sugar
2 1/2 tbsp. flour
3/4 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.